Go Back

Baked Feta Chicken & Roasted Tomatoes - Simple, Comforting, and Full of Flavor

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small boneless, skinless chicken breasts (about 1.5–2 pounds total) or 6–8 chicken thighs
  • Feta: 1 block feta cheese (7–8 ounces), preferably in brine
  • Cherry or grape tomatoes: 2 pints (about 4 cups)
  • Olive oil: 3–4 tablespoons, extra-virgin if possible
  • Garlic: 4–6 cloves, thinly sliced or minced
  • Dried oregano: 1 teaspoon
  • Crushed red pepper flakes: 1/4–1/2 teaspoon, to taste
  • Salt and black pepper: To taste
  • Lemon: 1, for zest and juice
  • Fresh herbs (optional but great): Basil, parsley, or dill for garnish
  • Optional add-ins: Sliced red onion, pitted olives, cooked orzo or pasta, spinach

Method
 

  1. Preheat the oven: Set it to 400°F (200°C). Choose a baking dish large enough to hold the chicken and tomatoes in a single layer.
  2. Season the chicken: Pat the chicken dry. Season both sides with salt, black pepper, and half the dried oregano. Drizzle with 1 tablespoon olive oil and rub it in so the spices stick.
  3. Set up the pan: Place the block of feta in the center of the dish. Scatter the tomatoes all around it. Add garlic, the remaining oregano, and red pepper flakes. Drizzle the tomatoes and feta with 2–3 tablespoons olive oil and a pinch of salt.
  4. Nestle in the chicken: Place the seasoned chicken among the tomatoes, making sure each piece touches the bottom of the pan so it roasts, not steams.
  5. Roast: Bake for 20 minutes. Stir the tomatoes gently once if they look dry, spooning some juices over the chicken.
  6. Finish roasting: Continue baking 10–15 minutes, until the chicken reaches 165°F (74°C) in the thickest part. The tomatoes should be blistered and saucy, and the feta soft and golden at the edges.
  7. Make the sauce: Remove from the oven. Zest the lemon over the pan, then squeeze in 1–2 tablespoons lemon juice. Gently mash the feta into the tomato juices to form a creamy sauce, leaving some tomato chunks for texture.
  8. Add freshness: Sprinkle with chopped basil, parsley, or dill. Taste and adjust with more salt, pepper, or lemon as needed.
  9. Serve: Spoon the feta-tomato sauce over the chicken. Pair with crusty bread, rice, or cooked pasta. If using pasta or orzo, toss it directly in the pan to coat.