Juicy chicken baked in a rich, creamy feta sauce with roasted tomatoes, garlic, and fresh basil. A comforting, easy dinner ready in 40 minutes!
You ever have one of those “What am I even making for dinner?” moments where you just stare into the fridge, hoping inspiration will magically hit? Yeah, that was me the night this Chicken Feta Bake came to life.
It was a Monday, I was exhausted, and my grocery haul was… not inspiring. I had some chicken breasts, a block of feta (that I totally bought just because it looked pretty), and a pint of grape tomatoes that were almost too ripe. Honestly, I was about this close to ordering pizza.
But I thought, what if I just… throw it all in a pan? I seared the chicken, tossed in the feta, added the tomatoes, and popped it in the oven, half-expecting a mess. But when I pulled it out? The feta had melted into this creamy, tangy sauce, the tomatoes were perfectly burst, and the chicken? Tender and juicy. My husband took one bite and said, “Please tell me this wasn’t an accident.”
So, here we are. This dish has officially entered my regular rotation, and I’m telling you—once you try it, you’ll be just as hooked.
Why You’ll Love This Chicken Feta Bake Recipe?
- Simple but Fancy: Feels restaurant-worthy but comes together with minimal effort.
- Flavor Explosion: Juicy chicken, garlicky lemon sauce, creamy feta, and roasted tomatoes? Come on.
- Easy Cleanup: It’s a one-skillet wonder, so there’s less mess to deal with.
- Weeknight Magic: Ready in 40 minutes but tastes like you spent way longer.
- Customizable: Swap the herbs, add veggies, spice it up—so many options.
Ingredient Notes:
Here’s the lineup of stars that make this chicken feta bake unforgettable:
- Chicken Breasts: Boneless, skinless, and perfect for absorbing the sauce. Try to pick similar sizes for even cooking.
- Italian Seasoning: A solid, herby shortcut for loads of flavor.
- Chili Powder: Adds just a touch of warmth without overpowering the dish.
- Salt & Pepper: The basics—but don’t underestimate how important they are for balance.
- Olive Oil: Go for extra virgin if you can—it adds richness and helps flavor the sauce.
- Garlic: Obviously. Garlic is never optional.
- Chicken Stock: Keeps the sauce from getting too thick and adds more flavor.
- Lemon Juice: Brightens everything up beautifully.
- Feta Cheese: Block feta melts creamier than crumbled, trust me on this.
- Grape Tomatoes: Sweet and juicy, perfect for roasting.
- Fresh Basil: The final fresh, herby finish that makes the dish.
Pro Tip: Want it even creamier? Stir in a splash of heavy cream after baking for an ultra-rich sauce.
How To Make Chicken Feta Bake?
This chicken feta bake feels so fancy but takes almost no effort. Here’s how you do it:
Want To Save This Recipe?
- Preheat the Oven:
Set your oven to 350°F (175°C) so it’s nice and hot when you’re ready. - Season the Chicken:
Mix together the Italian seasoning, chili powder, salt, and black pepper. Rub it all over the chicken breasts. (Don’t be shy—seasoning is where the flavor magic starts.) - Sear the Chicken:
Heat the olive oil in a cast iron skillet over medium-high heat. Once hot, add the chicken and sear it for 4-5 minutes per side, just until golden brown. We’re not cooking it through yet—just getting some delicious color. - Add Garlic and Deglaze:
Add the minced garlic and let it cook for about a minute until fragrant (but not burnt—nobody likes bitter garlic!). Then pour in the chicken stock and lemon juice, scraping up those tasty browned bits from the bottom of the pan. - Feta + Tomatoes Magic:
Push the chicken to the edges of the skillet and place the block of feta right in the center. Scatter the grape tomatoes around the chicken and spoon some of that garlicky sauce over the top for extra flavor. - Bake Until Perfect:
Pop the skillet in the oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C). The feta will be soft and creamy, and the tomatoes will be perfectly roasted. - Finish the Sauce:
Remove the skillet from the oven and let it rest for 5 minutes. Take the chicken out for a second, mash the feta and roasted tomatoes together with a fork until you get a creamy, slightly chunky sauce. Return the chicken to the pan and spoon the sauce all over the top. - Garnish and Serve:
Sprinkle the sliced basil over everything and serve it right from the skillet.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of chicken stock.
- Freezer: Not ideal since the feta sauce can separate, but the chicken alone freezes well for up to 2 months.
- Make Ahead Tip: Season and sear the chicken earlier in the day, then finish baking when you’re ready to serve.
Variations and Substitutions:
- Protein Swap: Try boneless chicken thighs for a richer cut or salmon for a seafood twist.
- Vegetarian Twist: Skip the chicken and add roasted zucchini or mushrooms instead.
- Spice It Up: Double the chili powder or add a pinch of red pepper flakes.
- Extra Creamy: Stir in a splash of heavy cream after baking for an even silkier sauce.
- Different Cheese: No feta? Try goat cheese or Boursin for a different twist.
What to Serve with Chicken Feta Bake?
This dish is rich, so lighter sides balance it perfectly:
- Crusty Bread: For scooping up every last drop of that dreamy sauce.
- Rice or Quinoa: A simple side to soak up the sauce.
- Roasted Veggies: Think asparagus, green beans, or roasted carrots.
- Side Salad: Arugula with lemon vinaigrette works beautifully here.
Frequently Asked Questions:
Can I use crumbled feta instead?
You could, but a block of feta melts way creamier. Crumbled feta won’t give you the same rich sauce.
How do I know when the chicken’s fully cooked?
A meat thermometer is your best friend! Aim for 165°F (75°C) in the thickest part.
Can I make this ahead?
Totally! Sear the chicken and prep everything earlier in the day. Pop it in the oven just before serving for maximum freshness.
And there you have it—my Chicken Feta Bake. Creamy, tangy, garlicky, and basically dinner perfection. Seriously, once you try it, you’ll be making it on repeat. Give it a go and let me know what you think—better yet, snap a pic and tag me!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Feta Bake
Ingredients
- 1½ – 2 lbs chicken breasts 4 boneless, skinless pieces
- 2 teaspoons Italian seasoning
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic minced
- ½ cup chicken stock
- 2 tablespoons lemon juice
- 8 ounces block of feta cheese
- 1 pint grape tomatoes
- 5-6 fresh basil leaves thinly sliced
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C).
Season the Chicken:
- In a small bowl, combine the Italian seasoning, chili powder, salt, and black pepper. Evenly rub the seasoning mixture over both sides of the chicken breasts, ensuring full coverage for optimal flavor.
Sear the Chicken:
- Heat the olive oil in a large cast iron skillet over medium-high heat. Once the oil is hot, carefully place the chicken breasts into the skillet. Sear each side for approximately 4-5 minutes until golden brown. The chicken does not need to be fully cooked at this stage.
Add Garlic and Deglaze the Pan:
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Pour in the chicken stock and lemon juice, gently stirring to deglaze the skillet and lift any browned bits from the bottom.
Assemble the Dish:
- Move the chicken breasts to the edges of the skillet, making space for the block of feta in the center. Place the grape tomatoes around the chicken and feta. Spoon a small amount of the cooking liquid over the feta and tomatoes for added moisture and flavor.
Bake the Chicken:
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when checked with a meat thermometer. The feta will soften and the tomatoes will blister.
Create the Sauce:
- Remove the skillet from the oven and allow it to rest for 5 minutes. Carefully remove the chicken breasts and set them aside. Using a fork or spoon, mash the softened feta and roasted tomatoes into the pan juices to create a creamy sauce.
Return the Chicken and Serve:
- Return the chicken breasts to the skillet, spooning the feta sauce generously over each piece. Garnish with thinly sliced basil and serve immediately.
Notes
- Chicken Stock: Ensure the chicken stock is certified gluten-free, as some brands may contain additives with gluten.
- Feta Cheese: Verify the feta block is gluten-free, as some pre-packaged options may have anti-caking agents containing gluten.
- Seasonings: Confirm the Italian seasoning blend is free of gluten-containing additives.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
