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Why You’ll Love This Feta Chicken Breast
- Juicy & flavorful: The feta blanket keeps chicken moist and infuses it with salty, tangy flavor.
- Deceptively simple: No fancy techniques—just a quick sear and bake for impressive results.
- Classic combo: Feta, garlic, and oregano are a Mediterranean match made in heaven.
- Wonderfully versatile: Pairs perfectly with salads, pasta, or roasted veggies.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180 g each)
- 150 g block feta cheese, crumbled
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1 lemon (you’ll use the zest and juice)
- 2 tbsp olive oil, divided
- ½ tsp black pepper
- ¼ tsp salt (be mindful, feta is salty!)
- 60 ml chicken broth or dry white wine (optional, for the pan sauce)
Tools: A large oven-safe skillet, a small bowl, a microplane or zester, and kitchen twine or toothpicks (if stuffing).
Notes: Using a block of feta that you crumble yourself is key here—it’s so much creamier and less watery than the pre-crumbled stuff. And that fresh lemon? A little goes a long way to brighten everything up.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Get the right chicken. Try to find breasts that are similar in size and thickness so they cook evenly. If yours are very thick, you can gently pound the thicker end with a rolling pin to even them out.
- Don’t use pre-crumbled feta. I know it’s convenient, but it’s often coated in anti-caking agents and can be quite dry. A block of feta in brine is far superior—it’s creamier, tangier, and will melt into the chicken beautifully.
- Have your skillet ready. You’ll start this recipe on the stovetop and then transfer it to the oven, so make sure you’re using an oven-safe skillet. A well-seasoned cast-iron or a sturdy stainless steel pan works perfectly.
- Zest your lemon before you juice it. This is just a little life hack—it’s infinitely easier to zest a whole, firm lemon than one that’s already been juiced and gone all floppy.
How to Make Feta Chicken Breast
Step 1: First, preheat your oven to 200°C (400°F). While that’s warming up, let’s make the star of the show—the feta filling. In a small bowl, combine the crumbled feta, minced garlic, chopped parsley, dried oregano, the zest from half your lemon, and a good crack of black pepper. Give it a good mix. You’ll notice the mixture is a bit crumbly, but that’s perfect. The aroma from the garlic and herbs is already fantastic.
Step 2: Now, prepare your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a beautiful golden sear. Using a small, sharp knife, carefully cut a deep pocket into the side of each chicken breast. Be careful not to cut all the way through to the other side; you’re creating a little pouch.
Step 3: Divide the feta mixture evenly among the four chicken breasts, stuffing it into the pockets you just created. If you’re worried about the cheese oozing out, you can secure the opening with a couple of toothpicks. Don’t pack it in too tightly; you want the cheese to have room to melt and get all gooey.
Step 4: Time to sear! Heat one tablespoon of olive oil in your oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. You’ll hear a satisfying sizzle. Sear them for about 3-4 minutes on one side, until you have a lovely golden-brown crust. You might get a little cheese leakage—don’t panic, it’s deliciously crispy.
Step 5: Flip the chicken breasts over. They should release easily from the pan if a good crust has formed. Immediately transfer the entire skillet to your preheated oven. This is where the magic happens—the oven will finish cooking the chicken through gently while melting the feta filling perfectly.
Step 6: Bake for 15-18 minutes, or until the internal temperature of the chicken reaches 74°C (165°F). The chicken should feel firm to the touch, and the juices should run clear. To be sure, an instant-read thermometer is your best friend here. No one wants undercooked chicken!
Step 7: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes. This is a non-negotiable step; it allows the juices to redistribute throughout the meat, ensuring every single bite is succulent.
Step 8: While the chicken rests, you can make a super quick pan sauce. Place the hot skillet back on the stovetop over low heat. Add the chicken broth or white wine, and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Squeeze in the juice from your zested lemon half. Let it simmer for a minute until it slightly thickens. Drizzle this over the rested chicken before serving.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; the texture of the chicken and feta may become grainy upon thawing.
- Reviving: Reheat in a 350°F oven with a splash of broth, covered, until warmed through.
Serving Suggestions
Complementary Dishes
- Lemon Herb Orzo — The small rice-shaped pasta is a fantastic vehicle for soaking up the flavorful pan juices and the creamy feta that escapes.
- Simple Arugula Salad — The peppery bite of fresh arugula with a light lemon vinaigrette provides a crisp, refreshing contrast to the rich, savory chicken.
- Roasted Cherry Tomatoes — Toss them with olive oil and salt, then roast until they burst. Their sweet, acidic pop complements the salty feta beautifully.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy notes will mirror the lemon in the dish and cut through the richness of the cheese perfectly.
- Sparkling Water with Lemon — A non-alcoholic option that still brings the bubbles and citrus to cleanse the palate between bites.
Something Sweet
- Greek Yogurt with Honey and Walnuts — It keeps the Mediterranean theme going and is a light, creamy, and not-too-sweet way to end the meal.
- Lemon Sorbet — A scoop of this is like a burst of sunshine, and it’s the ultimate palate-cleanser after a savory, cheesy main course.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry. If the chicken is wet, it will steam instead of sear. You’ll miss out on that gorgeous, flavorful golden-brown crust that adds so much texture and depth.
- Mistake: Overstuffing the pocket. It’s tempting to pack in all that delicious feta, but if you overfill it, the cheese will just spill out during cooking and burn in the pan. A moderate amount melts perfectly inside.
- Mistake: Skipping the rest time. I know it’s hard to wait when it smells so good, but if you cut into the chicken right away, the juices will run out onto the plate, leaving the meat drier than it should be. Patience is a virtue here.
- Mistake: Using a non-oven-safe skillet. If your pan has a plastic handle, it’s not going to survive a 400°F oven. Transferring the chicken to a baking dish is possible but messy and you lose all the fond for your sauce.
Expert Tips
- Tip: Brine your chicken for ultimate juiciness. If you have an extra 30 minutes, soak your chicken breasts in a saltwater brine (about 2 tbsp salt dissolved in 1 litre of water). This helps the meat retain moisture incredibly well during cooking.
- Tip: Add sun-dried tomatoes to the filling. Chop up a few oil-packed sun-dried tomatoes and mix them in with the feta. They add a wonderful sweet and tangy depth that is just next-level delicious.
- Tip: Use the thermometer. Seriously, it’s the only way to be 100% sure your chicken is perfectly cooked and safe to eat without being overdone. Guesswork leads to disappointment.
- Tip: Let the skillet heat properly. When searing, wait until the oil is shimmering and you see a slight wisp of smoke. A properly hot pan is what gives you that restaurant-quality sear and prevents the chicken from sticking.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs would work wonderfully here. They’re actually more forgiving and harder to overcook. Just note that they may have a slightly shorter cooking time, so start checking their internal temperature a few minutes earlier. The richer flavor of the dark meat pairs beautifully with the salty feta.
My feta mixture leaked out everywhere. What did I do wrong?
A little leakage is totally normal and even desirable for those crispy, cheesy bits! But if it’s a full-on flood, the pocket might have been cut too wide, or it was overstuffed. Next time, try securing the opening with a toothpick or two, and remember—a little filling goes a long way. It will still taste amazing.
Can I prepare this dish ahead of time?
You can definitely assemble it ahead! Stuff the chicken breasts, cover them tightly, and refrigerate for up to 8 hours before you plan to cook them. Let them sit at room temperature for about 15-20 minutes before searing so they cook more evenly. I don’t recommend cooking them fully ahead, as the chicken can dry out upon reheating.
What can I use if I don’t have an oven-safe skillet?
No worries! Simply sear the chicken in any skillet you have, then transfer the breasts to a baking dish lightly coated with oil for the oven portion. You won’t get the same easy pan sauce, but you can deglaze your searing pan with the broth/lemon juice and then pour it over the chicken in the baking dish before it goes in the oven.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I strongly advise against the microwave, as it can make the chicken rubbery. Instead, place it in a baking dish, add a tablespoon of water or broth to keep it moist, cover with foil, and warm it in a 175°C (350°F) oven for 10-15 minutes until heated through.
Feta Chicken Breast
Make juicy, flavorful Feta Chicken Breast in just 40 minutes. This easy, elegant recipe is perfect for a quick weeknight dinner. Get the simple steps now!
Ingredients
For the chicken and feta mixture
-
4 boneless, skinless chicken breasts (about 150-180 g each)
-
150 g block feta cheese (crumbled)
-
3 cloves garlic (minced)
-
2 tbsp fresh parsley (finely chopped)
-
1 tsp dried oregano
-
1 lemon (you'll use the zest and juice)
-
2 tbsp olive oil (divided)
-
½ tsp black pepper
-
¼ tsp salt (be mindful, feta is salty!)
-
60 ml chicken broth or dry white wine (optional, for the pan sauce)
Instructions
-
First, preheat your oven to 200°C (400°F). While that’s warming up, let’s make the star of the show—the feta filling. In a small bowl, combine the crumbled feta, minced garlic, chopped parsley, dried oregano, the zest from half your lemon, and a good crack of black pepper. Give it a good mix. You’ll notice the mixture is a bit crumbly, but that’s perfect. The aroma from the garlic and herbs is already fantastic.01
-
Now, prepare your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a beautiful golden sear. Using a small, sharp knife, carefully cut a deep pocket into the side of each chicken breast. Be careful not to cut all the way through to the other side; you’re creating a little pouch.02
-
Divide the feta mixture evenly among the four chicken breasts, stuffing it into the pockets you just created. If you’re worried about the cheese oozing out, you can secure the opening with a couple of toothpicks. Don’t pack it in too tightly; you want the cheese to have room to melt and get all gooey.03
-
Time to sear! Heat one tablespoon of olive oil in your oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. You’ll hear a satisfying sizzle. Sear them for about 3-4 minutes on one side, until you have a lovely golden-brown crust. You might get a little cheese leakage—don’t panic, it’s deliciously crispy.04
-
Flip the chicken breasts over. They should release easily from the pan if a good crust has formed. Immediately transfer the entire skillet to your preheated oven. This is where the magic happens—the oven will finish cooking the chicken through gently while melting the feta filling perfectly.05
-
Bake for 15-18 minutes, or until the internal temperature of the chicken reaches 74°C (165°F). The chicken should feel firm to the touch, and the juices should run clear. To be sure, an instant-read thermometer is your best friend here. No one wants undercooked chicken!06
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes. This is a non-negotiable step; it allows the juices to redistribute throughout the meat, ensuring every single bite is succulent.07
-
While the chicken rests, you can make a super quick pan sauce. Place the hot skillet back on the stovetop over low heat. Add the chicken broth or white wine, and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Squeeze in the juice from your zested lemon half. Let it simmer for a minute until it slightly thickens. Drizzle this over the rested chicken before serving.08
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