This baked feta chicken combines sweet cherry tomatoes, tangy feta cheese, and chicken to make an easy weeknight dinner. You can serve the tender chicken and creamy sauce over pasta, rice, or potatoes for a healthy and balanced meal.

Baked feta chicken is a large cast-iron skillet with fresh basil on top with a gold serving spoon and a beige checkered tea towel on the side on a white background.

This tomato-baked feta chicken recipe is a high-protein twist on the original baked feta pasta recipe by Jenni Häyrinen. Her original recipe does such a great job of using fresh, simple ingredients to create a delicious meal with minimal effort, and I couldn’t wait to try my own version.

I kept things just as easy but added chicken breasts to boost the protein content, creating a well-balanced meal the whole family will love.

Small beige plate with baked feta chicken on top of cooked orzo with fresh basil on top with a gold fork on a white background.

Why You’ll Love It

Made in One Pan – This one-pan recipe keeps prep and cleanup to a minimum.
High in Protein – This creamy feta chicken is loaded with 23 grams of protien per serving.
Versatile – It can be served on its own, over pasta, with rice and salad, or with potatoes and vegetables.

White plate with raw chicken breasts, lemon, garlic cloves, bowl of olive oil, bowl of cherry tomatoes, bowl of basil leaves, and a plate with a block of feta cheese on a white background.

Ingredients + Substitutions

Chicken Breasts – The recipe calls for boneless, skinless chicken breasts, but you can use chicken thighs if preferred. See the notes section of the recipe card for details.
Feta Cheese – To add some more protein and make the creamy sauce. The recipe calls for a whole block of feta cheese, but you can use crumbled feta cheese if needed. See the notes section of the recipe card for details.
Cherry Tomatoes – To add some veggies and make the feta tomato sauce. The recipe calls for cherry tomatoes, but grape tomatoes will work just as well.
Olive Oil – To add some healthy fats and cook the chicken and tomatoes.
Lemon – To brighten the sauce. The recipe calls for fresh lemon juice, but you can use bottled lemon juice if needed.
Salt and Pepper – To season.
Fresh Basil – To serve, although optional.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is naturally gluten-free.

To Make it Dairy-Free: This recipe cannot be made dairy-free.

Grid of 4 images with a cast-iron skillet with browned chicken breasts and a block of feta cheese; a cast-iron skillet with browned chicken breasts, block of feta cheese, and raw cherry tomatoes; a cast-iron skillet with cooked chicken breasts, baked feta, and roasted cherry tomatoes; and a cast-iron skillet with cooked chicken breasts covered in a creamy tomato feta sauce.

Red’s Nutrition Tip

I opted to serve the feta-baked chicken over pasta; however, if you wanted a low-carb swap, it could be served over celeriac mash, zucchini noodles, cauliflower rice, or spaghetti squash.

Serving Suggestions

This baked feta chicken is high in protein and fat with little to no carbohydrates and fiber. It can be enjoyed as is, adapted to suit your personal calorie or macro needs, or served with carbs and veggies to create a balanced meal. For example:

To add more carbohydrates, serve the tomatoes and baked feta chicken over pasta, rice, or potatoes.
To add more fiber, serve the chicken with a side of steamed broccoli or green beans.
To make it lower in fat, reduce the olive oil by half the amount and/or use low-fat feta cheese.
To make it low-carb, serve tomato feta chicken on its own or over cauliflower rice.
To add more flavor, add some Italian seasoning or red pepper flakes.

Large cast-iron skillet filled with feta baked chicken with fresh basil on top with a gold serving spoon with a bowl of ripe cherry tomatoes, crumbled feta cheese, and fresh basil leaves on the side with a checkered beige tea towel on a white background.

Storage + Reheating

To Refrigerate: Allow the feta chicken to cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days.

To Freeze: Once cooled, transfer the chicken and sauce to an airtight container and store it in the freezer for up to 3 months.

To Reheat: Once thawed, the chicken and sauce can be reheated in a baking dish in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.

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