If you love big Mediterranean flavor with minimal effort, this baked feta chicken is a no brainer. Everything bakes in one dish, the tomatoes soften and get jammy, the feta turns creamy and lightly golden, and the chicken stays juicy because we start with a smart marinade.

It is weeknight friendly, company worthy, and perfect with bread to catch every drop of that lemony pan sauce.

Why this recipe works.

The marinade uses olive oil for moisture, lemon for brightness, garlic and herbs for depth, and a touch of yogurt to keep the chicken tender and fluffy without turning it mushy. Then everything goes into the oven together so the chicken cooks while the feta and tomatoes create a built in sauce.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the chicken marinade

4 chicken breasts

2 tablespoons Greek yogurt

4 tablespoons extra virgin olive oil

Juice of 1 lemon

2 cloves garlic, finely grated

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon sweet paprika

Salt and freshly ground black pepper

200 g Greek feta, broken into large chunks

1½ cups cherry tomatoes, halved

½ cup Kalamata olives, pitted and roughly chopped

2 tablespoons olive oil

Fresh basil, thinly sliced

Optional pinch of chili flakes

Directions

Marinate the chicken.

Ιn a bowl, mix olive oil, lemon juice, yogurt, garlic, oregano, thyme, paprika, salt and pepper.

Add the chicken and massage well so every piece is fully coated.Cover and marinate for at least 30 minutes.

For best results, marinate up to 2 hours in the refrigerator. This step is what keeps the chicken juicy and tender.

Bake everything togetherPreheat the oven to 180C.

Place the marinated chicken in a large baking dish in a single layer.

Scatter the cherry tomatoes and olives around and on top of the chicken.

Add the feta chunks evenly over everything and drizzle lightly with olive oil.

Bake uncovered for 25–30 minutes, until the chicken is cooked through and the feta is lightly golden and soft.If you want more color, broil for the last 2–3 minutes.

Remove from the oven and sprinkle with fresh basil and chili flakes if using.

Serve warm with crusty bread, roasted potatoes, or a simple green salad.

Tip: Do not overbake. Pull the chicken as soon as it reaches doneness to keep it moist and fluffy.