How to Make Greek Chicken

A simple Greek-style chicken casserole with roasted peppers, artichokes, sun-dried tomatoes, olives and feta.

Prep Time2 15

Cook Time45

Total Time3

Servings: 4 servings

4 chicken fillets or small boneless skinless chicken breasts pounded to an even thickness
1 12 oz jar roasted red bell peppers drained, roughly chopped (optional)
1 12 oz can artichoke hearts drained, halved (optional)
1/2 cup sun-dried tomatoes rinsed, chopped (optional)
1 cup pitted Kalamata olives drained (optional)
3 tablespoons olive oil
6 cloves garlic minced
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons honey reduce to 1 teaspoon if omitting sun-dried tomatoes
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup feta cheese (optional)
fresh parsley freshly chopped (optional)

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
Make the wet rub: In a large bowl whisk together olive oil, minced garlic, balsamic vinegar, lemon juice, honey, dried oregano, dried basil, ground cumin, onion powder, salt, pepper and paprika until combined.
Add the chicken breasts to the bowl and toss or turn them with the rub until evenly coated. Let rest at room temperature while you prepare the other ingredients, or cover and refrigerate to marinate up to 8 hours (if refrigerated, bring to room temperature 30 minutes before baking).
Combine the sun-dried tomatoes, roasted red peppers, artichoke hearts and Kalamata olives in the greased baking dish and stir to distribute evenly.
Arrange the coated chicken in a single layer on top of the vegetable mixture in the baking dish without overlapping.
Tightly cover the pan with foil and bake at 400°F for 35–45 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C). Baking time varies with thickness.
Remove the foil, sprinkle with crumbled feta and chopped parsley if using, and serve warm.
Slow cooker option: Place chicken in a lightly greased 6-quart (or larger) slow cooker. Whisk the wet rub and drizzle over chicken, turning to coat. Arrange sun-dried tomatoes, peppers, artichokes and olives around the chicken. Cover and cook on HIGH 1½–2 hours or LOW 3–4 hours, until chicken reaches 165°F.