You know those nights? The ones where you stare into the fridge, totally blanking on what to make for dinner, and the clock is ticking? Yeah, I’ve been there way too many times! That’s how I stumbled upon this absolute gem: Chicken with Olives and Feta. Seriously, it’s become my secret weapon for delicious, stress-free weeknight meals. It’s got all those amazing Mediterranean flavors – the briny olives, the salty feta, all baked right onto tender chicken. It smells incredible while it’s cooking, and it’s just *so* simple. I remember the first time I made it, I was juggling a million things, and this recipe just saved me. It’s now a regular fixture in our dinner rotation!
Why You’ll Love This Chicken with Olives and Feta
Honestly, this Chicken with Olives and Feta is a total lifesaver. Here’s why it’s become my go-to:
- Super Easy to Make: Seriously, you just chop a few things, toss them in a dish, and let the oven do the work. Minimal effort, maximum flavor!
- Insanely Flavorful: That combination of briny Kalamata olives and salty feta cheese with savory chicken? It’s just *chef’s kiss* good.
- Healthy & Wholesome: It’s packed with lean protein from the chicken and those delicious healthy fats from the olive oil and feta. Plus, it’s low-carb friendly!
- Versatile Meal: It goes with pretty much anything – fluffy couscous, a big fresh salad, roasted veggies, you name it.
- Weeknight Warrior: Most of the prep is done in minutes, so you can get a fantastic dinner on the table without spending hours in the kitchen.
- Minimal Cleanup: We love a good one-dish wonder, right? This is it!
Ingredients for Your Chicken with Olives and Feta
Okay, this is where the magic starts! The beauty of this Chicken with Olives and Feta is that you probably already have most of these things in your pantry. It’s all about good quality, simple ingredients coming together. Here’s what you’ll need:
- Two boneless, skinless chicken breasts: Choose nice-sized ones, about 6-8 ounces each. They’re lean and cook up so tender!
- Half a cup of pitted Kalamata olives, halved: Oh, these olives are the *star*! Their briny, sort of sweet flavor is just incredible with chicken. Make sure they’re pitted, of course, and slicing them in half helps spread that yummy flavor around. If you can’t find Kalamata, another good Greek olive will work, but Kalamatas really are special.
- A quarter cup of crumbled feta cheese: Good quality feta is a must here. It’s that salty, crumbly goodness that melts just a little bit and gets all creamy. It makes the whole dish feel so Mediterranean!
- Two tablespoons of olive oil: Just a good extra virgin olive oil will do the trick. It helps everything get golden and delicious.
- One clove of garlic, minced: Fresh garlic is key for that punch of flavor.
- A quarter teaspoon of dried oregano: This herb just screams Mediterranean to me, and it pairs perfectly with olives and chicken.
- Salt and black pepper to taste: Don’t forget to season! A little salt and pepper really wakes everything up.
That’s it! See? So simple. You can grab these ingredients on your next grocery run, maybe even check out our spinach and feta egg muffins recipe while you’re at it for more tasty ideas!
Simple Steps to Make Chicken with Olives and Feta
Honestly, getting this Chicken with Olives and Feta ready is a breeze. You really don’t need to be a gourmet chef for this one, I promise! It’s all about a few simple steps that bring everything together beautifully. Trust me, it’s one of those recipes you’ll want to make again and again. It’s so satisfying to whip up something this delicious so quickly; it kind of makes my garlic butter chicken and potatoes skillet feel like a multi-day project in comparison!
Preheating and Preparing the Chicken
First things first, let’s get that oven warmed up. Crank it up to 400°F (that’s 200°C). While it’s heating, grab your chicken breasts. I like to trim off any extra bits of fat, just for a cleaner look. Then, give them a quick pat dry with a paper towel. This really helps them get a little bit of color when they start baking.
Creating the Flavorful Olive Oil Mixture
Now, for the flavor base! Grab a small bowl and whisk together your olive oil, the minced garlic – use fresh for the best punch! – and that dried oregano. Give it a good swirl until they’re all combined. This little mix is going to coat the chicken and give it all that yummy Mediterranean goodness from the get-go.
Assembling and Baking Your Chicken with Olives and Feta
Time to put this masterpiece together! Place your chicken breasts in a baking dish. Pour that lovely olive oil mixture all over the top. Don’t forget to season them generously with salt and pepper. Now for the best part: scatter those halved Kalamata olives and the crumbled feta cheese all over the chicken. Pop the dish into your preheated oven and let it bake for about 25 to 30 minutes. You’ll know it’s ready when the chicken is cooked through – no pink inside! – and the feta is all soft and a little bit melty. It smells amazing while it’s baking, just a heads-up!
Tips for the Best Chicken with Olives and Feta
You know, even with simple recipes like this Chicken with Olives and Feta, a few little tricks can really make it shine! I’ve learned a few things through trial and error (mostly error when I was first starting out!).
- Even Thickness is Key: Chicken breasts can be a bit uneven. If one part is super thick and the other is thin, the thin part will dry out before the thick part is cooked. My trick? I sometimes lightly pound the thicker end with a rolling pin or the flat side of a meat mallet until it’s a more uniform thickness. It makes a HUGE difference and ensures every bite is juicy.
- Don’t Skimp on the Feta Quality: Seriously, use a good block of feta packed in brine and crumble it yourself. The pre-crumbled stuff can be a bit chalky and dry, and it just won’t melt into that delicious, creamy layer. Its flavor is so much richer when it’s the good stuff!
- Give it Room to Breathe: When you put the chicken in the baking dish, make sure the pieces aren’t crammed together. They need a little space around them so the heat can circulate and they’ll get a nice golden-brown edge instead of just steaming.
- A Splash of Brine? Sometimes, when I’m feeling fancy, I’ll add a tiny splash of the brine from the olive jar right into the olive oil mixture. It adds an extra little kick of that salty olive flavor right into the chicken. Just a little goes a long way!
These little things have really helped me nail this dish every time. It’s almost as easy as making my Mediterranean chicken gyros!
Ingredient Notes and Substitutions
So, while I absolutely adore this recipe just as it is, I know sometimes life throws curveballs, and you might be missing an ingredient or looking for a little twist. That’s totally okay! The beauty of home cooking is making it your own. Especially with something like Chicken with Olives and Feta, there’s room to play.
The Kalamata olives are really the star here with their deep, fruity, briny flavor. If you can’t find them, don’t panic! Green olives, like Castelvertrano or even just regular pitted green olives, will work. They’ll give a slightly different, maybe a bit more straightforwardly salty vibe, but still delicious! And the feta? Oh, feta is life! If you’re lactose-sensitive or just don’t have feta on hand, a good quality goat cheese would be a fantastic substitute. It’s got that tangy richness that works wonders with chicken too. You could even try a sprinkle of Parmesan for a nutty, salty crunch, though it won’t get quite as creamy. It’s a bit like swapping out ingredients in my creamy gnocchi recipe – you want to be mindful of how the flavors will change!
Serving and Storage for Chicken with Olives and Feta
This Chicken with Olives and Feta is so versatile, it looks amazing with pretty much anything! I’m a huge fan of serving it alongside a fluffy bowl of Greek lemon rice – the lemon just brightens everything up. Or, for something lighter and super fresh, a big chickpea and peach salad is a winner. Honestly, even just a simple side salad tossed with a light vinaigrette works perfectly!
Got leftovers? Lucky you! Let the chicken cool completely, then pop it into an airtight container in the fridge. It should keep well for about 3 to 4 days. To reheat, I find that gently warming it in a covered dish in the oven at around 300°F (150°C) for about 10-15 minutes really helps it retain its moisture and flavor. You could also do it in the microwave, but cover it loosely so it doesn’t dry out too much.
Frequently Asked Questions about Chicken with Olives and Feta
Got questions about this super easy Chicken with Olives and Feta? I get it! Home cooking always brings up a few things, so let’s clear them up:
Can I use chicken thighs instead of breasts?
Oh, absolutely! Chicken thighs are super forgiving and stay really moist. If you use boneless, skinless thighs, they’ll probably cook a little faster, so maybe start checking them around the 20-minute mark. Just make sure they’re cooked through, and you’re golden!
Can I make this ahead of time?
You can definitely prep the olive oil mixture ahead of time and store it in the fridge, maybe for a day or two. Assembling the dish right before baking is best to keep the feta from getting too mushy. If you have leftovers, they reheat beautifully, as we talked about!
What if I don’t have Kalamata olives?
No worries at all! If Kalamata olives aren’t your jam or you can’t find them, any good quality Greek or Mediterranean pitted olive will do. Green olives can offer a nice, slightly different briny taste. Just make sure they’re pitted!
Nutritional Information
Just a heads-up, this Chicken with Olives and Feta is pretty darn healthy! On average, one serving (that’s one chicken breast) comes in around 450 calories. It’s packed with protein – about 45g – which is fantastic for keeping you full and satisfied. You’ve also got your healthy fats from the olive oil and feta, and minimal carbs. Remember though, these numbers are just estimates, and they can change a bit depending on the exact size of your chicken and the specific brand of feta you use. If you’re looking for more ideas on fueling up with protein, you should check out my post on high-protein meals!
Share Your Chicken with Olives and Feta Creations!
I absolutely LOVE hearing from you all! Did you try this amazing Chicken with Olives and Feta? What did you think? Did you switch anything up? Drop a comment below, tell me how it turned out, maybe even give it a star rating if you loved it! You can learn a bit more about me here, but really, I want to hear about YOUR kitchen adventures!
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Chicken with Olives and Feta
- Total Time: 40 min
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A simple baked chicken dish with briny olives and salty feta cheese.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place chicken breasts in a baking dish.
- In a small bowl, whisk together olive oil, minced garlic, and oregano.
- Pour the olive oil mixture over the chicken.
- Season with salt and pepper.
- Top the chicken with the halved Kalamata olives and crumbled feta cheese.
- Bake for 25-30 minutes, or until the chicken is cooked through and the feta is slightly softened.
Notes
- Serve with a side of rice or a fresh salad.
- You can add cherry tomatoes to the dish before baking for extra flavor.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: chicken, olives, feta, baked chicken, Mediterranean chicken, easy dinner