Baked Greek Chicken Breast

The magic of a high-heat roast followed by a brief rest is what guarantees a juicy interior beneath a savory, herb-crusted exterior. It’s a simple technique that makes this baked Greek chicken breast incredibly reliable. I remember the first time I pulled a pan of it from the oven, the scent of lemon and oregano filling my kitchen on a cool spring evening. It felt like sunshine on a plate, a promise of warmer days and lighter, brighter meals. That’s the heart of this dish for me. It’s not just another easy healthy chicken dinner; it’s a mood, a shift in seasons captured in one simple, flavorful bake.

This baked Greek chicken breast recipe is my go-to when I crave something wholesome that doesn’t taste like a compromise. It’s a celebration of simple ingredients coming together to create something truly special. Whether you’re planning a quiet family dinner or need a standout dish for a casual gathering, this recipe delivers comfort and vibrancy in every bite. Let’s make a meal that tastes like spring.

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Ingredients List for Baked Greek Chicken Breast

This baked Greek chicken breast comes together with a handful of bright, aromatic ingredients you might already have. The beauty is in their simplicity, transforming basic chicken into a Mediterranean-inspired centerpiece.

• 4 boneless, skinless chicken breasts (about 1.5 to 2 lbs total)
• ⅓ cup extra virgin olive oil
• ¼ cup fresh lemon juice (from about 2 lemons)
• 4 cloves garlic, minced
• 1 tablespoon dried oregano (or 2 tbsp fresh, chopped)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly cracked black pepper
• 1 lemon, thinly sliced
• Optional for serving: crumbled feta cheese, chopped fresh parsley or dill, kalamata olives

Smart Swaps & Notes:

• Chicken: Prefer thighs? Bone-in, skin-on chicken thighs work wonderfully here and stay incredibly juicy. Just add 5-10 minutes to the bake time.
• Fresh vs. Dried Herbs: If you have a windowsill herb garden, absolutely use fresh oregano, thyme, and basil. The flavor will be even more vibrant. Just double the amount listed for dried.
• Citrus: No fresh lemons? Two tablespoons of bottled lemon juice will work in a pinch, but fresh really makes a difference.
• Dairy-Free: Simply omit the optional feta cheese for a dairy-free version that’s just as flavorful.

Timing for This Easy Healthy Chicken Dinner

One of the best parts of this recipe is how it fits into a busy schedule. From fridge to table, you’re looking at minimal hands-on time for maximum flavor payoff.

• Prep Time: 10 minutes (plus optional 30-minute marinate)
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes (or about 1 hour with marinating)

Compared to many healthy chicken dinner ideas that require constant stirring or complicated steps, this one is largely hands-off once it’s in the oven. You can even whip up the marinade in the morning and let the chicken soak up all those Greek flavors all day in the fridge.

Step-by-Step Instructions for Baked Greek Chicken Breast

Follow these simple steps for perfectly cooked, flavorful chicken every single time.

1. Prep the Chicken & Marinade. Pat the chicken breasts completely dry with paper towels. This is a crucial step for getting a nice sear and helping the marinade stick. In a large bowl or a zip-top bag, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, basil, onion powder, salt, and pepper.
2. Marinate. Add the chicken breasts to the marinade, turning to coat them thoroughly. For the best flavor, let them marinate for at least 30 minutes at room temperature, or up to 4 hours covered in the refrigerator. If you’re short on time, even 10 minutes will impart good flavor.
3. Preheat & Prepare the Pan. Preheat your oven to 425°F (220°C). Arrange the marinated chicken breasts in a single layer in a baking dish or on a rimmed baking sheet. Tuck the thin lemon slices around and under the chicken. Pour any remaining marinade from the bowl over the top.
4. Bake to Perfection. Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) when measured with an instant-read thermometer at the thickest part. The chicken should be golden on top and the juices should run clear.
5. Rest and Serve. This is the step you don’t want to skip! Transfer the baked Greek chicken breast to a clean plate or cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. Serve with the pan juices and lemon slices spooned over the top.

Nutritional Information for Baked Greek Chicken Breast

This recipe is a fantastic foundation for healthy meals with chicken. Here’s a general breakdown per serving (one chicken breast, without optional feta):

• Calories: ~320
• Protein: 35g
• Carbohydrates: 3g
• Fat: 18g (primarily heart-healthy monounsaturated fat from olive oil)
• Key Nutrients: This dish is an excellent source of lean protein and provides vitamin C from the fresh lemon juice. The olive oil and herbs offer antioxidants and anti-inflammatory benefits.

Equipment Needed for Baked Greek Chicken Breast

You don’t need any fancy tools for this easy healthy chicken dinner. A regular kitchen will have everything required.

• A sharp knife and cutting board
• A large mixing bowl or a gallon-sized zip-top bag
• A whisk or fork
• A 9×13 inch baking dish or a rimmed baking sheet (like a half-sheet pan)
• An instant-read meat thermometer (the most reliable tool for perfect chicken every time)
• Tongs for handling the chicken

Why You’ll Love This Baked Greek Chicken Breast Recipe

This recipe has earned a permanent spot in my weekly rotation, and I think it will in yours, too. Here’s why.

• Flavor First, Fuss Never. The marinade does all the work. It infuses the chicken with bright, herby, garlicky goodness without any complicated steps.
• The Ultimate Weeknight Hero. From prep to plate in about 35 minutes, it’s the answer to the “what’s for dinner?” question on even the busiest nights.
• Meal Prep Perfection. This baked Greek chicken breast is fantastic made ahead. Cook a double batch and use the leftovers in salads, wraps, or grain bowls all week long.
• Crowd-Pleasing Versatility. It’s elegant enough for company but simple enough for a casual family dinner. Everyone loves these classic Mediterranean flavors.
• Clean Eating Made Delicious. It’s naturally gluten-free, packed with protein, and uses wholesome ingredients. It’s one of those healthy chicken dishes that truly satisfies.

Healthier Alternatives for the Recipe

This baked Greek chicken breast is already a lean and healthy choice, but you can easily tweak it to fit specific dietary needs.

• Lower Fat: Reduce the olive oil to 3 tablespoons. The chicken will still be flavorful, though slightly less rich.
• Higher Protein: Serve each breast with a side of Greek yogurt mixed with a little lemon zest and dill for an extra protein boost.
• Whole30/Paleo: Ensure your dried herbs and spices contain no additives. The recipe as written (without feta) is fully compliant.
• Lower Sodium: Reduce the added salt to ¼ teaspoon and rely on the herbs, garlic, and lemon for big flavor. You can always add a sprinkle of flaky sea salt at the table if needed.

Serving Suggestions for Baked Greek Chicken Breast

This chicken is incredibly versatile. Here are some of my favorite ways to turn it into a complete, beautiful meal.

• Classic Greek Plate: Serve with a big scoop of fluffy lemon rice or orzo, a simple Greek salad (tomatoes, cucumber, red onion, olives), and warm pita bread. Don’t forget a dollop of tzatziki!
• Light & Fresh: Pair it with my Lemon Parmesan Asparagus Chicken for a double dose of spring flavor, or a simple arugula salad with a lemon vinaigrette.
• Grain Bowl Base: Slice the chicken and add it to a bowl with quinoa, roasted vegetables (like bell peppers and zucchini), hummus, and a sprinkle of feta.
• Family-Style Comfort: For a cozier take, serve it alongside roasted potatoes or a simple pasta tossed with olive oil, garlic, and herbs. If you love creamy sauces, my Creamy Lemon Garlic Chicken offers a deliciously rich alternative for another night.
• Don’t Forget the Sauce! The pan juices are liquid gold. Spoon them generously over the chicken and your sides.

Common Mistakes to Avoid

A few small tweaks can make the difference between good chicken and great chicken. Here’s what to watch for.

• Skipping the Dry Pat. If the chicken is wet, the marinade won’t cling as well, and you’ll miss out on that beautiful, concentrated flavor on the surface.
• Overcrowding the Pan. Give the chicken breasts some space. If they’re crammed together, they’ll steam instead of roast, resulting in a paler, less flavorful exterior.
• Skipping the Thermometer. Guessing doneness is the easiest way to end up with dry, overcooked chicken. An instant-read thermometer is a small investment for perfectly cooked meat every time. Pull it at 165°F.
• Skipping the Rest. Cutting into the baked Greek chicken breast immediately lets all the precious juices run out onto the cutting board, leaving the meat dry. Letting it rest for just 5-10 minutes makes it incredibly juicy.
• Using Old Dried Herbs. Dried herbs lose their potency over time. If your oregano or thyme doesn’t smell like anything when you open the jar, it’s time for a new bottle. Fresh flavor is key.

Storing Tips for Baked Greek Chicken Breast

This recipe is a meal-prepper’s dream. Here’s how to keep it tasting fresh.

• Refrigerating Leftovers: Allow the chicken to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
• Freezing for Later: Place cooled, individual portions in freezer-safe bags or containers. Squeeze out excess air and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating for Best Results: To prevent dryness, reheat gently. The best method is to place the chicken in a baking dish with a splash of water or chicken broth, cover with foil, and warm in a 325°F oven until heated through. You can also reheat slices in a skillet over medium-low heat with a bit of olive oil.

Conclusion

This baked Greek chicken breast is more than just a recipe; it’s a reliable path to a delicious, satisfying dinner that feels both nourishing and celebratory. It proves that healthy chicken dishes can be bursting with flavor and utterly simple to prepare. With its bright lemon, fragrant herbs, and juicy, tender meat, it brings a taste of the Mediterranean sunshine right to your table.

I hope this recipe becomes a trusted friend in your kitchen, a go-to for busy weeknights and leisurely weekends alike. It’s comfort food, made easy. Regular kitchen, regular time, great results.

If you give it a try, I’d love to hear how it turned out for you! Share your creations or any fun twists you added. And if you’re looking for more ways to enjoy chicken, check out my Greek Chicken Souvlaki for a grilled skewer option, or my Honey Mustard Chicken Thighs for a different baked favorite with a sweet and tangy twist. Happy cooking.

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