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Close up of a pan of oven baked Greek chicken breasts.

One Pan Baked Greek Chicken

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Created by Mariam Ezzeddine
Simple and delicious, this ​​One Pan Baked Greek Chicken comes together so quickly! 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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Greek
Servings 3 servings
servings

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.

Nutrition

Calories: 274kcal | Carbohydrates: 21g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 23mg | Sodium: 1858mg | Potassium: 476mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1826IU | Vitamin C: 21mg | Calcium: 228mg | Iron: 2mg
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