Who doesn’t love one-pot dinners? Simple, easy, and minimal cleanup is always a welcome combination, made even better when the food happens to be as delicious as this baked feta chicken! This one-pan dish inspired by Mediterranean flavors combines chicken with cherry tomatoes, feta cheese, bell peppers, and potatoes for the perfect hearty weeknight meal.
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Why You'll Love This Feta Chicken Bake Recipe:
- One-Pan: Keeping it simple for both prep and cleanup! This recipe is perfect for hungry but busy nights, the steps are simple and quick and cleanup is a breeze.
- Packed with Flavor: This chicken and feta recipe combines Fresh and colorful ingredients with just a few spices to make it pop.
- Easily Adjustable: Need a low-carb option? Omit the potatoes. Have a dairy-free guest? Leave off the cheese. This feta chicken recipe is flexible and simple to tweak for any dietary needs.
Let's get started! Here's what you'll need:
Ingredients:
Chicken - I use boneless, skinless breasts for this chicken feta recipe, but see my notes below to make it with chicken thighs or bone-in chicken.
Potatoes - Gold potatoes are ideal for this dish because of their savory flavor and creamy texture, but red potatoes are a good second choice.
Tomatoes - Cherry or grape tomatoes work great for this feta chicken recipe. If needed, you can cut seeded Roma tomatoes into 1-inch chunks, but smaller tomatoes do offer more sweetness, making them a great complement to the tangy cheese.
Bell Pepper - I like the color of an orange pepper next to the chicken with feta and tomatoes, but red or yellow bell peppers work just as well.
Feta Cheese - The tangy flavor of feta cheese pairs amazingly with chicken and vegetables, but feel free to substitute it for parmesan or goat cheese if feta’s not your thing.
Olive Oil - This peppery and rich oil adds to the Mediterranean flavor profile of this feta tomato chicken, but you can also use avocado oil if you prefer.
Seasonings- For this feta baked chicken, you only need only garlic powder, Italian seasoning, sea salt, and black pepper. If you have fresh garlic cloves on hand, you can substitute them for the garlic powder.
Equipment:
Oven-Safe Skillet or Pan - I like to use a cast iron skillet. Make sure the pan is large enough to hold all of the ingredients and can handle 350°F.
A spatula- To stir the vegetables as they cook.
Knife & Cutting Board - This is used to prepare the ingredients.
Tongs - A pair of tongs will be useful for handling the chicken while cooking. You may also want a spare plate handy to rest the chicken on while you prepare the rest of the dish.
Meat Thermometer - To ensure the chicken is fully cooked, the meat thermometer should read 165° through the thickest part of the meat.
How to Make Feta Baked Chicken:
Start the Potatoes
Cut your potatoes into bite sized pieces. Add the potatoes to a large skillet and season with half the salt, pepper, garlic powder, and olive oil. Lightly toss the potatoes to coat with the oil and seasonings, then add the tomatoes to the pan. Heat the pan over medium and cook for 10 minutes, stirring occasionally.
Prepare the Peppers and Chicken
Preheat the oven to 350°F, then chop the bell pepper into bite-sized pieces and set aside. Season the chicken breasts with the remaining salt, pepper, Italian seasoning, and garlic powder. You can leave them whole or cut them into individual portions to make serving easier.
Sear the Chicken
Push the tomatoes and potatoes to the outer edges of the pan, creating an opening in the center. Add a drizzle of olive oil to the open area, then sear the chicken breasts for 3-4 minutes on each side, until golden brown. Once seared, remove the chicken from the pan and set aside.
Assemble and Bake
Add the chopped bell pepper to the skillet with the potatoes and tomatoes and stir to combine. Add the seared chicken to the vegetable mixture, then sprinkle the chicken with feta cheese. Place the skillet in the oven and bake for 20 minutes, broiling for 2-5 minutes at the end until the tomatoes are bursting and the cheese begins to brown.
Serve
Remove the chicken feta bake from the oven and serve immediately, garnishing with lemon wedges and fresh herbs if desired. Enjoy!
Recipe Success Tips
- Cut the vegetables into uniform sizes: This will help them cook evenly and quickly. If using small tomatoes you do not need to chop them before adding them to the pan.
- Serving with herbs: Fresh thyme, fresh basil, chopped flat-leaf parsley, and oregano are all delicious with this skillet chicken and potatoes! If you do not have fresh herbs you can also sprinkle the dish with dried.
- Using bone-in chicken: You can also make this dish with bone-in thighs or breasts. To do so, skip step 1 and add the vegetables to the pan after searing the chicken instead of pre-cooking them. Then, bake for an extra 15 minutes, or until the chicken has reached an internal temperature of 165°F.
Storage Directions
- Refrigeration: Store leftover chicken feta bake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cool the dish and separate the chicken from the vegetables. Store them separately in freezer-safe ziptop bags or containers for up to 3 months.
- Reheating: Reheat individual portions in the microwave, or bake them at 350°F for around 10 minutes until warmed through. If reheating from frozen, thaw the chicken in the refrigerator overnight first.
FAQs
Yes, but you will need to adjust the cooking time. If you're using bone-in chicken thighs, plan to cook the chicken for about 15 minutes longer, skipping the step of cooking the vegetables before searing the chicken.
On the flip side, if you're using smaller pieces of meat, such as boneless chicken thighs or chicken tenderloins, you will want to cook the vegetables 5-10 minutes longer on the stove and reduce the oven time. No matter what cut you use, be sure to use a meat thermometer to check that the chicken is cooked through to 165°F.
Plenty of other vegetables work great in this chicken feta tomato bake - artichoke hearts, green or kalamata olives, and winter squash would all hold up well with the cooking time. If you use artichoke hearts, adding a dash of lemon juice or white wine before baking will help their flavor shine.
If you don't have an oven-safe pan, you can definitely make this chicken and feta recipe in a casserole dish. However, I recommend cooking the potatoes and tomatoes and searing the chicken on the stovetop before adding them to the casserole dish and baking.
More easy chicken recipes you may like:
- Oven Roasted Garlic Parmesan Chicken Legs
- Slow Cooker Balsamic Chicken Thighs With Onions
- Easy Slow Cooker Lemon Pepper Chicken Thighs
- Sous Vide Chicken Teriyaki
- Slow Cooker Caprese Pasta With Chicken And Pesto
Enjoy!
I hope you love this dish, be sure to let me know how it turns out for you!
📖 Recipe
Baked Feta Chicken with Potatoes
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 lb gold potatoes
- 1 ea orange bell pepper
- 10 oz cherry tomatoes
- 4 oz crumbled feta cheese
- 2 tablespoon olive oil
- 1 teaspoon salt season to taste
- ½ teaspoon black pepper season to taste
- 1 teaspoon garlic powder season to taste
- ½ teaspoon italian seasoning season to taste
Instructions
- Cut potatoes into bite sized pieces, and season them in the pan with half of the salt, pepper, garlic powder, and olive oil. Add the tomatoes and cook on medium heat, stirring occasionally for about 10 minutes.
- Meanwhile, season your chicken with the remaining spices, and cut your bell pepper into bite sized pieces. Preheat your oven to 350.
- Move potatoes and tomatoes toward the outside of the pan, clearing the center for the chicken. Add remaining olive oil and sear chicken on both sides. Add the bell pepper and stir the vegetables together, removing the chicken to a plate temporarily if space is tight.
- Top chicken with feta cheese and transfer skillet to the oven for 20 minutes, then broil for 2-5 minutes depending on preference and how far the pan is from the broiler. Look for cheese to be browning on top, and tomatoes to be bursting. Serve and enjoy!
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Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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