Chicken With Feta Cheese


Chicken with Feta Cheese is a rather interesting name for a recipe, wouldn’t you say? I suppose it’s a little surprising that it doesn’t include chicken WITH feta cheese. It’s also a little odd that there’s almost an entire chicken breast buried beneath the feta. But is this masking some sort of ancient culinary secret?! Does fetta cheese possess alchemical properties we’re not aware of?! Is this the reason the recipe is named after it despite not including any of the said ingredients?!

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Feta and Pesto Chicken

A deliciously easy oven-baked meal. Feta and Pesto Chicken is full of Mediterranean flavors, can be prepared quickly and the robust flavors suit every season.

Hooray, we’ve made it through another week! If you’re anything like me, you’ll be exhausted by Friday after a long week and ready to kick back and relax, but there’s still dinner to cook! Feta and Pesto Chicken to the rescue, this deeply flavorsome meal is on permanent rotation in our house. It’s quick and simple to put together and tastes amazing.


Put simply, Feta and Pesto Chicken is a wonderful dish. Chicken breasts are stuffed with a flavorsome mixture of salty feta cheese and fragrant basil pesto, wrapped in prosciutto, and roasted to perfection in a tomato and white wine sauce. Heaven!

Bursting with Mediterranean flavors can be prepared quickly and easily (and in advance! So good!) and the robust flavors carry through perfectly from summer into autumn.


It’s also a fantastic dish to feed a crowd if you have people coming for dinner. Simply multiply the ingredients by the number of guests, make sure you have plenty of crusty, fresh bread to mop up the sauce and let everyone dig in.


The secret to keeping chicken breasts moist is the quick cooking time. While this dish cooks quickly, it’s important to take the chicken out of the fridge a good 15 to 20 minutes BEFORE cooking to allow it to warm up a little.


This recipe assumes medium-sized chicken breasts, which means approximately 200g each. If you have larger, or smaller pieces of meat, adjust the cooking time accordingly. If you are unsure at all, cut into one of the pieces to ensure the chicken is cooked all the way through.


Yes, this is one of those meals that is perfect for preparing in advance, again, a lifesaver for dinner parties but also great for midweek meals.

Feta and Pesto Stuffed Chicken

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Absolutely! It just has to be all on one layer when you bake it in the oven.


No problem! Just trim the chicken breasts down to size and save the cut-offs for a stir fry. Don’t be tempted to use bigger chicken breasts, they don’t cook well and are too much for one portion.


Parma or Serrano ham or thinly sliced breakfast bacon work perfectly too.


Yes, of course! Replace the wine with a mixture of orange juice and water with a tiny splash of vinegar.

Feta and Pesto Stuffed Chicken
Feta and Pesto Chicken


yield: Serves 4

prep time: 15 minutes

Cook time: 25 minutes

total time: 40 minutes

One of my most popular recipes! Feta and Pesto Chicken is bursting with Mediterranean flavors, can be prepared quickly and easily (and in advance! My favorite!) and the robust flavors carry through perfectly from summer into autumn.


  • 4 chicken breasts, 200g ea.
  • 4 tsp basil pesto
  • 100 g feta cheese
  • 4 slices prosciutto
  • 250 g cherry tomatoes, halved
  • 125 ml white wine
  • 1 tsp chicken stock powder
  • 1 tsp oregano
  • salt & pepper


  1. HEAT THE OVEN: Heat the oven to 220°C / 425°F / Gas 7.
  2. SLICE AND FILL THE BREASTS: Using a sharp knife, cut each chicken breast from the side almost in half, to form a pocket, so you can open the breast up like a book. Place in each pocket 1 teaspoon of basil pesto and then a quarter of the block of feta. Fold the chicken breast back over to enclose the filling.
  3. WRAP IN PROSCIUTTO: Place each breast on a piece of prosciutto. Bring the ends of the prosciutto up to wrap the breast and keep it closed and then place all four breasts with the join side down in a high-sided oven-proof dish.
  4. ADD THE TOMATOES AND SAUCE: Surround the breasts with the cherry tomatoes, mix the wine and stock powder and pour over. Sprinkle with oregano and season with salt and pepper to taste.
  5. COOK THE CHICKEN: Bake in the preheated oven for 20-25 minutes, a little longer if the pieces are very large. (If you are unsure if the breasts are cooked through, remove one from the dish (yours!), turn it over, and cut it into the chicken meat to check for ‘doneness’. There should be no sign of any blood and the chicken juices should run clear.)
  6. REST AND SERVE: Remove from the oven, and put the breasts, covered on a warmed plate for 5 minutes to rest. Divide the tomatoes between four plates, add a chicken breast to each and pour over some sauce. Serve any extra sauce in a jug at the table.
  7. SIDES: Serve with plenty of fresh white bread to soak up all the delicious juices and a crisp green salad.

baked chicken feta sheet pan dinner

This Baked Feta Chicken Dinner comes together on one sheet pan! It’s naturally low carb, while still being full of flavor. Skip all the dishes, and make cooking dinner a breeze with this one pan meal that’s packed full of veggies and protein!

We decided to take the baked feta and tomato concept and then make it into a chicken dinner! So, we added a few more veggies and herbs, and some chicken to make a simple, sheet pan dinner that is SO tasty and easy!!

We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you’d like to get right into it.


  • Boneless skinless chicken thighs – You could also use skinless chicken breasts if you prefer.
  • Feta cheese – A block of fresh feta cheese is what we need here, although crumbled feta cheese can work in a pinch.
  • Cherry tomatoes & bell pepper – Use whatever colors you prefer. A green bell pepper went well with our colorful cherry tomatoes.
  • Onion & garlic – Use some finely chopped onion and some minced garlic to season everything up well.
  • Lemon juice & olive oil – To coat and flavor all of the ingredients on the pan.
  • Kosher salt & black pepper – Season to taste, and don’t be shy!
  • Dry seasonings – Italian seasoning or a Greek seasoning blend would taste delicious for this. We used Italian seasoning. Also included are some crushed red pepper flakes, for a little kick. Optional, however.
  • Fresh herbs – We used fresh sweet basil and fresh oregano, optional. Feel free to add what you like, like parsley.

how to make the feta chicken bake:

Preheat the oven to 375°F. In a medium bowl, mix your seasonings and the salt and pepper. Add tomatoes, garlic and,o niand and bean pepper ale with some of the lemon juice and olive oil, along with some of the fresh herbs. Remove from the bowl and add to the sheet pan.

Now, season the chicken, with some of the lemon juice, olive oil, herbs, salt, pepper, and seasonings in a bowl. Add to the sheet pan, leaving some space in the middle for the feta.

Add the feta, along with the remaining olive oil, seasonings, and lemon juice.

Bake for 20-25 minutes until the internal temperature of the chicken reaches at least 165°F.

Toss to combine, then garnish with more fresh herbs if desired. Enjoy!

Mediterranean Chicken Bake

This Mediterranean Chicken Bake is loaded with Greek flavors and it’s delicious! This one pan, healthy, low-carb meal is perfect for both busy weeknights AND company! It tastes fancy but it’s easy to make!

Get juicy, tender lemon feta chicken on the table in just minutes. It’s an amazing meal everyone will love!

Overhead view of mediterranean chicken bake with a side of sliced tomatoes, greens, and salsa on a white plate.
With only ten minutes of preparation time, this Mediterranean chicken bake is flavorful and delicious!

Super easy and delicious weeknight dinner!

👩🏻‍🍳 Recipe Back Story

You’re going to love this dish! I have served it to family and guests and received so many compliments. This Mediterranean Chicken Bake is easy to prepare and doesn’t require a list of a gazillion ingredients! Happy happy!

The chicken is fork tender and juicy. The lemon and feta flavors together with the seasonings result in so much flavor. And the best part? While it is baking, I can be busy doing other things – love that!

It seems like when the entree requires active prep right up until serving it, I always have a little bit of trouble coordinating it all. How about you?

At the end of a busy and tiring day, I often just don’t have the brainpower left to do that much coordinating. Dishes like this Breaded Lemon Chicken, which can be popped in the oven, make it easy on my brain and my remaining energy levels!

🥘 Ingredients Needed

Close up shot of ingredients- chicken, red onion, black olives, crumbled feta, olive oil, green onion, tomato, lemon juice, salt, pepper, and oregano.
This easy Mediterranean chicken bake will take only five minutes of preparation time- super easy!
  • lemon juice – adds great tangy freshness.
  • olive oil – good olive oil adds great Mediterranean flavor.
  • dried oregano, salt, and pepper – simple ingredients to flavor the chicken.
  • boneless skinless chicken breasts – though you can substitute with the thighs, however, if you’re using bone-in with skin, I’d recommend removing the skin.
  • feta cheese crumbles – adds delicious salty, cheesy flavor!
  • green onions – for light onion flavor
  • tomatoes, red onions, and black olives – though this step is optional it adds great Mediterranean-style salsa flavor.

🔪 Instructions

Four panel grid of process shots- mixing ingredients, marinating chicken in bag, and cooking in a pan.
Your Mediterranean chicken bake will be ready in no time
  1. In a small bowl, mix the lemon juice, olive oil, oregano, salt, and pepper.
  2. Pour the marinade into a large ziplock bag. Add the chicken breasts, massaging the chicken to get everything coated. Refrigerate for one to two hours.
  3. Make the Mediterranean salsa (optional).
  4. Preheat the oven, then place chicken in a baking dish, top with cheese and green onions, and place in the oven. Cook for about 30-40 minutes, until the chicken is completely cooked.
  5. If desired, serve the chicken feta recipe topped with the tomato, onion, and olive mixture.
Close up side view of mediterranean chicken bake with sliced tomatoes on the side, on a white plate.
This Mediterranean chicken bake has such unique and delicious flavor combinations that you will love!

👪 FAQs

What is the best way to tell when the chicken is done?

Chicken is cooked when the internal temperature is 165 degrees. Use an instant-read meat thermometer to be sure!

How long does it take to bake chicken at 375 degrees F?

Depending on the size and thickness of the chicken breasts, this meal only takes about 30 – 40 minutes to cook!

How can I prevent the chicken from drying out?

The simple answer is don’t overbake! 😀 Seriously though, investing in a good instant-read thermometer will help you bake cook chicken confidently, and never dry it out. Here’s another good tip though: Tenting it under foil for 5-10 minutes after cooking will allow the juices to redistribute into the chicken which also helps.

What if I don’t have all the ingredients for the salsa?

The salsa for the Mediterranean Feta Chicken Bake is optional, but I highly recommend making it! It adds a great fresh flavor to this delicious meal!

How should I store feta chicken leftovers?

Store any leftover chicken in the refrigerator in an airtight container. I recommend storing any leftover Mediterranean salsa in a separate container.

What is the best way to reheat refrigerated leftovers?

The easiest way is to zap it in the microwave for a minute or two, until hot. You can also bake it in a covered dish at 325 degrees for about 20 minutes.

Can I freeze the leftovers?

Leftovers can be frozen in a good quality airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating to serve.

💭 Top Tips

I typically make this on a day when I am working from home so that I can get the chicken in the marinade 1 to 2 hours before I want to get it in the oven.

You can marinate the chicken in the morning before going to work. However, citrus marinades can cause the meat to break down if left soaking for long periods, so if your chicken turns out overly mushy, that may be why.

That being said, I know people who swear by marinating overnight, so if you need to start the process the morning of, or even the night before, I suggest you give it a try and see if the texture of the chicken is still OK for you!

My favorite tip

  • Make clean-up even easier by lining your pan with foil. 🙂
  • Bonus tip: Use canned diced tomatoes (drained) if you don’t have time to chop!

🥗 Suggested Side Dishes

If you’re looking for side dishes for this meal here are some of my favorite choices to go along with!

  • Parmesan Garlic Bread – it’s not over-the-top, but buttery, cheesy, delicious, and perfect to sop up the juices!
  • A simple green salad – would balance the flavors of this rich dish!
  • Lemonade Pie – a no-bake dessert that’s a great way to finish off this meal!

Related Post: Chicken With Hurt Leg

📖 Variations

Giving the chicken a quick sear before baking will ensure it’s golden brown when you pull it out of the oven.

Substitute other cuts of chicken, if needed to save yourself a trip to the store! Boneless skinless chicken thighs work well.

Want to mix it up? Prepare individual foil packets, customized for each diner. Packets can be cooked on the grill over medium-high heat for 35-30 minutes. Great for grilling or camping!

What is not to love about this chicken and feta recipe?!! It’s perfect for an easy weeknight dinner or fancy enough for the company AND the kids love it, too

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