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This Greek Baked Chicken Breast With Feta is moist, tender, oven-baked chicken breasts steeped in flavor from a bright, zesty lemon herbed marinade. Perfect low-carb chicken dinner recipe to serve any night of the week that’s keto-friendly.
Also, try my Greek Chicken Bowl. You will love it.
These Greek-style baked chicken breasts are topped with salty, melty feta cheese, crisp, colorful, and mild sweet red onion, and sliced Kalamata olives. Rich, meaty grape tomatoes provide a sweet crunch that balances the other toppings with the right acidity. Once you assemble your ingredients, this Mediterranean flavor-packed dish is so simple and absolutely delicious! Everything is easily prepared the night before, and your marinated chicken will be steeped with traditional Greek flavor when you’re ready to pop in the oven.
Ingenious, elegant, and bursting with fresh herb flavor, this easy oven-baked Greek chicken breast is a definite time-saver; from oven to table in 25 to 30 minutes.
Recipe Highlight
- Authentic lemony Greek chicken breast flavor. Easy to make and full of flavor.
- An impressive dish, that can easily be made in advance.
- Tender and juicy: Longer marinade time increases moisture and lemon herb taste. You will enjoy tender and juicy flavored chicken breast.
Ingredients you will ned
- Olive oil: I love cooking with olive oil, but you may use any other oil.
- Lemons: you need the juice and zest of one lemon
- Herbs: oregano, garlic powder, salt and pepper.
- Fresh herbs: choose between parsley, basil, or oregano.
- Chicken breast: you may use skinless and boneless chicken thighs or drumsticks. Cooking time will vary.
- Tomatoes: Use what you have handy but cherry or grape tomato works best.
- Olives: for the best flavor, use kalamata olives
- Feta cheese: You can use pre-bought crumbled feta
- Red onion: if you can’t get your hands on red onions, use white sweet onions.
How To Make It
Preheat the oven to 350F.
In a small bowl whisk the oil, lemon juice, zest, seasonings, and basil or herbs of choice.
Season the chicken with salt and pepper on both sides and place in a medium oven-safe dish.
Pour over the prepared Greek-style dressing. If time allows, you can marinate the chicken for 1 hour, or overnight, keeping it in the oven dish. (Just before roasting, allow it to sit for 30 minutes over the counter to get to room temp!)
Bake for 25-35 minutes. Depending on the thickness of the chicken breast.
Once the chicken is done (an internal thermometer inserted into each reads 165F), remove it from the oven. Allow it to sit for 5 minutes, then chop it into large chunks and place it back into the dish.
Top with tomatoes, olives, onions, and feta.
Serve immediately.
Greek-Style Baked Chicken Breast FAQs
Of course, and it will still taste great! Just know the flavor profile will be slightly different as most authentic Greek lemon chicken recipes start with fresh herbs.
Remember to adjust measurements from fresh to dry, from 1 tbsp of fresh herbs to 1 tsp of dried. Dried herbs, especially “fresh” dried herbs, are very potent and have a concentrated flavor.
Yes, place your marinade and chicken in an appropriate-sized, food-safe Ziploc bag. I’d go for a freezer bag to ensure no spills or leaks from accidental piercing or tears.
Pro-Tip: Always allow refrigerated and marinated meats, at least 30 minutes for the dish to come up to room temp before baking unless the recipe specifies otherwise.
Yes. If you do not want to use chicken breasts, you can use boneless and skinless chicken thighs instead. The nutritional value will vary.
Chicken breasts recipes you may like
- Air fryer chicken breast
- Honey Garlic Chicken Breast
- Baked Teriyaki Chicken Breast
- Fajita Stuffed Chicken Breast
- Baked BBQ Chicken Breast
- Balsamic Chicken Breast
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Greek Oven Baked Chicken Breast
Ingredients
- 1/4 cup olive oil
- 1 medium lemon, juiced
- zest of 1 medium lemon
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 tablespoons minced fresh basil, parsley, or oregano
- 2 Pounds chicken breast, boneless and skinless
- kosher salt and pepper, to taste
- 1 cup chopped grape or cherry tomatoes
- 1/2 cup sliced Kalamata olives
- 1/2 cup crumbled Feta cheese
- 1 small red onion, chopped
Instructions
- Preheat the oven to 350F.
- In a small bowl whisk the oil, lemon juice, zest, seasonings, and basil or herbs of choice.
- Season the chicken with salt and pepper on both sides and place in a medium oven-safe dish.
- Pour over the prepared greek-style dressing. If time allows, you can marinate the chicken for 1 hour, or overnight, keeping it in the oven dish. (Just before roasting, allow it to sit for 30 minutes over the counter to get to room temp!)
- Bake for 25-35 minutes
- Once the chicken is done (an internal thermometer inserted into each reads 165F), remove it from the oven. Allow it to sit for 5 minutes, then chop into large chunks and place back into the dish.
- Top with tomatoes, olives, onions, and feta.
- Serve immediately.
Notes
- Skip feta cheese to reduce fat content and calories
- Use boneless and skinless chicken thighs instead of chicken breast.
- any oil would work but I prefer using avocado or olive oil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What would be a good side?
Hi Brian. I have a lot of side dish recipes that will work well with this. look under the side dish section. You can do a side of veggies or some roasted potatoes.
So delicious and incredibly easy.. I have made it just for us and then again a few times for company. Highly recommended
Thanks Maggie! I really appreciate your time and feedback.
Absolutely amazing recipe! Flavors were great together. I did slice my chicken breast in half horizontally and they cooked up easy and tender in 20mins. I served this at a small dinner party and received rave reviews and requests for recipe. Thank you for all the tips as well, they were helpful!
I am so glad! Thanks for the feedback.
Hi Rena,
It is a very good recipe. The mixture of all the herbs and tomatoes, olives, onions, and feta WOW!.
I did it few weeks ago and the family really liked it. However, at the end the chicken breasts were cooked not baked. It was a lot juice (water?) from meat plus the marinade inside the oven-safe dish.
I am planning to serve it again for Canada Day party this week but would like to improve the appearance. I would appreciate your comments.
Thank you.
Hi George. Ok, I have a few questions. Did you use frozen chicken? Did you alter the recipe in any way? Did you use any other veggies? Did you cover it while baking?
Before I get any of those answers, there are a few things you could do. An easy one would be to drain some of the liquid out and return to the oven to bake a bit more. But that is not ideal, especially if you want to keep all the flavor in the juice. If you used frozen chicken, let it thaw first before baking. If you covered it, try to bake it uncovered. All ovens vary and will give different outcomes. if you didn’t do any of the above, then once the chicken is cooked through, you can switch the setting to broil for about 5 minutes to let the chicken brown a bit and allow the liquid to dry up. Just keep an eye on it so you do not overcook it. Please feel free to email me.
Hi Rena,
Thank you for your reply.
My answer to your 4 questions is no. I also broiled the chicken at the end of baking but maybe to short. Will do it again with at least 5 minutes broiling.
George
Let me know. I will remake it as well.
I did it again and my guests gave it 6 stars!
Amazing recipe.
Yay. I am so happy it all worked out for you.
I don’t have any fresh herbs, can I use dried? If so how much?
Thank you
Yes. You may use dried herbs
Best chicken recipe!!
Thanks Marty
This was delicious! And so easy to make, too. I didn’t make any changes to the recipe and it turned out great. I think the key is to use thin sliced chicken breasts which you can buy already sliced at the grocery store. I didn’t cook the veggies either, just spread them out over the chicken along with the feta immediately after taking the chicken out of the oven. I let the dish rest for about 10 minutes before serving and that was enough to warm up the veggies without taking away the fresh taste they impart. Will definitely be adding this recipe to my rotation!
So glad you loved this recipe. Thanks for the feedback. It will be so helpful to my readers.
Going to make this ..covered or uncovered in oven?
You do not need to cover it.