Feta Chicken Bake
This Feta Chicken Bake is warm, flavorful, and simple! Juicy chicken breasts baked with grape tomatoes, garlic, and creamy feta create an irresistible comfort dish.
Equipment
- Large Baking Dish
- Mixing Bowl
- Cutting Board
- Knife
- Measuring cup
- Measuring Spoons
- Oven
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 16 ounces grape tomatoes
- 4 cloves garlic minced
- 8 ounces feta cheese block
- 1 tablespoon lemon juice
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 3 tablespoons heavy cream
- a handful fresh basil leaves roughly chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, season the chicken breasts with Italian seasoning, salt, black pepper, and 1 tablespoon of olive oil. Ensure every piece is well-coated.
- Place the seasoned chicken breasts in a large baking dish. Surround them with grape tomatoes and minced garlic. Drizzle the remaining 1 tablespoon of olive oil over the tomatoes.
- Place the block of feta cheese in the center of the baking dish. Sprinkle dried thyme, dried basil, and onion powder over the chicken and tomatoes.
- Pour lemon juice over the chicken and tomatoes. Drizzle heavy cream evenly across the dish.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until chicken is cooked through and tomatoes are blistered.
- Remove from oven, let sit for a few minutes, then garnish with freshly chopped basil leaves before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze the bake before cooking; thaw overnight before baking.
- Use chicken thighs instead of breasts for extra moisture and flavor.