Description
This Mediterranean Chicken with Feta and Olives features juicy chicken breasts paired with roasted vegetables, Kalamata olives, and crumbled feta cheese. It’s a vibrant, healthy dish that’s easy to prepare, making it perfect for weeknight dinners or special occasions, all while delivering delicious Mediterranean flavors.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 lemon, sliced (for garnish)
Instructions
- In a large mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk together until well blended.
- Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- While the chicken is marinating, prepare the vegetables. Slice the red onion into thin rings and halve the cherry tomatoes. Set aside.
- In a separate bowl, combine the halved Kalamata olives and crumbled feta cheese. Mix gently to combine and set aside.
- Preheat your oven to 400°F (200°C).
- Once the chicken has marinated, remove it from the refrigerator. In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat.
- Carefully place the marinated chicken breasts in the skillet. Sear the chicken for about 4-5 minutes on each side, or until golden brown.
- After searing, remove the skillet from the heat. Layer the sliced red onion, halved cherry tomatoes, and the olive and feta mixture over the chicken breasts.
- Cover the skillet with aluminum foil to retain moisture during baking.
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- For the last 5 minutes of baking, remove the foil to allow the top to brown slightly and the vegetables to roast.
- Once the chicken is done baking, remove the skillet from the oven and let it rest for about 5 minutes.
- Using a spatula, carefully transfer the chicken breasts to a serving platter. Spoon the roasted vegetables and feta mixture over the top of the chicken.
- Garnish with freshly chopped parsley and lemon slices for a pop of color and added flavor.
- Serve the Mediterranean chicken warm, accompanied by a side of couscous, quinoa, or a fresh green salad for a complete meal.
Notes
- For added flavor, consider marinating the chicken overnight.
- Feel free to customize the vegetables based on your preference. Bell peppers, zucchini, or artichokes can be great additions.
- If you prefer a bit of heat, add red pepper flakes to the marinade.
- Ensure the chicken is not overcrowded in the skillet to allow for even cooking.
- Use a meat thermometer to check for doneness to avoid overcooking the chicken.
- Prep Time: 30 minutes
- Cook Time: 30 minutes