One Pan Baked Greek Chicken
|Prep Time: 5 min||Cook Time: 25 min|
|Servings: 3||Skill Level: easy|
There’s nothing better than an easy one-pan meal! This Oven Baked Greek Chicken is a dinner that’s quick to prep, easy to toss together, and baked in the oven so it’s pretty much a hands-off meal. Made with fresh wholesome ingredients, it’s the perfect dinner for your whole family.
- 1 cup Pearls Specialties Pitted Kalamata Greek Olives
- ½ cup feta cheese chrumbled
- 5-6 peeled baby shallots whole
- 4-6 small vine tomatoes whole
- 6 clove garlic whole
- 6 small golden Greek Pepperoncini
- lemon slices
- 3 whole chicken breast skinless, pounded to even thickness
- ½ tsp salt
- 1 tbsp olive oil
- ½ oregano dry
- ¼ basil dry
- ¼ paprika
- 2 cloves garlic minced
- ½ black powder
- 1 oregano dry
- ½ tsp basil dry
- ½ tsp chili flakes
- ½ tsp salt or more to taste
- ½ tsp black pepper fresh ground
- ½ tsp paprika
- 3 tbsp honey Dijon mustard
- 2 tbsp red wine vinegar or balsamic vinegar
- 1 tsp olive oil
- ½ cup chicken broth low sodium
- 4 large garlic cloves minced
- 1 whole lemon juiced
- Preheat oven to 400 F.
- In a bowl or cup, mix the sauce ingredients together. Set aside.
- In another bowl, season the chicken with all the seasoning ingredients.
- Bring a large Dutch oven skillet to high heat, and add 1 tablespoon of olive oil. Pan sear the seasoned chicken on each side for 2-3 minutes until golden brown on the outside.
- Once done, turn off the heat. Add the extra ingredients around the chicken; tomatoes, shallots, Pearls Pitted Kalamata Greek Olives, golden Greek Pepperoncini, whole garlic cloves, and whole crumbled feta cheese.
- Pour the Greek marinade over the ingredients and bake for 17-20 minutes, until the internal temperature of the chicken reaches 165F.
- Remove the skillet from the oven, cover with foil wrap for 5 minutes to rest and then serve.
- Pound the chicken with a meat mallet to even the thickness of the chicken breast so they cook evenly.
- Don’t skip marinating the chicken. The marinade adds a ton of flavor to the chicken!
- Make sure the oven is fully heated before adding the dish into the oven. This prevents uneven cooking.
- You can check the doneness of the chicken by using a meat thermometer. Insert the meat thermometer into the thickest part of the chicken. The thermometer should read 165F.
- If the chicken was frozen beforehand, be sure to pat dry the chicken so the skin can crisp up. If there’s moisture on the skin, the seasoning won’t stick very well to the chicken breasts.
- You can also use any kind of chicken part to make this recipe, just adjust the cooking time.
- Don’t rush the chicken. It needs to rest so the juices inside the chicken breasts can redistribute. If you cut into them too early, all the juices will come out and the chicken won’t be moist.