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Baked Greek Chicken Breast

Baked Greek chicken breast with a golden herb crust and fresh oregano.

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This recipe delivers juicy, tender chicken with a savory herb crust and bright lemon flavor. It’s a simple, reliable Mediterranean-inspired dish perfect for a wholesome weeknight dinner or easy entertaining.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 to 2 lbs total)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 lemon, thinly sliced
  • Optional for serving: crumbled feta cheese, chopped fresh parsley or dill, kalamata olives

Instructions

  1. Pat chicken breasts dry with paper towels. In a large bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, onion powder, salt, and pepper.
  2. Add chicken to marinade, turning to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated.
  3. Preheat oven to 425°F (220°C). Arrange chicken in a single layer in a baking dish. Tuck lemon slices around chicken. Pour any remaining marinade over top.
  4. Bake for 20-25 minutes, until internal temperature reaches 165°F (75°C) at the thickest part.
  5. Transfer chicken to a plate or cutting board and let rest for 5-10 minutes before serving. Spoon pan juices over top.

Notes

For best results, use an instant-read thermometer and let the chicken rest. Chicken thighs can be used; add 5-10 minutes bake time. Fresh herbs can be used; double the amounts listed for dried.

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