This is one of those simple chicken dinners I keep coming back to — juicy baked chicken infused with bold Greek flavors like garlic, lemon, oregano, and coriander. It’s quick enough for a weeknight, yet flavorful enough to serve guests without fuss.
Why This Recipe Works So Well
We cook a lot of chicken at home — it’s affordable, easy to find, and incredibly versatile. But after a while, even your favorite dishes can feel a little repetitive. This Greek-style version brings in a wave of fresh, citrusy, herby flavors that completely transforms the plain old chicken breast.
What I love about this recipe is how low-effort it is, yet the results feel so special. It’s one of those “throw it in the oven and forget about it” meals — but when it comes out, it smells like you’ve done something way more involved.
Ingredients You’ll Need
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Chicken Breasts – I always keep a few in the freezer. They’re lean, reliable, and great for soaking up bold flavors like these.
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Garlic – I’m heavy-handed with garlic in general, and this recipe is no exception. It brings a rich, savory base that plays so well with lemon.
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Lemon Zest – Don’t skip this. Zesting a fresh lemon into the marinade makes everything brighter and lighter. It’s one of the keys to getting that authentic Greek flavor.
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Dried Oregano – Earthy and robust, oregano is the backbone of Greek-style seasoning.
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Coriander – If you have whole coriander seeds and a mortar and pestle, give it a quick crush—it adds a pop of citrusy warmth that’s much more pronounced than pre-ground.
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Sea Salt – I like using a flakier sea salt here; it clings to the chicken better and seasons more evenly.
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Cayenne Pepper – Just a pinch for subtle heat. Totally optional, but I like that little tingle at the end.
Step-by-Step Instructions
1. Make the Seasoning Mix
Start by grating or mincing the garlic into a small bowl. Add the sea salt, oregano, and cayenne. If you’re feeling fancy, throw in some freshly ground black pepper too.
I like to crush my coriander seeds with a mortar and pestle—it only takes a minute, and the aroma you get from freshly ground spices is always worth it.
Then zest your lemon straight into the bowl, being careful not to include the bitter white part underneath.
Drizzle in some good olive oil and give it all a mix. The paste should smell sharp, herbal, and a bit citrusy.
2. Coat the Chicken
Use your hands or a brush to rub that mixture all over your chicken breasts. I like doing this directly on a lined baking tray — less mess later.
Bake at 350°F (175°C) for about 30 minutes. The timing will depend on how thick your chicken is, so keep an eye on it. When the juices run clear or your thermometer reads 165°F, you’re good to go.
3. Slice and Garnish
Once the chicken is done, let it rest for a couple of minutes. Then slice it up and top with something fresh — chopped parsley, crumbled feta, or a sprinkle of toasted pine nuts. I love it with feta for that salty bite.
Small Swaps That Work Great
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Use Chicken Thighs or Bone-In Pieces – This seasoning mix tastes incredible on thighs too. They’re juicier and more forgiving if you accidentally overcook them.
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Skip the Cayenne – If you’re cooking for kids or don’t like spice, you can leave it out. The dish still holds up beautifully without it.
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Try It with Yogurt Marinade – Sometimes I mix a spoonful of Greek yogurt into the spice mix. It tenderizes the chicken even more and adds a creamy tang.
Storage and Leftover Tips
Leftovers keep really well. I often double the batch just to have extra for lunch the next day. Store in an airtight container in the fridge for up to 4 days.
Here’s how I reuse it:
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Slice thin and add to a Greek-style wrap with tzatziki and lettuce.
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Toss with pasta and cherry tomatoes for a quick dinner.
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Chop and use in a salad bowl with quinoa, olives, and cucumbers.
Answers to Common Questions
Can I use skin-on chicken breasts?
Yes, absolutely. If you’re using skin-on cuts, gently loosen the skin and rub the spice mix underneath — that way the flavor gets into the meat. Then roast as usual. You’ll get crispy skin and juicy chicken underneath.
How long does it take to cook?
It really depends on the size of your chicken breasts. Most average ones take around 25–30 minutes at 350°F. If they’re larger or bone-in, it might take closer to 40. I always use a meat thermometer — 165°F in the thickest part is the magic number.
Can I prep this ahead of time?
Yes! You can mix the spice blend and marinate the chicken up to a day ahead. The longer it sits, the more flavorful it becomes. Just cover it and keep it in the fridge until you’re ready to bake.
Greek-Style Garlic Chicken Breasts
There’s something so comforting yet vibrant about Greek flavors—especially when they wrap around tender, juicy chicken.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 garlic cloves, finely grated
- 1 tablespoon dried oregano
- 1 tablespoon extra virgin olive oil
- Zest of 1 lemon
- 1 teaspoon coriander powder
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with foil for easy cleanup.
- Pat the chicken breasts dry using a paper towel. This helps them brown better and absorb more flavor.
- In a small bowl, combine olive oil, grated garlic, lemon zest, oregano, coriander, salt, and cayenne into a fragrant paste.
- Rub this mixture all over the chicken—front, back, and if your chicken has skin, make sure to tuck some seasoning underneath for an extra flavor boost.
- Place the seasoned chicken on the prepared baking sheet and bake uncovered for about 45 minutes, or until the chicken is cooked through and the juices run clear.
- Let it rest a few minutes before slicing, then serve with your favorite side—roasted potatoes, herbed couscous, or a crisp cucumber salad are all great choices.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 102mgSodium: 619mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 38g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This is one of those back-pocket recipes that’s saved me on many busy weeknights. It’s no-fuss but feels fresh, thanks to the lemon and herbs. If you’re tired of plain baked chicken, this Greek-style version really does change the game — and it’s just as easy to throw together.
Try other Chicken Breast recipes:
