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Greek Lemon Feta Baked Chicken
Rachel Kim

Greek Lemon Feta Baked Chicken

Lemon, oregano, tomatoes, olives and feta surround chicken breasts in a pan that makes its own sharp, briny sauce. The cheese stays in distinct pieces instead of insulating the meat. Even cutlets finish quickly, leaving the tomatoes softened but still recognizable.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes halved
  • 3/4 cup pitted Kalamata olives
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons dried oregano
  • 6 ounces feta crumbled

Method
 

  1. Heat the oven to 425°F. Pound chicken to an even 3/4-inch thickness and season with salt and pepper.
  2. Arrange chicken, tomatoes and olives in a 9-by-13-inch dish. Whisk oil, lemon juice, zest and oregano and pour over the pan.
  3. Bake for 15 minutes, scatter feta around the chicken and bake 5 to 10 minutes more.
  4. Remove each breast when it reaches 165°F and rest 5 minutes before serving with the pan juices.