Sheet Pan Feta Chicken

5.0

(4)

4 Reviews

Bake chicken breasts, burst cherry tomatoes, and salty feta on a single sheet tray for a hassle-free, flavorful meal.

Nicole Hopper

Published on July 3, 2024

Tested by

Anna Theoktisto

Sheet Pan Baked Feta Chicken — Photo:
Food & Wine / Photo by Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Tucker Vines

Active Time:

15 mins

Total Time:

35 mins

Servings:

One-pan meals are the ultimate weeknight dinner solution when you’re short on time, but still want something substantial. Here, boneless skinless chicken breasts are coated in a tangy marinade made from pantry staples like balsamic vinegar and honey for a hint of sweetness which forms a glaze when baked.

To allow the tomatoes to keep a bit of their shape, the cherry tomatoes are spread across the sheet pan in the final minutes of baking until they just barely burst and release their juices. When paired with a block of salty, briny feta, the pan drippings from the chicken and burst tomatoes form a light sauce you can spoon over pasta or eat with crusty bread.

Frequently Asked Questions

Is feta goat cheese?

Though they have a similar mouthfeel, feta is not goat cheese. Feta is a Greek cheese made primarily from sheep's milk, but it can also be made with cow's or goat's milk or a combination of milk types, whereas goat cheese is made entirely from goat's milk.
How long do you cook chicken breast in an oven?

Chicken breasts can take anywhere between 15 to 25 minutes to bake, depending on the size of the breast and the temperature of the oven. Use an instant-read thermometer inserted into the thickest part of the breast to ensure it is fully cooked but not overcooked.

Notes from the Food & Wine Test Kitchen

Adding the tomatoes part way through cooking helps prevent them from overcooking and completely falling apart. They should be just burst open, slightly wrinkled, but still holding their shape.

Make ahead

Store any leftovers in an airtight container in the refrigerator for up to three days.

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Ingredients

1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper, plus more for garnish
4 small (6- to 8-ounces each) boneless, skinless chicken breasts, patted dry
1 large red onion, peeled and cut into 1-inch wedges
4 cups cherry or grape tomatoes
8 ounces feta cheese packed in brine
Chopped fresh basil leaves, for garnish

Directions

Preheat oven to to 425°F. Whisk together vinegar, olive oil, honey, mustard, salt, garlic powder, oregano, and pepper in a medium bowl until well combined. Add chicken breasts and turn to coat. Transfer chicken breasts to a large rimmed baking sheet. Add onion to bowl and toss gently to coat. Arrange onions on baking sheet around chicken. Add tomatoes to bowl, toss to coat, and set aside.
Pat feta dry and carefully slice crosswise into four thinner slabs; pat dry again. Nestle feta between chicken and onions on baking sheet.
Bake in preheated oven for 10 minutes. Add reserved tomatoes to baking sheet, filling in any empty gaps. Drizzle any remaining vinegar mixture in bowl over baking sheet. Return to oven and continue baking until tomatoes have just burst and a thermometer inserted into thickest part of chicken registers 160°F, 10 to 15 minutes more. Garnish with fresh basil and black pepper and serve hot.