After trying this Feta Chicken Bake you will never believe the “chicken is boring” argument again. With just one pan and 30 minutes you’ve got tender chicken in a rich, creamy, tomato sauce that will completely elevate your weeknight dinner.
Table of Contents
Baked Feta Chicken
Baked Feta Pasta feels far too basic at this point, but I have to say TikTok really does know how to make the tastiest recipes go viral. Instead of pasta, however, you’ve got to try this Feta Chicken Bake.
It’s really super simple. Just throw a handful of ingredients into a baking dish and take it to the oven. In just 30 minutes you’ve got tender chicken in a rich, creamy, tomato sauce.
This easy baked chicken feta recipe is delicious served over spaghetti squash, regular pasta noodles, over some fresh greens, or just plain on its own. Try it once and it’ll surely become a go-to easy weeknight dinner recipe.
If you enjoy this recipe, check out my Spaghetti Squash Baked Feta Cheese Casserole, Rosemary Lemon Pepper Chicken, Harvest Chicken Casserole, this Chicken Caprese Pasta, or Roasted Garlic and Basil Chicken Burgers, too!
Recipe Ingredients
- Chicken Breasts - Chicken is the blank slate protein that will get all of its flavors from the other ingredients in this recipe. I haven't tried, but chicken thighs or tenders I think would also work fin this dish.
- Garlic - You can use cloves or minced garlic in this recipe. If you don’t LOVE garlic, I would opt for minced. The flavor will be more evenly distributed through the dish as opposed to if you use whole garlic. Actual garlic, as compared to garlic powder, is best for this recipe.
- Cherry Tomatoes - Fresh tomatoes will caramelize when roasted in the oven and become saucey.
- Feta - Creamy feta is the star of the dish. It becomes a silky smooth mixture that coats our chicken after the dish is baked. I suggest full fat feta cheese, because it creates the best version of the creamy sauce.
- Fresh Basil - Fresh herbs pack in SO much flavor as compared to dried. Get the large package and make this Goat Cheese Pesto with the left overs!
- Balsamic Glaze - We’ll add this one top before serving. Optional, but highly recommended.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F. Dice cherry tomatoes and shallot into small pieces. Mince garlic if desired.
2. Then, spread oil across the bottom of your casserole dish and place the block of feta in the center.
3. Add garlic, diced tomatoes, and shallots to a pyrex baking dish situated around the block of feta.
4. Make room for the chicken breasts spaced between the cheese and veggies. They should touch the bottom of the pan, rather than on top of the other ingredients. Sprinkle the Italian seasoning over the chicken breasts.
5. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F. Then, take the chicken breasts out of the pan and transfer to a cutting board (I like to use tongs to do so). Cut the chicken breasts into bite size pieces.
6. With the chicken removed from the pan, use a large spoon to spread the feta all around the dish. Then add the sliced chicken back into the pan along with diced basil. Mix everything together and transfer to serving plates. Drizzle with balsamic glaze and enjoy!
Feel free to top with more cheese (like a shredded mozzarella) or any sauce. I think the sauce of the feta/juicy tomatoes is super flavorful; but some might want something extra (aka my fiancé) so feel free to pair with your favorite marinara, especially if you choose to serve on top of spaghetti squash or pasta.
Pro Tip
Regardless of what kind of chicken you use don't overcook it. This baked feta chicken recipe is super simple, but the only place you could potentially go wrong is by leaving it in the oven for too long. Yes we want the tomatoes bursting and feta melty, but we also don’t want dry chicken (this is why we keep it whole while baking and then cut it after).
If you check on your dish and the chicken is done but the rest of the dish looks like it could use more time in the oven. After you remove the chicken from the dish to cut it (per recipe instructions), return the pan with feta and tomatoes back to the oven to roast for a few minutes longer while you slice the chicken breasts.
Recipe FAQs
Store in an airtight sealed container for 3-5 days. Reheat in the microwave for 60-90 seconds until warm throughout. This recipe holds up great as leftovers and is perfect for meal prep!
I served my Feta Chicken Bake on top of spaghetti squash and here’s how I make it:
1. Cut the spaghetti squash in half and use a spoon to remove the seeds from the center.
2. Spray the squash with cooking spray or brush with olive oil. Season with salt + pepper.
3. Place the squash face down on a greased baking sheet. Bake for 30 minutes at 350°F or until the squash can be easily shredded with a fork. (Put it in the oven while the chicken bakes, so everything is ready at the same time.)
4. Remove it from the oven once it’s finished cooking and let cool slightly before attempting to handle.
5. Use a fork to shred it and dispose of all outer shell.
Tomatoes: Cherry tomatoes aren’t the only option! Roma, beefsteak, heirloom, grape tomatoes, any will work! If you’re using a larger variety, slice into smaller pieces, rather than just in halves. Also try sprinkling in some sun-dried tomatoes which pack in bold flavors.
Cheese: Although feta is the star of the show in this Baked Feta Chicken, I think other softer cheeses like goat cheese, brie, or mascarpone cheese would also all be tasty options.
Make it spicy: Add a few pinches of red pepper flakes to give the dish some heat.
Herbs: Instead of basil (or in addition) use fresh oregano or fresh thyme.
Serving Suggestions
I served mine with spaghetti squash (see FAQs for cooking instructions), but other options include:
- With regular cooked pasta.
- On a bed of greens.
- With Smashed Parmesan Baby Potatoes
- With zoodles.
- Make an open faced (or closed) sandwich with French bread.
- On its own with garlic bread, Pesto Focaccia, or roasted veggies.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
Feta Chicken Bake
Equipment
- 9x13 baking dish
- Cutting Board
- Knife
- large spoon
- Meat Thermometer
Ingredients
- 1 lbs chicken breasts, 3-4 breasts
- 6 garlic cloves
- 1 small shallot
- 1 cup cherry tomatoes
- 1 block feta cheese, 8 oz
- 3-4 stalks fresh basil
- 1 tbsp oil, cultured oil or olive oil
- 1 tbsp Italian seasoning
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 350°F.
- Dice cherry tomatoes and shallot into small pieces. Mince garlic if desired.
- Then add oil, garlic, diced tomatoes, and shallots to a pyrex baking dish. Situate the block of feta in the center of the dish and then chicken breasts spaced around it. Sprinkle the Italian seasoning over the chicken breasts.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F.
- Take the chicken breasts out of the pan. Cut the chicken breasts into bite size pieces.
- With the chicken removed from the pan, use a large spoon to spread the feta all around the dish. Then add the diced chicken back into the pan.
- Mix everything together and then transfer to serving plates. Drizzle with balsamic glaze and enjoy!
Nutrition
Notes
- Cut the spaghetti squash in half and use a spoon to remove the seeds from the center.
- Spray the squash with cooking spray or brush with olive oil. Season with salt + pepper.
- Place the squash face down on a greased baking sheet. Bake for 30 minutes at 350°F or until the squash can be easily shredded with a fork.
- Remove it from the oven once it’s finished cooking and let cool slightly before attempting to handle.
- Use a fork to shred it and dispose of all outer shell.
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
Jack and I love this recipe for dinner! So much flavor.
Sydney Van Acker says
the flavors in this dish work so well together!!! Loved the balsamic glaze on top