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Easy Greek Mediterranean Chicken


This easy Mediterranean Chicken recipe is extra juicy and so simple to make. In under 30 minutes, you’ll have a delicious dish perfect for a main course or meal prepping salads & bowls throughout the week.

Easy-Mediterranean-Chicken with lemons and kalamata olives
This Mediterranean Chicken is marinated in Greek herbs and spices for a flavorful dish that is easy to make in under 30 minutes!
5 from 1 vote
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Why You’ll Love This Mediterranean Chicken

This Greek Mediterranean Chicken is a dish I make regularly. I serve it often with my Panini Kabob Copycat Bulgur and to meal prep a Mediterranean salad and Mediterranean bowl for lunch during the week.

This recipe is super easy to make by throwing everything into a bowl the day before, letting it marinate overnight, and then throwing it all in a baking dish. You’ll have a delicious Mediterranean dinner on the plate in less than 30 minutes!

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Here are some extra notes on the various ingredients in this Mediterranean Chicken.

  • Chicken Breasts: we started purchasing giant family size chicken breasts which are a much better value. I take two large breasts and filet them in half so they cook quicker.
  • Herbs: In almost all of my Mediterranean recipes I use fresh parsley, thyme, and dried or fresh oregano.
  • Olive Oil: using good olive oil is key to good Mediterranean cooking. I always recommend Corto which has the COOC seal.
  • Olives: this recipe uses Greek kalamata olives. You could also use green olives if you don’t have kalamata. If you have a specialty store nearby and love Greek cuisine, I highly recommend purchasing your olives from a specialty store.



This is a great “dump” meal because all you need to do is slice your chicken breasts in half, add them to a medium size bowl, and then dump in all the other ingredients. Save a few slices of red onions and 1 tbsp of olive oil to add later before cooking. Give everything a good stir and cover the bowl with seran wrap. Then marinate your chicken in the fridge for 30 minutes or overnight. You can prepare this in the morning to enjoy for dinner or the evening before to make the next day.


Once your chicken breasts have marinated, dump the bowl and all of the ingredients into a 9×13 baking dish. Top with the remaining slices of red onions, drizzle the 1 tbsp of extra olive oil over the top, and bake at 400° for 25 minutes.

For a garnish, I like to add some extra chopped Italian parsley and a few slices of lemon which taste lovely when squeezed over the chicken.

More Mediterranean Recipes

Serving Suggestions

This chicken is delicious with my Bulgur Pilaf. You could also serve this with mixed vegetables like zuchini, basmati rice, over a salad, or with couscous.



You can store this Mediterranean chicken in the fridge for 3-4 days. I like to slice up the leftover chicken breast and use it to add to my salads and bowls for a quick lunch during the week.

Mediterranean-Chicken with olives and lemons in a baking dish

Easy Mediterranean Chicken

This Mediterranean Chicken is marinated in Greek herbs and spices for a flavorful dish that is easy to make in under 30 minutes!
Sondra Barker
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
marinating time 30 minutes
Total Time 30 minutes
Cuisine Mediterranean
Servings 4 servings
Calories 222 kcal


  • 1 9 x 13 baking dish


  • 2 large chicken breasts boneless skinless, filleted in half
  • 1 cup kalamata olives with 1/4 cups olive juice
  • ¼ cup red onions reserve some pieces to place on top
  • 3 cloves garlic minced
  • 3 tbsp olive oil reserve 1 tbsp to drizzle on top
  • ½ cup lemon juice juice from 2 large lemons
  • 1 tsp oregano dried or fresh
  • 1 tsp parsley fresh, Italian, chopped
  • ½ tsp thyme fresh
  • 2 tsp sea salt
  • ½ tsp black pepper ground or cracked


  • First filet your chicken breasts in half and put in a medium size bowl.
    2 large chicken breasts
  • Then add the olives, olive juice, lemon juice, garlic, red onions, 2 tbsp olive oil, salt, pepper, and herbs to the bowl. Gently mix together and marinate in the fridge for 30 minutes or overnight.
    1 cup kalamata olives, 1/4 cup red onions, 3 cloves garlic, 3 tbsp olive oil, 1/2 cup lemon juice, 1 tsp oregano, 1 tsp parsley, 1/2 tsp thyme, 2 tsp sea salt, 1/2 tsp black pepper
  • When you're ready to make the chicken, Pre-heat your oven to 400° F.
  • Add the marinated chicken to a shallow 9 x 13 baking dish. Top with a few extra pieces of red onion and drizzle with the remaining olive oil.
  • Bake in the oven for 25 minutes or until the chicken reaches 165° F.
  • Garnish with slices of fresh lemon and chopped parsley.


Serving: 1breast | Calories: 222kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1756mg | Potassium: 290mg | Fiber: 2g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg | Net Carbohydrates: 4g
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About The Author

Sondra Barker is an established culinary writer, photographer, and recipe creator. She is a published cookbook author and worked as a nutritional counselor, personal trainer, and pilates instructor for 10 years.



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