Mediterranean Chicken Bake
A wholesome, vibrant, and easy one-dish meal! This Mediterranean Chicken Bake features juicy chicken breasts infused with lemon, garlic, and oregano, nestled among a colorful medley of roasted vegetables, briny olives, and creamy feta. Perfect for weeknight dinners or casual entertaining, it’s packed with classic Mediterranean flavors and comes together with minimal prep.
Total Time
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons dried oregano
2 teaspoons garlic powder
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
1 zucchini, sliced into rounds
1 red onion, sliced
1 bell pepper (any color), sliced
1/4 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
Prepare Chicken Marinade:
In a small bowl, mix together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.
Season Chicken:
Place the chicken breasts in the baking dish and brush or rub the marinade evenly over both sides. Let sit while you prep the veggies (optional: marinate for 15–30 minutes for deeper flavor).
Add Vegetables:
Scatter the cherry tomatoes, zucchini, red onion, bell pepper, and olives around and over the chicken in the baking dish.
Bake:
Bake uncovered for 30–35 minutes, or until the chicken is fully cooked (internal temp should reach 165°F/74°C) and the vegetables are tender.
Add Feta:
In the last 5 minutes of baking, sprinkle the crumbled feta cheese over the dish and return it to the oven to melt slightly.
Garnish & Serve:
Remove from the oven and garnish with freshly chopped parsley. Serve warm with couscous, rice, or crusty bread.
Tips
Even Cooking:
Pound the chicken breasts slightly to an even thickness for uniform cooking and juicier results.
Marinate for More Flavor:
While it’s great as a quick bake, marinating the chicken for 30 minutes to a few hours in the olive oil–lemon–oregano mixture can intensify the Mediterranean flavors.
Avoid Overcrowding:
Make sure the vegetables are spread out in a single layer (as much as possible) to roast rather than steam.
Check Chicken Doneness:
Use a meat thermometer to ensure chicken reaches 165°F (74°C) at the thickest part.
Broil for Color:
Want a more golden finish? Broil for the last 2–3 minutes to lightly char the vegetables and brown the feta.
Variations
Protein Swaps
Chicken thighs: Juicier and more forgiving than breasts—great for baking.
Shrimp or fish (e.g., cod): Bake the veggies first for 20 minutes, then add seafood for the last 10 minutes.
Chickpeas or tofu (for vegetarian): Use marinated chickpeas or cubes of tofu as the protein base.
Cheese Options
Goat cheese or halloumi can be used instead of feta for a different creamy or chewy texture.
Vegan feta makes it dairy-free without sacrificing flavor.
Veggie Additions or Substitutes
Eggplant, mushrooms, spinach, or artichoke hearts pair beautifully.
Sweet potatoes or small potatoes for a heartier, starchier option.
Spice It Up
Add a pinch of red pepper flakes or paprika for mild heat.
Stir in some harissa or sumac to deepen the Mediterranean flavor profile.
Sauce Ideas (optional)
Serve with a tahini drizzle, tzatziki, or lemon yogurt sauce on the side.
Or add a spoonful of hummus on top after baking.
Q&A
Q: Can I make this dish ahead of time?
A: Yes! You can marinate the chicken and prep the veggies up to a day ahead. Assemble everything in the baking dish, cover, and refrigerate. When ready, bake as directed.
Q: Is this dish freezer-friendly?
A: It’s best enjoyed fresh, but you can freeze the cooked chicken and veggies. Let it cool completely, then store in an airtight container for up to 2 months. Reheat in the oven until warmed through.
Q: What sides go well with this chicken bake?
A: It pairs beautifully with couscous, quinoa, rice pilaf, garlic flatbread, or a Greek salad for a full Mediterranean meal.
Q: Can I use dried herbs instead of fresh?
A: Absolutely. The recipe already uses dried oregano, but you can also use dried parsley or basil in a pinch—just use 1/3 the amount of fresh herbs when substituting.
Q: How do I store leftovers?
A: Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the oven or microwave. Add a splash of water or broth if it looks dry.
Estimated Nutrition
(Per Serving – serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~35 g |
| Carbohydrates | ~9 g |
| Fat | ~15 g |
| Saturated Fat | ~4 g |
| Fiber | ~3 g |
| Sugar | ~5 g |
| Sodium | ~550 mg |
Note: Nutrition values are estimates and may vary based on specific ingredients and portion sizes.
Final Conclusion
This Mediterranean Chicken Bake is a delicious, nourishing, and vibrant dish that celebrates fresh ingredients and bold flavors—all in one pan. It’s incredibly easy to customize, meal prep–friendly, and perfect for weeknight dinners or casual get-togethers. With juicy, herbed chicken and a medley of colorful vegetables topped with creamy feta and briny olives, this dish brings the essence of the Mediterranean to your table with minimal effort and maximum flavor.