My famous Mediterranean baked chicken recipe is made with juicy, chicken thighs, white beans, caramelized onions, tomatoes, artichokes (and more). It’s super simple to make – everything’s baked in one pan. There is a reason why it’s one of the most popular recipes on my blog! It’s a crowd pleaser. Serves 4.
This is my kind of food! A simple tray-baked chicken dish packed with zesty 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.
My 3 Secrets:
- First, 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!
- Lastly, 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.
To Serve
Try it with my famous sourdough bread recipe and a nice green salad. Any leftovers are great mixed through with pasta for a Mediterranean chicken pasta bake. That’s it! Clean up is easy too.
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Famous One-Pan 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.
Notes & 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.
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
Eleni says
I have been making this for years…with some adjustments. I am plant based and my husband is not. I make his as the recipe is written but we bake it in two pans. Mine has no chicken or cheese, but I add extra veggies and serve it over farro and sometimes add creaminess with hummus on the side for dipping. I sometimes even marinade tofu in a similar seasoning as the chicken. All this to say, it’s hard to mess this up. Even with all the tweaks and adjustments we make. Thanks for the amazing base recipe!
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!
S says
I am making it now with bone in drumsticks. I cooked the marinated legs by themselves for 15 minutes first so they would cook long enough to be done.
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