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Mediterranean Chicken Packets

Boiled new potatoes or buttered orzo are good partners for this savory chicken dish. If you don't have Italian seasoning, substitute dried oregano instead. Recipe courtesy of reader Joanna Douglass of Jackson, Tennessee.

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Chicken Packets

Source: Everyday Food, April 2009


  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 4 artichoke hearts (from a 14-ounce can), quartered
  • 12 Kalamata olives, halved and pitted
  • 4 teaspoons capers
  • 1/2 cup crumbled feta (2 ounces)
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon olive oil


  1. Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.

  2. Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.

  3. Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.

Cook's Note

Use a wide spatula to move the chicken packets from the baking sheet to plates without opening or tearing them.

Reviews (5)

  • zkocian 11 Jul, 2013

    I hadn't made this recipe since 2008 and came across it while looking through old Everyday Food magazines. I had written a review on the cover of my magazine back then...which was great. I made it last night and loved it all over again. It would be so easy to vary it by making it Italian or Mexican or even German. The options are endless.

  • erettke 5 Jan, 2011

    This is one of my "Go To" favorites! It's quick and easy with minimal clean-up! People are always wowed by the delicious results!!!!

  • Nosilla123 10 Aug, 2010

    Delicious and easy, but I agree that it could do with a little less olives.

  • CRWatkins 5 Jul, 2009

    Quite possibly the easiest, foolproof recipe possible. You can follow it to a tee or add more of what you love (less olives, more feta).

  • vsquared 2 May, 2009

    This is delicious and so easy. I substituted zucchini for the artichoke hearts and it was still extremely delicious. I served it with roasted potatoes. My husband liked it too. I think it would be ideal for a small dinner party.

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