Amazingly delicious and packed full of flavor, this greek chicken bake makes a quick and easy dinner you can put together in minutes!
I have been making this greek dip for a long time. It is one of my absolute favorite recipes because it is so so delicious, but really super healthy as far as dips go! Translated that means I get to eat twice as much dip and then sleep guilt-free! It is so good that my husband who doesn’t like pretty much any of the ingredients individually practically inhales the stuff once it is combined. Crazy huh?
The only thing better than eating this as an appetizer is if I could somehow incorporate it into dinner… so I did! I took all of the deliciousness I love from the dip and incorporated it into a super easy chicken bake recipe that really only takes a few ingredients and a few minutes to throw together. And it is GOOD! My whole family devours it. Even my pickiest… well once I convince him to take the first bite!
Easy Greek Chicken Bake Recipe
This recipe has 6 ingredients and comes together super quickly. First chop up the tomatoes, artichokes, and green onions and place them in a bowl. I usually chop them when I am preparing the meal, but if you work late, or want the meal to be even faster to throw in the oven, you can prep all of these the night before. Add the feta, olive oil and greek seasoning to the veggies and mix it all up.
Spray your baking dish with baking spray or rub the bottom with a little olive oil. Then lay your chicken breasts down. I use 3-4 breasts depending on the size. Since my family eats about 1/2 breast each, this will make 6-8 servings for us.
Next just spoon the veggie/feta mixture over the top and spread it out evenly. Sprinkle a bit more feta over the top and it is ready to go into the oven.
Bake the chicken for 40-50 minutes at 350˚ F or until the chicken is cooked through and the cheese is golden on top.
Oh the goodness! I love everything about taking this out of the oven. The golden top, the smell wafting toward the table, and the anticipation of digging in! While the chicken bakes I usually whip up some rice and serve the chicken right over the top with half a chicken breast and a big scoop of the absolutely delicious topping. You can also serve this over toasty pita for another great twist on this dinner. And IF you have any leftovers, you can reheat it or even better… chop it up and eat it as a wrap or pita for lunch the next day. You can even chop it up and scoop it over some greens for a really delicious salad. If you use enough of the juice and topping you won’t even need additional dressing. So good!
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- 3-4 Chicken Breasts
- 2 Roma Tomatoes
- 1 Can Artichoke Hearts, drained
- 2-3 Green Onions
- 1 Tbsp Cavendar's Greek Seasoning
- ¾ Cup Feta Cheese
- ¼ Cup Olive Oil
- Dice the tomatoes, artichokes, and green onions.
- Combine the chopped veggies in a bowl with ½ cup feta, olive oil, and greek seasoning and mix well to combine the flavors.
- Lay your chicken breasts in a 9x13 baking dish sprayed with baking spray.
- Spread the veggie mixture over top of the chicken breasts evenly and sprinkle the remaining feta cheese over the top.
- Bake in a preheated oven at 350?F for 40-50 minutes or until the chicken is done and the juices run clear.
- Serve hot over rice or on top of pita bread.