Oven Roasted Greek Chicken Breasts Recipe

Greek food is full of richness, and oven-roasted Greek chicken breast recipe makes no exception. One inspired by tradition and brimming with Mediterranean attributes, it’s a simple and rich-flavored dish that marries fragrant herbs and spices.

Garlic, rosemary, thyme and lemon — just picture yourself having dinner on a sun-soaked Greek hillside. This easy-baked Greek-style chicken is delicious. A brine of Greek seasoning, olive oil, salt and fresh garlic infuses the boneless chicken breasts with flavor, keeping them juicy. Served with a crisp salad, some Greek rice, or roasted potatoes, the meal is just perfect!

How To Perfectly Cut Chicken Breast Fillets for This Recipe?

• Put The Chicken on a Clean & Rough Surface to Prevent It from Slipping.
• Remove the excess fat and dirt from chicken by the help of sharp knife.
• Hold the chicken tight to keep it steady.
• slice them with a sharp knife in a horizontal way & you are good to go for marinating it.

Ingredients We Will Use:

• Chicken breasts – The protein base of the dish that soak every bites of Greek flavors.
• Olive oil — Aiding in the marination of the chicken and contributing richness.
• Greek seasoning – Adds Mediterranean flair with herbs and spices.
• Garlic, minced — Brings depth and a punchy, aromatic flavor.
• Salt – Enhances the inherent tastes of the ingredients.
• Cherry tomatoes — Gives you juicy, sweet contrast to the savory chicken.
• Kalamata olives — Adds a briny, tangy punch to the dish.
• Red onion, sliced — Adds mellow sweetness and bit of crunch.
• Feta cheese, crumbled — Adds a creamy, salty note to contrast the flavors.
• Cilantro – Adds a bright freshness to the finished dish.

How To Cook Oven Roasted Greek Chicken Breasts?

Marinate the Chicken:

• Grab a non-metallic bowl (metal messes with flavors... weird, I know, but trust me).
• Pour in olive oil, toss in Greek seasoning, garlic (never too much garlic, right?), and a good pinch of salt—mix it all up!
• Drop in the chicken breast fillets and coat them well.
• Let them sit for at least 30 minutes, but if you can, overnight or even 2 days = MAX flavor!
• Before cooking, take the chicken out of the fridge for 30 minutes. Cooking cold chicken? Nah, don’t do that... just don’t.

Let's Cook It:

Step 1: Preheat and Prepare the Dish

First thing’s first — crank that oven up to 450°F (230ºC). Get it hot and ready while we get everything else together.
Kylee and I both used a cast iron skillet or you could also use an ovenproof dish (metal or ceramic). And it helps the chicken cook evenly and develop that fantastic golden crust.

To the dish, place the marinated chicken breasts — not in a sloppy way, in a dump and lose kind of way. Lay them out so they each get their due.
Oh, and drizzle all that leftover marinade over the top — don’t waste those flavors!

Step 2: Bake That Chicken!

Now You slide the dish into the oven and it bakes for 15 to 18 minutes. The exact timing here will depend on how thick your chicken is—so watch it!
The goal? That juicy, slightly golden chicken, cooked just perfectly.

Step 3: The Flavor Bomb 💣

All right, take the chicken out — but hold on, don’t start eating yet! Now we add the fun stuff.
Toss in halved cherry tomatoes (they’ll go all soft and juicy), kalamata olives (for the salty, tangy punch), and thinly sliced red onions (contributes a sweet, slight sharpness).

Pop it back into the oven for another 2 minutes. Not too long, we’re just letting everything warm and mingle.
Crumble some feta cheese all over the top. Be generous—this is what gives it that rich, creamy, slightly tangy bite. let it rest for 5 minutes.

Tips for Making It More Delicious:

• Don’t rush the marinade – The longer, the better! At least 30 minutes, but if you can, marinate overnight for crazy good flavor.
• Let the chicken sit at room temp before cooking – Cold chicken straight from the fridge = uneven cooking. Give it at least 30 minutes to warm up a bit before hitting the oven.
• Don’t skip the final resting time – Give it 5 minutes after baking so all those flavorful juices don’t run out when you cut into it.