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If you’re looking for a simple, flavor-packed weeknight dinner, this Greek Baked Chicken Breast is it. Marinated in a lemon-herb dressing and baked until juicy and tender, it’s topped with crumbled feta cheese, Kalamata olives, and sweet cherry tomatoes. You get all the best Mediterranean flavors in one dish. It’s low-carb dish and on the table in about 30 minutes.

sliced chicken breast baked in a white dish with tomatoes olives and feta cheese
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These Greek baked chicken breasts are topped with melted crumbles feta, red onion, sliced Kalamata olives, and juicy grape tomatoes that add just the right touch of acidity. It’s a Mediterranean chicken breast dish that’s as simple to make and packed with flavor.

Prep everything the night before, let the chicken soak in the Greek chicken marinade, and it’s ready to pop in the oven when you are. It will be on the table in just 25 to 30 minutes. This dish also works well for those who like to meal prep.

Also try my Greek Chicken Bowl, which is another easy Mediterranean chicken favorite you’ll love.

I love this Baked Chicken Breast with Feta Cheese

I make this dish for my kids all the time and they love it with plain spaghetti. This dish uses an authentic Greek chicken marinade made with lemon, oregano, garlic, and olive oil. It’s a dish that can be made in advance.

The chicken will come out tender and juicy. The longer you marinate, the more that lemon herb chicken flavor comes through. You’ll never have a dry chicken breast again.

Ingredients for Greek Baked Chicken Breast

ingredients for greek chicken made with feta cheese and olives.
  • Chicken breast: Boneless and skinless. For best results, use evenly sized breasts so they cook at the same rate. Thin-sliced breasts also work and cut the cook time down to around 20 minutes.
  • Lemon: You need both the juice and zest. The zest is what gives the marinade its bold, bright flavor so don’t skip it.
  • Olive oil:The base of the marinade. Extra virgin olive oil works best here for authentic Mediterranean flavor.
  • Kalamata olives: These have a richer flavor than regular black olives and make a big difference in the final dish.
  • Feta cheese: Use block feta and crumble it yourself for the best texture and flavor. Pre-crumbled works in a pinch.
  • Fresh herbs: Parsley, basil, or oregano all work. Fresh is preferred but dried herbs can be substituted using 1 tsp for every 1 tbsp fresh.

Recipe Overview

Skill Level
Intermediate
Prep Time
10 mins
Cook Time
20 mins

How to Make Greek Baked Chicken Breast (Step by Step)

Preheat the oven to 350F.

Make the Marinade: In a small bowl whisk the oil, lemon juice, zest, seasonings, and basil or herbs of choice.

Season the chicken: Season the chicken with salt and pepper on both sides and place in a medium oven-safe dish.

process shot to chop the veggies and marinating the chicken in a white dish.

Marinade the chicken: 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!)

Baked the chicken breasts: Bake for 25-35 minutes. Depending on the thickness of the chicken breast.

process shot to bake the chicken and adding the feta, tomatoes, and olives into the dish.

Resting time: 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.

Assemble and serve: Top with tomatoes, olives, onions, and feta. Serve immediately.

Common Questions

Can I use chicken thigh?

Yes. If you do not want to use chicken breasts, you can use boneless and skinless chicken thighs instead. The nutritional value will vary.

How long do I bake boneless skinless chicken thighs?

Bake at 375°F for 25 to 30 minutes, or until an internal thermometer reads 165°F. Everything else in the recipe stays the same.

Should I bake the chicken covered or uncovered?

Uncovered. Covering it traps steam and prevents the chicken from browning properly. If there’s excess liquid toward the end, switch to broil for 4–5 minutes to dry it up.

Can I broil the chicken at the end for more color?

Yes! Once the chicken hits 165°F, broil for 4 to 5 minutes. It adds color and helps reduce any excess liquid in the pan. Keep a close eye on it.

What to Serve With Greek Chicken

Storage Recommendations

  • Refrigerator: Store leftovers in an airtight container up to 4 days.
  • Freezer: Freeze the chicken (without the toppings) up to 3 months.
  • Reheating: Cover with foil and bake at 325°F for 15 minutes or microwave in 60-second intervals until heated through.
baked chicken breast in a white dish with feta, olives, and tomatoes.

More Chicken Recipes

Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you

4.93 from 53 votes

Greek Baked Chicken Breast with Feta

By: Rena Awada
Skill Level: Intermediate
Servings: 4
Prep: 10 minutes
Cook: 20 minutes
marinate: 1 hour
Total: 1 hour 30 minutes
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baked chicken breast with feta cheese olives and tomatoes.
Simple and easy Greek baked chicken breast marinated in a lemon herb dressing and baked until juicy and tender. Topped with crumbled feta, Kalamata olives, cherry tomatoes, and red onion for a flavorful Mediterranean chicken dinner that's also low-carb.

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 and Prepare the veggies.
    chopped tomatoes, olives, and onions
  • In a small bowl whisk the 1/4 cup olive oil, 1 medium lemon juice, zest of 1 medium lemon, seasonings (1 teaspoon dried oregano and 1 teaspoon garlic powder, and 2 tablespoons minced fresh basil or herbs of choice.
  • Season the 2 Pounds chicken breast with kosher salt and pepper on both sides and place in a medium oven-safe dish.
  • Pour over the prepared greek-style dressing over the chicken. If time allows, you can marinate the chicken for 1 hour, or overnight, keeping it in the oven dish. (Just before baking, allow it to sit for 30 minutes over the counter to get to room temp!)
    marinated greek chicken breast in a white dish
  • 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.
    baked sliced chicken breast in a white dish
  • Top with 1 cup chopped grape or cherry tomatoes, 1/2 cup sliced Kalamata olives, 1 small red onion, and 1/2 cup crumbled Feta cheese.
    close up view of greek chicken breast
  • Serve immediately.

Notes

  • Marinate the chicken overnight for the best flavor.
  • Allow refrigerated chicken to sit at room temperature for 30 minutes before baking.
  • Bake uncovered for best results.
  • Broil for 4 to 5 minutes at the end if you want more color or to reduce excess liquid.
  • Use thin-sliced chicken breasts to reduce cook time to around 20 minutes.
  • Swap chicken breasts for boneless skinless thighs. You would need to bake at 375°F for 25 to 30 minutes.
  • Skip the feta to reduce calories and fat.
  • Dried herbs work in place of fresh. You can use 1 tsp dried for every 1 tbsp fresh.

Nutrition

Calories: 482kcalCarbohydrates: 9gProtein: 52gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 162mgSodium: 747mgPotassium: 1035mgFiber: 2gSugar: 3gVitamin A: 463IUVitamin C: 28mgCalcium: 140mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Greek
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am the founder of Healthy Fitness Meals, certified nutrition coach through Precision Nutrition (PN1), food creator, and mom of five sharing balanced, family-friendly recipes.

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4.93 from 53 votes (34 ratings without comment)

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Recipe Rating




49 Comments

    1. 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.

      Reply

      1. 5 stars
        So delicious and incredibly easy.. I have made it just for us and then again a few times for company. Highly recommended

  4. 5 stars
    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!

    Reply

  5. 5 stars
    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.

    Reply

    1. 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.

      Reply

      1. 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

  8. 5 stars
    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!

    Reply