Description
This Mediterranean Chicken Breast Bake lives right at that sweet spot where bold, sun-soaked flavors meet effortless weeknight cooking. Juicy chicken breasts roast alongside bursting cherry tomatoes, briny olives, mellow garlic, and fragrant oregano, all finished with creamy feta and a squeeze of fresh lemon. It’s vibrant, comforting, and made entirely in one pan—because great food shouldn’t come with a sink full of dishes.
Ingredients
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4 boneless, skinless chicken breasts
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Salt and black pepper, to taste
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2 cups cherry tomatoes, halved
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½ cup Kalamata olives, pitted
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½ cup crumbled feta cheese
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2 tablespoons extra-virgin olive oil
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1 teaspoon dried oregano
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2 cloves garlic, minced
Optional for serving
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Lemon wedges
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Fresh parsley, chopped
Instructions
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Preheat the oven
Preheat to 400°F (200°C). -
Season the chicken
Pat chicken breasts dry. Season both sides generously with salt, pepper, and half of the oregano. -
Assemble the pan
Place chicken breasts in the center of a baking dish (9×13-inch works well). Scatter tomatoes, olives, and garlic around the chicken. -
Drizzle & season
Drizzle olive oil evenly over everything. Sprinkle the remaining oregano across the pan. -
Bake
Bake uncovered for 25–30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and tomatoes have burst. -
Add feta
Remove from oven and crumble feta over the dish. Return to the oven for 5 minutes, just until feta softens. -
Rest & finish
Let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges for squeezing.
Notes
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Even thickness matters: Pound thick chicken breasts to about ¾ inch for even cooking
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Use good olive oil: It’s a key flavor, not just a cooking fat
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Don’t overbake feta: It should soften, not fully melt
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Let it rest: This keeps the chicken juicy and the sauce rich