What’s for dinner tonight? Try this easy, Mediterranean baked chicken recipe. It’s super simple and a total crowd pleaser. There is a reason why it’s one of the most popular recipes on my blog!
This is my kind of food!
A simple tray-baked chicken dish packed with Mediterranean flavors.
I like to brown the chicken first and roast it alongside plump cherry tomatoes, red onions, and white beans. It comes out all sticky and caramelized.
I have 2 secrets: the first is to use marinated artichoke hearts and bocconcini (bite-size mozzarella balls). The garlicky/vinegary marinade adds incredible flavor to the dish without having to do a thing. The second trick is to toss in plenty of fresh herbs right before serving. Fresh basil and parsley will make your kitchen smell out of this world!
If you can marinate your chicken beforehand, this dish will taste even better. If you’re pressed for time, just skip it. It will still be very good.
Serve this with homemade bread and a nice green salad. Any leftovers are great mixed through with pasta.
Tips:
- Make sure to use a baking dish larger than 9x 13 inches. A large roasting pan is ideal. Overcrowding will cause the ingredients to steam rather than caramelize. Use 2 pans if necessary.
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dinner tonight: mediterranean baked chicken
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 mins
- Yield: 4 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Description
This dish is one of the most popular recipes on the blog. It’s a one-pan meal that showcases both convenience and flavor. We love it in our house too.
Ingredients
Marinade
- 1x 14 oz. jar of marinated artichoke hearts, juice only
- 2 garlic cloves, thinly sliced
- 4 sprigs of fresh oregano, leaves stripped
- 1 1/2 lbs. boneless, skinless chicken thighs
Bake
- 2 tbsp. olive oil, divided
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, left whole
- reserved artichoke hearts
- 1x 14 oz. can white beans, drained & rinsed
- 1/4 c. roughly chopped Kalamata olives
- 1x 8 oz. tub marinated bocconcini (mini-mozzarella balls), drained
- salt
- freshly ground black pepper
Garnish
- 1/4 c. roughly chopped parsley
- 2 tbsp. basil leaves, cut into ribbons
Instructions
- Marinade: drain the artichokes hearts reserving the juice. To a large bowl, add 2 tbsp. of artichoke juice, garlic, and oregano leaves.
- Cut the chicken into thirds, about 1 1/2- inch strips. Add to the bowl. Cover with plastic wrap, and refrigerate for at least 1 hour, maximum 3 hours.
- Bake: preheat your oven to 400 F.
- Add 1 tablespoon of olive oil, sliced onions, and tomatoes to a large roasting pan. Season with salt and pepper and toss to combine. Roast on the center rack stirring occasionally, until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
- Meanwhile, prepare the chicken. In a large skillet warm 1 tablespoon of olive oil over moderate heat. Season the chicken with salt and pepper. Brown the meat on both sides, working in batches and transfer to a plate. The chicken will be slightly undercooked.
- Pat the artichokes dry with a paper towel. Cut into quarters.
- Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes.
- Add the chicken, artichoke hearts, beans, and olives to the pan (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 7-10 minutes until the chicken is cooked through.
- To serve, add the cheese and toss gently. The heat from the pan will soften the cheese.
- Top with parsley and basil leaves, and drizzle with extra artichoke juice if desired.
Notes
- Save extra artichoke juice to drizzle over the finished dish for flavor.
- You will need a roasting pan at least 13 1/2 x 11 inches or larger. Otherwise the ingredients will steam instead of caramelize. Use 2 pans if necessary.
- Swap mozzarella for crumbled feta.
- Use cannellini or Great Northern beans.
Comments
Carla A. says
This was so delicious – it will become part of our monthly rotation. My husband is a meat and potato guy and he ate seconds. He said it was “surprisingly really good.” 15/10, will eat again.
Emilie Raffa says
Love this. Thank you Carla! 🥰
Mediterranean Baked Chicken says
this recipe is one of our standard company meals. Served with a hearty Bollo or Sourdough roll, orzo or brown rice Hearty and filling – One pan meal that is easy to have ready to go into oven for final phase. Love the mediterranean flavors.
Sarah says
First off, LOVE this recipe. We’ve made it numerous times.
Question- why does it say to marinate a max of 3 hours? Asking bc I just made a mistake- ha! I half the recipe and bake it 2 nights in a row for hub and I and I accidentally put the marinade in both bags. Guess I’ll find out for myself tomorrow night!
Judy says
I plan to make this for my birthday dinner party. What brand marinated artichoke hearts do you use.?
Emilie Raffa says
I love Trader Joe’s grilled marinated artichoke hearts. Good flavor, good price. I buy them all the time. Otherwise, if you have an Italian specialty shop nearby, usually their artichoke hearts are good too.
Janelle Hines says
This recipe is without a doubt the best dish my family and I have had!!! Absolutely highly recommended this to everyone to try. The flavors are subtle and light and just delicious! Thank you for posting and my family wants me to make again.
Margaret M Margeson says
Love this recipe!! I serve it with your olive sourdough bread and a salad! Always a hit!
Cherie says
This is such a delicious, easy recipe. It’s become my “go to” when taking a meal to others as well as a family favorite. Everyone always loves it. I typically serve it with brown or a mix of long grain and wild rice and, of course, a green salad. I make it exactly as written and it comes out perfectly every time.
Susan Berberich says
Can I use bone in skin on chicken thighs?
Emilie Raffa says
Yes, I believe that will work!
Shannon says
I have been making this for MANY years, it’s a keeper and my go to recipe. Love it so much. Making it for friends that are coming over Friday. Thank you for this…there is nothing else out there like this!!
Emilie Raffa says
You are very welcome, Shannon! It’s one of our favorites!
Hannah Flack says
I tasked the hubby with throwing this in the crockpot the other day for dinner. It turned out so good! I wouldn’t change a thing. I also shared it on my blog today — linking back to you of course :) Thanks for sharing!!
Rosaa says
I’ve made this recipe several times. It has become a family favorite. I sprinkle Sumac before serving. I like the extra Middle Eastern pop.
Emilie Raffa says
I can’t even tell you how much I LOVE sumac. Great idea!
Alisha Ross says
I made this for dinner tonight. Yummy! And so easy. Thanks for a great recipe!
Emilie Raffa says
Your welcome! Glad you liked it :)
dale says
Hi,
I have made this and it’s delicious. Was thinking of making for Christmas day. Can I prepare and refrigerate the day before? If I marinate the chicken, is it in the artichoke juice that you would recommend? And lastly, If you say I can prep the day before and finish baking, would 4 or 5 hours be long enough to marinate whole pieces of chicken?
Thank you in advance!
Mandy Stephenson says
Made this last night and leftovers tonight. Wow…so, incredibly yummy!!
Emilie Raffa says
So glad you enjoyed it. Thanks for the feedback, Mandy! xx
Barbara Hamilton says
This is AMAZING!!!!!!! Thank you so much!!!
Emilie says
Hi Barbara! You are very welcome! ENJOY!
Rose Rodier says
This recipe is right us my ally. Will make it tonight. It has all the incredience my family love. Thank you so much. I am anxious to read you other receipes.
Gabrielle Nata says
This has been a favorite of mine for years! I was just placed on a strict diet though and was wondering if you had the nutritional facts for it. Thank you!
Gabrielle
Emilie says
Hi Gabrielle, thank you! Glad you are enjoying the recipe. It’s one of our favorites too. I don’t have the nutrition facts handy, but you can plug them into most online calculators. :)
Margarita says
What do you serve it with? Anyone? What have you tried and with what results?
Emilie says
Hi there!
You can serve it with toasted bread, rice, or roasted potatoes. Sometimes, I’ll make a bowl of light and fluffy couscous on the side, which is really delicious. And don’t forget a nice green salad! x
Shannon says
I found this recipe a couple years ago and it is now a family favorite. Especially during the cold and wet fall and winter months. The only change I make is adding an extra can of white beans. So yummy!
Shannon
Emilie says
Hi Shannon,
This is one of my most popular recipes. So much so, I’ve included an updated sheet pan version in my cookbook. As always, I love the addition of more beans! Thanks for the feedback :)
Kim says
I just wanted to chime in and see that this is STILL a go-to recipe for me. It’s my fiancé’s favorite, and easy enough for me to master. Thanks for this :)
Emilie says
Hi Kim! You are very sweet, thank you. So glad you like it :)
Kathryn Tisch says
This is a really pretty… and great tasting dish. I also like having a use for all that extra marinated artichoke juice/oil that comes in the jars. thank you for sharing the recipe.
Anjali Singh-Code says
this was great. only thing i added some lemon juice at the end, which was amazing!
Emilie says
Wonderful! So glad you like it- sounds delicious!
)eannie says
Made this for a family birthdat dinner and it was fantastic. I marinated the chicken using the artichoke juice with garlic and dried herbs. It is a visually beautiful and healthy dish that even my 6 yr old grandchild loooooved. Thanks for this gem.
Katie LaPointe says
I can’t wait to make this recipe! It has all my favorite things….was wondering if you think it can be made in a crockpot somehow?
Katy Sturch says
My husband picked this off the internet and made it tonight…. FANTASTIC. I mean, amazeballs. F’ril. We left the mozzarella on the side rather than in the pan, used dried oregano instead of fresh, and kept the olives whole… Other than that, he followed the recipe as directed. And we ALL loved it!! Easy *and* yummy!! Thank you so much!!
Barb says
Looks great – wondering about the marinade. I’m trying to picture 2 Tablespoons of artichoke juice being enough to soak the chicken?
Emilie says
Hi there!
The 2 tbsp of artichoke juice is just of flavor, not necessarily to soak the chicken. Most marinated artichokes contain vinegar which will give the marinade some punch. The oregano and garlic flavors the chicken as well… Hope this helps! Enjoy the recipe!
Paige says
Making this tonight — going to do a simple lemon marinade for the chicken — but it sounds PERFECT!!!
Stephanie says
This dish reminded me of my mom and grandmothers cooking (they’re 100% greek). I added a 1/4-1/2 cup of lemon juice to the marinade (mostly because I’ve learned from them that anywhere you use oregano you should also use lemon!). i also added a bag of baby spinach. so delicious!
Emilie says
Hi Stephanie!
Oh yes- lemon and oregano are essential! I grow pots and pots of oregano in the summer. I love the way it smells in the warm summer heat. Plus, lemon and oregano is the base for so many of my dishes as well (I just need a lemon tree now!).
I love your addition of spinach! So green and vibrant. Thank you for the feedback :)
Sarah says
Going to cook this again for my roommates tomorrow, we all liked it last time. One quick question though I am very pressed for time tomorrow evening and am hoping to prep everything before hand. Any suggestions for what temperature would be the best to reheat it at without messing up the textures too much?
Emilie says
Hi Sarah,
So glad you and your roommates liked this dish! I would go ahead and reheat at 350 F without the cheese. When the dish has warmed through, go ahead and add the cheese at the end; the residual heat will soften it up without melting it all over the place.
Enjoy your meal! Cheers!
cara says
I’m wondering if chicken breasts would be okay to substitute for the legs? I prefer lean white meat. Would you suggest bone in? Cutting into chunks or strips?
Emilie says
Hi Cara!
Absolutely- you can cut regular boneless skinless chicken breasts into strips or chunks, depending on how you want to serve them. Whatever you choose, just make sure they’re the same size for even cooking. You could even do skin on, bone in breasts as well. Keep them whole and perhaps cut in half if they’re large before serving.
To prepare, brown the meat first (as per the recipe- non stick pan works great) and then allow it to finish cooking in the oven. Keep your eye on it so the breast meat doesn’t dry out.
Happy cooking & have fun with the recipe :)
Normandee says
I’ve made this twice now. It is one of my favorite recipes. My husband gets quiet when he loves a dish and the only word he said tonight was “awesome.” I double the beans but otherwise, it is perfect in its conception. Thanks.
Emilie says
Hi there! Thank you so much for the feedback- it put a HUGE smile on my face today. I’m glad you put your own twist on it too. Thanks again :)
Tracy says
I am cooking up this recipe as I type and it smells delish! Funny thing though, I read the bocconcini as broccolini so I bought that and added it to the pan instead. I get to the end of the recipe and it says something about cheese and I was rather confused, lol. Now I have some added green to the recipe! Luckily I have some cheese on hand :)
Emilie says
Hi Tracy! Too funny- I think the broccolini is going to be awesome in this dish. Maybe I should change the cheese back to mozzarella ;) I hope you enjoy your dinner! Thanks for stopping by!
Corliss says
Sounds delish! I want to try it but my spouse can’t eat tomatoes. Any suggestions for a substitute?
Emilie says
Hello! Great question! Does your husband like roasted red peppers? You could purchase the char-grilled variety (jarred) cut it into chunks, and add straight to the baking dish. It will add lovely color and flavor. Hope this helps! Have fun with the recipe, Corliss :)
JH says
Beautiful recipe. I hope to make this tonight for a family gathering. I do have guests who are allergic to cheese, so I will have to leave the mozzarella out. Do you think this is a deal breaker…or enough flavor will remain where we won’t miss it? Thanks!
Emilie says
Thank you! You can absolutely make this without the cheese. Although it adds flavor and texture, there’s enough going on in the rest of the dish that it wouldn’t be a deal breaker. You could always serve the cheese on the side if you wish, for your guests to add as they please. I’ve also made this with goat cheese and/or feta. I hope this helps! Enjoy dinner tonight :)
Kim Dimond says
This receipe is getting a top rating from the girls at work. The link has been passed around the office and now I am finding myself on your blog. It looks like I will be spending some time here. Lots of great food to be tried and enjoyed!
Emilie says
Hi Kim! Welcome! So kind of you to stop by and comment. This recipe is one of our favorites at home as well :) Enjoy!
NWO says
Amazing! I made this tonight without the beans and with a simple arugula salad. So delicious. Thank you!
Emilie says
Excellent! Thanks for stopping by to let me know! Sounds fabulous with the arugula salad on the side. What a perfect compliment.
Kathy R says
Absolutely delicious! I fixed this for company the 1st time and everyone wanted the recipe.
One problem: the ingredient list does not show cheese. So, I get to the last section of putting the dish together and it says to add cheese. Hmm… so I improvised, and put a small bit of Feta with sundried tomato and basil.
You are right, the smells of the fresh herbs are wonderful.
The dish takes a while to assemble, so be sure you have enough time to assemble. It took me about 2 hours to chop, cook, and assemble. I put in the warming tray of my oven to serve , and it was wonderful.
I served it with broccoli and bread- did not put broccoli in with the chicken. The beans were not even noticeable in the final product, but added substance to the meal.
I will make and freeze this for a trip to the beach to see how it works frozen.
Emilie says
Hi Kathy! Glad you liked the dish!
To clarify, the ingredients list includes ‘bocconcini’ which is small bite-sized mozzarella cheese. However, I love your addition of feta and sun-dried tomatoes. Sounds amazing! I’m going to try that the next time I make this :)
Dottie says
I’m marinating the chicken right now. Please tell me – should I
discard the marinade when I brown the chicken or do I include it when browning the chicken or in the roasting pan?
Emilie says
Hi Dottie! Discard the marinade when you brown the chicken (don’t include it in the roasting pan) and you should be all set. Enjoy! :)
Donna says
Enjoy very much
Laurie says
This is delicious!!! Thanks for a great recipe. My whole family loved it!
Laurie says
I meant to give this 5 stars, not 2!!!
Shobi says
Sounds and looks delicious. How early can I make this to take to a dinner party? Can I reheat it or keep it warm if I make the dish a couple of hours ahead? Would love to try it this weekend.
Joan Saint-Pierre says
If I could give it a 10, I would. It fits all my requirements for BEST FOOD to serve company and loved ones: perfectly delicious, healthy eating, easy to make and economical. Could not ask for more. Any other gems like this one?
Emilie says
Hi Joan! Thank you SO much- you are too kind!! This dish is one of my favorites because it incorporates a little something for everyone. It’s so hard to feed a family with different taste buds! Somehow it works. And you can’t beat cooking in 1 pan, right? I’m so happy that you enjoyed it. Another thing that I like to do, is to serve it with pasta. Some readers have mentioned serving it with couscous and risoni (orzo) as well.
As far as additional recipes, have you checked out the recipe page? I’ve just upgraded it to a visual index for easy browsing. Have a look!
Thanks again for stopping by! I really appreciate the feedback :)
Char says
Just made this for dinner. I added eggplant and green beans to fulfil the veggie requirement and served it with risoni. Amazing and so easy! Will definitley be adding this to the rotation. Thanks!
Emilie says
Hi Char! Your eggplant & green bean addition sounds divine. I happen to love eggplant, so I have a feeling I might be making your version as well! And the risoni sounds delish too. I’m glad you are adding this meal to your dinner rotation. Enjoy! :)
Sharon says
Thank you for sharing this amazing recipe! I saw it on Pinterest a few months ago and have made it four times now. It is easy, delicious and oh so flexible. I’m saving my husband a plate right now and it is calling my name. Poor guy, it is probably drying out, right? I might be doing him a favor…. Truly, this is the best new dish I’ve tried in at least a year or two.
Emilie says
That’s awesome Sharon! I really appreciate the kind feedback! :)
Aimee says
One of the best things I have made lately! All of my favorite flavors and I loved the bocconcini. I will be making this again for a dinner party. So pretty!
Stephanie says
Can I do this without browning the chicken first? Just throw it all in a pan and go?
Emilie says
Yes! You can still throw it all in one pan and just pop it in the oven. Browning the meat first seals in the juices giving it extra flavor. If you prefer to skip this step, it will still be ok. Just keep an eye on everything as it cooks, making adjustments if need be. :)
Wendy says
Made this last night and threw in some mushrooms and yellow neck squash and garlic cloves that I had on hand. Absolutely Out of This World! My kids, aged 9,7,5 loved it too! I started following you on Pinterest, can’t wait to try some of your other recipes :)
Emilie says
Hi Wendy! I am LOVING the additions you made to this recipe! And the fact that your kids ate it it too is wonderful! I wish my kids would eat this… (2 & 4) Thank you for taking the time to stop by and comment :)
Bonny says
I made this dish 2 weeks ago & it was absolutely delicious. I followed the recipe exactly and had great success. Thank you for a wonderful and easy dinner recipe. I will be making this again and again.
Emilie says
That’s wonderful Bonny! I’m so glad that you liked it :)
S Pugh says
Does anyone have the nutritional information on this, or know where I can find it?
Denise Taber says
This was a home run, everyone loved it. The aromas and flavors of this dish are amazing, and it is easy to prepare. Serve it with some crusty bread, that’s all you need for a perfect meal. It’s on my favorite home cooked meal list and I will be serving it often. Thank you!
Emilie says
Yay! A home run? That’s wonderful! The fragrant aromas of this dish certainly take over the house, that’s for sure! I made this once in the afternoon, and when I went to go pick up my son from school my whole outfit smelled like baked chicken. It was funny (and embarrassing) at the same time ;) I’m so happy that you enjoyed the recipe… thank you for the feedback!
Andrea says
I just saw this recipe on Pinterest and I had to come to your blog to see if it was as good as it looked. Great recipe and lots of healthy ingredients! I can’t wait to make it for my boyfriend!
Emilie says
Thank you so much Andrea! I hope you and your boyfriend like the recipe! :)