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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!
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
There are 3 simple components to this Mediterranean Chicken Bake recipe: Chicken, vegetables, and balsamic vinaigrette.
Here's what you'll need:
- 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.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
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:
- 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.
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!
More Baked Chicken Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Mediterranean Chicken Bake - Easy One-Pan Recipe
Ingredients
- 20 ounces boneless skinless chicken breast Pound thin or use thin-sliced breasts for a quicker cooking time
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 14 ounce quartered artichoke hearts drained and chopped
- 1 large zucchini sliced and quartered
- 1 pint cherry tomatoes halved
- ¼ cup olive oil
- 2 Tablespoons balsamic vinegar
- 2-3 garlic cloves pressed or minced
- ½ teaspoon salt
- ¼ cup feta cheese crumbled
Instructions
- Preheat oven to 350°F.
- Place chicken in a large baking dish or sheet pan. Line with foil if desired. Season with salt, pepper and Italian seasoning.
- Layer tomatoes, artichokes and zucchini on top of and surrounding the chicken. Concentrate more of the artichoke on top of the chicken so the flavor sinks in. Spread ingredients out so they are mostly in a single layer.
- Whisk olive oil, balsamic vinegar, and garlic together and evenly pour it over each piece of chicken and the veggies.
- Bake for about 20 minutes or until chicken is no longer pink and internal temperature reaches 165°F.
- Top with feta cheese before serving and enjoy!
Notes
- 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.
Nutrition
This recipe was first published on October 6, 2013 and has been updated to improve the reader experience.
Karen says
Very easy and it was delicious!
Barbara says
It would be most helpful if a photo of the item was displayed on the opening page so one could see the item without having to go into the recipe. I love some of the recipes, but others do not fit into our likes/dislikes. We are only 2 and others are simply too large for us. This recipe looks most interesting and is something I will try. Thank you.
Marjory Pilley says
Hello! I believe you are to the emails I send! I appreciate your feedback and will consider this for future emails. By the way, the recipes can be adjusted to smaller portions by simply adjusting the serving size in the recipe card. It will adjust all the ingredients accordingly. I hope you enjoy this one!
Nancy Sell says
Loved this dish. I added blue cheese since I didn't have feta and it was delicious. Also used a jar of marinated artichoke hearts along with most of the juice and drizzled some balsamic vinegar on top. I didn't use the dressing
Rhonda G says
This was very good. The chicken was very moist. Next time I’m thinking of adding onions and some more garlic.
Erin says
I've made this multiple times now and it is one of my most favorite recipes. It is excellent for my diet, easy to make, and has my favorite elements.
Marjory Pilley says
Hi Erin! I'm so glad you enjoy it! Have you tried it with fish or shrimp? Also very tasty! Thank you so much for your feedback.
Michelle says
I made this will cook in hour or so , no squash so added diced onion to mix & poured over chicken looks great .
Marjory Pilley says
I hope you enjoyed it!
Emory says
Made this tonight, but had to pare it down for two people and it came out excellent. Had some leftover vegetable mixture and going to try the same thing with 1/2 inch thick pork chops for tomorrow night's dinner with buttery garlic green beans and twice baked potato. One change or modification I would consider though is to see what the artichokes are packed in. If they are packed in olive oil, as most are, then save it and use it in your marinade with your garlic and balsamic vinegar, instead of discarding it. I also put my serving plates in the oven for the last 10 minutes of the dinner's roasting so I could plate dinner on warm plates and used a Taylor thermometer set to 170 degrees F to tell me when breasts were done. Wife is very particular, me not so much after nearly 25 years in the Army. She loved it and as they say, "Happy wife, happy life."
Marjory says
Thanks for your comment and notes. I'm so glad you liked it! Great tip on using the oil if used for packing artichokes. We love this flavor combination...it's great on shrimp or fish too.
Susan says
The combination of flavors in this is perfect. Can you make it on a sheet pan too?
Marjory says
Absolutely! I'm so glad you like it! 🙂
Susan says
What a beautiful, healthy dish! It's a wonderful one-dish meal!