Maija Moments: Canned Soup Mom


One-Pan Chicken and Feta Bake

A Taste of Greek Sunshine in the Heart of a Cold Canadian Winter

It seems like not that long ago but it’s been at least eight years since I was sitting under the Mediterranean sun in a Greek olive grove at a long table filled with tourists and locals speaking as many languages as there were people. There were bowls of just-picked olives along the table and I’ll never forget how warm they were when you ate them. At first I wondered if our hosts had warmed them but then realized they were warm from the sun — never having actually been inside a factory or a can. While I stuffed myself with olives and feta cheese grandfatherly Greek men explained how in the afternoon they mixed their ouzo with water instead of drinking it straight and insisted I join them in a beverage.

Spinach Feta Frittata: A Healthy Dinner In Under 30 Minutes

I love that memory. But even more than that memory, I love fast and easy dinners that remind me of the Mediterranean sun even deep into the Canadian winter. This one-pan seriously easy chicken and feta dinner not only brings that memory back, it also takes almost zero prep work leaving lots of time to reminisce and dig out a jar of olives from the back of the pantry.

Simply chop your dill and slice your lemon.

Drizzle chicken and feta with olive oil.

Place lemon slices on top of chicken, sprinkle with dill then drizzle with lemon juice and bake.

Halfway through baking, add broccoli to the pan then bake some more.

Serve and enjoy!


1 block of feta cheese (approx. 150g), cut into slices at least 1 ½ inches thick
4-6 skinless boneless chicken breasts
2 tbsp. olive oil
1-2 tbsp. fresh dill, chopped (depends on how much you like it)
1 lemon
1 bunch of broccoli, florets cut into bite-sized pieces and stems discarded (optional)
Salt and pepper to taste


  Place chicken breasts and feta cheese on rimmed baking sheet lined with parchment paper.

  Drizzle with olive oil.

  Slice half the lemon into round slices and place on top of chicken breasts.

  Sprinkle chicken and feta with fresh dill and season with salt and pepper to taste. Squeeze other half of lemon over top of everything.

  Bake in pre-heated 400F oven for 15 minutes.

  Carefully remove from oven, place broccoli on pan and continue baking for another 15 minutes. Remember cooking times may vary depending on the size of your pieces of chicken. I find the regular-sized ones I get at the grocery store cook perfectly in the 30-minutes but check to make sure yours are completely cooked before serving.


Looking for more easy chicken dinner recipes? Try my Easiest Slow Cooker Roast Chicken (yes, a whole chicken in a slow cooker!), my Chicken Parmesan Casserole, my Three Ingredient Slow Cooker Chicken Tacos and my Slow Cooker Chicken Noodle Soup.