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5.0 from 9 votes

Feta Chicken Bake

After trying this Feta Chicken Bake you will never believe the “chicken is boring” argument again. With just one pan and 30 minutes you’ve got tender chicken in a rich, creamy, tomato sauce that will completely elevate your weeknight dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 267 kcal
Course: Main Course , Dinner
Cuisine: Italian , American

Ingredients

  • 1 lbs chicken breasts 3-4 breasts
  • 6 garlic cloves
  • 1 small shallot
  • 1 cup cherry tomatoes
  • 1 block feta cheese 8 oz
  • 3-4 talks fresh basil
  • 1 tbsp oil cultured oil or olive oil
  • 1 tbsp Italian seasoning
  • 2 tbsp balsamic vinegar

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Dice cherry tomatoes and shallot into small pieces. Mince garlic if desired.
  3. Then add oil, garlic, diced tomatoes, and shallots to a pyrex baking dish. Situate the block of feta in the center of the dish and then chicken breasts spaced around it. Sprinkle the Italian seasoning over the chicken breasts.
  4. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F.
  5. Take the chicken breasts out of the pan. Cut the chicken breasts into bite size pieces.
  6. With the chicken removed from the pan, use a large spoon to spread the feta all around the dish. Then add the diced chicken back into the pan.
  7. Mix everything together and then transfer to serving plates. Drizzle with balsamic glaze and enjoy!

Notes

  • Store in an airtight container for 3-5 days. Reheat in the microwave for 60-90 seconds until warm throughout.
  • Serve with spaghetti squash, pasta, on salad, or on its own! To make spaghetti squash (how I served mine) here's how to do it. 
  • Cut the spaghetti squash in half and use a spoon to remove the seeds from the center.
  • Spray the squash with cooking spray or brush with olive oil. Season with salt + pepper.
  • Place the squash face down on a greased baking sheet. Bake for 30 minutes at 350°F or until the squash can be easily shredded with a fork. 
  • Remove it from the oven once it’s finished cooking and let cool slightly before attempting to handle.
  • Use a fork to shred it and dispose of all outer shell.
  • Cut the spaghetti squash in half and use a spoon to remove the seeds from the center.
  • Spray the squash with cooking spray or brush with olive oil. Season with salt + pepper.
  • Place the squash face down on a greased baking sheet. Bake for 30 minutes at 350°F or until the squash can be easily shredded with a fork. 
  • Remove it from the oven once it’s finished cooking and let cool slightly before attempting to handle.
  • Use a fork to shred it and dispose of all outer shell.

Nutrition Information

Serving 1 serving Calories 267kcal (13%) Carbohydrates 4g (1%) Protein 28g (56%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 106mg (35%) Sodium 700mg (29%) Potassium 394mg (11%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 267

% Daily Value*

Serving 1 serving
Calories 267kcal 13%
Carbohydrates 4g 1%
Protein 28g 56%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Cholesterol 106mg 35%
Sodium 700mg 29%
Potassium 394mg 8%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.