Easy Mediterranean Baked Chicken Breast Recipe

I'm not sure why this recipe is unrated - maybe it's new. Anyway, I made it and it was delicious! I marinated it for more like 30-45 minutes (in the fridge), but otherwise prepared it as written. Moist and flavorful!

Excellent with substitutions. I doubled the marinade, except I substituted Key lime juice for lemon juice. I had no lemons and didn't want to drive to the store in a driving rain. I also enjoy the tartness of Key lime juice. I also added 1/4 tsp. garam masala (by accident). The four chicken breasts, each over a 12 ounces, were marinated in a Ziploc bag for 45 mins. in the fridge. Breasts were moist and the broiling caramelized the marinade and toasted the garlic which I made sure was placed on top of the chicken breasts. Served with boxed wild mushroom with herb rice and sliced tomatoes.

This was pretty simple to make. The only thing I would add is to cover the pan with aluminum foil and then uncover it when you broil it. Additionally, cut up the chicken into long strips or bite sized pieces before you marinate it. If you leave the whole chicken breast to soak, the middle won’t get much flavor. Pretty easy!

What an excellent, easy recipe to have in rotation! The light lemon/herb flavors were really great, and I'm looking forward to this cold on a salad as leftovers. I served it with orzo and Greek salad and it was a definite hit, even with my picky teenagers. Don't skip the broiling step, if you can. I did at first (I figured baking was good enough for a Thursday night) but the chicken, while delicious, had that bland, boiled look. I threw it back in the oven before serving. Quickly browning up the top doesn't affect the flavor but makes for a much better presentation.

Quick & easy. I used the jarred minced garlic and bottled lemon juice, this is what I had in the house. Needed to double since I had 4 breasts. I did NOT quite double the oregano and left the original amount of the thyme and found it to be plenty seasoned. And definitely needed only 15-20 minutes cooking time and less then 5 minutes under the broiler.

Very good! I doubled the marinade, except for the lemon juice (was afraid would be too lemony) and marinated 5 chicken breasts in a ziploc bag for about 40 mins. Was pleased with the flavor, as chicken breasts so often are bland.

I marinated mine for 30-45 minutes while my other food was cooking in the oven. I used my cast iron skillet to brown the chicken previous to marinating! Was perfect! Used cilantro as well in marinade!

This chicken was delicious. The flavor was spot on. I would recommend using a meat thermometer to determine doneness. I baked to 150 degrees, then placed under the broiler for about 5 more minutes. I then let the chicken breasts rest on the counter for another 5-7 minutes. The result was flavorful and juicy chicken. Next time I will reserve most of the marinade to place on chicken during the final 15-20 minutes so it doesn’t evaporate and burn from the high heat. That way most of the marinade is cooked but can still be used to flavor the final dish. Thanks for this easy but delicious recipe!

I have to give it 4 stars as I made changes to the original recipe to make it more flavorful. I added garlic salt, garlic powder and fresh garlic (we love garlic in our family!), lots more lemon juice, some sambal olek paste for heat and some garam masala. Baked at 400 F for 30 minutes. It turned out moist and flavor packed. Big hit with the family!

This was delicious, and I’ll definitely make it again. Took the advice of other reviewers and doubled the garlic and spices, marinated it overnight, and cut the roasting time to 25 minutes. A meat thermometer reading of 150 degrees was just right; broiling brought the temperature to 155.

simple to make and very tasty. I doubled the marinade - used half on the chicken and half for cut up cauliflower. baked it all in one pan.

Family loved it Will add to cooking rotation for sure

The chicken was moist with good taste. It cooked quicker than I expected so I skipped the boil step.

So easy and delicious. You can bake it or cook it stovetop.

I used boneless, skinless thighs. I will make this again! It’s quick, easy, and very flavorful!

Seriously impressed — this is amazing.

I really enjoyed not just the flavor of these chicken breasts, but the ease of their prep too. I seasoned the chicken and put it right in the baking dish, then mixed up the marinade and poured it on top. Let the chicken sit while the oven preheated, then tossed it in the oven, and baked it until done. Broiled it for a few minutes, and it turned out great. It's versatile too--you can serve this chicken with just about anything you want! My chicken breasts took exactly 35 minutes to bake, and another 6-ish minutes under the broiler. Thank you for sharing your recipe!

No change

A very beginner cook. It smelled very yummy and tasted great. I used two chicken breasts and followed the instructions, but mine came out a little on the dry side. I am not sure if I overcooked the chicken breasts.

I used the recipe for 4 and the ingredients were perfect. The chicken did marinate for a total of 20 minutes and cooked for 40 minutes before broiling. I served it with the “San Francisco’ rice and added diced peppers, onion, and tomato plus I used EVOO instead of butter to make it healthier. Excellent recipe!