Baked Mediterranean Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Marinate time
1 hr
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Servings
5 servings
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Calories
591 kcal
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Course
Main Course
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Cuisine
American
Baked Mediterranean Chicken
Description
This recipe begins by marinating the chicken breasts in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least an hour, infusing them with bright, herbal flavors before cooking. After marinating, the chicken is seared in olive oil to form a lightly browned crust and then simmered briefly with white wine and chicken broth, reducing liquid and concentrating flavor.
The dish is finished by layering artichoke hearts, grape tomatoes, kalamata olives, red onion, and sun-dried tomatoes around the chicken in the skillet, then baking until cooked through. Crumbled feta cheese is added on top for a creamy, salty accent. Fresh parsley and lemon slices are used as garnish to enhance the presentation and flavor.
Baked Mediterranean Chicken is suited as a main course paired with rice, crusty bread, or a simple salad. The recipe's vegetables and olives provide a tangy, savory contrast to the tender chicken. The marinade and baking method produce juicy chicken with a balance of acidity and herbs.
Store leftovers in a sealed container refrigerated up to three days or freeze in an airtight container for up to three months. Reheat gently in the microwave or skillet. Note that frozen tomatoes may soften when thawed but will retain flavor.
Ingredients
- 2.5 pounds chicken breast split in half, boneless skinless
- 1/4 cup extra virgin olive oil plus more for cooking
- 2 lemon juiced, plural
- 4 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup white wine or chicken broth, dry
- 1/2 cup chicken broth
- 15.5 ounces artichoke hearts drained (1 can, quartered
- 2 cups grape tomatoes
- 8 ounces kalamata olives drained
- 1 cup red onion minced
- 4 ounces feta cheese crumbled
- 1/2 cup sun-dried tomatoes undrained
- parsley for garnish, fresh
- lemon for garnish, slices
Instructions
- Pound the chicken breasts evenly, then place them in a plastic zipped top bag or large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper. Pour the marinade into the bag with the chicken, seal and massage into the chicken, then refrigerate for at least 1 hour, up to 4 hours.
- When ready to cook, preheat the oven to 400 degrees Fahrenheit. In a large cast iron skillet set over medium-high heat, heat 2 tablespoons of olive oil.
- Remove the chicken from the marinade and place it in the hot skillet; discard the marinade.
- Sear the chicken, 2 to 3 minutes on each side. Add the white wine and deglaze the pan, then add the chicken broth and simmer, reducing the liquid by half. Remove the skillet from the heat and transfer the chicken to a cutting board.
- Place half of the artichoke hearts, tomatoes, olives and onion, in the bottom of the skillet, then place the chicken on top. Tuck the remaining vegetables around the chicken. Cover with a lid or foil and bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit on an instant thermometer.
- Remove from the oven and sprinkle with sun-dried tomatoes and feta cheese. Bake, uncovered for another 5 minutes.
- Allow to rest 5 minutes before serving. Garnish with lemon slices and fresh parsley.
Notes
- Store leftovers sealed in the refrigerator for up to three days or freeze in an airtight container for up to three months.
- Reheat leftovers in the microwave or gently in a skillet until warmed through.
- Tomatoes may lose firmness after freezing and thawing but will retain flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 24g | 8% |
| Protein | 56g | 112% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 2132mg | 89% |
| Potassium | 1553mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 954IU | 19% |
| Vitamin C | 43mg | 48% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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