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This Mediterranean Chicken Bake is a one-dish wonder, packed with juicy chicken, fresh veggies, and tangy feta. It’s the perfect quick and healthy dinner option that brings bold flavors to your table with minimal effort. Just toss everything in a baking dish, and let the oven do the work!
This Mediterranean Chicken Bake is one of my go-to dinners when I want something that’s both easy and packed with flavor. The chicken turns out so juicy, soaking up all the herbs and juices from the roasted tomatoes, peppers, and olives. And that sprinkle of feta on top? It just ties everything together in the most delicious way—this dish never fails to make me feel like a kitchen rockstar, even on a busy weeknight!
Before You Start
- Marinate for More Flavor: If you have the time, marinate the chicken in the herbs and olive oil for 30 minutes to an hour before baking. This will infuse the chicken with even more Mediterranean flavor.
- Check Chicken Thickness: If your chicken breasts are on the thicker side, try pounding them to an even thickness. This helps them cook more evenly and ensures they stay juicy.
- Don’t Skip the Lemon: Squeezing fresh lemon over the finished dish really brightens up the flavors and adds that final touch that makes everything pop.
- Customize to Your Taste: Feel free to add other Mediterranean favorites like artichoke hearts or sun-dried tomatoes. This dish is super flexible, so make it your own!
Ingredients You’ll Need
- Chicken breasts: You’ll need boneless skinless chicken breasts. If you prefer, you can use chicken thighs for a juicier result.
- Cherry tomatoes: They roast down beautifully, adding a sweet and tangy burst of flavor. You can substitute with grape tomatoes.
- Kalamata olives: These bring a briny, savory element that really enhances the dish. If you’re not a fan, you can use green olives or leave them out altogether.
- Red onion: Sliced thin, it adds a subtle sweetness and a bit of crunch. You could swap with yellow onion if needed.
- Bell pepper: Adds color, sweetness, and crunch. Use any color you like—red, yellow, or orange all work great.
- Garlic: Minced garlic gives a lovely aromatic flavor that’s essential in this dish. If you’re a garlic lover, feel free to add more!
- Dried oregano, thyme, and basil: These dried herbs create that classic Mediterranean flavor. If you have fresh herbs, use them instead.
- Paprika: Adds a bit of warmth and color to the chicken. Smoked paprika works well if you want a slightly smoky flavor.
- Salt and pepper: Basic seasonings to enhance all the other flavors. Season to your taste.
- Olive oil: Helps to roast the veggies and keep everything moist and flavorful. Go for a good quality extra-virgin if you have it—it adds a lovely richness.
- Feta cheese: Crumbled on top at the end, it adds a creamy, tangy bite that’s so satisfying. You could use goat cheese if you prefer a milder taste.
- Fresh parsley: A little bit for garnish. If you’re out, fresh basil would also be great.
- Lemon wedges: Squeeze over the finished dish for a burst of brightness that ties all the flavors together. Don’t skip this—it makes a big difference!
Preheat your oven to 400°F (200°C). While the oven is heating, lightly grease a large baking dish with a bit of olive oil to keep the chicken and veggies from sticking.
Place the 4 boneless, skinless chicken breasts in the baking dish. Season both sides with salt, pepper, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1 teaspoon paprika. This seasoning mix gives the chicken that classic Mediterranean flavor.
Tip: If you have the time, let the chicken sit in the seasoning for about 15 minutes to absorb even more flavor.
Around the chicken, scatter 2 cups of halved cherry tomatoes, 1 cup of halved Kalamata olives, 1 thinly sliced red onion, 1 thinly sliced bell pepper, and 4 minced garlic cloves. Drizzle ¼ cup of extra-virgin olive oil over the chicken and veggies. Give the veggies a gentle toss with your hands to coat them evenly in the oil.
Bake the dish in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized. Sprinkle with ¼ cup of crumbled feta cheese, fresh chopped parsley and serve with lemon wedges on the side for squeezing over the top.
Tip: If your chicken breasts are on the smaller side, start checking for doneness at around 30 minutes to avoid overcooking.
How To Serve
This Mediterranean Chicken Bake is so versatile that it pairs well with a variety of sides. Here are some ideas to get you started:
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare everything in the baking dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to cook, just pop it in the oven and bake as directed. This makes it a great option for meal prep or busy weeknights.
How do I store leftovers?
Store any leftover Mediterranean Chicken Bake in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend using the oven or microwave to warm it through, making sure the chicken stays moist.
Can I freeze this dish?
Yes, you can freeze the cooked chicken and veggies. Let the dish cool completely, then transfer it to a freezer-safe container or bag. It will keep well in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
How do I reheat frozen leftovers?
To reheat, place the thawed chicken and veggies in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through, about 20-25 minutes. You can also reheat individual portions in the microwave, but the oven will give you a better texture.
More Delicious Chicken Recipes
- Chicken Saltimbocca
- Fajita Chicken Casserole
- Lemon Garlic Spatchcock Chicken
- Chicken Thighs with Creamy Lemon Dill Sauce
- Chicken Francese
Mediterranean Chicken Bake
Equipment
Ingredients
- 4 chicken breasts boneless and skinless
- 2 cups cherry tomatoes halved
- 1 cup Kalamata olives pitted and halved
- 1 medium red onion thinly sliced
- 1 medium bell pepper any color, thinly sliced
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon paprika
- salt and pepper to taste
- ¼ cup olive oil extra-virgin
- ¼ cup feta cheese crumbled
- fresh parsley chopped (for garnish)
- lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Grease a large baking dish with a little olive oil.
- Place the chicken breasts in the baking dish. Season both sides with salt, pepper, dried oregano, thyme, basil, and paprika.
- Arrange the cherry tomatoes, Kalamata olives, red onion, bell pepper, and minced garlic around the chicken breasts in the baking dish. Drizzle the extra-virgin olive oil over the chicken and vegetables. Toss the vegetables gently to coat them evenly.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the vegetables are tender. Remove the baking dish from the oven. Sprinkle the crumbled feta cheese over the chicken and vegetables.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Tips & Notes:
- Marinate the chicken in the seasoning for 30 minutes if you have time, for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze any leftovers for up to 3 months; thaw in the fridge overnight before reheating.
- Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C).
- Feel free to add other Mediterranean veggies like zucchini or artichoke hearts for variety.
