Baked Greek Chicken with Artichokes, Red Peppers, and Kalamata Olives Recipe

Oh, I’m so excited to share this Baked Greek Chicken with Artichokes, Red Peppers, and Kalamata Olives Recipe with you! It’s one of those dishes that just sings with Mediterranean flavors and feels like a little holiday on your plate. The tang from the olives and red wine vinegar, combined with tender chicken and melty mozzarella, makes for a comforting yet fresh dinner that’s perfect for weeknights or casual dinner parties alike.

When I first tried this recipe, I was amazed at how easy it was to throw together but how sophisticated it tasted. The artichokes and roasted red peppers add just the right amount of sweetness and texture, while the Kalamata olives bring that beautiful salty bite. Honestly, once you try this Baked Greek Chicken with Artichokes, Red Peppers, and Kalamata Olives Recipe, it’ll become a staple for busy nights you want something special without fuss.

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Ingredients You’ll Need

This Baked Greek Chicken with Artichokes, Red Peppers, and Kalamata Olives Recipe calls for ingredients that balance each other perfectly — fresh vegetables, savory olives, juicy chicken, and a simple yet flavorful dressing. I always recommend picking good quality olives and fresh veggies to make the dish truly shine.

• Chicken breast: I like using boneless skinless pieces for easy eating and even cooking; cutting them bite-size helps them soak up the marinade better.
• Artichoke hearts: Canned or jarred ones work great—just be sure to drain them well so the dish doesn’t get watery.
• Roasted red peppers: Jarred roasted peppers bring a lovely smoky sweetness that complements the salty olives.
• Kalamata olives: These olives add the essential briny tang that’s so signature in Greek dishes; I cut them in halves for easy distribution.
• Onions: Chopped onions add subtle crunch and a little sweetness once baked.
• Zucchini: Adds freshness and texture—slice into chunky pieces for the best bite.
• Olive oil: Use good quality extra virgin to enhance the Mediterranean flavors.
• Red wine vinegar: It gives the dressing its bright acidic kick.
• Salt & pepper: Basics but essential for seasoning the dish well.
• Garlic powder & dried oregano: These herbs and spices bring that warm, savory Greek profile.
• Fresh parsley (optional): For a pop of color and fresh herbaceous note finishing the dish.
• Mozzarella cheese: Melts beautifully on top, lending creamy, gooey goodness.

Variations

I love playing around with this recipe depending on the season or what’s in my pantry. It’s a flexible dish, so don’t hesitate to swap out or add ingredients to suit your taste or dietary needs.

• Use rotisserie chicken: When I’m short on time, shredding cooked store-bought chicken still delivers great flavor and makes dinner even faster.
• Add fresh herbs: Sometimes I toss in fresh oregano or thyme for a brighter, earthier taste compared to dried herbs.
• Swap mozzarella: Feta cheese works beautifully here if you want a sharper, tangier cheese note.
• Make it low-carb: Serve over cauliflower rice or spiralized zucchini for a lighter meal that still satisfies.

How to Make Baked Greek Chicken with Artichokes, Red Peppers, and Kalamata Olives Recipe

Step 1: Marinate the Chicken to Infuse Flavor

Start by mixing the olive oil, red wine vinegar, garlic powder, dried oregano, salt, black pepper, and parsley in a small bowl or jar. This simple dressing is where most of the flavor lives, so I always taste it to make sure it’s well-balanced. Then, toss your bite-sized chicken pieces into a zip-top bag with half of this dressing and give it a good massage so everything is coated evenly. Letting it rest at room temperature for 20 minutes works well, but if you want to prep ahead, marinate it in the fridge overnight for even more depth.

Step 2: Assemble the Casserole Dish

Transfer the marinated chicken to a 9×13 casserole dish sprayed lightly with nonstick cooking spray. Scatter the chopped onions, artichoke hearts, roasted red peppers, Kalamata olives, and zucchini over the chicken. Pour the rest of the dressing on top and gently toss everything to coat the veggies and chicken evenly. This step helps the flavors marry better while baking.

Step 3: Add Cheese and Bake

Sprinkle shredded mozzarella evenly over the whole casserole, then pop it in your preheated oven at 350°F. Bake uncovered for about 45 minutes, or until the chicken is cooked through and the cheese melts into a bubbly, golden topping. I find it helpful to use a meat thermometer—165°F is the safe internal temperature to look for. Once out of the oven, I like to sprinkle fresh parsley on top for color and a fresh lift.

How to Serve Baked Greek Chicken with Artichokes, Red Peppers, and Kalamata Olives Recipe

Garnishes

I’m a big fan of topping this dish with freshly chopped parsley—it adds a lovely bright color and fresh herbal note that cuts through the richness. Sometimes I throw on a few lemon wedges for guests to squeeze over their portion—it brightens everything up beautifully.

Side Dishes

My go-to sides for this Baked Greek Chicken recipe are a simple green salad dressed lightly with lemon and olive oil, or cauliflower rice if I want to keep things light and low-carb. Sometimes I make garlic roasted potatoes or warm pita bread for a heartier meal that’s perfect for soaking up all the delicious pan juices.

Creative Ways to Present

For special occasions, I’ve served this Baked Greek Chicken in individual mini casserole dishes or ramekins, which makes it feel extra fancy and great for portion control. It also makes a fun presentation when entertaining friends—everyone loves having their own personal cheesy Greek bake!

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I like to store leftovers in airtight containers to keep the flavors fresh. It reheats really well in the fridge for up to 3 days, and the chicken stays tender without drying out.

Freezing

If I want to save it longer, I freeze leftovers in single-portion containers. When you thaw it overnight in the fridge and reheat gently, this baked chicken dish holds up surprisingly well without losing its flavors or texture.

Reheating

I recommend reheating leftovers in the oven at 325°F for about 15-20 minutes to keep the cheese melty and the chicken juicy. Microwaving works for convenience but sometimes makes the cheese rubbery, so I save that for quick lunches only.

FAQs

Final Thoughts

This Baked Greek Chicken with Artichokes, Red Peppers, and Kalamata Olives Recipe has become such a beloved dish in my home — it’s like a little Mediterranean vacation that’s quick enough for any night of the week. I hope you’ll give it a try and enjoy how the bright, tangy flavors come together with comforting melty cheese and tender chicken. Once you make it, it might just become your go-to for easy, flavorful dinners that always impress. Happy cooking, friend!

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