Baked Feta Chicken

Four baked chicken breasts topped with feta cheese, chopped baby spinach, and sun dried tomatoes in a cast iron skillet.

Baked chicken topped with spinach and feta is one of those simple, feel-good meals—and adding sun-dried tomatoes gives it a little kick of tangy sweetness that really makes it pop.

Course Dinner, Entree

Cuisine American

Prep Time 10

Cook Time 15

Marinate Time 30

Total Time 55

Servings

Calories 195kcal

Author Anne Clark

Equipment

Skillet
measuring cup(s)
measuring spoons

Ingredients

Marinade:

2 tablespoon olive oil
2 tablespoon lemon juice
1 teaspoon jarred minced garlic
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper

Feta Chicken Ingredients:

4 thin boneless, skinless chicken breasts (4 oz each, about ½" thick. If chicken is thicker, pound to ½” thick) Note: I used small, 4 oz breasts for this recipe, so larger breasts will require more pan space and a little more bake time.
1 cup baby spinach, chopped (pack the spinach in your measuring cup)
½ cup crumbled feta cheese
¼ cup julienned sun-dried tomatoes in oil and herbs
1 teaspoon jarred minced garlic
2 tablespoon olive oil, divided
½ teaspoon dried oregano
¼ teaspoon paprika
Salt and pepper to taste

Instructions

Marinate: Combine all marinade ingredients in a zip-top bag or shallow dish. Add the chicken breasts and marinate for at least 30 minutes (or up to 2 hours).
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Topping: In a small bowl, mix chopped spinach, feta, sun-dried tomatoes, garlic, 1 tablespoon olive oil, oregano, and paprika. Taste test the mixture and add a little salt and pepper, if needed. Set aside.
Sear Chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. When the skillet is hot, sear the chicken for 1-2 minutes per side, just until browned with a slight crisp. Remove the skillet from the heat.
Add Topping: Spread the spinach-feta mixture evenly over each seared chicken breast pressing down with the back of a spoon or your fingers to ensure it’s securely on top.
Bake: Transfer the skillet to the oven and bake uncovered for 10-12 minutes (check the chicken with a digital meat thermometer at the 10-minute mark, if not yet 165°F continue to bake and re-check every minute for doneness). Remember, the chicken is already partially cooked from the searing, so be careful not to overcook it. When done, remove the skillet from the oven.
Serve: Spoon the pan juices over the chicken and serve immediately. For an easy side dish, use the remaining baby spinach as a salad, topped with additional sundried tomatoes and feta cheese, if desired.

Notes

Don’t overbake – Thin chicken breasts can go from juicy to dry fast. Start checking for doneness around 10 minutes and pull them out as soon as they hit 165°F.
Marinate if you have time – Even 30 minutes in the marinade adds a big boost of flavor and helps keep the chicken tender. Aim for 2 hours for the best results.
Use baby spinach for ease – It wilts quickly and doesn’t need trimming. If using regular spinach, trim stems and chop before adding.
Sun-dried tomato choice matters – Oil-packed tomatoes blend right into the topping. If using dry-packed, soak and marinate them in olive oil for richer flavor.
Rest before serving – Let the chicken rest for a few minutes after baking so the juices redistribute and every bite stays moist.

What to Serve With Feta Chicken

Serve with this simple mac and cheese or over buttered noodles.

Pair with zucchini, bell peppers, asparagus, or roasted carrots for a colorful, healthy plate.

With crusty bread for soaking up the tangy, garlicky pan juices.

With mashed potatoes – There's not a lot of "juices" to pour over the potatoes but it's more of a unique flavor combo that your taste buds will enjoy.

Slice up leftovers and serve over a big green salad with a drizzle of balsamic vinaigrette.

Nutrition