Baked Feta Chicken Breast

2 people
00h 10
00h 30

Fresh, light and oh so delicious - this recipe based on our air chilled boneless skinless chicken breast is enough on it's own, with a crisp side salad - but it's also delicious with rice, pasta or roasted potatoes!  And cooked in one pan - easy clean up, too!

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Ingredients and Method


  • 2 air chilled boneless skinless chicken breast
  • 8 oz mixed mushrooms, sliced
  • 8 oz baby spinach, rinsed and dried
  • 1/2 medium onion, sliced
  • 1 cup cherry or grape tomatoes
  • 8 oz feta cheese
  • 2 tsp or more as needed Italian seasoning
  • for garnish fresh basil leaves
  • 6 - 8 garlic cloves, peeled
  • as needed olive oil of your choosing - we used roasted garlic and seasoning infused
  • to taste mixed Kalamata and green olives, pits removed


  1. Preheat oven to 375F
  2. Line a baking pan with parchment paper for easier clean up. Place 2 chicken breasts into lined pan, season with Italian seasoning on both sides. Scatter garlic cloves around pan, drizzle all with olive oil. Bake for about 15 minutes, to soften garlic and par cook chicken breasts – don’t cook chicken all the way through yet
  3. Remove pan from oven, mash garlic, and remove chicken breasts to a plate for a moment - add mushrooms, spinach, onion, and tomatoes to the pan. Season with Italian seasoning and drizzle with olive oil. Stir to mix well with roasted garlic.
  4. Return chicken breasts to the pan, nesting them in your veggies.
  5. Return to oven for 10 minutes to finish cooking chicken, wilt spinach, and soften tomatoes. Remove from oven, sprinkle with crumbled feta return to oven for about 5 minutes and, if needed, broil for a few moments to brown and lightly melt feta.
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