Amazing Chicken with Olives and Feta: 40 Min

Let me tell you, some weeknights just call for something easy and incredibly delicious, right? That’s exactly where this Chicken with Olives and Feta swoops in to save the day. We’re talking about taking simple chicken breasts and transforming them into a flavor explosion with briny Kalamata olives, tangy feta, and a hint of lemon and garlic. It’s practically sunshine on a plate, and honestly, it comes together so fast, it feels like a little bit of magic. This recipe has become my go to whenever I need a fuss free dinner that still feels special and tastes like I spent way more time in the kitchen than I actually did. Seriously, if you love those bright, punchy Mediterranean flavors, you’re going to adore this dish!

Why You’ll Love This Chicken with Olives and Feta

Honestly, this dish is a weeknight warrior! Here’s why it’s earned a permanent spot in my recipe rotation:

• It’s SO Fast! We’re talking a ready-to-go meal in about 40 minutes from start to finish – perfect for those busy evenings.
• Bursting with Flavor: The combination of salty olives, tangy feta, fresh lemon, and garlic is just divine. It really wakes up simple chicken.
• Super Simple: Minimal prep, maximum taste. Seriously, you just mix a few things and bake. No complicated techniques needed here!
• So Versatile: Serve it with rice, quinoa, a big salad, or roasted vegetables. It fits into so many meal plans!
• Crowd-Pleaser: Even picky eaters tend to go for the savory, cheesy goodness. It feels a little fancy but is ridiculously easy.

Gather Your Ingredients for Chicken with Olives and Feta

Alright, time to get our ingredients together! This is the fun part where we gather all the goodies that are going to make this Chicken with Olives and Feta absolutely sing. Don’t worry, it’s all pretty straightforward, and you might even have most of it in your pantry already.

First up, for the chicken itself, you’ll need:

• 4 boneless, skinless chicken breasts (aim for about 6 ounces each – nice and plump!)
• 2 tablespoons of good quality olive oil
• 1 teaspoon of dried oregano – that classic Mediterranean herb!
• 1/2 teaspoon of salt, and a good pinch of black pepper (about 1/4 teaspoon)

And for that amazing topping that steals the show:

• 1 cup of pitted Kalamata olives, halved. Trust me, Kalamatas have the best flavor here!
• 1/2 cup of crumbled feta cheese. The saltier, the better, I always say!
• 1/4 cup of fresh parsley, all chopped up. It adds a lovely freshness.
• 2 cloves of garlic, minced super fine.
• And finally, 2 tablespoons of fresh lemon juice. Squeeze it yourself for the brightest taste!

You can also check out my chickpea and feta salad if you’re looking for more awesome feta combinations!

Essential Equipment for Making Chicken with Olives and Feta

To whip up this delicious Chicken with Olives and Feta, you don’t need a whole kitchen’s worth of gadgets. Just a few basics will do the trick! You’ll want an oven, of course, and a good baking dish that can handle the heat. I usually grab a skillet too, even though most of the cooking is in the oven, just to get things started. That’s really it. Having these on hand makes the whole process super smooth!

Step-by-Step Guide to Preparing Chicken with Olives and Feta

Alright, let’s get this amazing Chicken with Olives and Feta in the oven! It’s honestly so straightforward, you’ll be amazed at how quickly this comes together. Follow these steps and you’ll have a fantastic meal on the table in no time.

Preheating and Chicken Preparation

First things first, let’s get our oven fired up. Set it to 400°F (that’s 200°C). While it’s heating, grab your chicken breasts. Give them a good pat dry with some paper towels – this helps the seasoning stick and gets a nicer finish. In a little bowl, whisk together the olive oil, oregano, salt, and pepper until it’s all combined into a nice rub. Now, rub this goodness all over those chicken breasts. Make sure they’re nicely coated!

Creating the Olive and Feta Topping

This topping is where all the magic happens! Grab another small bowl. Toss in your halved Kalamata olives, your crumbled feta cheese, that finely minced garlic, the fresh parsley, and the bright lemon juice. Give it all a good stir. You don’t need to marinate anything here; we’re just mixing up these fabulous flavors to spoon right over the chicken.

Assembling and Baking Your Chicken with Olives and Feta

Now for the assembly! Place your seasoned chicken breasts into your baking dish. Spread that incredible olive and feta mixture evenly over each chicken breast. Make sure everyone gets a good amount of those briny olives and creamy feta. Pop the dish into your preheated oven. You’ll want to bake it for about 25 to 30 minutes. Keep an eye on it – you’re looking for the chicken to be cooked all the way through. The easiest way to tell is with a meat thermometer; it should read 165°F (74°C) in the thickest part. If you don’t have one, you can cut into the thickest part; the juices should run clear.

Resting and Serving

Just like with any good protein, letting the chicken rest is super important! Once it’s out of the oven, let it sit for about 5 minutes before you serve it. This helps all those delicious juices redistribute, keeping your chicken wonderfully moist. For serving ideas, this pairs beautifully with a simple side like my easy chicken and rice, some fluffy quinoa, or just a big, fresh green salad. You could also try it with my rosemary apple cider chicken for another spin on chicken!

Tips for Perfect Chicken with Olives and Feta

You know, it’s funny how a few little tweaks can make a good dish *great*. With this Chicken with Olives and Feta, I’ve found a couple of things that really make it shine, turning it from simple to spectacular. Here are my top tips to make sure yours is absolutely perfect every time!

• Quality Counts for Olives and Feta: This recipe really lets the Mediterranean flavors take center stage, so don’t skimp on your ingredients here! Grab good Kalamata olives – the ones that are packed in brine usually have the best flavor. And for the feta, try to find a block packed in brine, too. You can crumble it yourself; it just has a much better texture and doesn’t dry out as quickly as pre-crumbled stuff. Trust me, it makes a difference!
• Don’t Fear the Oven Temp: That 400°F (200°C) might seem a little high, but it’s actually perfect for getting the chicken cooked through quickly while those toppings get lovely and warm. It also helps the feta get a little melty and delicious. Just make sure your chicken breasts are roughly the same thickness so they cook evenly. If you have one really thick one and one super thin one, the thin one might dry out before the thick one is done! If you’re worried about overcooking, you could even try searing the chicken briefly in a skillet before adding the toppings and popping it in the oven, kind of like we do in my sheet pan cashew chicken.
• Fresh Herbs are Your Friend: While the dried oregano is great for the rub, I *always* finish this dish with fresh parsley. The recipe calls for it in the topping, but honestly, a little extra sprinkle after it comes out of the oven takes it to a whole new level. It just adds this pop of freshness that balances out that salty feta and briny olive goodness so perfectly.

Ingredient Notes and Substitutions for Chicken with Olives and Feta

Let’s chat real quick about those ingredients, okay? Sometimes a recipe just sings when you use *exactly* what’s written, but life happens, and we need options! For this Chicken with Olives and Feta, the star players are definitely the olives and feta, so a little extra thought goes a long way.

Olives: Kalamata olives bring that perfect, robust flavor that just screams Mediterranean. If you absolutely can’t find them, good quality black olives are your next best bet, but they won’t have quite the same punch. Just make sure they’re pitted! Halving them helps release their yummy juices when they bake onto the chicken.

Feta Cheese: Oh, feta! For this recipe, I really love a good block feta crumbled myself. It tends to be creamier and less salty than pre-crumbled versions. If you get a little too much tang from the feta, no worries! A tiny bit more lemon juice or even a sprinkle of sugar can balance it out. If feta isn’t your jam, a crumbly goat cheese would also be a delicious, albeit different, alternative.

Chicken Breasts: If you’re not a fan of chicken breasts or they just didn’t fit the bill, boneless, skinless chicken thighs would work wonderfully too! Just keep an eye on the cooking time, as they can sometimes take a minute or two longer to get perfectly cooked through. And hey, if you ever want more feta goodness, check out my chickpea and feta salad for another delicious way to use it!

Frequently Asked Questions about Chicken with Olives and Feta

Got questions about whipping up this fantastic Chicken with Olives and Feta? I’m happy to help! Here are some of the things folks often ask:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a wonderful substitute. They’re often more forgiving and stay super moist. Just make sure they’re boneless and skinless, and keep an eye on them in the oven – they might take a few minutes longer than breasts to reach that perfect 165°F (74°C).

Can this dish be made ahead of time?

You can definitely prep components ahead! You can mix the olive and feta topping a day in advance and store it in the fridge. You could also season the chicken a few hours ahead. However, I really recommend assembling and baking it right before you plan to eat it for the freshest flavors and best texture. It’s so quick, it’s usually just as easy to make it fresh!

What are the best side dishes for this chicken?

This chicken is SO versatile! For a really quick meal, a big green salad is perfect. It also pairs beautifully with fluffy rice, quinoa, or even some couscous to soak up any extra juices. If you’re feeling a bit more ambitious, roasted potatoes or a simple steamed veggie like asparagus or green beans are always a win. If you want more chicken ideas, check out my healthy chicken and sweet potato recipe!

How do I store leftovers?

Leftovers are great! Once the chicken has cooled, store it in an airtight container in the refrigerator for up to 3 days. It’s delicious cold in salads the next day, or you can reheat it gently in a covered dish in the oven or microwave. Be careful not to overheat, or the chicken can dry out.

Nutritional Information (Estimated)

Just a heads-up, these are estimations, okay? The exact numbers can change a bit depending on the brands you use and the exact size of your chicken breasts. But generally, you’re looking at something like 350-400 calories, around 40-45g of protein, 15-20g of fat, and just a few carbs per serving. It’s a pretty lean and protein-packed meal!

Share Your Chicken with Olives and Feta Creations

Okay, now it’s YOUR turn! I absolutely LOVE seeing your kitchen adventures. Did you make this Chicken with Olives and Feta? Did it become a weeknight favorite for you too? Please, PLEASE leave a comment below and let me know how it turned out! If you snap any photos on Instagram, tag me – I’d be thrilled to see your creations! Knowing you’re all cooking and enjoying these recipes means the world to me. You can also check out my about page to learn more about my cooking journey!