Mediterranean Baked Feta Chicken
Chicken bakes in the same dish as cherry tomatoes, olives and feta, creating its own savory pan sauce as the tomatoes soften and the cheese warms. Oregano and paprika give the dish a familiar Mediterranean profile, while the briny ingredients mean it needs less added salt than many baked chicken recipes.
Use a baking dish that keeps the ingredients fairly close together so the juices do not evaporate too quickly. Spoon the tomato-feta mixture over the chicken just before serving.
Feta, Tomatoes and Chicken Share the Same Pan
- Easy oven dinner
- Mediterranean pantry flavors
- Mediterranean Baked Feta Chicken works as a protein-forward main rather than just a side.
- Juicy tomato-feta pan sauce
- Minimal hands-on cooking
Mediterranean Baked Feta Chicken
Ingredients
- 4 boneless skinless chicken breasts about 5 oz / 140 g each
- 2 cups cherry tomatoes 300 g
- 1/2 cup Kalamata olives 75 g
- 4 oz feta 115 g, crumbled or cut into chunks
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 400°F / 204°C.
- Arrange chicken in a baking dish and season with oregano, paprika, salt and pepper.
- Scatter tomatoes, olives, feta and garlic around the chicken and drizzle everything with olive oil.
- Bake for approximately 22–30 minutes depending on chicken thickness.
- Check the thickest part of the chicken and continue cooking until it reaches at least 165°F / 74°C.
- Finish with lemon juice and spoon the tomato-feta juices over the chicken.
Notes
Where Mediterranean Baked Feta Chicken Can Go Off Track
- Use similar-size chicken breasts.
- Do not add too much salt before tasting because feta and olives are salty.
- Use the pan juices as sauce.
- Let chicken rest briefly before slicing.
If You Want to Take Mediterranean Baked Feta Chicken in Another Direction
- Add artichoke hearts.
- Use boneless chicken thighs.
- Add sliced zucchini to the baking dish.
- Serve the mixture over orzo or couscous.
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Details the Recipe Card Cannot Explain
Can I use chicken thighs?
Yes. Boneless thighs work well; cook until at least 165°F / 74°C.
Can I use block feta?
Yes. Crumble or cut it into chunks so it softens among the tomatoes.
Can I add more vegetables?
Zucchini, bell pepper and artichoke hearts are good additions, but avoid overcrowding the baking dish.
