Salty, savory and full of fresh flavors! This Greek inspired baked chicken with feta, olives and veggies is an easy weeknight meal.
I love Greek food so much! After visiting Greece last year, I've really been missing many of the fresh flavors. This feta chicken bake is inspired by some of my favorite Greek dishes. However, it's not a traditional Greek recipe, so note that I may use non-traditional ingredients or techniques.
As a dietitian, I'm such a fan of this recipe because it's so minimal. We only have 15 minutes of hands-on time and it's made completely in one dish, so hooray for little dishwashing! Like my Sheet Pan Honey Mustard Chicken Thighs and Veggies and my One Pan Chicken Thighs and Pesto Rice, it's truly an ideal weeknight meal.
Why This Recipe Is Dietitian Approved
- A balanced meal. Chicken provides protein, while the vegetables add fiber, vitamins and minerals. Serve it with your favorite carbohydrate for a complete meal!
- Big flavor from simple ingredients. Garlic, oregano, lemon, feta and Kalamata olives bring tons of savory, salty and fresh flavor.
- Easy weeknight dinner. Everything cooks together in one dish with just 15 minutes of hands-on prep, making this a simple option for busy weeknights.
Greek Inspired Baked Chicken With Feta Recipe
Ingredients, Swaps, & Tips
Chicken thighs: Juicy, flavorful and a great source of protein. Chicken breast can also be used if you prefer, just make sure you cut the chicken breast into 4 inch pieces first.
Cherry tomatoes: Add sweetness, acidity and plenty of fresh flavor as they roast.
Olive oil: Helps the vegetables roast beautifully and adds healthy fats.
Dried oregano: Brings that classic Mediterranean flavor to the dish.
Garlic: Fresh garlic adds tons of savory flavor as it roasts with the chicken and vegetables.
Veggies: I love using a mix of colorful vegetables like zucchini and bell pepper here for extra fiber, flavor and texture. Asparagus and broccoli should all work well!
Feta cheese: Adds a salty, creamy bite that pairs perfectly with the roasted vegetables and chicken.
Kalamata olives: Add a briny, savory flavor that makes this dish feel extra Greek-inspired.
Lemon: Brightens everything up and balances the salty feta and olives.
Fresh basil: Adds a fresh, herby finish to the finished dish.
Instructions
- Before you begin: Preheat the oven to 400F and prep the chicken by whisking together the dijon, salt, pepper and 2 teaspoon of the oregano. Coat the chicken thighs in the spice blend and set aside.
- In a 9x13 inch oven safe dish, add the cherry tomatoes and chopped vegetables. Drizzle with olive oil, and sprinkle with the remainder of the dried oregano and pressed garlic. Mix everything together using tongs until the vegetables are well coated in the spices and olive oil.
- Add the feta cheese and olives, and mix again. Arrange the chicken thighs amongst the vegetables, ensuring everything is in a single layer within the dish. Gently press lemon slices evenly throughout the dish.
- Bake for about 35-40 minutes or until the chicken is fully cooked through (the internal temperature of the chicken should be 170F).
- While the chicken is cooking, prepare orzo according to package instructions. Make the garlic yogurt sauce by whisking together yogurt, olive oil. lemon juice, garlic, salt and water until smooth.
- Once baked, garnish with fresh basil, a dollop of garlic yogurt sauce and serve with your carbohydrate of choice.
Substitutions
Gluten Free
This recipe is naturally gluten-free. If you serve this feta chicken bake with a carbohydrate, make sure that is gluten-free.
Dairy Free
Daiya and Violife have a dairy free feta cheese alternative. I have not personally tested these options, so I can't comment on how they will bake. If you have tried them, leave me a comment on how it went!
Nut Free
This recipe is naturally nut-free!
Variations
Missing an ingredient? Try these:
- Chicken thighs: You can definitely use chicken breast instead if you prefer. Make sure you cut the chicken breast into 4 inch pieces first.
- Veggies: I chose zucchini and cherry tomatoes because they add a freshness and pop of colour, but any veggie works! Rggplant, asparagus and broccoli would also work well. Depending on the veggie you choose, you may need to adjust the cooking times.
- Olives: I know they aren't for everyone- omit if you don't like them.
Equipment
Storage
This baked chicken with feta can be stored in the fridge for up to 3 days in an airtight container. Unfortunately, it is not freezer-friendly as the cherry tomatoes do not freeze well.
Top Tips for Success
When arranging everything in your dish, it will be quite full. Try to avoid having anything covering or fully overlapping the chicken as much as possible- this will help the chicken evenly cook.
Frequently Asked Questions
This recipe contains lots of protein, veggies and healthy fats. I like to pair it with a carbohydrate like orzo, quinoa, or potatoes.
You can, however I recommend sticking with a casserole dish if you have the option. The tomatoes will begin to soften as then bake which causes some of the tomato juice to spill out. This is why having higher edges on your pan is a good idea to avoid any spills!
Yes! I know most recipes typically will have you season your chicken with salt and pepper as a basic starting point, however I really wanted to use as few ingredients as possible in this recipe. I find the feta cheese and olives are quite salty, and the oregano adds the perfect amount of spice. However, as always feel free to adjust the seasonings as desired.
More Weeknight Meal Recipes
If you liked this baked chicken with feta, you'll love these other easy weeknight meals:
- Healthy Greek Turkey Meatballs with Feta
- Pesto Chicken Quinoa Bowls
- Turkey Stuffed Sweet Potatoes
- Sheet Pan Sesame Chicken with Veggies
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this baked chicken with feta, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Greek Inspired Baked Chicken With Feta
Ingredients
- 1.5 lb boneless skinless chicken thighs (about 8 thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon dried oregano divided
- 2 teaspoon Dijon mustard
- 3 cups cherry tomatoes
- 3 cups chopped vegetables of choice (I like asparagus, zucchini, or bell peppers)
- 2 tablespoon olive oil
- 3 cloves garlic pressed
- ½ cup feta cheese crumbled
- ¼ cup sliced kalamata olives
- 1 lemon sliced
- Fresh basil for garnish optional
- 1.5 cups dry orzo
Garlic Yogurt Sauce
- 1 cup Plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (about ½ a lemon)
- 1 clove garlic pressed
- ½ teaspoon salt
- 1 tablespoon water to thin
Instructions
- Preheat oven to 400℉.
- Prep the chicken by whisking together the dijon, salt, pepper and 2 teaspoon of the oregano. Coat the chicken thighs in the spice blend and set aside.
- In a 9x13 inch oven safe dish, add the cherry tomatoes and chopped vegetables. Drizzle with olive oil, and sprinkle with the remainder of the dried oregano and pressed garlic. Mix everything together using tongs until the vegetables are well coated in the spices and olive oil.
- Add the feta cheese and olives, and mix again. Arrange the chicken thighs amongst the vegetables, ensuring everything is in a single layer within the dish. Gently press lemon slices evenly throughout the dish.
- Bake for about 35-40 minutes or until the chicken is fully cooked through (the internal temperature of the chicken should be 170F).
- While the chicken is cooking, prepare orzo according to package instructions. Make the garlic yogurt sauce by whisking together yogurt, olive oil. lemon juice, garlic, salt and water until smooth.
- Once baked, garnish with fresh basil, a dollop of garlic yogurt sauce and serve with your carbohydrate of choice.
Linda Bernasconi says
Loved the flavors of this dish! Easy to make especially using one dish! Thank you!
Rachel says
Loved the flavour of this! I only had chicken breasts and I cooked them a little too long and they started to get a bit dry. But aside from my incorrect cooking times it was a delicious recipe! I’ll be sure to try with chicken thighs when I make this next
Laura says
Nicole, thank you so much for a super easy and delicious meal prep recipe!
I doubled the recipe to yield 8 portions, and cooked up some coconut jasmine rice in the instant pot while everything was in the oven.
This is the first of your recipes that I've tried, and for sure won't be the last. I didn't add any additional salt/pepper as you suggested and agree that the feta and olives give enough flavor to the dish. Only modifications I made was to reduce the oregano to 3tbsp (for a double recipe) and increase the olives as I'm a big olive fan.
Thanks again!
Nicole Addison says
Hi Laura,
Thank you SO much for sharing I’m so glad you liked this one! The extra olives sound like a GREAT addition!
Hannah Miller says
How would you modify cook time for chicken breasts rather than thighs? We are a white meat family 😊
Nicole Addison says
Hi Hannah,
Great question!
For chicken breast I recommend one of two options:
- if you choose to keep your chicken breasts whole: baking for an addition 15-20 minutes or until it is fully cooked!
- if you would like to keep the cook time the same, just slice the chicken into about 2 inch cubes and bake as the recipe states!
Hopefully this helps
Nicole