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Crazy good Mediterranean Chicken Bake is an easy, one-pan recipe that takes minutes to prep. Do something else while this healthy sheet pan dinner cooks in the oven!

A serving of Mediterranean chicken bake with zucchini, artichokes, tomatoes, and balsamic vinaigrette on a plate with a fork.

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Baked Mediterranean Chicken is my dream dinner, and it's sure to become yours, too. And it's not just because it's low-carb and keto-friendly, which it is!

It's also a complete meal that's family-friendly and very satisfying. I load up the tray with chicken breasts and as much zucchini, artichokes, and tomatoes as possible. Then I walk away.

It's all hands-off cooking. Since there's just one baking dish, cleanup is minimal, making it a go-to meal for busy weeknight dinners.

Mediterranean-inspired baked cobia and shrimp zoodles share a similar flavor profile. So all three variations are on regular rotation at our house.

Here are a few more reasons to love this recipe:

It's diet-friendly. It's South Beach Phase 1 compliant, keto, low Weight Watcher points, gluten-free, fits the Mediterranean diet profile, and is good for Paleo friends, too (leave off the feta.) When your eating plan goes off track, turn to this recipe to get your mojo back!
There's plenty of room for customization with seasonal ingredients. Use asparagus or red onion if you have those on hand. If you hate artichokes, leave them out. Add kalamata olives if that's your thing.
Turn leftovers into a completely different meal. Chop chicken into bite-sized pieces, add rice, couscous, or quinoa, and now you have bowls for lunch the next day.
It's colorful and presents beautifully!
You can cook it on the grill!

Jump to:

Ingredients
Vegetable Variations
Directions
Grill Packet Option
Storage
More Baked Chicken Recipes
📋 Recipe

Ingredients

There are 3 simple components to this Mediterranean Chicken Bake recipe: Chicken, vegetables, and balsamic vinaigrette.

Here's what you'll need:

Ingredients to make Mediterranean Chicken Bake: Chicken breasts, zucchini, grape tomatoes, can of artichokes, olive oil, balsamic vinegar, Italian seasoning, garlic, salt, pepper, crumbled feta cheese.

Boneless, skinless chicken breasts or boneless skinless chicken thighs. Pound the chicken to ¼ inch thickness or use chicken cutlets so it will be a 30-minute dinner!
Italian seasoning - Oregano, basil, thyme, marjoram, rosemary, and sage are combined in this blend. Use any of these if you don't have the mix on hand.
Artichoke hearts, drained and chopped.
Zucchini, sliced and quartered.
Cherry or grape tomatoes, halved or left whole
Balsamic vinegar
Olive oil
Garlic cloves, pressed or minced
Salt and pepper to taste
Crumbled feta cheese - Parmesan cheese is another option.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

Vegetable Variations

Mediterranean-inspired baked chicken is a more or less recipe. Add more vegetables you enjoy and leave out the ones you don't!

The key is to not overcrowd the pan and to include similarly-sized vegetables so that everything finishes cooking simultaneously. Here are some ideas:

Yellow squash - sliced and quartered
Sweet potatoes - Be sure to cut them into small pieces for a shorter cooking time
Asparagus
Green beans
Brussel sprouts cut into thin slices
Carrots - matchsticks or thinly sliced
Onion - Red or Vidalia
Mushrooms - beware that these will give off a lot of liquid
Leafy greens such as kale and spinach
Broccoli and cauliflower florets
Bell peppers cut into strips.

Directions

Here's how to make oven-baked Mediterranean chicken and vegetables:

Collage of ingredients to make Mediterranean baked chicken: 1) seasoned chicken on sheet pan, 2) raw chicken topped with zucchini, artichokes, and tomatoes, 3) balsamic vinaigrette being poured of chicken and veggies, 4) cooked chicken and veggies on tray.

Place chicken breasts on a large sheet pan or baking dish. Season with salt, pepper, and Italian seasoning.
Layer zucchini, artichokes, and tomatoes on top and surrounding the chicken. I usually put a little extra artichoke on top of the chicken breasts so it seeps in while it cooks. Spread out the rest of the ingredients so they are mostly in a single layer.
Whisk together olive oil, balsamic vinegar, and garlic in a small bowl, then evenly pour it over the chicken and the surrounding veggies. Toss the vegetables along the edges of the pan to coat them with the dressing. If needed, spritz any dry veggies with a bit of olive oil.
Bake until the chicken is no longer pink, and the internal temperature reaches 165°F. The exact time will vary based on the thickness of the chicken. Use a thermometer to cook it perfectly.

Mediterranean baked chicken topped with feta cheese on a red plate with platter of the dish and cup of feta cheese behind it.

Top with feta cheese before serving, and enjoy! It's delicious over roasted cauliflower rice! If you have fresh herbs on hand, like basil, scatter that on top too!

Grill Packet Option

Want to make this on the grill? Turn this recipe into foil grill packs and customize which veggies go inside. Cook the packs on the grill over medium-high heat for 12-15 minutes. Or, cook them on a baking sheet in a 450°F oven for about 20-25 minutes.

Storage

Refrigerator. Store leftover Mediterranean chicken and veggies in a sealed container in the refrigerator for about 3 days.
Reheat. Drizzle excess juices over the top. Cover and warm in the oven on low heat (325°F) or microwave at 50% power.
Make-Ahead. Prep everything a day or two beforehand so it's ready to go in the oven at the dinner hour.

Looking for family-friendly, low-carb recipes?
Check out all our Keto-Friendly South Beach Diet Recipes!