Baked Greek Chicken Breasts

Cutting chicken breast fillets

To turn the chicken breasts into fillets, lay them flat on the chopping board and pat dry with kitchen paper. Then use a large sharp knife, and keeping the knife parallel to the chopping board cut sideways through the breast. (like the photo below) You can then marinate the chicken fillets.

These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.

Chicken: The recipe uses two chicken breasts and cuts them into fillets (see below for details). You can use chicken thighs instead, but they will need 20 minutes in the oven. 
Greek seasoning: You can buy this in larger grocery stores or make your own. This is my recipe for Greek seasoning.
Garlic: The recipe says 4 cloves of garlic, but like I always say, you should measure garlic with your heart, so feel free to add more.
Cherry tomatoes: Use any small tomatoes that are ripe and tasty. You can also replace them with diced large tomatoes.
Kalamata olives: These have a meaty texture and aren't too salty. But you can use any available black olives. 

We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!

• Remove the chicken from the refrigerator for at least 30 minutes before you cook it.
• The chicken is cooked at a very high temperature which keeps it super juicy. But it can easily overcook if left in too long, so set a timer.
• Because of the high temperature, I recommend a cast iron or metal baking dish. Glass dishes (like Pyrex) are only recommended up to 425ºF/220ºC.
• If you want softer vegetables, you can remove the chicken after 5 minutes, add the veg and then bake everything together for 5 minutes.

Why You'll Love These Greek Baked Chicken Breasts

• So easy to make.
• It cooks in one ovenproof dish.
• It is cost-effective as two chicken breasts serve four people.
• The marinade makes the chicken super juicy.
• It is quick enough for a mid-week family meal but smells and tastes so good you could easily serve it to guests.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• You can add extra veg; capsicum and zucchini work well. 
• Turn this into a complete meal by adding boiled potatoes to the tray and warming them with the chicken.
• Mix up the herbs; add dill, parsley, or chives to your finished dish.
• Go dairy free and add some hummus to the finished dish instead of feta.

Sides: Serve these baked Greek chicken breasts with a side of Greek-style rice, Greek Orzo, or some traditional Greek Lemon Potatoes.

Wine: This dish was made for a bright Rosé with rich berry flavors. Or an off-dry Riesling with its hint of sweetness and crisp finish. If you prefer a red wine, then a Grenache would be perfect.