Baked Greek Chicken

This is so wonderful on a bed of spinach, or topped on warm pita bread!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Greece
Keyword: chicken
Servings: 6


  • 2 lemons
  • 1 tbsp olive oil
  • 1 Red onion, cut into thick slices
  • 1/3 cup pitted kalamata olives
  • 3 large chicken breasts
  • Salt
  • black pepper
  • 1 tsp Greek seasoning (or 1/2 tsp. oregano, 1/2 tsp. salt)
  • 4 cloves garlic, peeled
  • 1/2 cup hummus
  • 1 tsp Paprika
  • 1 pint cherry or grape tomatoes
  • 1 tbsp balsamic vinegar
  • Crumbled Feta for topping
  • Spinach
  • pita bread for serving


  • Preheat oven to 450
  • Zest one lemon. Place zest in a large bowl and add 1 Tbsp. olive oil. Add in the red onion slices and kalamata olives and toss to coat.
  • Place onions and olives in the bottom of a baking dish.
  • Cut the chicken breasts into tenders (slice them parallel to your work service, then cut each half into 3 pieces.
  • Season the tenders with salt, pepper,and Greek seasoning (if using) then place them on top of the bed of onions and olives.
  • Tuck the peeled garlic cloves under the chicken to keep them from burning.
  • Spread the hummus evenly over the top of the chicken breasts. Squeeze the juice out of the zested lemon over the top of the chicken and onions.
  • Sprinkle the paprika over the top. Add the zested and squeezed lemon rinds to the pan.
  • Bake uncovered for 15 minutes. Add the tomatoes to the perimeter of the pan, then drizzle the balsamic vinegar over the top of the tomatoes.
  • Return to the oven for another 15-20 minutes, or until chicken is cooked through.
  • Serve on a bed of spinach, topped with feta cheese and with extra lemon wedges for squeezing. Optional accompaniments: Roasted red peppers, pepperoncinis, pita bread with hummus, or cucumbers.

Photo credit and inspiration: thewanderlustkitchen