Instructions

• Preheat oven to 400°F (200°C). Pat 1 1/2 pounds boneless, skinless chicken breasts dry with paper towels.
• Season both sides of the chicken with 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. When the oil is hot, sear the chicken 2–3 minutes per side, until golden brown. (If your skillet is not oven-safe, transfer the chicken to a baking dish in the next step.)
• Arrange the seared chicken in a baking dish. Scatter 16 ounces grape tomatoes and 4 cloves minced garlic around the chicken, and place the 8 ounce block of feta cheese in the center of the dish.
• Drizzle the remaining 1 tablespoon olive oil and 1 tablespoon lemon juice evenly over the chicken, tomatoes, garlic, and feta.
• Bake, uncovered, in the preheated oven until the chicken reaches an internal temperature of 165°F, about 15–25 minutes depending on breast size. Use an instant-read thermometer to check doneness.
• Carefully remove the baking dish from the oven. Transfer the chicken to a plate and loosely tent with foil to keep warm.
• Using a fork or potato masher, mash and stir the roasted feta and tomatoes together in the baking dish until combined and saucy. (Be careful—the dish will be hot.)
• Stir in 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, and 1/2 teaspoon onion powder into the feta-tomato mixture.
• Stir in 3 tablespoons heavy cream until the sauce is smooth and warmed through. Taste the sauce and adjust seasoning if desired.
• Return the chicken to the baking dish and spoon the feta-tomato sauce over each breast.
• Garnish with a handful of fresh basil leaves, roughly chopped, and serve.