Description
This Mediterranean Feta Chicken is a vibrant, flavorful dish featuring tender chicken breasts baked with juicy cherry tomatoes, briny olives, tangy feta cheese, and aromatic herbs. Perfect for a wholesome weeknight dinner or a celebratory meal, this recipe combines the fresh, bright ingredients of the Mediterranean diet with an easy one-pan preparation for minimal cleanup and maximum flavor.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Vegetables & Toppings
- 1 pint cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 3 cloves garlic, minced
- 1 small red onion, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
Cheese & Herbs
- 1 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
- Fresh basil leaves, torn, for garnish
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the chicken and vegetables together.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Drizzle olive oil over them and sprinkle evenly with dried oregano, salt, and pepper. Arrange the chicken breasts evenly in a large baking dish.
- Add Vegetables and Seasoning: Scatter the halved cherry tomatoes, kalamata olives, minced garlic, and sliced red onion around and on top of the chicken breasts. If you like some heat, sprinkle red pepper flakes over the ingredients.
- Bake the Dish: Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Add Feta Cheese: About 5 minutes before the end of baking, sprinkle the crumbled feta cheese evenly over the chicken and vegetables. Return to the oven to allow the cheese to soften and slightly brown.
- Garnish and Serve: Once cooked, remove the dish from the oven. Garnish with freshly chopped parsley and torn basil leaves for a bright, herby finish. Serve immediately with warm crusty bread or over cooked rice or couscous if desired.
Notes
- For extra moisture, you can squeeze fresh lemon juice over the chicken before serving.
- If kalamata olives are too strong, substitute with green olives or omit entirely.
- To make this gluten-free, serve with quinoa or a gluten-free grain instead of bread.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
