Have you ever craved a meal that's both wholesome and bursting with vibrant flavors? This mediterranean chicken recipe brings together sun-kissed ingredients like juicy tomatoes, tangy olives, and aromatic herbs that transport your taste buds straight to the coast of Greece. Making this dish at home is incredibly valuable—not only do you control the quality of ingredients, but you also save money compared to dining out while enjoying a restaurant-quality meal. This recipe features tender chicken breasts or thighs marinated in a zesty blend, then baked or pan-seared to perfection. Whether you're cooking for your family or meal prepping for the week, this mediterranean chicken with lemon and garlic delivers nutritious, protein-packed satisfaction with minimal effort and maximum taste.

Ingredients List

    • 4 boneless, skinless chicken breasts (or thighs)
    • 3 tablespoons olive oil
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon paprika
    • Salt and black pepper to taste
    • 1 cup cherry tomatoes, halved
    • 1/2 cup Kalamata olives, pitted and sliced
    • 1/4 cup crumbled feta cheese
    • Fresh parsley for garnish
    • Optional: artichoke hearts, capers, or red onion slices

For the Marinade:

    • 4 cloves garlic, minced
    • Juice of 2 lemons (about 1/4 cup)
    • 2 tablespoons olive oil
    • 1 teaspoon honey
    • 1 teaspoon Dijon mustard

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

This recipe is faster than ordering takeout and waiting for delivery. If you marinate the chicken ahead of time (even overnight), you'll cut the active prep down to just 5 minutes on cooking day.

Step-by-Step Instructions

Step 1: Prepare the marinade In a medium bowl, whisk together minced garlic, lemon juice, olive oil, honey, and Dijon mustard until well combined. This mediterranean chicken recipe relies on the brightness of fresh lemon to tenderize the meat and infuse flavor.

Step 2: Marinate the chicken Place chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor. Pro tip: pound the chicken to even thickness for uniform cooking.

Step 3: Season and sear Remove chicken from marinade and pat dry with paper towels. Season both sides with oregano, basil, paprika, salt, and pepper. Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Don't move the chicken too early—let a crust develop.

Step 4: Add vegetables and bake Scatter cherry tomatoes and olives around the chicken in the skillet. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 12–15 minutes, or until the internal temperature reaches 165°F (74°C). The mediterranean chicken with lemon and garlic will be juicy and aromatic.

Step 5: Finish and serve Remove from oven, sprinkle with feta cheese, and garnish with fresh parsley. Let rest for 5 minutes before serving. Serve alongside couscous, rice, or a Greek salad.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 320
    • Protein: 35g
    • Carbohydrates: 8g
    • Fat: 16g
    • Fiber: 2g
    • Vitamin C: 25% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Protein swaps: Use boneless chicken thighs for more richness, or substitute salmon fillets for a pescatarian twist.

Vegetarian option: Replace chicken with thick slices of eggplant or portobello mushrooms, adjusting cooking time as needed.

Dairy-free: Omit the feta or use a plant-based cheese alternative.

Low-carb/keto: Serve over cauliflower rice or zucchini noodles instead of grains.

Meal prep: Cook a double batch and portion into glass containers with roasted vegetables for easy grab-and-go lunches.

Flavor boost: Add sun-dried tomatoes, fresh spinach, or a splash of white wine to the pan for extra complexity.

Common Mistakes to Avoid

Overcooking the chicken: Always use a meat thermometer. Overcooked chicken becomes dry and rubbery. Pull it from the oven at exactly 165°F.

Skipping the marinade: The lemon and garlic marinade tenderizes the meat and adds essential flavor. Even 30 minutes makes a difference.

Crowding the pan: If the skillet is too small, chicken will steam instead of sear. Use a large pan or cook in batches.

Not patting chicken dry: Excess moisture prevents browning. Always pat the chicken dry after marinating for a golden crust.

Using low heat: Medium-high heat is crucial for developing caramelization and locking in juices.

Storage / Leftovers Tips

Store leftover mediterranean chicken recipe in an airtight container in the refrigerator for up to 4 days. To reheat, place in a covered skillet over low heat with a splash of chicken broth or water to prevent drying out. You can also microwave on 50% power in 30-second intervals. For freezing, wrap cooled chicken individually in foil, then place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating. The mediterranean chicken with lemon and garlic maintains its vibrant flavors beautifully, making it ideal for meal prep. Avoid freezing the feta and tomatoes separately—add them fresh when serving reheated portions for the best texture and taste.