5 from 24 votes
Baked Mediterranean Chicken
Baked Mediterranean Chicken features boneless, skinless chicken breasts marinated in olive oil, lemon juice, garlic, and oregano, then seared and baked with artichoke hearts, grape tomatoes, kalamata olives, red onion, sun-dried tomatoes, and crumbled feta. The combination creates a savory, tangy dish with Mediterranean flavors and varied textures from tender chicken and vegetables to creamy, salty feta.
Prep Time
10 mins
Cook Time
35 mins
Marinate time
1 hr
Servings:
5
servings
Calories:
591 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 591
% 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.