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Plate of Greek Chicken garnished with herbs and served with Mediterranean sides.

Greek Chicken

A comforting dish featuring tender chicken, zesty lemon, rich feta, and roasted vegetables, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless skinless chicken breasts (about 1 pound) Choose organic if possible; ensures a tender bite.
  • 1 pint cherry tomatoes, sliced in half These sweet bursts of flavor provide a delightful freshness.
  • 1/4 cup Castelvetrano or Kalamata olives, halved Adds a salty richness that perfectly complements the chicken.
  • 3 cloves garlic, minced A beautiful aromatic base that brings the entire dish to life.
  • 1 small lemon, thinly sliced into rings Its zest brightens the whole meal; don’t skip this!
  • 2 tablespoons olive oil, divided Enhances flavor and helps everything roast beautifully.
  • 1 teaspoon kosher salt, divided Perfectly seasons the chicken and vegetables.
  • to taste fresh ground black pepper Just the right spice to elevate your dish.
  • 4 ounces feta cheese, crumbled For that decadent Greek touch.
  • 2 teaspoons dried oregano Herbs that tie the Mediterranean flavors together.
  • for garnish finely chopped fresh parsley or basil Sneak a pop of green for a fresh finish.

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. In the bottom of a 9 x 13″ baking dish, combine sliced cherry tomatoes, olives, minced garlic, and lemon rings. Mix with one tablespoon of olive oil, a pinch of salt, and freshly ground black pepper.
  3. Crumble feta cheese into rough chunks and sprinkle over the vegetable medley, tossing gently.
  4. Pat chicken dry with a paper towel and slice each breast horizontally to create four thinner cutlets. Rub with the remaining tablespoon of olive oil, sprinkle with 3/4 teaspoon of kosher salt, oregano, and black pepper.
  5. Nestle chicken atop the vegetable mix in the baking dish.
Cooking
  1. Place the pan in the oven to bake for 25 to 30 minutes, until chicken is golden brown and cooked through at an internal temperature of 165°F.
  2. Let it rest for 5 minutes before serving.
  3. Spoon the roasted vegetables over the chicken and finish with chopped parsley or basil.

Notes

Serve alongside a light summer salad for an extra flair. Store leftovers in an airtight container for up to three days or freeze for reheat later. Optionally, swap chicken for fish or tofu and introduce seasonal veggies.