One-Pan Mediterranean Chicken

Name: One-Pan Mediterranean Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 chicken breasts (about 12 oz / 340 g total), skinless and boneless; 2 medium zucchinis, sliced into 1/2-inch rounds; 1 cup cherry tomatoes, halved (about 150 g); 1/2 cup olives, pitted (about 65–70 g) — Kalamata recommended; 1/2 cup feta cheese, crumbled (about 75 g); 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste

There’s a moment when the oven timer dings and the kitchen fills with warm, herb-scented air — tangy feta melting into roasted tomatoes, and olive-bright juices kissing perfectly browned chicken. One bite delivers tender, juicy chicken, the gentle snap of roasted zucchini, and the salty creaminess of feta and olives. This dish is both comforting and bright: rustic Mediterranean flavors with an effortless single-pan ease that makes the whole house feel like Sunday dinner.

This recipe is perfect for weeknight dinners when you want something quick but impressive, for casual dinner parties where you’d rather spend time at the table than over the stove, and for cozy autumn or spring evenings when you crave something soulful but not fussy. If you enjoy simple swaps, try the buttered-noodles variation linked here for a comforting side that pairs beautifully with the pan juices: buttered noodles one-pan chicken.

At a Glance

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4
Difficulty Level: Easy — great for beginners and busy cooks

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings):

Calories: ~292 kcal
Protein: ~31 g
Carbohydrates: ~6 g
Fat: ~16 g
Dietary Fiber: ~1.8 g
Sodium: ~300 mg (not including added table salt; see notes)

These are approximate values calculated from USDA FoodData Central standard entries for the main ingredients (skinless boneless chicken breast, zucchini, cherry tomatoes, olives, feta cheese, and olive oil). Values will vary with exact portion sizes, brand choices (especially feta and olives, which can be high in sodium), and added salt. For more precise tracking, weigh your portions and consult USDA FoodData Central or your preferred nutrition database.

Why You’ll Love It

This one-pan Mediterranean chicken balances effortless cooking with vivid flavor. The oregano and olive oil deliver an aromatic base; roasting concentrates the sweetness of the cherry tomatoes and creates gentle caramelization on the zucchini; olives and crumbled feta add that signature salty tang that keeps every bite interesting. It’s a deeply satisfying, low-fuss recipe that evokes travel memories of sunlit coastal meals while being wholesome and protein-forward — a weeknight winner and an easy recipe to scale up for guests.

How to Make One-Pan Mediterranean Chicken

Ingredients

2 chicken breasts (about 12 oz / 340 g total), skinless and boneless
2 medium zucchinis, sliced into 1/2-inch rounds
1 cup cherry tomatoes, halved (about 150 g)
1/2 cup olives, pitted (about 65–70 g) — Kalamata recommended
1/2 cup feta cheese, crumbled (about 75 g)
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions

Use chicken thighs (boneless) instead of breasts for richer flavor and slightly longer cook time.
Swap olives for capers for a tangier bite.
Use fresh oregano or rosemary (1 tablespoon chopped) instead of dried.
Substitute vegan feta and firm tofu for a plant-based version (see variations).
Add 1 small red onion, thinly sliced, for extra sweetness.

Directions

Preheat the oven to 400°F (200°C).
In a large baking dish or rimmed sheet pan, arrange the chicken breasts and add the sliced zucchini, halved cherry tomatoes, olives, and crumbled feta.
Drizzle the olive oil over everything, sprinkle the dried oregano, and season with salt and pepper. Toss gently so the vegetables and chicken are coated but the feta remains somewhat crumbled on top.
Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. If using thicker or bone-in pieces, add 5–10 minutes.
Remove from oven and let rest 5 minutes before serving so juices redistribute.

Practical tips

Don’t overmix when combining the feta with vegetables — keeping some larger crumbles gives textural contrast.
Use a meat thermometer to check doneness quickly and avoid overcooking chicken.
If your zucchini releases a lot of moisture, drain excess liquid before serving for better texture.
For a more roasted, caramelized finish, broil for the last 2–3 minutes, watching closely so the feta doesn’t burn.

Best Pairings

Serve over steamed rice or fluffy couscous to soak up the pan juices.
Toss with orzo or buttered noodles for a comforting, pasta-forward plate; a simple pasta side like this one complements the dish wonderfully. See this comforting noodle pairing: one-pan buttered noodles variation.
Offer crusty bread or warm pita for scooping.
Pair with a crisp green salad (arugula, lemon vinaigrette) and a light white wine like a Sauvignon Blanc or a chilled rosé.
For a casual brunch spin, serve slices on toasted sourdough with a poached egg.

Keeping it Fresh

Room temperature: Do not leave cooked chicken out at room temperature for more than 2 hours (1 hour if ambient temperature >90°F/32°C) — per USDA food safety guidelines.
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven until warmed through or in a skillet over medium heat to preserve texture.
Freezer: Freeze in a sealed, freezer-safe container for 2–3 months. Thaw overnight in the fridge before reheating. Note that feta texture may change slightly after freezing.

Chef’s Advice

Even cooking tip: If your chicken breasts are unevenly thick, butterfly or gently pound them to uniform thickness so they cook at the same rate.
Oil choice matters: Use a good-quality extra virgin olive oil for flavor; it also helps the herbs bloom in the oven.
Salt smart: Because feta and olives are salty, season lightly with salt before baking and taste after — you can always add more at the table.
Browning: For more color and flavor, sear the chicken briefly in a hot pan (1–2 minutes per side) before arranging in the baking dish, then roast as instructed.

Delicious Variations

Vegan Mediterranean Bake: Replace chicken with 14 oz firm tofu (pressed and cubed) or 2 cups cooked chickpeas; swap feta for a plant-based feta or a sprinkle of nutritional yeast; roast the same way.
Lemon-Herb Twist: Add the juice and zest of 1 lemon before roasting and finish with fresh chopped parsley and mint for brighter citrus notes.
Spicy Harissa Version: Toss vegetables and chicken with 1–2 teaspoons harissa paste mixed into the olive oil for a smoky, spicy kick.
Grain Bowl: Roast as directed and serve over farro or quinoa with a dollop of tzatziki for a heartier bowl.

Recipe Q&A

Q: Can I use bone-in chicken or thighs?
A: Yes. Bone-in or thighs work well but may require an extra 10–15 minutes of roasting; check internal temperature (165°F/74°C).

Q: My vegetables are watery — how can I avoid a soggy dish?
A: Roast on a rimmed sheet or in a shallow dish to spread ingredients out so moisture evaporates. Pat zucchini dry before arranging. A brief broil at the end helps concentrate flavors.

Q: Is this recipe gluten-free?
A: Yes — the base recipe is naturally gluten-free. Watch packaged add-ins (some pre-seasoned olives or feta blends) if you need strict gluten-free compliance.

Q: How do I reduce the sodium?
A: Use low-sodium or rinsed olives and a reduced-sodium feta; skip added salt and season at the table instead.

Q: Can I prepare this ahead?
A: Prep vegetables and crumble feta ahead of time, refrigerate separately, then combine and bake when ready. Avoid pre-salting the vegetables too far in advance to prevent excess moisture.

Conclusion

Give this one-pan Mediterranean chicken a try the next time you want dinner that’s speedy, lovely to look at, and full of bright, comforting flavors. If you want an alternate route for serving, check out KaleJunkie’s One-Pan Mediterranean Chicken Orzo for a pasta-forward take, and for another sheet-pan approach with a Greek twist see The Mediterranean Dish’s Greek Sheet Pan Chicken. Share your photos and tweaks — I love seeing how readers make recipes their own.