Creamy Baked Feta Chicken

This one pot, creamy, Baked Feta Chicken is a delicious dish where tender chicken breasts are baked with a rich, creamy feta cheese sauce. It's a flavorful and comforting meal perfect for any dinner occasion.

This meal pairs perfectly with a nice salad! This this Raspberry Kale Salad on the side for a touch of natural sweetness!

Why You'll Love this Chicken with Feta Cheese and Tomatoes

Like all of the recipes on my site, this meal is gluten free! It's even grain free and of course, seed oil free too.

But I think my favorite thing is that the whole recipe cooks in one dish! This means I have less to cleanup and more time to do things I enjoy.

Ingredients Needed

Olive Oil
Chicken Breasts
Garlic
Onion
Chicken Broth
Lemon Juice
Heavy Cream
Grape Tomatoes
Feta Cheese
Spinach
Mushrooms (optional)

Substitutions or Variations

Use any type of greens you'd like in place of the spinach.
Use block feta cheese OR crumbled feta!
You can use chicken tenderloins in place of the breasts.
Use butter, avocado oil, or even coconut oil in place of the olive oil.
If you'd like to make a spicy version of this recipe, add in ½ teaspoon of red pepper flakes. Taste it, then add more if you'd like it spicier.

Some people ask, Can you substitute ground turkey for the chicken? While you could, it would not hold up the same. You'd want to make it into turkey patties

How to Make Baked Feta Chicken in the Oven

Start by pre-heating the oven to 350 F.

Heat olive oil in a large cast iron skillet over medium heat. Sear the chicken breasts on both sides, about 6 minutes each. Set aside.

Wipe out the skillet and add the remaining olive oil. Sauté the onion and garlic (and the mushrooms if using) for 3 minutes.

Add the chicken back to the pan along with the chicken broth, lemon juice, heavy cream, and tomatoes. Gently mix everything together, leaving space in the center.

Add the feta cheese in the center, and place the entire skillet into the oven.

Bake for about 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165 F.

Remove it from the oven and add in the spinach, then gently stir it to wilt.

Read below for the thickening tips, as it will vary based on what you're serving this dish with. Enjoy!

Equipment Needed

A large cast iron skillet
Chef's knife
Cutting board
Measuring cups
Measuring spoons
Wooden spoon

Top Tip

Be careful not to overcook the chicken, or else it will dry out! Start checking it around the 12 minute mark.

Thickening Tips

If you're serving this with pasta (8-12 oz. gluten or grain free pasta is recommended), be sure to save a cup of the pasta cooking water! After you combine the pasta into the sauce, slowly add in as much of the pasta cooking water as needed to help ensure the sauce sticks to the pasta.

It will immediately start to thicken and emulsify once it's mixed with the pasta, so note that you may not need the entire cup of reserved pasta water!

I recommend rotini or the like as the shape helps ensure it catches the maximum amount of sauce!

If you're serving with something such as mashed potatoes where the chicken and sauce will be spooned on top, you may want to thicken the sauce prior.

In this case, add in either 2 oz. cream cheese or 2 tbsp. tomato paste into the finished sauce and stir in to thicken it before serving.

What to Serve With

Storage and Reheating

Can you use crumbled feta cheese?

You absolutely can use crumbled feta cheese in this recipe!

Can the chicken breasts be frozen?

I do not recommend starting with frozen chicken when cooking. Make sure the chicken is completely thawed before cooking.

Can this be made spicy?

It can! Read above under substitutions and variations for a spicy version.

What type of feta is best for baking?

Block or crumbled feta cheese works great!

Does feta melt in cheese sauce?

Yes it does! When the chicken is finished cooking, you'll stir the melted cheese into the entire dish.

How long do you cook chicken breasts?

After they are seared in the oven, this recipe calls to bake them for about 15-20 minutes, or until the reach the correct temperature (see above).

Creamy Baked Feta Chicken

Rachel Rivera

Print Recipe Pin Recipe

Course Dinner

Cuisine American

Servings 4 people

Ingredients

1 tbsp. olive oil
4 chicken breasts
4 cloves garlic
1 small onion
8-10 oz. mushrooms of choice optional
1 cup chicken broth
1 tbsp. lemon juice
½ cup heavy cream
1 pint grape tomatoes
8 oz. block of feta cheese or crumbled
2 cups baby spinach or greens of choice
2 oz. cream cheese optional, see thickening tip above
2 tbsp. tomato paste optional, see thickening tip above.

Instructions

Pre-heat the oven to 350 degrees Fahrenheit.
Heat a large cast iron on the stove over medium heat. Add the olive oil and sear the chicken on both sides, roughly 6 minutes each. Set aside.
Add the garlic and onion to the skillet and saute, stirring, for about 3 minutes.
Add the chicken back to the pan, and add the chicken broth, lemon juice, heavy cream, and tomatoes. Stir everything and spread the chicken pieces around the pan, leaving the center empty.
Place the feta cheese in the center, pushing the tomatoes around it.
Place the skillet into the oven and bake for about 20 minutes, or until a thermometer in the chicken registers 165 F.
Remove from the oven and add the spinach in, and gently stir to wilt the leaves.
To thicken, see the thickening steps above for more details. If you're serving this with pasta, be sure to reserve 1 cup of the pasta cooking water and slowly add it in while you mix in the pasta, until the desired consistency is reached. Serve and enjoy!
If you're serving this with mashed potatoes or anything else, you'll want to thicken it prior to serving. Simply mix in either 2 ounces of cream cheese OR 2 Tbsp. tomato paste until completely mixed in, then serve and enjoy!