Baked Chicken with Feta and Olives

The Scent of Sunshine on a Plate

The aroma of lemon and oregano fills my kitchen. It reminds me of a sunny Greek island. I first tried this dish on a tiny patio overlooking the sea. The salty feta and bright lemon won me over instantly. Ever wondered how to turn simple chicken into a vacation on a plate?

My First Kitchen Adventure

My first time making this, I was a bit messy. I accidentally used the whole lemon, wedges and all, in the feta mix. The result was surprisingly tangy and delicious. It taught me that mistakes can lead to happy accidents. Cooking reminds us that perfection is not the goal. The goal is creating something good with your own hands.

Why This Dish Tastes So Good

The salty feta melts into a creamy, tangy sauce. The olives and lemon add a sharp, bright kick. These flavors soak right into the tender chicken. It feels fancy but is so simple to prepare. Which flavor combo surprises you most, the salty feta or the bright lemon?

A Taste of the Mediterranean

This dish draws from flavors all around the Mediterranean Sea. You can find similar recipes in Greece, Italy, and North Africa. Home cooks there have used these ingredients for generations. *Did you know feta cheese is traditionally made from sheep’s milk?* It gives it that unique salty taste. Share your favorite Mediterranean memory with me.

Ingredient	Amount	Note
Boneless skinless chicken breasts	4
Shallot	1	thinly sliced
Green olives	1/2 cup
Olive oil	1/4 cup + 2 Tablespoons	divided
Garlic powder	1/2 teaspoon
Salt	1 teaspoon	divided
Black pepper	To taste
Feta cheese	3/4 cup	crumbled
Lemons	2	1 juiced, 1 cut into wedges
Garlic	2 teaspoons	minced
Dried oregano	2 teaspoons
Dried thyme	1 teaspoon

Your New Go-To Chicken Dinner

Step 1 First, get your oven nice and hot. Set it to 425 degrees. Grab a baking dish and give it a quick spray. This stops the chicken from sticking later.
Step 2 Now, prepare your chicken breasts. Pat them dry with a paper towel. Pound them to an even thickness for even cooking. Place them on your prepared baking dish.
Step 3 Toss your shallots, olives, and lemon wedges with oil. Add garlic powder, salt, and pepper too. Spread this colorful mix around the chicken. (A hard-learned tip: use a mix of olives for more flavor).
Step 4 In the same bowl, make the feta topping. Mix feta, oil, lemon juice, and herbs. Spread this yummy crust over each chicken breast. Press it on so it sticks.
Step 5 Roast until the chicken is fully cooked. This takes about 25 to 35 minutes. Always check with a meat thermometer for safety. Spoon the pan sauce over the top and serve. What is your favorite type of olive to cook with? Share below!
Cook Time: 25–35 minutes
Total Time: 40–50 minutes
Yield: 4 servings
Category: Dinner, Chicken

Mix It Up Your Way

This recipe is a perfect canvas for your own ideas. Try one of these tasty spins for a whole new meal. You really cannot go wrong here.
Mediterranean Veggie: Add artichoke hearts and sun-dried tomatoes.
Spicy Kick: Mix chopped pepperoncini into the feta topping.
Lemon-Herb: Use fresh rosemary and extra lemon slices. Which of these spins sounds best to you? Vote in the comments!

How to Serve It

This chicken deserves great company on the plate. I love it with simple, fluffy couscous. It soaks up the delicious pan juices so well. Orzo or crusty bread also work perfectly. For a fresh side, try a simple arugula salad. A side of roasted asparagus is wonderful too. For drinks, a crisp white wine is lovely. A sparkling lemonade is a great non-alcoholic choice. Which would you choose tonight: couscous or a salad? Let me know!

Keeping It Fresh

Store leftovers in a sealed container in the fridge. They will keep for up to three days. Reheat gently in the oven or microwave until warm. You can also freeze the cooked chicken for a month. Just thaw it overnight before reheating.

This dish is perfect for making ahead. I often double the recipe on a Sunday. It gives me easy lunches for the whole week. My husband loves finding this in his lunchbox. What is your favorite meal to prep for busy days?

Quick Fixes for Common Hiccups

Is your feta topping browning too fast? Just loosely cover the pan with foil. This will protect the cheese while the chicken finishes cooking. If your chicken is dry, you may have overcooked it. Always use a meat thermometer to check for doneness.

Are the shallots or olives burning? Toss them with a bit more olive oil. This simple step adds moisture and prevents burning. Getting the timing right matters for a juicy result. A perfectly cooked chicken breast is a true weeknight win.

Your Questions, Answered

Can I make this gluten-free?
Yes, this recipe is naturally gluten-free. Just check your labels to be safe.
How far ahead can I assemble it?
You can prepare it a few hours before baking. Keep it covered in the fridge.
What can I use instead of shallots?
A small red onion works beautifully as a swap. The flavor is a bit stronger.
Can I use chicken thighs?
Absolutely. Thighs are more forgiving and stay very moist. You may need a few extra minutes of cook time.
Does it work for a big family dinner?
It scales up easily for a crowd. Just use a larger sheet pan. *Fun fact: I once made a triple batch for my book club!*

A Final Note from My Kitchen

I hope this recipe brings joy to your table. The salty feta and bright lemon are a classic pair. It is a simple dish that feels special. I would love to see your creation.

Share a photo of your dinner and tag Amelia Hartwell on Pinterest.

Happy cooking! —Amelia Hartwell.