Baked Greek Chicken
This Baked Greek Chicken is an easy, one-pan dinner made with tender chicken breasts, Mediterranean vegetables, and classic Greek-inspired flavors like olives, oregano, and feta. Everything bakes together in the oven for a simple, hands-off meal that's perfect for busy weeknights.
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A Quick Look at the Recipe
✅ Recipe Name: Baked Greek Chicken
🕒 Ready In: About 40 minutes (plus broiling time)
👪 Serves: 4 servings
🍽 Calories: Approximately 420 per serving (estimate)
🥣 Main Ingredients: Chicken breasts, zucchini, red onion, bell pepper, artichoke hearts, cherry tomatoes, kalamata olives, citrus vinaigrette, feta cheese
📖 Dietary Info: Gluten-free; low carb; dairy-free without feta
👌 Difficulty: Easy - one-pan prep, simple seasoning, and hands-off baking
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Unlike traditional Greek lemon chicken recipes that rely on long marinades, this baked Greek chicken uses a citrus vinaigrette to season both the chicken and vegetables as they cook. The result is a balanced, flavorful dish with juicy chicken, tender vegetables, and minimal prep.
If you enjoy oven-baked meals like this recipe, try our Spinach Ricotta Stuffed Shells, Tandoori Chicken, or Sheet Pan Lemon Pepper Salmon in your rotation.
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Why You'll Love this Baked Greek Chicken:
Easy one-pan dinner: This baked Greek chicken cooks entirely in the oven with the vegetables, making cleanup quick and simple.
No marinating required: The citrus vinaigrette seasons everything as it bakes, saving time without sacrificing flavor.
Vegetable-forward and balanced: Zucchini, peppers, artichokes, and olives make this a satisfying, well-rounded meal.
Greek-inspired flavors: Feta, oregano, and kalamata olives give this baked Greek chicken its classic Mediterranean taste.
Weeknight-friendly: Simple prep and hands-off baking make this an easy option for busy nights.
Key Ingredients:
- Chicken breasts: Boneless, skinless chicken breasts bake evenly and stay tender when layered on top of the vegetables, allowing the juices to flavor the dish as it cooks.
- Citrus vinaigrette: This adds brightness and helps season both the chicken and vegetables without the need for a marinade; use our Homemade Citrus Vinaigrette for the best flavor.
- Kalamata olives: These provide a salty, briny flavor that's key to the Greek-inspired profile; drain well before using.
- Fresh oregano: Fresh oregano gives the dish its signature herb flavor, though dried oregano can be used in a pinch.
- Feta cheese: Stirred in after baking, feta adds a creamy, salty finish that ties all the flavors together.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the vegetables: Zucchini can be replaced with yellow squash, and bell pepper can be swapped for mushrooms or asparagus using the same bake time.
- Use a different dressing: A Greek vinaigrette or red wine vinaigrette works well in place of citrus vinaigrette for a slightly different flavor profile.
- Try another cut of chicken: Boneless, skinless chicken thighs can be used instead of breasts for a juicier result, with a similar cooking time.
- Make it dairy-free: Simply leave out the feta cheese or use a dairy-free feta-style alternative.
- Adjust the herbs: If fresh oregano isn't available, dried oregano or Italian seasoning can be used with similar results.
How to Make Baked Greek Chicken:
- Step 1: Preheat the oven to 400 degrees. On a sheet pan or baking dish, layer the vegetables. Pour the dressing over the vegetables. Drizzle olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning.
- Step 2: Lay the chicken on top of the vegetables. Bake in a preheated oven for 30-35 minutes. When done baking, broil on high for 5 minutes to brown chicken and crisp vegetables. Remove from oven and mix in feta cheese.
Recipe Notes & Tips:
- Cut vegetables evenly: Keeping the vegetables similar in size helps everything cook at the same rate and prevents over- or undercooked pieces.
- Place chicken on top: Laying the chicken over the vegetables allows the juices to drip down and flavor the vegetables as they bake.
- Use a large pan: A sheet pan or large baking dish gives the vegetables room to roast instead of steam.
- Watch the broil step: Broil just until the chicken is lightly browned and the vegetables begin to crisp to avoid burning.
- Add feta after baking: Mixing in the feta once the dish comes out of the oven keeps it from melting completely and maintains its texture.
- Serving Suggestions: We love serving this dish with Gluten-Free Focaccia and Arugula Fig Salad for a full meal.
How to Store:
Refrigerator: Store leftover baked Greek chicken in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat gently in the oven or microwave until warmed through; adding a small splash of broth or water can help prevent the chicken from drying out.
Freezing: This dish can be frozen for up to 2 months, though the vegetables may soften slightly once thawed. Thaw overnight in the refrigerator before reheating.
Baked Greek Chicken FAQs:
No, this baked Greek chicken does not require marinating. The citrus vinaigrette seasons the chicken and vegetables as they bake, adding flavor without extra prep time.
This baked Greek chicken is considered low carb because it's made with chicken and non-starchy vegetables and contains no grains. The exact carb count depends on the citrus vinaigrette used, since some dressings include added sugar.
This baked Greek chicken uses Mediterranean vegetables, olives, feta, and oregano instead of a lemon-based marinade. Everything cooks together in the oven, making it a one-pan meal rather than a marinated chicken recipe.
Baked Greek Chicken
Ingredients
- 1 large zucchini chopped
- 1 red onion chopped
- 1 bell pepper seeded and chopped
- 1 can artichoke hearts quartered
- ½ cup cherry tomatoes
- ½ cup pitted kalamata olives
- 1 tablespoon fresh oregano
- ½ cup citrus vinaigrette
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup feta cheese cubbed
Instructions
- Preheat the oven to 400 degrees. On a sheet pan or baking dish, layer the zucchini, red onion, bell pepper, artichokes, tomatoes and kalamata olives.
- Pour the dressing over the vegetables. Toss to coat.
- Drizzle olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning.
- Lay the chicken on top of the vegetables. Bake in a preheated oven for 30-35 minutes
- When done baking, broil on high for 5 minutes to brown chicken and crisp vegetables.
- Remove from oven and mix in feta cheese.
Nutrition
Notes
- Cut vegetables evenly: Keeping the vegetables similar in size helps everything cook at the same rate and prevents over- or undercooked pieces.
- Place chicken on top: Laying the chicken over the vegetables allows the juices to drip down and flavor the vegetables as they bake.
- Use a large pan: A sheet pan or large baking dish gives the vegetables room to roast instead of steam.
- Watch the broil step: Broil just until the chicken is lightly browned and the vegetables begin to crisp to avoid burning.
- Add feta after baking: Mixing in the feta once the dish comes out of the oven keeps it from melting completely and maintains its texture.
- Serving Suggestions: We love serving this dish with Gluten-Free Focaccia and Arugula Fig Salad for a full meal.