These Baked Greek Chicken Breasts will transport you straight to the Mediterranean. The best part about this recipe is that it's simple and requires minimal effort. The boneless chicken breasts are marinated in a delicious mixture of Greek seasoning, olive oil, salt, and chopped garlic and then baked with extra veg. It's an excellent option for a quick and easy dinner, but also impressive enough to serve to guests.
Lay your chicken breasts flat on the chopping board and pat dry with kitchen paper.2 chicken breasts
Use a large sharp knife, keeping the knife parallel to the chopping board cut sideways through the breast.
Repeat with the second chicken breast.
Prepare the marinade
Mix the olive oil, Greek seasoning, chopped garlic, and salt in a non-metallic bowl.¼ cup/ 60ml olive oil2 tbsp Greek seasoning4 cloves garlic1 tsp salt
Add the chicken breast fillets and let them marinate for at least 30 minutes and up to 48 hours.
Remember to remove the chicken from the refrigerator for at least 30 minutes before cooking.
To cook
Preheat the oven to 450°F/230ºC
Place the chicken in a cast iron or metal baking ovenproof dish (see note 5) and pour over the marinade.
Bake the chicken for 8 minutes.
Remove the chicken from the oven, and add the halved tomato, olives, and sliced onion. Return the dish to the oven for 2 minutes.1 cup/ 150g cherry tomatoes⅓ cup kalamata olives½ red onion
Remove from the oven and add the feta and oregano, then serve.½ cup/ 60g feta cheese1 tbsp fresh oregano leaves
Notes
You can buy this in larger grocery stores or make your own. This is my recipe for Greek seasoning.
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.
Use any small tomatoes that are ripe and tasty. You can also replace them with diced large tomatoes.
These have a meaty texture and aren't too salty. But you can use any available black olives.
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.