Juicy, tender, and moist, baked chicken breast with Greek souvlaki marinade is the chicken dinner you have been waiting for. Say good-bye to dry chicken breast and hello to oven-baked chicken breast that is actually juicy and tender with golden brown edges. With every slice carved, watch the delicious juices pour out. Season it generously with the best homemade Greek souvlaki marinade for amazing flavor. The best part? It takes less than 30 minutes to bake the juiciest chicken breast in the oven. Do I have your attention yet?
Why You'll Love Greek Souvlaki Baked Chicken Breast
- Tender and juicy oven-baked chicken breast every time. To avoid dry, chewy, and even bland baked chicken breasts, we use a method where we roast on high heat for a shorter period of time. Which is very similar to the method I use in my Juicy Roast Turkey, which similar results. Moist. Tender. Juicy. Succulent. Heavenly.
- The best Greek souvlaki marinade. To top off such a juicy and moist chicken, I have three words for you: Greek souvlaki marinade. Loaded with delicious Mediterranean flavors like oregano, dill, parsley, garlic, olive oil, and lemon juice, these baked chicken breasts are packed with flavor in every juicy bite.
- It's quick and easy to make and bake. This recipe takes literally 5-10 minutes to prep, and just 25 minutes to bake once the chicken has been marinated (which will take an hour). It's a perfect recipe to throw together quickly in the morning and leave it in the refrigerator until ready to cook at dinner time. It's seriously the best on busy weeknights.
Ingredients and Substitutions
To make the juiciest baked chicken breast with Greek souvlaki marinade, you will need the following ingredients:
- chicken breasts - I recommend using boneless and skinless chicken breasts. If using bone-in chicken breasts, you will need to increase the cook time.
- olive oil
- lemon juice
- garlic
- herbs - a combination of fresh parsley, dried oregano, and dried mint. You could substitute the dried mint with dried dill or rosemary as well.
- paprika - this can be optional. It adds subtle flavor as well as a nice color to these chicken breasts.
- salt and pepper
How to Make the Best Baked Chicken Breast with Greek Souvlaki Marinade
- Prepare the marinade. In a medium mixing bowl, mix together olive oil, lemon juice, garlic, parsley, oregano, mint, paprika, salt, and pepper.
- Marinate the chicken. Place chicken breasts a large shallow bowl and pour the marinade over top. Toss chicken in the marinade to ensure that they are fully coated. Cover the bowl with plastic cling wrap and place in the refrigerator for 1 hour to allow the chicken to marinate.
- Bake. Preheat oven to 450 F. Place chicken on a quarter sheet baking pan and bake for 20-25 minutes, until chicken is no longer pink inside and the internal temperature reaches 165 F in the thickest part of the chicken breast (as read on a meat thermometer). Remove the chicken out of the oven and let it sit for 5 minutes before serving.
How to Serve
Serve warm with a side of Greek Salad, Pita Bread, Rice Pilaf with Carrots, and Greek Lemon Roasted Potatoes. And don't forget the Tzatziki Sauce!
You can also add the chicken in delicious homemade Greek Chicken Gyros Pita Wrap or top it on your favorite salad recipes for added protein.
Storing Instructions
- How to store: Store the leftover Greek souvlaki baked chicken breast in the refrigerator for 3-4 days. You can also shred it or cut it ahead of time before storing for easy meal prep, and use leftovers to make sandwiches or add on top of.a salad (in which case you won't need to reheat it).
- How to reheat: Heat the Greek souvlaki baked chicken breast in a preheated 325F oven or air fryer until warmed through, about 5-10 minutes. You can wrap it in aluminum foil and some chicken broth to keep it moist.
More Chicken Breast Recipes
- 50 Best Chicken Breast Recipes
- Creamy Lemon Chicken Piccata
- Greek Chicken Souvlaki Skewers
- Chicken Marsala
- Baked Queso Chicken
- Chicken Parmesan (Parmigiana)
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Recipe
Baked Greek Chicken Breast with Souvlaki Marinade
- Total Time: 1 hour 35 minutes
- Yield: 2 chicken breasts
- Diet: Gluten Free
Description
Juicy, tender, and moist, baked chicken breast with the best Greek souvlaki marinade is the most flavorful and delicious chicken dinner in under 30 minutes.
Ingredients
- 2 tablespoons olive oil
- lemon juice from half a lemon
- 2 clove garlic, pressed or minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon dried oregano
- 1 teaspoon dried mint (or dill)
- 1 teaspoon paprika (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 chicken breasts, boneless and skinless
Instructions
- In a medium bowl, mix together olive oil, lemon juice, garlic, parsley, oregano, dill, paprika, salt, and pepper.
- Place chicken breasts a large shallow bowl and pour the marinade over top. Toss chicken in the marinade to ensure that they are fully coated.
- Cover the bowl with plastic cling wrap and place in the refrigerator for 1 hour to allow the chicken to marinate.
- Preheat oven to 450 F. Place chicken on a quarter sheet baking pan and bake for 20-25 minutes, until chicken is no longer pink inside and the internal temperature reaches 165 F in the thickest part of the chicken breast (as read on a meat thermometer).
- Remove the chicken out of the oven and let it sit for 5 minutes. Serve warm with a side of Greek salad, pita bread, rice pilaf, and Greek lemon roasted potatoes. And don't forget the tzatziki sauce.
Notes
How to store: Store the leftover Greek souvlaki baked chicken breast in the refrigerator for 3-4 days. You can also shred it or cut it ahead of time before storing for easy meal prep, and use leftovers to make sandwiches or add on top of.a salad (in which case you won't need to reheat it).
How to reheat: Heat the Greek souvlaki baked chicken breast in a preheated 325F oven or air fryer until warmed through, about 5-10 minutes. You can wrap it in aluminum foil and some chicken broth to keep it moist.
- Prep Time: 10 minutes
- Marinate Time: 1 hour
- Cook Time: 25 minutes
- Category: Chicken
- Method: Bake
- Cuisine: Greek
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Beth says
My sister in law introduced me to this fabulous recipe! I make it often, and just checked it to make sure I had the proper ingredients, but it looks like the recipe changed? It used to call for mint and not dill or paprika. Would it be possible to please get a copy of the original recipe? It is delicious and my family loves it! Thank you so much!
Sam Hu | Ahead of Thyme says
Thanks so much Beth! So happy you like this recipe. Yes, I recently updated the recipe. The only changes made were I changed the mint to dill, and added paprika for color. For the original recipe, just use mint instead of dill and omit the paprika. I should have made a note of that in the recipe. Sorry!
Glenn says
It’s a fabulous recipe. One of our favourites and a regular in the weekly rotation.
Your calories per serve is off though. Closer to 423 with a 150gm breast 😊
Sam Hu | Ahead of Thyme says
Hi Glenn, thank you so much, so happy you liked the recipe! I will double check the nutrition calculator, thank you!
Renee says
Do you line the tray with foil or parchment paper?
Sam | Ahead of Thyme says
I used foil, but you can use either.
JD says
Great flavor on the marinade! The only modification I'd make is cooking the chicken to 160 before taking it out - the residual heat will bring it up to 165, but cooking it up to 165 made it a little overcooked and chewy.
Sam | Ahead of Thyme says
So glad you liked the recipe! Thanks for sharing your tip.
E. Magnus says
Don’t look further. This really works.
Sam | Ahead of Thyme says
Thank you! So glad you agree!
Sue says
Wowed my dinner guests last night with this recipe. Juiciest chicken I’ve made without having to make a sauce to drown it in. I also made your tzatziki and Greek salad ... all turned out incredibly delicious and garnered rave reviews! Thank you!!
Sam | Ahead of Thyme says
So glad to hear this, Sue! I am so happy everything turned out great 🙂