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serving bowl full of spaghetti squash topped with baked feta chicken and drizzled with balsamic glaze.
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5 from 2 votes

Feta Chicken Bake

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: American, Italian
Servings: 6
Calories: 267kcal
Author: Courtney Paige

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.
    raw ingredients for baked feta chicken in white baking dish before baking.
  • Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F.
    raw ingredients for baked feta chicken together in baking dish topped with fresh basil.
  • 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!
    serving bowl full of spaghetti squash topped with baked feta chicken and drizzled with balsamic glaze.

Notes

Store in an airtight container for 3-5 days. Reheat in the microwave for 60-90 seconds until warm throughout.
Serve with spaghetti squash, pasta, on salad, or on its own! To make spaghetti squash (how I served mine) here's how to do it. 
  • 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.

Nutrition

Serving: 1 serving | Calories: 267kcal | Carbohydrates: 4g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 106mg | Sodium: 700mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g