Baked Greek Chicken Recipe

Course: Dinner

Cuisine: Greek, Mediterranean

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 393kcal

Classic Mediterranean ingredients fill out this easy baked chicken breast dish for a tasty dinner!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 375°F. Spay a 9x13-inch baking dish with nonstick spray.
Place the raw chicken breasts into the prepared baking dish. Set aside.
4 boneless, skinless chicken breasts
In a medium bowl, stir the olive oil, lemon juice, balsamic vinegar, oregano, garlic, salt, and pepper together until well mixed.
¼ cup extra virgin olive oil, ¼ cup freshly squeezed lemon juice, 2 tablespoons balsamic vinegar, 1 tablespoon dried oregano, 2 teaspoons minced garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
Pour the mixture evenly over the raw chicken breasts.
Place in the oven to bake (uncovered) for 40-45 minutes, or until 165°F.
Once chicken is fully cooked, remove from oven and arrange the remaining ingredients into the baking dish (tomatoes, feta, red onion, olives and lemon slices) with the baked chicken. These ingredients don’t need to be baked – they are just placed in the baking dish as is with the baked chicken.
1 cup halved grape tomatoes, 1 cup crumbled feta cheese, ½ cup sliced red onion, ¼ cup kalamata olives, ½ lemon
Serve chicken hot.

Chicken is done once the internal temperature reaches 165°F. Use a meat thermometer to check the temperature of the meat. Watch that the chicken isn’t overcooked or it will dry out. Always check the thickest chicken breast first by inserting the meat thermometer into the thickest part of the breast.

Storage: Store baked Greek chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.