Baked Feta Tomato Chicken with Olives and Oregano

Why You’ll Love This Recipe

• Weeknight-easy yet dinner-party worthy: one pan for the chicken and a quick, foolproof couscous.
• Big Mediterranean flavors: tangy feta, sweet blistered tomatoes, briny olives, and aromatic oregano.
• Lemony couscous soaks up every drop of garlicky pan juices for zero-waste flavor.
• Uses affordable staples and adapts easily to what you have on hand.

Grocery List

• Produce: Cherry or grape tomatoes, garlic, 1 large lemon, fresh oregano or parsley (optional for garnish)
• Dairy: Block feta cheese (6 oz)
• Pantry: Boneless skinless chicken breasts, Kalamata olives, extra-virgin olive oil, dried oregano, red pepper flakes, kosher salt, black pepper, Moroccan couscous, low-sodium chicken broth

Full Ingredients

Chicken, Feta, and Tomato Bake

• 4 boneless, skinless chicken breasts (1.5–1.75 lb total), pounded to even 3/4 inch
• 3 cups cherry or grape tomatoes (about 1.5 pints)
• 1/2 cup Kalamata olives, pitted and drained
• 6 oz block feta cheese
• 4 garlic cloves, thinly sliced or minced, divided
• 1 large lemon, zested (about 1 tsp) and juiced (3 Tbsp), divided
• 2 tsp dried oregano, divided (or 2 Tbsp fresh, chopped)
• 1/2 tsp red pepper flakes
• 3 Tbsp extra-virgin olive oil, divided
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper

Couscous

• 1 1/2 cups Moroccan couscous (not pearl/Israeli)
• 1 3/4 cups low-sodium chicken broth
• 1 Tbsp extra-virgin olive oil or unsalted butter
• 2 Tbsp fresh lemon juice (from the lemon above)
• Pinch of kosher salt (about 1/8 tsp), to taste

To Serve

• Fresh oregano or flat-leaf parsley, chopped (about 2 Tbsp)
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and ready the pan

Set a rack in the middle of the oven and preheat to 425°F (220°C). Lightly oil a 9×13 inch (3-quart) baking dish or casserole so the tomatoes do not stick.

Step 2: Season the chicken

Pat the chicken dry. If needed, pound to an even 3/4-inch thickness so it cooks uniformly. In a bowl, toss the chicken with 1 Tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano (or 2 tsp fresh), the lemon zest, and half the garlic. Let it stand 10 minutes while you build the vegetable base.

Step 3: Build the tomato, olive, and feta base

In the prepared baking dish, combine the tomatoes, olives, remaining garlic, 2 Tbsp olive oil, 1/4 tsp kosher salt, red pepper flakes, and the remaining 1 tsp dried oregano (or 2 tsp fresh). Toss to coat. Make a space and nestle the block of feta in the center. Arrange the seasoned chicken breasts among the tomatoes so they sit in contact with the juices. If you like, tuck in a few thin lemon slices.

Step 4: Bake until juicy and lightly browned

Bake for 20–25 minutes, until the chicken registers 165°F in the thickest part. For extra color, switch to broil and cook 2–3 minutes, watching closely. If the pan juices seem thin, let the dish rest on the hot oven rack for 2–3 minutes to gently reduce.

Step 5: Make the couscous while the chicken bakes

Bring 1 3/4 cups chicken broth to a boil. Place couscous in a large heatproof bowl with 1 Tbsp olive oil or butter and a pinch of salt. Pour in the boiling broth, cover tightly with a plate or lid, and let stand 10 minutes. Fluff with a fork and stir in 2 Tbsp lemon juice. Keep warm, covered.

Step 6: Rest the chicken and finish the pan sauce

Transfer the chicken to a plate and rest 5 minutes. Using a spoon, gently smash some of the roasted tomatoes and break the feta into creamy crumbles right in the baking dish. Stir everything together with 1 Tbsp lemon juice until you have a glossy, garlicky sauce studded with olives and oregano.

Step 7: Plate and serve

Mound the couscous onto warm plates or a platter. Top with a chicken breast and spoon over plenty of the tomato-olive-feta mixture and pan juices. Finish with chopped fresh oregano or parsley and a squeeze of lemon if desired. Serve immediately.

Pro Tips

• For extra-juicy chicken, do not skip pounding to an even thickness; it prevents overcooking the thin end.
• Use a block of feta, not crumbles. It bakes creamier and can be gently broken into the sauce at the end.
• Salt lightly before baking—olives and feta add salinity. You can always add more at the table.
• If your tomatoes are very sweet, a final splash of lemon juice balances the richness of the feta and chicken.
• Prefer a deeper sear? Brown the chicken 2 minutes per side in a hot skillet first, then transfer to the baking dish and proceed; reduce oven bake time by 3–4 minutes.

Variations

• Bone-in chicken thighs: Use 2 lb bone-in, skin-on thighs. Bake 35–40 minutes at 425°F, adding feta for the final 15 minutes.
• Pearl couscous: Swap with 1 1/2 cups pearl (Israeli) couscous; simmer in 2 cups broth for 8–10 minutes until tender, then finish with lemon.
• Spinach boost: Stir 3–4 cups baby spinach into the hot pan right after baking; it will wilt into the sauce.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently, covered, at 300°F for 12–15 minutes or in a skillet over medium-low with a splash of water or broth. Couscous can be made 1 day ahead; sprinkle with a bit of water and rewarm covered in the microwave or on the stovetop. To prep ahead, season the chicken up to 12 hours in advance and keep refrigerated; assemble the baking dish just before cooking.

Nutrition (per serving)

Approximate: 610 calories; 45 g protein; 40 g carbohydrates; 28 g fat; 7 g saturated fat; 4 g fiber; 1,050 mg sodium. Values will vary based on brands and exact portions.