Creamy Baked Feta Chicken and Veggies (one dish)
This post may contain affiliate links. If you click and purchase, we may earn a small commission. Read our full disclosure.
I know I have a winner when my picky eaters ask for seconds. 🎊 Made with tender chicken, feta cheese and fresh veggies, this flavorful meal is thrown in one dish and baked in the oven.
The feta cheese and tomato combo is heavenly. The feta melts into a rich and creamy sauce, flavored with fresh garlic and minimal spices. It’s fresh, tangy, decadent but light. All the things.
You can serve this as is, or over rice or cauliflower rice. For my kids, I turn this into chicken feta pasta by adding their favorite noodles and mixing it all together.
If you like this, try my marry me chicken pasta or cream of mushroom chicken. Both have tender chicken in a rich cream sauce.
Why you’ll love this recipe
- 38 grams of protein.
- Simple ingredients for a quick weeknight meal.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this feta chicken bake. See the recipe card below for the full ingredients list and instructions.
- Boneless Skinless Chicken Breasts: or chicken thighs.
- Zucchini
- Brown Mushrooms: cremini or portobello. You can also use white mushrooms.
- Fresh Tomatoes: cherry tomatoes or grape tomatoes are the best option. They burst while baking and mix beautifully with the block of feta cheese.
- Olive Oil
- Fresh Lemon Juice: you’ll need about half of a lemon. I always go with fresh squeezed.
- Fresh Garlic
- Block of Feta Cheese: I love the tangy feta cheese for this one but you can also use goat cheese or Boursin cheese. Be sure you’re using the block and not crumbles.
Variations
- Use your favorite fresh herbs, like fresh basil or thyme.
- I kept the spices simple but you can add in garlic powder or onion powder if you want this to have a heavier flavor.
- Add in red pepper flakes if you want heat.
- Add in fresh baby spinach at the very end, immediately after removing from oven.
Dietary Modifications
- This recipe is gluten-free, as is.
- This has not been tested with dairy-free feta but I like the Violife brand.
How to make this baked feta chicken recipe (a visual step-by-step guide):
Step 1: Add chicken and veggies to casserole dish
Preheat the oven to 400 degrees Fahrenheit. Add the cubed chicken, zucchini, mushrooms and cherry tomatoes to a 9×9 baking dish (larger works too!) (image 1). Top with olive oil, lemon juice, garlic, oregano, paprika, salt and black pepper (image 2) and mix together to evenly coat (image 3). Make a hole in the center of the chicken and veggies and lay the block of cheese in the center (image 4).
Step 2: bake and combine
Place in the preheated oven and bake for 25 minutes. Remove from the oven (image 5), break the cheese up and stir into the mixture (image 6). Mix everything to combine (image 7) and place back in the oven for 5 minutes, or until the chicken is fully cooked through (image 8). Serve over rice, cauliflower rice for extra veggies or butter noodles.
Expert Tip!
Be sure to cut into bite-sized pieces. Cooking time will depend on the size of your chicken and smaller pieces will ensure the feta doesn’t burn.
Recipe FAQs
Yes, boneless, skinless chicken thighs work well in this recipe. Just be sure they’re in bite-sized pieces.
This is delicious with goat and Boursin cheese as well!
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet over low heat with a splash of water to prevent the chicken from drying out.
Everything! I love it over cauliflower rice for minimal carbs and calories, plus it adds veggies. This is also delicious over rice or butter noodles.
Check out our other easy chicken recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chicken Feta Bake
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Chicken Feta Bake
Equipment
- 1 Baking Dish
Ingredients
- 1 lb. boneless skinless chicken breast, cubed
- 1 medium zucchini, chopped
- 2 cups brown mushrooms, sliced
- 1 cup cherry tomatoes
- 1 Tbsp. olive oil
- 1/2 lemon, juiced
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. paprika
- salt and pepper
- 8 oz. block of feta cheese
- parsley, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the cubed chicken, zucchini, mushrooms and cherry tomatoes to a 9×9 baking dish (larger works too!). Top with olive oil, lemon juice, garlic, oregano, paprika, salt and black pepper and mix together to evenly coat.
- Make a hole in the center of the chicken and veggies and lay the block of cheese in the center. Place in the oven and bake for 25 minutes.
- Remove from the oven, break the cheese up and stir into the mixture. Mix everything to combine and place back in the oven for 5 minutes, or until the chicken is fully cooked through.
- Serve over rice, cauliflower rice for extra veggies or butter noodles.
Notes
- Be sure your chicken is in bite-sized chunks so it doesn’t take too long to cook the chicken through. Cooking too long can cause the feta to burn.
- Nutritional information is an estimate and will vary with substitutions.
