Amazing Baked Chicken with Feta: 1 Simple Joy

You know, after years of my own kitchen feeling more like a place of stress than sanctuary, I discovered something wonderful: incredible food doesn’t *have* to be complicated! That’s exactly the spirit behind this Easy Baked Chicken with Feta. It’s my go-to when I want something that feels really special but is honestly super simple, packed with those bright, sunny Mediterranean flavors. It’s the kind of meal you can whip up after a long day that makes you feel like you’ve really accomplished something lovely. You can catch more of my story over on the Pure Cooking Joy Facebook page if you’re curious!

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Why You’ll Love This Baked Chicken with Feta

Honestly, this recipe is a lifesaver for busy nights! Here’s why it’s become a staple for me and why you’ll love it too:

• Super Speedy: We’re talking a delicious easy weeknight dinner in about 40 minutes from start to finish.
• Effortlessly Delicious: Those amazing Mediterranean flavors come together with minimal fuss.
• Minimal Cleanup: You can even do most of it on a single baking sheet if you’re careful!
• Packed with Flavor: The salty feta, zesty vinaigrette, and tender chicken are just pure magic.
• Healthyish & High Protein: It’s got everything you need to feel satisfied and fueled.

Ingredients for Your Easy Baked Chicken with Feta

Okay, gathering your ingredients is the first step to pure cooking joy! For this simple but delicious baked chicken with feta, you’ll want to have these on hand. Trust me, the quality of your ingredients really shines through here, especially the feta!

• 1.5 lbs boneless, skinless chicken breasts – I like breasts because they cook so evenly, but you could totally experiment with thighs too!
• 1 tbsp olive oil – your basic cooking olive oil is perfect.
• 1 tsp dried oregano – this brings that lovely herbaceous note.
• 0.5 tsp garlic powder – an absolute flavor booster!
• 0.5 tsp salt – to make all those flavors pop.
• 0.25 tsp black pepper – freshly ground is always best if you have it.
• 4 oz feta cheese, crumbled – get the good stuff if you can! It makes a difference.
• 2 tbsp fresh parsley, chopped – for that gorgeous pop of green and fresh flavor at the end.
• 2 tbsp olive oil – this is for our bright, zesty vinaigrette.
• 1 tbsp lemon juice – fresh lemon juice is key here for that sunny taste.
• 1 tsp Dijon mustard – just a little bit adds a nice tang to the dressing.
• 0.5 tsp honey – to balance out the acidity of the lemon and mustard.

How to Make Delicious Baked Chicken with Feta

Alright, let’s get this amazing baked chicken with feta into the oven! It really is as simple as it sounds, and the results are just fantastic. You’ll be amazed at how much flavor we can pack into this with just a few easy steps.

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Preparing the Chicken for Baking

First things first, grab those chicken breasts and pat them nice and dry with some paper towels. This really helps get a good sear and stops them from getting… well, soggy. Then, in a little bowl, mix up that olive oil, oregano, garlic powder, salt, and pepper. Give it a good stir and then rub this savory goodness all over your chicken breasts. Get every nook and cranny covered!

Baking the Chicken to Perfection

Now, pop those seasoned chicken breasts into your baking dish. We’re going to bake them in a preheated oven at 400°F (200°C) for about 20 to 25 minutes. The best way to know they’re done is to check the temperature – you’re looking for 165°F (74°C) right in the thickest part. Super simple, super reliable!

Crafting the Bright Vinaigrette

While the chicken is doing its thing in the oven, let’s whip up that zesty vinaigrette! In another small bowl, just whisk together the other 2 tablespoons of olive oil, that fresh lemon juice, Dijon mustard, and the honey. A quick whisk until it’s all beautifully combined and you’ve got a bright, flavorful dressing ready to go.

Adding the Feta and Finishing Touches

Once the chicken reaches its perfect temperature, pull it out of the oven. Now for the magic: sprinkle that crumbled feta cheese all over the top of each chicken breast. Pop it back in for just about 5 more minutes, so the feta gets all warm and melty. Finally, drizzle that glorious vinaigrette over the top and give it a generous sprinkle of fresh parsley. Wow, it looks and smells incredible!

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Tips for the Best Baked Chicken with Feta

You know, even simple recipes like this baked chicken with feta have a few little secrets that make them extra special. It’s all about those small details I learned, like when I was finally getting bread right! For this chicken, here are my favorite tricks.

First off, try to use chicken breasts that are roughly the same thickness. If one is way thicker than the other, the thinner one can dry out. You can totally pound them gently with a meat mallet (or even a rolling pin!) between some parchment paper to even them out. Also, don’t cram the pan! Give the chicken a little breathing room so it bakes instead of steams. And for that feta, you just want it to soften a bit, not fully melt into a puddle. Just 5 minutes with it on top is perfect for that creamy-yet-textured finish.

Ingredient Notes and Substitutions for Feta Chicken

You know, the beauty of this feta chicken recipe is how forgiving it is! Let’s talk about a couple of things to make it just perfect for you.

When it comes to feta cheese, I really like using a block of feta packed in brine – it’s usually creamier and less crumbly than the pre-crumbled stuff. If you can’t find that, the pre-crumbled works just fine! Just crumble it a bit more yourself so it’s nice and even. As for herbs, fresh parsley is lovely for finishing, but don’t hesitate to swap it for fresh dill or even a sprinkle of chopped mint if that’s what you have. They’ll bring a similar bright Mediterranean vibe!

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Serving Suggestions for Oven Baked Chicken

This oven baked chicken is so versatile! It’s fantastic on its own, but to make it a truly satisfying high protein meal, I love pairing it with some vibrant sides. A light and zesty cucumber and tomato salad is just perfect for that fresh, Mediterranean feel. Or, if you’re feeling a bit more indulgent, some creamy garlic parmesan risotto is always a winner that complements the salty feta beautifully!

Frequently Asked Questions about Baked Chicken with Feta

Got questions about this easy baked chicken with feta? I totally get it! Here are some of the most common things people ask, so hopefully, this helps you feel super confident.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are fantastic here, and honestly, they’re a bit more forgiving, which is great. They might take a few extra minutes to cook through, so just keep an eye on that internal temperature, aiming for that trusty 165°F (74°C). They’ll still be wonderfully juicy and flavorful!

How should I store leftovers?

If you happen to have any leftovers (which is rare in my house!), just pop the cooled chicken into an airtight container and keep it in the fridge. It should stay good for about 3-4 days. It’s perfect for packing in lunches the next day!

Can this recipe be made ahead?

You can definitely prep some parts ahead of time to make weeknights even easier! You can mix up the spice rub and store it in a little container. You can also whisk together the vinaigrette and keep it in a jar in the fridge. Just assemble and bake when you’re ready to eat!

What if I don’t have fresh parsley?

No worries at all! If you don’t have fresh parsley on hand, you can totally skip it. Or, if you have other fresh herbs like chives, dill, or even a little bit of fresh oregano, those would be lovely too. Even a sprinkle of dried parsley works in a pinch, though fresh really adds that final pop!

Nutritional Information

Just a heads-up, the nutritional info for this baked chicken with feta is an estimate since everyone’s ingredients and portion sizes can vary a bit. But generally, you’re looking at around 350 calories, a whopping 38g of protein, about 18g of fat, and just 7g of carbs per serving. It’s a pretty fantastic way to get your nutrients!

Share Your Pure Cooking Joy!

I absolutely love hearing from you all! If you give this easy baked chicken with feta a try, please let me know what you think. Drop a comment below, leave a star rating, or even better, share a photo of your creation on social media! It makes my day to see your kitchen come alive with flavor. Happy cooking!

Easy Baked Chicken with Feta

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A simple oven-baked chicken recipe topped with crunchy feta and a bright vinaigrette, perfect for a flavorful weeknight meal.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 oz feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 0.5 tsp honey

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken breasts dry with paper towels.
3. In a small bowl, mix 1 tbsp olive oil, oregano, garlic powder, salt, and pepper.
4. Rub the mixture all over the chicken breasts.
5. Place the chicken in a baking dish.
6. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. While the chicken bakes, prepare the vinaigrette. In a small bowl, whisk together 2 tbsp olive oil, lemon juice, Dijon mustard, and honey.
8. Once the chicken is cooked, remove it from the oven.
9. Sprinkle the crumbled feta cheese over the chicken.
10. Return the dish to the oven for 5 minutes, or until the feta is slightly softened.
11. Drizzle the vinaigrette over the chicken and top with fresh parsley before serving.

Notes

• This recipe is great for meal planning.
• Serve with a side salad or roasted vegetables for a complete meal.

Nutrition

• Serving Size: 1 chicken breast
• Calories: 350
• Sugar: 5g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 120mg