Go Back
- 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 1 medium red onion, sliced - 1 cup Kalamata olives, pitted and halved - 1 block (8 oz) feta cheese, crumbled - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped - Optional lemon wedges When I cook Sheet-Pan Mediterranean Feta Chicken, I love the vibrant colors and flavors. This dish uses simple, fresh ingredients that come together beautifully. The chicken breasts are the star. I choose boneless and skinless ones for quick cooking. The cherry tomatoes add sweetness, while the red onion gives a nice crunch. Kalamata olives bring a briny flavor that balances everything. Finally, crumbled feta cheese melts slightly, adding a rich creaminess. I make a flavorful marinade with olive oil, lemon juice, minced garlic, oregano, and smoked paprika. This mix keeps the chicken juicy and packed with taste. I always add salt and pepper to enhance the flavors. For a finishing touch, I sprinkle fresh parsley on top. The optional lemon wedges are great for an extra burst of freshness. Each bite of this dish feels like a trip to the Mediterranean! 1. Start by preheating your oven to 400°F (200°C). This ensures even cooking. 2. Line a large baking sheet with parchment paper. This makes cleanup easy. 3. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and spices. This creates a tasty marinade. 1. Take your chicken breasts and place them in the bowl with the marinade. 2. Make sure to coat them well. This helps infuse flavor. 3. Let the chicken marinate for at least 15 minutes. For more flavor, you can marinate for up to 1 hour in the fridge. 1. Once marinated, place the chicken breasts in the center of the prepared baking sheet. 2. Next, scatter the halved cherry tomatoes, red onion slices, and Kalamata olives around the chicken. 3. Crumble the feta cheese evenly over everything. This adds creaminess and a nice tang. 4. Drizzle a little more olive oil over the sheet pan. This helps everything roast perfectly. 5. Bake in the oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). 6. After baking, remove the pan from the oven. Sprinkle fresh parsley on top before serving. To keep your chicken juicy, use a marinade. The marinade adds moisture and flavor. Let the chicken sit in the marinade for at least 15 minutes. For a deeper taste, marinate for up to an hour. This helps the flavors soak in. For plating, serve directly from the sheet pan. It looks casual and inviting. You can also plate each chicken breast and add vegetables. Drizzle pan juices on top for extra flavor. For sides, consider a fresh salad or crusty bread. Both pair well with this dish. Avoid overcrowding your baking sheet. If the sheet is too full, the chicken and veggies will steam instead of roast. This affects the texture. Always check if the chicken is done cooking. The internal temperature should reach 165°F (75°C). Use a meat thermometer for accuracy. {{image_2}} You can easily swap chicken for turkey or fish. Turkey breasts work well and stay moist. Try using salmon or cod for a lighter meal. Fish cooks faster, so reduce the baking time. Always check that fish reaches 145°F for safety. Feel free to mix in other Mediterranean veggies. Zucchini, bell peppers, and artichokes add nice flavors. You can also use eggplant for a heartier dish. Just chop them into similar sizes for even cooking. If you want dairy-free, try plant-based cheese. Nutritional yeast gives a cheesy flavor too. You can also use goat cheese for a tangy twist. Just crumble it on top to melt slightly. This keeps the dish fresh and exciting. To store leftovers, cool the dish to room temperature. Then, place it in an airtight container. The chicken and veggies can last in the fridge for up to 3 days. When ready to eat, check for any odd smells or changes in texture before reheating. You can freeze this dish. First, let it cool completely. Then, transfer it to a freezer-safe bag or container. Make sure to remove as much air as possible. It can be frozen for up to 3 months. For best taste, label the bag with the date you froze it. To reheat, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover it with foil to prevent drying. Heat for about 20-25 minutes or until warmed through. You can also reheat in the microwave for 2-3 minutes on medium power. Always check that the chicken is hot in the center before serving. Yes, you can use frozen chicken. However, you need to thaw it first. Place the chicken in the fridge overnight to defrost. If you're short on time, use the microwave to thaw it. Just be careful not to start cooking it. After thawing, follow the same marinating steps. This helps keep the chicken juicy and flavorful. This dish pairs well with many sides. Here are some great options: - Rice: Fluffy white rice or lemon rice complements the flavors. - Quinoa: A nutty, healthy choice that soaks up the juices. - Salad: A fresh Greek salad adds crunch and color. - Bread: Warm pita or crusty bread is perfect for mopping up juices. Check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. Use a meat thermometer for accuracy. If you don’t have one, look for these signs: - The juices should run clear, not pink. - The meat should be firm to the touch. Cut into the thickest part of the chicken to check. If it looks cooked all the way through, it's ready to serve. In this article, I covered a tasty Sheet-Pan Mediterranean Feta Chicken recipe. We explored the main ingredients, including chicken and feta. I provided step-by-step instructions for marinating and baking your meal. You discovered tips to keep the chicken juicy and serving ideas to impress. I also shared how to store leftovers and variations for different diets. Enjoy cooking and savoring this dish while making it your own! Try it out, and you won’t be disappointed.

Sheet-Pan Mediterranean Feta Chicken

Discover the deliciousness of Sheet-Pan Mediterranean Feta Chicken with this easy recipe! Combining tender chicken breasts, vibrant cherry tomatoes, and flavorful feta, this one-pan meal is perfect for busy weeknights. With just a few simple steps, you can create a mouthwatering dish that bursts with Mediterranean flavors. Click through to explore the full recipe and impress your family tonight!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup cherry tomatoes, halved

1 medium red onion, sliced

1 cup Kalamata olives, pitted and halved

1 block (8 oz) feta cheese, crumbled

3 tablespoons olive oil

2 tablespoons fresh lemon juice

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper.

      Add the chicken breasts to the marinade, coating them thoroughly. Let them marinate for at least 15 minutes (or up to 1 hour in the fridge for deeper flavor).

        Once marinated, place the chicken breasts in the center of the prepared baking sheet.

          Arrange the cherry tomatoes, red onion slices, and Kalamata olives around the chicken.

            Crumble the feta cheese evenly over the chicken and the vegetables.

              Drizzle a little more olive oil over the entire sheet to ensure everything roasts nicely.

                Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).

                  Remove from the oven and sprinkle with fresh chopped parsley before serving.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a casual feel, or plate the chicken and vegetables individually, drizzling the pan juices over the top for added flavor. Garnish with extra parsley and lemon wedges for a fresh touch.