Mediterranean Chicken with Feta Cheese
Transport your taste buds to the sunny shores of the Mediterranean with this flavor-packed Mediterranean Chicken with Feta Cheese recipe. This one-pan dish features tender, marinated chicken breasts seared to golden perfection and baked alongside juicy grape tomatoes and briny kalamata olives. Topped with crumbled feta cheese that melts into every bite, it’s a symphony of bold, fresh flavors. The marinade—a delightful blend of olive oil, lemon juice, garlic, and aromatic herbs like oregano and basil—infuses the chicken with incredible zest. Garnished with freshly chopped parsley and ready in just 45 minutes, this recipe is as easy as it is impressive. Perfect for weeknight dinners or special occasions, serve it with couscous, quinoa, or crusty bread for a complete Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup grape tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 0.75 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix olive oil, lemon juice, minced garlic, oregano, basil, salt, and black pepper to create a marinade.
Place the chicken breasts in a large dish or resealable plastic bag, and pour the marinade over the chicken, ensuring it is evenly coated. Let it marinate for 10-15 minutes.
While the chicken marinates, prepare the grape tomatoes by halving them, and slice the kalamata olives.
Heat a large oven-proof skillet over medium heat. Once hot, sear the chicken breasts for 2-3 minutes per side until golden brown. Remove the skillet from heat.
Scatter the halved tomatoes and sliced olives around the chicken in the skillet.
Crumble feta cheese over the top of the chicken and vegetable mixture.
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.
Garnish with fresh chopped parsley before serving. Serve hot with a side of couscous, quinoa, or crusty bread for a full Mediterranean experience.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 6252 mg | 272% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 4.8 g | ||
| Protein | 236.0 g | 472% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 550 mg | 42% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2379 mg | 51% | |
*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.
