Mediterranean Baked Chicken

When dinner needs to be effortless but packed with flavor, this Mediterranean Baked Chicken is the answer!

Juicy marinated chicken, bursting cherry tomatoes, creamy mozzarella, and briny olives all come together in one pan for a meal that’s both easy and absolutely irresistible.

Perfect for busy nights or when you want something impressive without the hassle.

With just a few simple ingredients and minimal cleanup, this is one recipe you’ll come back to again and again!

Bonus: Swap the mozzarella for feta, add extra veggies, or serve over rice—it’s endlessly customizable!

For Mediterranean Baked Chicken

Chicken – Use boneless, skinless chicken thighs for the juiciest results, but chicken breasts work too!
Marinated Artichoke Hearts – Adds a tangy, briny flavor to the dish. Be sure to reserve the juice for the marinade!
Garlic and Oregano – A must-have combo for bold Mediterranean flavors.
Red Onion – Adds sweetness and depth when roasted.
Cherry Tomatoes – Roasts beautifully, bursting with natural sweetness.
White Beans – A hearty, protein-packed addition that soaks up all the flavors.
Kalamata Olives – Brings a delicious salty, briny contrast to the dish.
Bocconcini (Mini Mozzarella Balls) – Adds creamy, melty goodness when tossed in at the end.
Olive Oil – Essential for roasting and enhancing flavor.
Salt and Black Pepper – Season to taste for the perfect balance.

For Garnish

Fresh Parsley – Adds freshness and color to the final dish.
Basil – Sliced into ribbons for a bright, herby finish.

Pro Tip: Swap bocconcini for crumbled feta for a tangier twist!

Mediterranean Baked Chicken

This one-pan Mediterranean baked chicken is a perfect balance of convenience and bold flavors. Juicy chicken, marinated artichokes, and a medley of vibrant ingredients come together in a deliciously simple meal.

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Course: Dinner

Cuisine: Mediterranean

Keyword: Baked Chicken

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 4

Calories: 612kcal

For the Marinade

2 jar (14 oz.) marinated artichoke hearts (reserve juice)
2 garlic cloves, thinly sliced
Leaves from 4 sprigs fresh oregano
1½ lbs boneless, skinless chicken thighs

For Baking

2 tbsp olive oil, divided
1 small red onion, thinly sliced
1 pint cherry tomatoes (left whole)
Reserved artichoke hearts, quartered
1 can (14 oz.) white beans (drained & rinsed)
¼ cup Kalamata olives, roughly chopped
1 (8 oz.) tub marinated bocconcini (mini mozzarella balls), drained
Salt and freshly ground black pepper, to taste

For Garnish

¼ cup parsley, roughly chopped
2 tbsp basil leaves, cut into ribbons

Marinate the Chicken

Drain the artichoke hearts, reserving the juice.
In a large bowl, combine 2 tablespoons of the reserved artichoke juice, sliced garlic, and oregano leaves.
Cut the chicken into thirds (about 1 ½-inch strips) and add to the marinade.
Cover and refrigerate for at least 1 hour (up to 3 hours for deeper flavor).

Bake the Dish

Preheat the oven to 400°F (200°C).
In a large roasting pan (at least 13½ x 11 inches), toss the sliced onions and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper.
Roast on the center rack for 15-20 minutes, stirring occasionally, until the onions are soft and the tomatoes start to burst.

Prepare the Chicken

While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken with salt and pepper. Sear on both sides until browned (working in batches), then transfer to a plate. The chicken will be slightly undercooked

Finish Baking

Remove the roasting pan from the oven. If the onions are not yet soft and sticky, bake for an additional 3-5 minutes.
Add the chicken, quartered artichokes, white beans, and olives to the pan (but not the bocconcini). Stir gently.
Return to the oven and roast for 7-10 minutes, or until the chicken is fully cooked.

Serve & Garnish

Remove the pan from the oven and add the bocconcini. Gently toss—the residual heat will soften the cheese.
Garnish with parsley and basil. Drizzle with extra reserved artichoke juice if desired.

For extra flavor, drizzle additional artichoke juice over the final dish.
If your roasting pan is too small, use two pans to avoid steaming the ingredients instead of caramelizing them.
Swap bocconcini for crumbled feta for a tangier taste.
Use either cannellini or Great Northern beans.

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Can I marinate the chicken for less time if I’m in a hurry?

Yes! While 1-3 hours is ideal for maximum flavor, if you’re short on time, 30 minutes at room temperature will still infuse great taste. The marinade works fast thanks to the artichoke juice and garlic!

Do I really need to brown the chicken before baking?

Browning the chicken adds flavor and gives it a nice texture, but if you’re looking for a shortcut, you can skip this step and bake it straight from the marinade. Just expect a slightly softer texture!

Can I make this ahead of time?

Absolutely! You can marinate the chicken and chop the veggies up to 24 hours in advance. Store them separately in the fridge, then just assemble and bake when you’re ready—easy peasy!

What can I use instead of bocconcini?

No bocconcini? No problem! Try crumbled feta for a tangy twist, shredded mozzarella for more meltiness, or even goat cheese for a creamy, slightly sharp flavor.

How do I make sure the chicken stays juicy?

Simple! Don’t overbake it—use a meat thermometer and cook just until 165°F (74°C). Also, letting the chicken rest for a few minutes before serving helps lock in those delicious juices.

Mediterranean Baked Chicken