Baked feta and cherry tomatoes form a delicious, rich sauce for this chicken dish that comes together in just 30 minutes.
Feta is one of those ingredients that I always like to have in my fridge. Just a little bit can take any meal, or any ingredient even, from boring to delectable. When I first became acquainted with feta, I was accustomed to only adding it to salads, but I soon discovered just how versatile this Greek white cheese actually is. Its soft, crumbly texture and salty, creamy taste also make it a great addition to pasta, as once it’s baked and melted, it creates a delicious, rich sauce. As it turns out, this baking method also works phenomenally for chicken, too.
And that’s exactly where this feta chicken bake recipe comes in. In addition to the feta, cherry tomatoes lend some fantastic flavor to the dish. As the tomatoes bake, they also soften and release their juices, which meld with the melted feta as well as garlic, olive oil, and lemon juice. Once it’s all finished cooking, you’ll also add heavy cream and dried herbs for even more creaminess and five-star flavor.
I love this recipe because on top of being delicious, it’s also extremely simple. Though you will have to sear the chicken for a few minutes in a pan prior to adding it to the baking dish, the rest of this recipe comes together in the oven with very little effort on your part. It only takes 30 minutes from start to finish, making it a terrific option for busy weeknights.
How to know when your chicken is fully cooked
When you’re cooking large pieces of chicken, like the boneless, skinless chicken breasts used in this recipe, it can be hard to tell when the chicken is thoroughly cooked. So, to stay on the safe side, I always use a meat thermometer to ensure the chicken’s internal temperature reaches 165°F. Be sure to insert it in the thickest part of the meat for the most accurate measurement. Also, the chicken should not be pink inside, and the juices should run clear when you cut into the meat.
How do I store leftovers?
If you have leftovers of your feta chicken bake, you can store them in the fridge in an airtight container for 3-4 days. Just make sure it’s completely cooled before transferring it to your storage container in order to prevent condensation from forming. For longer storage, you can keep leftovers in the freezer, also in an airtight container or resealable freezer bag, for 2-3 months. To prevent freezer burn, remove as much air as possible from the bag before storing.
When reheating your leftovers, you can do so in the microwave or in an oven preheated to 350°F. If reheating from frozen, you can thaw the chicken in the fridge overnight. I like to add a splash of chicken broth or milk (or just water if I have neither) to prevent the dish from drying out as it reheats.
Serving suggestions
Though this really is a fantastic dish, I find it usually needs something else served alongside it to make it a complete meal. A simple grain is a great option to soak up all the creamy feta sauce, for example. Basmati Rice is one of my go-tos, but if you’re looking for something with more flavor, I suggest either this Italian Rice or this Garlic Rice recipe.
Another excellent option to serve alongside this feta chicken bake, especially if you’re looking for something a little healthier, is a side salad or roasted vegetables. Depending on the time of year, a Spring Salad or a Winter Salad are both good moves. Some of my favorite roasted vegetable recipes to serve with this include Roasted Green Beans, Roasted Zucchini, or Parmesan-Roasted Broccoli.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
- 16 ounces grape tomatoes
- 4 cloves garlic minced
- 8 ounce feta cheese block
- 1 tablespoon lemon juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 3 tablespoons heavy cream
- A handful of fresh basil leaves roughly chopped
Instructions
- Preheat your oven to 400°F. Pat the chicken dry and season both sides with Italian seasoning, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden.
- Arrange the seared chicken in a baking dish. Scatter the grape tomatoes and minced garlic around, and place the block of feta in the center of the dish.
- Drizzle the remaining olive oil and the lemon juice over the dish. Bake for 15-25 minutes until the chicken reaches an internal temperature of 165°F. Cooking time will vary depending on the size of the chicken breasts.
- After cooking, remove the chicken and mash the feta and tomatoes. Add the dried thyme, dried basil, and onion powder.
- Stir in the heavy cream. Taste the sauce and adjust the seasonings as needed. Return the chicken to the pan, spoon some of sauce over each breast, and garnish with fresh basil before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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