If you’re searching for a vibrant, fuss-free weeknight dinner that bursts with Mediterranean sunshine, look no further than this Greek Chicken Bake Recipe. It’s a delightful blend of tender chicken, tangy feta, briny olives, and toasted quinoa all coming together in a single baking dish. Every bite is layered with fresh, bright flavors and heartwarming textures—making it one of those recipes you’ll find yourself craving again and again.
Ingredients You’ll Need
This Greek Chicken Bake Recipe comes alive thanks to a handful of simple but essential ingredients that balance freshness, savoriness, and rustic charm. Each element plays its part in creating a memorable meal that’s as nutritious as it is delicious.
- 1 cup quinoa: The perfect gluten-free grain that soaks up all the flavors while adding a lovely nutty texture.
- 1 cup water: Used to cook the quinoa right in the baking dish, keeping things super easy and hands-off.
- 4 trimmed chicken breasts: Skinless for lean protein that roasts juicy and tender when nestled in the quinoa.
- 1 teaspoon oregano: A classic Greek herb that brings that authentic Mediterranean aroma.
- 1 teaspoon basil: Adds a gentle, sweet herbal note balancing the tangy and salty flavors.
- 1 teaspoon minced garlic: Pungent and fragrant, garlic infuses the chicken with irresistible depth.
- 1 pint cherry tomatoes: Bursts of sweetness and acidity that soften while baking to juicy perfection.
- 1/2 red onion, sliced thin: Offers a mild, sharp bite and beautiful color contrast.
- 1 cup kalamata olives: Adds a briny punch essential for that unmistakable Greek taste.
- 1 3.5oz jar marinated artichoke hearts: Tender and flavorful, these contribute subtle tang and texture variety.
- 1/2 cup crumbled feta: Creamy, salty cheese that melts just slightly, enriching every bite.
- 1 lemon, sliced thin: Brightens the entire dish with zesty freshness and a gorgeous garnish.
How to Make Greek Chicken Bake Recipe
Step 1: Preheat and Prepare
First things first, preheat your oven to 400ºF. Lightly grease a 9×13 inch baking dish—this helps prevent sticking and makes cleanup a breeze.
Step 2: Build the Base
Add 1 cup of quinoa and 1 cup of water directly to the baking dish and stir gently to combine. This clever step lets the quinoa cook alongside the chicken, soaking up all those wonderful flavors from the toppings.
Step 3: Arrange the Chicken
Place your trimmed chicken breasts on top of the quinoa, creating little nests there. This method ensures your chicken roasts evenly and absorbs the moisture and aroma from the quinoa and seasonings beneath.
Step 4: Season Generously
Evenly sprinkle the oregano, basil, and minced garlic over each chicken breast, then season the tops with salt to your liking. These spices will infuse the meat with that classic Greek flavor you know and love.
Step 5: Add the Colorful Toppings
Time to pile on the cherry tomatoes, thinly sliced red onion, kalamata olives, marinated artichoke hearts, crumbled feta, and finish with lemon slices. Each layer not only adds flavor but creates a symphony of colors that’s just as pleasing to the eyes.
Step 6: Bake Until Perfect
Place the baking dish uncovered into your preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through with juices running clear, hitting an internal temperature of 165ºF. Remember, larger chicken breasts might need a bit more time. After baking, cover the dish and let it rest for 3 to 5 minutes before serving.
How to Serve Greek Chicken Bake Recipe
Garnishes
Fresh herbs like chopped parsley or dill sprinkled on top add a pop of green and an extra layer of fresh flavor. A drizzle of good-quality olive oil or a squeeze of fresh lemon juice can brighten the whole plate beautifully just before serving.
Side Dishes
This dish is a meal all on its own but pairs wonderfully with a crisp Greek salad or warm pita bread. A simple cucumber tzatziki sauce on the side complements the richness perfectly and creates a lovely, balanced Mediterranean experience.
Creative Ways to Present
For a more festive touch, try serving portions with a wedge of lemon on the side or scoop the quinoa and chicken into small individual bowls topped with extra feta and olives. This makes it feel special whether for weeknight dinners or casual entertaining.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Greek Chicken Bake Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to meld, making the next-day meal just as delicious.
Freezing
You can freeze leftover portions in airtight containers or heavy-duty freezer bags for up to 1 month. Be sure to cool completely before freezing to preserve the texture and flavor.
Reheating
Reheat gently in the oven at 350ºF covered with foil or microwave on medium power to avoid drying out the chicken. Adding a little splash of water before reheating helps keep the quinoa fluffy and moist.
FAQs
Can I use bone-in chicken breasts for this recipe?
Yes, you can, but baking time will increase. Bone-in breasts tend to take longer to cook through, so be sure to check with a meat thermometer to ensure they reach 165ºF.
Is quinoa necessary or can I substitute it?
Quinoa absorbs all the lovely flavors and provides protein and fiber, making it perfect. However, you can swap it for rice or couscous if preferred, adjusting liquid quantities accordingly.
Can I make this recipe dairy-free?
Absolutely! Simply omit the feta or swap it with a plant-based cheese. The dish still bursts with vibrant flavors from the herbs, olives, and vegetables.
What’s the best way to ensure the chicken stays juicy?
Using trimmed chicken breasts and baking over the quinoa which releases steam helps maintain moisture. Also, don’t skip the resting time after baking—this allows juices to redistribute.
Can I double the recipe for a larger crowd?
Definitely! Use a larger baking dish or two. Just be mindful of adjusting cooking time as larger volumes may require extra time in the oven to reach the correct internal temperature.
Final Thoughts
This Greek Chicken Bake Recipe has quickly become one of my go-to dishes when I want uncomplicated cooking paired with bold, fresh flavors. It’s the kind of recipe that feels both wholesome and indulgent, ideal for sharing with loved ones around the table. Give it a try and let this Mediterranean magic brighten your weeknight dinners!
Print
Greek Chicken Bake Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
This Greek Chicken Bake is a vibrant, flavorful one-dish meal featuring tender chicken breasts baked atop a bed of fluffy quinoa, and topped with Mediterranean classics like cherry tomatoes, kalamata olives, artichoke hearts, and feta cheese. Infused with oregano, basil, and garlic, this easy-to-make recipe offers a wholesome, healthy dinner option bursting with fresh and savory flavors.
Ingredients
Quinoa Base
- 1 cup quinoa
- 1 cup water
Chicken and Seasonings
- 4 trimmed chicken breasts
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon minced garlic
- Salt, to taste
Toppings
- 1 pint cherry tomatoes
- 1/2 red onion, sliced thin
- 1 cup kalamata olives
- 1 (3.5 oz) jar marinated artichoke hearts
- 1/2 cup crumbled feta cheese
- 1 lemon, sliced thin
Instructions
- Preheat and Prepare: Preheat your oven to 400ºF (200ºC). Lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
- Add Quinoa and Water: Pour 1 cup of quinoa and 1 cup of water into the baking dish. Stir gently to evenly combine the quinoa with the water. This will serve as the base that cooks alongside the chicken.
- Place Chicken Breasts: Transfer the trimmed chicken breasts on top of the quinoa mixture, making small ‘nests’ or indentations in the quinoa to hold each chicken breast securely in place.
- Season the Chicken: Evenly sprinkle oregano, basil, and minced garlic over the chicken breasts. Add salt to taste to enhance the flavors.
- Layer Toppings: Arrange the cherry tomatoes, thinly sliced red onion, kalamata olives, marinated artichoke hearts, crumbled feta cheese, and thin lemon slices evenly over the chicken breasts and quinoa base.
- Bake: Place the dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through with juices running clear and reaching an internal temperature of 165ºF (74ºC). Note that larger chicken breasts may require longer baking time.
- Rest and Serve: Remove the dish from the oven, cover it, and allow it to rest for 3 to 5 minutes. This helps redistribute the juices in the chicken for moist and tender results before serving.
Notes
- Use trimmed chicken breasts for even cooking and to reduce excess fat.
- Check internal temperature of chicken to ensure safe cooking at 165ºF.
- Feel free to substitute quinoa with couscous or rice if preferred, adjusting water accordingly.
- Marinated artichoke hearts add a bright, tangy flavor – drain excess marinade to control moisture.
- Leftovers keep well refrigerated for up to 3 days.
