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There’s nothing better than an easy one-pan meal! This Oven Baked Greek Chicken is a dinner that’s quick to prep, easy to toss together, and baked in the oven so it’s pretty much a hands-off meal. Made with fresh wholesome ingredients, it’s the perfect dinner for your whole family.
Perfect for a busy weeknight, chicken breasts nestled around fresh ingredients like olives are baked together in the oven to make a healthy dinner in no time. It’s packed with flavors of the Mediterranean, thanks to the Pearls Specialties Pitted Greek Kalamata, feta cheese, and the best Greek marinade.
These olives make a good thing even better! People who love olives, love and trust Pearls so it’s my go-to brand whenever I’m at the grocery store looking for olives. Their Specialties Kalamata Greek Olives are one of their gourmet Olives that are sourced straight from Greece. They are truly one of the most passionate and high-quality olive brands out there that take this recipe from good to great!
Looking for more recipes with Kalamata Olives? Buy an extra jar or two of Pearl’s Specialties Pitted Kalamata Greek Olives and try my Lemon Herb Mediterranean Pasta Salad or Greek Alfredo Lasagna Rolls. Both are packed with fresh Mediterranean flavor thanks to the olives and make for great weeknight dinners!
Why You’ll Love This Oven Baked Greek Chicken
- It’s so flavorful. This oven baked Greek chicken is such a flavorful recipe. These sun-kissed Kalamata olives are hand-picked, hand-crafted purple gems that have a firm texture and a fruity flavor. It adds so much unique flavor to the chicken.
- A super easy chicken recipe. All this requires is a quick sear of the chicken then add all the ingredients before transferring it to the oven. It all comes together so easily, perfect for busy weeknights.
- Family friendly. This is one of my favorite recipes to make for the family! The kids always reach for a second helping and they love picking out the olives to pop into their mouths!
Greek Chicken Ingredients
- Pearls Specialties Pitted Kalamata Greek Olives: these sun-kissed authentic Greek Kalamata olives have a firm texture that’s bursting with wine-like, fruity flavor. They make for such a great addition to the baked chicken!
- Feta cheese: you can buy them pre-crumbled or crumble them yourself.
- Baby shallots: shallots provide a sweeter flavor than onions do.
- Tomatoes: I use small vine tomatoes.
- Garlic: the more the merrier!
- Greek Pepperoncini: go with the Greek version as they’re sweeter and less bitter than the Italian variety.
- Lemon slices: you need a few lemon slices for some extra brightness to the dish.
- Chicken seasoning: for the seasoning, I use salt, olive oil, dried oregano, dried basil, paprika, minced garlic, and black powder.
- Chicken: get boneless skinless chicken breasts and then pound them to an even thickness so they cook evenly.
- Greek marinade: for the marinade, you’ll need dried oregano, dried basil, chili flakes, salt, black pepper, paprika, honey Dijon mustard, red wine vinegar, olive oil, garlic, and lemon juice. For the lemon juice, don’t use the bottled version. You’ll also need chicken broth. I recommend using low sodium chicken broth when possible.
How To Make Oven Baked Greek Chicken
- Prepare the oven: Preheat oven to 400 F.
- Make the sauce: In a bowl or cup, mix the sauce ingredients together. Set aside.
- Season the chicken: In another bowl, season the chicken with all the seasoning ingredients.
- Sear the chicken: Bring a large Dutch oven skillet to high heat, and add 1 tablespoon of olive oil. Pan-sear the seasoned chicken on each side for 2-3 minutes until golden brown on the outside.
- Add the rest of the ingredients: Once done, turn off the heat. Add the extra ingredients around the chicken; tomatoes, shallots, Pearls Specialties Pitted Kalamata Greek Olives, golden Greek Pepperoncini, whole garlic cloves, and whole crumbled feta cheese.
- Add the marinade and bake: Pour the Greek marinade over the ingredients and bake for 17-20 minutes, until the internal temperature of the chicken reaches 165F.
- Rest and serve: Remove the skillet from the oven, cover with foil wrap for 5 minutes to rest, and then serve.
Tips To Make The Best Greek Chicken Recipe
- Pound the chicken with a meat mallet to even the thickness of the chicken breast so they cook evenly.
- Don’t skip marinating the chicken. The marinade adds a ton of flavor to the chicken!
- Make sure the oven is fully heated before adding the dish into the oven. This prevents uneven cooking.
- You can check the doneness of the chicken by using a meat thermometer. Insert the meat thermometer into the thickest part of the chicken. The thermometer should read 165F.
- If the chicken was frozen beforehand, be sure to pat dry the chicken so the skin can crisp up. If there’s moisture on the skin, the seasoning won’t stick very well to the chicken breasts.
- You can also use any kind of chicken part to make this recipe, just adjust the cooking time.
- Don’t rush the chicken. It needs to rest so the juices inside the chicken breasts can redistribute. If you cut into them too early, all the juices will come out and the chicken won’t be moist.
- If you have leftover olives, Pearls Olives on Instagram has great inspiration and recipes for olive lovers so go give them a follow. Learn about their olives and where to buy them at Olives.com
Frequently Asked Questions
A simple side salad goes really well with this chicken recipe. You can also try my Crispy Air Fryer Roasted Potatoes, Roasted Garlic Mashed Potatoes, and my Crispy Potato Wedges. The chicken is very versatile and will go with anything!
Yes, you can. Feel free to use any cut of chicken! You’ll just have to adjust the cooking time as different cuts require a different cooking time, as well as boneless chicken cooks faster than bone in chicken.
Leftover baked chicken can be stored in airtight containers in the fridge for up to 3 days. To reheat, microwave it until warmed through. Alternatively, you can transfer it back into an oven safe dish and heat the chicken back up.
If you’d like to use more chicken breasts, you are more than welcome to. You will have to sear the chicken in batches if you’re Dutch oven is not large enough and then bake everything in a big baking dish afterwards.
I hope you enjoy all the recipes I share with you, including this delicious One Pan Baked Greek Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
One Pan Baked Greek Chicken
Ingredients
- 1 cup Pearls Specialties Pitted Kalamata Greek Olives
- ½ cup feta cheese, crumbled
- 5-6 peeled baby shallots, whole
- 4-6 small vine tomatoes, whole
- 6 clove garlic, whole
- 6 small golden Greek Pepperoncini
- lemon slices
Chicken Seasoning
- 3 whole chicken breast, skinless, pounded to even thickness
- ½ tsp salt
- 1 tbsp olive oil
- ½ tsp. oregano, dry
- ¼ tsp. basil, dry
- ¼ tsp. paprika
- 2 cloves garlic, minced
- ½ tsp. black powder
Greek Marinade
- 1 tsp. oregano, dry
- ½ tsp basil, dry
- ½ tsp chili flakes
- ½ tsp salt, or more to taste
- ½ tsp black pepper, fresh ground
- ½ tsp paprika
- 3 tbsp honey Dijon mustard
- 2 tbsp red wine vinegar, or balsamic vinegar
- 1 tsp olive oil
- ½ cup chicken broth, low sodium
- 4 large garlic cloves, minced
- 1 whole lemon, juiced
Instructions
- Preheat oven to 400 F.
- In a bowl or cup, mix the sauce ingredients together. Set aside.
- In another bowl, season the chicken with all the seasoning ingredients.
- Bring a large Dutch oven skillet to high heat, and add 1 tablespoon of olive oil. Pan sear the seasoned chicken on each side for 2-3 minutes until golden brown on the outside.
- Once done, turn off the heat. Add the extra ingredients around the chicken; tomatoes, shallots, Pearls Pitted Kalamata Greek Olives, golden Greek Pepperoncini, whole garlic cloves, and whole crumbled feta cheese.
- Pour the Greek marinade over the ingredients and bake for 17-20 minutes, until the internal temperature of the chicken reaches 165F.
- Remove the skillet from the oven, cover with foil wrap for 5 minutes to rest and then serve.
Notes
- Pound the chicken with a meat mallet to even the thickness of the chicken breast so they cook evenly.
- Don’t skip marinating the chicken. The marinade adds a ton of flavor to the chicken!
- Make sure the oven is fully heated before adding the dish into the oven. This prevents uneven cooking.
- You can check the doneness of the chicken by using a meat thermometer. Insert the meat thermometer into the thickest part of the chicken. The thermometer should read 165F.
- If the chicken was frozen beforehand, be sure to pat dry the chicken so the skin can crisp up. If there’s moisture on the skin, the seasoning won’t stick very well to the chicken breasts.
- You can also use any kind of chicken part to make this recipe, just adjust the cooking time.
- Don’t rush the chicken. It needs to rest so the juices inside the chicken breasts can redistribute. If you cut into them too early, all the juices will come out and the chicken won’t be moist.
