Sheet-Pan Kleftiko Chicken
Chicken breast baked in parchment with feta, tomatoes, and olives—a 20-minute weeknight take on the Greek classic. Tender, juicy, and ready to serve with crusty bread.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 2 fillets (about 6 oz each) boneless, skinless chicken breasts
- 1 cup cherry tomatoes
- ½ cup kalamata olives (pitted)
- 3 oz feta cheese
- 1 whole (juiced) fresh lemon
- 2 tbsp, chopped fresh oregano (or 1 tsp dried)
Instructions
- 1
Preheat oven to 400°F. Tear off two large sheets of parchment paper.
- 2
Pat chicken breasts dry. Season with salt and black pepper, then place one on each parchment sheet.
- 3
Top each breast with tomatoes, olives, feta, and oregano. Drizzle with olive oil and lemon juice.
- 4
Fold parchment edges over chicken to create a sealed packet, then place on a sheet pan.
- 5
Bake 12–14 minutes until chicken is cooked through (internal temp 165°F at the thickest part).
- 6
Carefully open packets (steam will be hot). Slide contents onto plates and serve immediately.
Tools you’ll need
- sheet pan
- parchment paper
- instant-read thermometer
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