This Mediterranean Chicken with Olives, Tomatoes and Artichoke Hearts is a vibrant sheet pan dinner packed with classic Mediterranean flavors. Juicy chicken breasts roast with briny olives, sweet tomatoes, tender artichoke hearts, and aromatic herbs, creating a delicious and balanced meal. With minimal preparation and simple ingredients, this Mediterranean chicken dish is perfect for easy weeknight dinners or relaxed gatherings.
Why You’ll Love This Recipe
This recipe highlights the bold flavors of Mediterranean cooking. The olives and capers bring a savory, briny depth, while the roasted tomatoes add sweetness and freshness.
Everything cooks together on one sheet pan, allowing the ingredients to blend beautifully while keeping cleanup simple. The feta cheese adds a creamy, salty finish that perfectly complements the roasted vegetables and tender chicken.
It’s quick, flavorful, and ideal for anyone who loves healthy Mediterranean-style meals.
Ingredients
1.5 pounds boneless skinless chicken breasts, thinly sliced
1 red onion, thinly sliced
2 cloves garlic, minced
6 ounces black olives (about 3/4 cup)
3/4 cup Manzanilla olives
3/4 cup cherry or grape tomatoes
6 ounces marinated artichoke hearts, quartered
1 tablespoon capers
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1 teaspoon dried oregano
1/4 cup feta cheese, crumbled
1/2 cup non-alcoholic white cooking broth or chicken broth
Instructions
Preheat the oven to 375°F (190°C).
Slice the chicken breasts in half lengthwise so the pieces are about 1/4 inch thick.
Arrange the chicken on a large sheet pan.
Add the sliced red onion, minced garlic, black olives, Manzanilla olives, capers, artichoke hearts, and cherry tomatoes around and over the chicken.
Sprinkle crumbled feta cheese over the ingredients.
Drizzle everything with olive oil and season with salt, black pepper, and dried oregano.
Pour the non-alcoholic white cooking broth or chicken broth into the pan.
Bake for about 25 minutes until the chicken reaches an internal temperature of 165°F and the onions are soft and lightly caramelized while the tomatoes become roasted and juicy.
Serve the Mediterranean Chicken with Olives, Tomatoes and Artichoke Hearts warm directly from the pan.
Tips & Tricks
Use thin chicken slices so the meat cooks quickly and evenly.
For extra flavor, marinate the chicken with olive oil, garlic, and oregano for 30 minutes before baking.
If you prefer more roasted texture, broil the dish for the final 2–3 minutes.
Fresh herbs like parsley or basil can be added just before serving.
Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Baking / Sheet Pan
Cuisine: Mediterranean
Difficulty: Easy
Dietary Notes: Halal-friendly, gluten-free, high-protein
Notes
This dish pairs beautifully with couscous, rice, or warm pita bread.
You can also serve it over a fresh green salad for a lighter meal.
Adding roasted zucchini or bell peppers is a great variation.
Nutrition (Approximate)
Calories: 360 kcal
Protein: 38 g
Carbohydrates: 8 g
Fat: 19 g
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless chicken thighs work well and will add extra juiciness to the dish.
Can I make this recipe ahead of time?
Yes. You can assemble the sheet pan a few hours ahead and keep it refrigerated until ready to bake.
What olives work best for this recipe?
Manzanilla and black olives add great Mediterranean flavor, but Kalamata olives can also be used.
Can I make this dairy-free?
Simply omit the feta cheese or replace it with a dairy-free alternative.
How do I store leftovers?
Store the cooked chicken and vegetables in an airtight container in the refrigerator.
Storage
Refrigerator: Store leftovers for up to 3 days.
Freezer: Freeze cooked chicken and vegetables for up to 2 months.
Reheating: Reheat in the oven at 350°F or in a skillet until warmed through.
Similar Recipes
Mediterranean Chicken with Olives, Tomatoes and Artichoke Hearts
Ingredients
- 1.5 pounds boneless skinless chicken breasts thinly sliced
- 1 red onion thinly sliced
- 2 cloves garlic minced
- 6 ounces black olives about 3/4 cup
- 3/4 cup Manzanilla olives
- 3/4 cup cherry or grape tomatoes
- 6 ounces marinated artichoke hearts quartered
- 1 tablespoon capers
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried oregano
- 1/4 cup feta cheese crumbled
- 1/2 cup non-alcoholic white cooking broth or chicken broth
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the chicken breasts in half lengthwise so the pieces are about 1/4 inch thick.
- Arrange the chicken on a large sheet pan.
- Add the sliced red onion, minced garlic, black olives, Manzanilla olives, capers, artichoke hearts, and cherry tomatoes around and over the chicken.
- Sprinkle crumbled feta cheese over the ingredients.
- Drizzle everything with olive oil and season with salt, black pepper, and dried oregano.
- Pour the non-alcoholic white cooking broth or chicken broth into the pan.
- Bake for about 25 minutes until the chicken reaches an internal temperature of 165°F and the onions are soft and lightly caramelized while the tomatoes become roasted and juicy.
- Serve the Mediterranean Chicken with Olives, Tomatoes and Artichoke Hearts warm directly from the pan.
Notes
Conclusion
This Mediterranean Chicken with Olives, Tomatoes and Artichoke Hearts is a colorful, flavorful meal that captures the essence of Mediterranean cooking. With tender chicken, roasted vegetables, and briny olives, it’s a simple sheet pan dinner that delivers big flavor with very little effort.