Greek Feta Chicken
Transform your weeknight dinner routine with this vibrant and flavorful Greek Feta Chicken! Juicy, marinated chicken breasts are infused with lemon, garlic, and Mediterranean herbs, then seared to perfection and baked alongside a bounty of crumbled feta, sweet cherry tomatoes, briny kalamata olives, and tender red onion slices. The result is a one-skillet wonder that’s savory, tangy, and utterly irresistible. Finished with a sprinkle of fresh parsley, this dish pairs beautifully with rice, couscous, or a crisp salad, making it a versatile and wholesome favorite. Easy to make and bursting with Greek-inspired flavors, this recipe is perfect for busy evenings when you want something delicious and impressive without the hassle.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 0.25 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, ensuring the chicken is well coated. Let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
Heat a large oven-safe skillet over medium-high heat. Remove the chicken breasts from the marinade (reserve marinade) and sear them on each side for 2-3 minutes until golden brown.
Remove the skillet from heat. Pour the reserved marinade over the chicken breasts, and scatter the crumbled feta cheese, cherry tomatoes, kalamata olives, and red onion slices around the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle the dish with freshly chopped parsley before serving. Serve warm with your choice of rice, couscous, or a fresh side salad.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 6747 mg | 293% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 7.3 g | ||
| Protein | 241.8 g | 484% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 665 mg | 51% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2459 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
