Go Back
Easy Mediterranean Chicken Recipe
Ash Tyrrell

Easy Mediterranean Chicken Recipe

I recently tried this Easy Mediterranean Chicken recipe, and I have to say—it’s become one of my go-to dinners! I love how simple it is to prepare yet packed with flavors that make me feel like I’m dining in a sun-soaked Mediterranean village.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – I prefer fresh chicken over frozen for juicier meat.
  • 2 tablespoons olive oil – Extra virgin olive oil enhances flavor and browns the chicken beautifully.
  • 1 teaspoon garlic powder – Freshly minced garlic works too but powder blends well with the spices.
  • 1 teaspoon dried oregano – Use high-quality dried oregano for authentic Mediterranean flavor.
  • 1 teaspoon paprika – Smoked paprika adds a subtle depth to the dish.
  • ½ teaspoon salt – Adjust to taste; I like a touch more for better seasoning.
  • ¼ teaspoon black pepper – Freshly ground pepper makes a noticeable difference.
  • 1 cup cherry tomatoes halved – Use fresh cherry tomatoes for a juicy, slightly sweet taste.
  • ½ cup Kalamata olives pitted – These give a briny punch that makes the dish pop.
  • ¼ cup crumbled feta cheese – Grate or crumble fresh feta for creamy texture and tang.
  • 2 tablespoons fresh lemon juice – Adds brightness; I always use freshly squeezed.
  • 2 tablespoons chopped fresh parsley – Sprinkle at the end for freshness and color.

Method
 

  1. I start by patting the chicken dry with paper towels. This helps the seasoning stick and ensures the chicken browns nicely. Then I drizzle olive oil and sprinkle garlic powder, oregano, paprika, salt, and pepper over the chicken.
  2. Next, I place the seasoned chicken on a baking sheet. I scatter cherry tomatoes and olives around the chicken so they roast together. This way, all the flavors mingle as they cook.
  3. I bake the chicken at 400°F (200°C) for about 20 minutes. The chicken should reach an internal temperature of 165°F. Once it’s cooked, I remove it and let it rest for a few minutes for juicier meat.
  4. Finally, I sprinkle crumbled feta and chopped parsley over the chicken. A drizzle of fresh lemon juice ties everything together. The result is colorful, fragrant, and irresistible!

Notes

  • I always use fresh lemon juice; bottled juice can taste dull.
  • Don’t overcrowd the pan, or the chicken steams instead of roasts.
  • I let the chicken rest for 5 minutes before slicing—it stays juicier.
  • Adding a splash of white wine while roasting adds depth to the sauce.