Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

This healthy Dump-and-Bake Mediterranean Chicken is an easy dinner recipe with only 10 minutes of prep! Serve the dish with orzo pasta, couscous, or rice for a satisfying meal that’s full of fresh flavor!

Overhead shot of mediterranean chicken in a bowl of pasta with herbs surrounding the bowl

If you can’t escape to the Greek isles any time soon, then this Mediterranean Chicken casserole just might be your best substitute! Simply toss the raw ingredients together in one dish, sit back in a lounge chair, and sip on a chilled glass of wine from Santorini. Sound lovely?

You’re one bite away from a sunny vacation!

Front shot of mediterranean chicken baked in a blue and white pan garnished with fresh parsley and feta cheese

How to make Mediterranean Chicken:

First, you’ll need a good Mediterranean Chicken marinade! I used a bottle of Caesar salad dressing (creamy or vinaigrette will work), but you can also substitute with Greek salad dressing, Italian dressing, or your favorite homemade vinaigrette.

Place the marinated chicken in a single layer in a large baking dish.

Prep shot of marinated chicken in a pan.

Top the chicken with marinara sauce and diced tomatoes.

Prep shot of chicken topped with marinara sauce in a baking pan

Next, you’ll need some olives! I love this part of the dish, but your kids can pick around the olives (like mine!) if they’re not big fans.

Two jars of green and kalamata olives

Place the olives around the chicken in your pan.

Olives added to mediterranean chicken dish before it goes in the oven

Bake, uncovered, in a 350 degree F oven for about 35 minutes, or until the meat is cooked through.

Front shot of mediterranean chicken with olives feta and fresh herbs

Finally, serve over couscous, rice, pasta, or orzo (shown here) and garnish with plenty of feta cheese and fresh herbs!

Front shot of blue and white bowl full of orzo and baked mediterranean chicken

What goes with Mediterranean Chicken?

This chicken pairs nicely with the following sides:

Cook’s Tips and Recipe Variations:

  • I use chicken breast tenderloins in this recipe because they cook quickly; however, you can substitute with regular boneless, skinless chicken breasts or with chicken thighs. You will just need to increase the baking time to at least 45 minutes – 1 hour to account for the larger pieces of meat. You know the chicken is cooked through when it reaches an internal temperature of 165 degrees F.
  • As noted in the recipe below, you can use either creamy Caesar dressing or vinaigrette-style Caesar dressing. While I’ve shown the creamy dressing here (since that’s what I had on hand), I prefer the vinaigrette-style dressing because it blends well with the tomato sauce. The creamy dressing has a tendency to “break” and separate from the tomato sauce if you use too much.
  • If you don’t have Caesar dressing, you can substitute with your favorite Italian dressing or Greek vinaigrette dressing (homemade or store-bought).
  • I love the bright, fresh flavor and color from adding herbs at the end. Don’t skip the garnish! I recommend fresh thyme, basil, oregano, and/or parsley!
  • I haven’t tested it myself, but I imagine that this recipe will work well in the slow cooker, too! The sauce will be slightly thinner (thanks to the condensation from the pot), but it should still be good. Follow the instructions below, but cook the chicken and sauce in the Crock Pot on LOW for 4-6 hours or on HIGH for 2-3 hours. Let me know if you give it a shot!
  • Don’t have time to marinate your chicken for a full 2 hours? You can leave it marinating in the fridge overnight, or you can shorten the marinating time to just 15 minutes.
Close overhead shot of bowl of baked chicken tenderloins with olives and feta over orzo pasta

More Mediterranean Chicken recipes that you might enjoy:

Overhead shot of mediterranean chicken in a bowl of pasta with herbs surrounding the bowl

Dump-and-Bake Mediterranean Chicken

5 from 3 votes
Prep: 10 minutes
Cook: 35 minutes
Marinating Time 2 hours
Total: 45 minutes
Servings 6 people
Calories 300 kcal
This healthy Dump-and-Bake Mediterranean Chicken is an easy dinner recipe with only 10 minutes of prep!

Ingredients
  

  • 2 lbs. boneless, skinless chicken breast tenderloins
  • 1 cup Caesar salad dressing (creamy or vinaigrette style will both work, but I prefer a vinaigrette for a smoother sauce)
  • Salt and pepper, to taste
  • 1 cup marinara sauce
  • 1 (15 oz) can diced tomatoes with basil, garlic and oregano, drained
  • ½ cup pitted large green olives, halved
  • ½ cup pitted kalamata olives
  • ½ cup crumbled feta cheese
  • For serving: cooked couscous or orzo; chopped fresh parsley, fresh dill, fresh thyme, or fresh basil

Instructions

  • Place chicken and Caesar dressing in a large Ziploc bag. Toss to coat and marinate in the refrigerator for at least 2 hours (or overnight).
  • Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
  • Remove chicken from marinade and shake off any excess sauce. Discard dressing in bag. Place chicken in prepared dish. Season with salt and pepper. Top chicken with marinara sauce and tomatoes. Arrange olives around the chicken.
  • Bake, uncovered, for 30-40 minutes (or until chicken is cooked through).
  • Garnish with crumbled feta cheese and fresh herbs. Serve with couscous or orzo, if desired.

Notes

Nutrition information is an estimate, assuming that you only use about 1/4 cup of the Caesar dressing in the final dish. Nutrition facts will vary depending on the quantity and brand of ingredients that you select.
  • I use chicken breast tenderloins in this recipe because they cook quickly; however, you can substitute with regular boneless, skinless chicken breasts or with chicken thighs. You will just need to increase the baking time to at least 45 minutes – 1 hour to account for the larger pieces of meat. You know the chicken is cooked through when it reaches an internal temperature of 165 degrees F.
  • As noted in the recipe below, you can use either creamy Caesar dressing or vinaigrette-style Caesar dressing. While I’ve shown the creamy dressing here (since that’s what I had on hand), I prefer the vinaigrette-style dressing because it blends well with the tomato sauce. The creamy dressing has a tendency to “break” and separate from the tomato sauce if you use too much.
  • If you don’t have Caesar dressing, you can substitute with your favorite Italian dressing or Greek vinaigrette dressing (homemade or store-bought).
  • I love the bright, fresh flavor and color from adding herbs at the end. Don’t skip the garnish! I recommend fresh thyme, basil, oregano, and/or parsley!
  • I haven’t tested it myself, but I imagine that this recipe will work well in the slow cooker, too! The sauce will be slightly thinner (thanks to the condensation from the pot), but it should still be good. Follow the instructions below, but cook the chicken and sauce in the Crock Pot on LOW for 4-6 hours or on HIGH for 2-3 hours. Let me know if you give it a shot!
  • Don’t have time to marinate your chicken for a full 2 hours? You can leave it marinating in the fridge overnight, or you can shorten the marinating time to just 15 minutes.
 

Nutrition

Serving: 1/6 of the recipeCalories: 300kcalCarbohydrates: 3gProtein: 34gFat: 15gSaturated Fat: 4gCholesterol: 111mgSodium: 997mgPotassium: 702mgFiber: 1gSugar: 2gVitamin A: 365IUVitamin C: 4.7mgCalcium: 91mgIron: 1.3mg
Keyword: Chicken with Olives, Greek Chicken Recipe, Mediterranean Chicken
Course: Dinner
Cuisine: Mediterranean
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    I was inspired by this recipe and added some Mediterranean flavors. After marinating the chicken I put it into the baking dish then topped that with small artichoke hearts cut in half and Kalamata olives. Then I added Italian stewed tomatoes and finally topped with marinara. I also put a generous dash of Parmesan cheese.
    I baked the dish at 375 F for 30 min.
    I served it on top of some left over angel hair pasta that I did a quick sauté on in garlic, butter ,olive oil, a couple of shakes of crushed red pepper and a squeeze of fresh lemon juice.

    I know it seems funny to review a recipe when I’ve made so many changes but you gave me the initial inspiration for a really easy, really quick and really delicious meal that I will be making again.
    BTW even my picky 15 y/o was impressed and asked for seconds.
    Thank you.

    1. Your version sounds delicious, Mike! Thanks so much for sharing your twist. I know others will find it helpful, too!

  2. 5 stars
    Easy but awesome dish! The marinated chicken was beautifully tender and the sauce was full of flavor. I plan to serve this to guests in the future. Thank you for posting!