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Homemade Loaded Baked Greek Chicken photo

Loaded Baked Greek Chicken

A simple baked Greek-style chicken layered with spinach, tomatoes, olives, pepperoncini, garlic, feta, and lemon for bright, hands-off flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breast boneless, skinless
  • 2 tsp Greek seasoning homemade or Cavender's
  • 4 oz fresh spinach
  • 3 cloves garlic pressed
  • 1 pint cherry tomatoes halved
  • 1/2 cup kalamata olives
  • 1/2 red onion thinly sliced
  • 1/4 cup pepperoncini peppers sliced
  • 1/3 cup feta cheese crumbled
  • 1 lemon juiced

Equipment

  • large casserole dish (or baking dish)
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Citrus juicer or reamer
  • Oven thermometer (optional)

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Spread the fresh spinach in an even layer across the bottom of a large casserole or baking dish.
  3. Place the chicken breasts in a single layer on top of the spinach and sprinkle both sides evenly with the Greek seasoning.
  4. Arrange the halved cherry tomatoes, thinly sliced red onion, kalamata olives, sliced pepperoncini, pressed garlic, and crumbled feta evenly over the chicken.
  5. Squeeze the juice of 1 lemon evenly over the assembled ingredients.
  6. Bake in the preheated oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
  7. Remove from the oven and let rest a few minutes, then serve warm.

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Substitute Greek seasoning with a mix of oregano, garlic powder, and salt if desired.
  • Adjust pepperoncini to taste for more or less heat.