Tomato Feta Chicken Bake

by Kayla Berman on July 23, 2025 0 comments

Make tonight’s dinner super memorable with my easy Tomato Feta Chicken Bake recipe! All you need are just 10 basic ingredients, 15 minutes of active cooking time, and one pan for this low-carb, protein-packed take on the viral tomato feta pasta.

While there are plenty of healthy pasta recipes out there, there are some days when all I crave is meat and veggies. This yummy chicken feta tomato bake is perfect for satisfying my deepest hunger, but is light, bright, and bursting with Mediterranean goodness. And when it comes to weeknight cooking, nutritious one-pot meals like this are where it’s at!

With just a single skillet, you can cook all the protein and veggies your little heart desires, and there’s barely anything to clean up when you’re done. Considering there’s almost zero prep or knifework required, this oven baked chicken and feta dinner is a boon to any hungry, health-conscious foodie.

So, next time you’re in the mood for a less carb-y version of my Mediterranean chicken and rice bowls or a cheesier, tangier twist on my healthy chicken pomodoro skillet, give this easy tomato feta chicken bake a try. It’s speedy, savory, and perfectly succulent, with enough pizzazz to serve at a dinner party but simple enough for a random busy Tuesday.

Love an easy winner, winner, chicken dinner? Me too! Check out my one-pan baked chicken thighs and potatoes, sheet pan Hawaiian pineapple chicken, and easy, cheesy buffalo chicken rice casserole next.

Why You’ll Love This Chicken Recipe

Quick & Easy – Since grape tomatoes are already bite-sized and handy inventions like jarred minced garlic and garlic presses exist, you don’t need to spend much time prepping. Just season and sear the chicken, sauté your aromatics, deglaze the pan, add the remaining ingredients and pop it in the oven. All in, you’re looking at just 15 minutes of active cooking, then the oven does the rest—and then there’s almost no clean-up!
Low-Carb, High-Satisfaction – This baked chicken with feta and tomatoes is proof positive that keto-friendly eating doesn’t mean missing out. Between the juicy chicken, sweet tomatoes, and creamy feta, each bite is packed to the brim with flavorful fuel for your body!
Bright & Fresh – Tomatoes and basil might scream “summer,” but they’re grown in greenhouses all year round. That means you can easily dive into this zesty tomato chicken feta bake on a cold January evening to remind yourself of sunnier days ahead.

Nutritional Deep Dive

My tomato feta chicken bake is a high-protein, low-carb meal that’s as satisfying as it is nourishing. With 52 grams of protein per serving, it’s perfect for supporting muscle recovery, promoting satiety, and keeping blood sugar levels steady. With just over 7 grams of carbs (1 of which is fiber) and 16 grams of fat, this is clean, keto-friendly eating at its finest.

The moderate fat content comes primarily from the feta cheese and oil, while the low carbohydrates reflect its simple, veggie-forward ingredient list. Overall, it’s a great fit for low-carb, high-protein, or Mediterranean diets. Plus, it can be easily adapted to meet other nutrition goals! Here are a few ideas:

For more protein, use chicken bone broth instead of regular broth. You can also add canned white beans, chickpeas, or cooked lentils to the bake, top it with crispy feta fried eggs, or serve it over quinoa or a higher-protein grain like farro.
For more fiber, toss in extra veggies like spinach, zucchini, or broccoli florets. A side of whole grain like brown rice or a simple salad will also do the trick.
To lower the calories, use reduced-fat feta or go lighter on the cheese. You can also reduce the amount of oil used in cooking or bake with a cooking spray instead.
For a low-fat option, swap regular feta for low-fat crumbled feta or tofu feta.

Feta cheese—arguably the star of this chicken tomato bake—is a tangy, salty, crumbly white cheese that originates from Greece. If you’ve yet to make its acquaintance, I have a feeling you’ll get along quite well.

Unlike firmer cheeses made from cow’s milk, feta is traditionally made with sheep’s milk or a blend of sheep and goat milk which gives it a richer, creamier texture and a slightly funky, pleasantly sharp flavor. But what really sets feta apart is the way it’s made. After the curds are formed, they’re aged in a salty brine, which makes it delightfully tangy, moist, and crumbly.

Nutritionally, feta brings a lot to the table. The fermentation that occurs during brining makes it a probiotic powerhouse. It’s also a good source of calcium and it contains B vitamins that help with energy metabolism. Because it’s made from sheep or goat milk, it contains small amounts of conjugated linoleic acid (CLA), a type of fatty acid that may support heart health.

Furthermore, feta has a moderate amount of protein and fat, and it’s typically lower in calories than hard cheeses like cheddar or parmesan. Better yet, brining makes feta naturally more flavorful than many other cheeses, so a little goes a long way. Just keep in mind that because of its brining process, feta tends to be higher in sodium, so taste before adding extra salt.

Ingredients & Substitutions

Boneless Skinless Chicken Breasts – This lean protein sometimes gets a bad rap for being dry and boring, but it’s all in how you prepare it! Make sure to reach for thick, whole breasts to ensure they stay nice and juicy.
Italian Seasoning & Red Pepper Flakes – This potent duo adds big flavor with little effort. Don’t have Italian seasoning on hand? Make your own with single spices like oregano, thyme, and basil.
Garlic – Fresh is best, but I won’t tell if you used the jarred minced kind for convenience!
Chicken Broth – We need a bit of moisture to help the chicken stay juicy and get the tomatoes to burst. Feel free to use store-bought broth or homemade stock, or swap in vegetable broth or bone broth.
Block Feta Cheese – If possible, get the kind that is packed in brine—it typically tastes better, has a better consistency, and also lasts longer in the fridge.
Grape Tomatoes – These little guys have a thicker skin and even meatier texture than cherry tomatoes, adding a nice bit of heft to the chicken feta bake. Feel free to swap in cherry tomatoes if needed.
Fresh Basil – A sprinkle of fresh basil adds a pretty pop of color and a lovely herbaceousness. In a pinch, you can add extra dried basil with the Italian seasoning, but you’ll miss out on a certain je ne sais quois that only the fresh stuff can provide.
Olive Oil, Kosher Salt & Black Pepper – Just the pantry basics to round it out!

How To Make Baked Feta Chicken With Tomatoes

Step 1: Prep. Preheat your oven to 400°F. While it heats up, pat the chicken breasts dry with a paper towel, then season both sides with Italian seasoning, salt, and pepper.

Step 2: Sear. Heat a bit of olive oil in an oven-safe skillet over medium heat. Once the oil is shimmering, sear the chicken for a few minutes on each side until it’s beautifully golden brown. Transfer the chicken to a plate and loosely cover it with foil to keep it warm.

Step 3: Sauté. In the same skillet, add the minced garlic and sauté for about a minute, just until it’s fragrant—be sure to stir constantly so it doesn’t burn.

Step 4: Deglaze. Pour in the chicken broth and scrape up any flavorful browned bits from the bottom of the pan. Stir in the red pepper flakes for a little kick.

Step 5: Assemble & Bake. Now nestle the seared chicken back into the skillet, making sure to leave the center open. Place the block of feta cheese right in the middle, then scatter the cherry tomatoes all around the pan. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Step 6: Stir. Once it’s done, take the skillet out of the oven and set the chicken aside for just a moment. Stir the softened feta and roasted tomatoes together to create a creamy, tangy sauce.

Step 7: Plate. Return the chicken to the pan and spoon the sauce over the top. Finish with a sprinkle of fresh basil and serve warm.

raw chicken breasts sprinkled with seasonings on a white plate.

raw seasoned chicken breasts being seared in a white skillet.

Optional Variations

This tomato feta chicken bake recipe is super flexible, so feel free to mix things up based on what you have on hand—or what your body needs.

Switch the Protein – Use boneless chicken thighs for extra juiciness, or go with turkey cutlets for a lean twist. For a pescatarian version, seared shrimp, salmon or cod fillets work beautifully with the tangy tomato-feta combo.
Dairy-Free – Try swapping the feta with a plant-based cheese alternative that crumbles and melts well. Another option is to skip the cheese altogether and finish the dish with a drizzle of tahini or a sprinkle of nutritional yeast for savory depth.
Vegetarian – Sub in hearty ingredients like chickpeas, white beans, or pressed extra-firm tofu. Just be sure to sear or season them well before baking so they soak up all the flavor from the sauce.
Kid-friendly – Use less red pepper flakes and chop the cooked chicken before serving to make it easier for little eaters. You can also stir in a spoonful of cream cheese or plain Greek yogurt for a milder, creamier sauce.

Expert Tips

Pat the chicken dry before searing. This helps you get that gorgeous golden crust on the outside without steaming the meat. A dry surface = better browning. Also, once the chicken hits the pan, don’t forget to leave it be! It needs at least a few minutes to develop a crust—it should release easily from the pan when you go to flip it.
Use an oven-safe skillet. A cast iron or heavy-bottomed stainless steel skillet is ideal for getting a great sear and transferring seamlessly to the oven without extra dishes.
Sear, don’t fully cook the chicken. The goal here is to simply lock in juices and develop flavor that only the Maillard reaction can accomplish. The chicken will finish cooking in the oven, staying juicy and tender.
Deglaze the pan for flavor. Don’t skip this step! Adding broth and scraping the bottom of the pan lifts all the fond (those tasty browned bits) that add depth to your sauce.
Use high-quality feta. Authentic Greek feta made from sheep’s or goat’s milk has the best texture and flavor. If it comes packed in brine, don’t toss it—it’s great for making marinades, salad dressings, grains, and more.
Let the chicken rest briefly before serving. When you pull the pan from the oven, set the chicken aside and tent it with foil for 5-10 minutes while you stir the sauce. This helps the juices redistribute and keeps it moist.

Serving Suggestions

This feta tomato chicken bake is hearty enough to stand on its own, but it also plays well with a variety of sides depending on your mood or dietary goals. Here are a few ideas to get you started:

Serve it over a grain – Quinoa, farro, couscous, rice, or orzo soak up all that tangy tomato-feta sauce and turn this into a super satisfying bowl-style meal.
Pair it with pasta – Toss your favorite pasta (penne, rotini, or even chickpea pasta for extra protein) right into the pan sauce for a deliciously carb-y comfort meal.
Go low-carb – Keep things light by serving it over cauliflower rice, zucchini noodles, heart of palm noodles, or a bed of sautéed greens. It’s also great with these cheesy cauliflower rice balls for dipping.
Add a simple side salad – My Costco copycat quinoa salad, Mediterranean chickpea couscous salad, or orzo pesto pasta salad are great for a balance of both veggies and grains. If you want to keep it all-veggie, this crisp Mediterranean chopped salad adds a fresh crunch.
Crusty dunkers – Use air fryer garlic bread, garlic bread baguette, or low-carb cottage cheese flatbread to mop up every last drop of that creamy tomato-feta sauce. It’s honestly too good to leave behind!
Make it a meal prep staple – Divide into containers with a grain and green of your choice for ready-to-go lunches throughout the week.

Storage and Reheating Instructions

Refrigeration – Store any leftovers in an airtight container in the fridge for up to 4 days. The sauce may thicken as it sits, but the flavor only gets better!
Freezing – You can freeze the fully cooked dish for up to 2 months. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating – Warm in the microwave in 1-minute intervals until heated through, or reheat gently on the stovetop over medium-low heat. If the sauce has thickened too much, just add a splash of broth or water to loosen it up.

FAQs

Can you stuff chicken with feta cheese in the oven?

I don’t see why not! I make stuffed chicken with cream cheese in the oven—swapping in whipped feta, or adding feta to the cream cheese mixture would probably be awesome!

Do tomatoes and feta go together?

Yes, tomatoes and feta are a classic pairing! The juicy sweetness of tomatoes balances the salty, tangy richness of feta, making them a perfect match in everything from salads to warm options like this tomato feta chicken bake.

Do tomatoes and chicken go together?

Heck yeah, they do! If you need more proof beyond this feta tomato baked chicken, check out my chicken caprese pasta, crockpot salsa chicken, chicken pomodoro skillet, baked pesto chicken & tomatoes, or chicken veggie meatballs next!

How long do you bake feta and tomatoes?

It depends on the recipe, but generally speaking feta and tomatoes typically bake together for 20 to 25 minutes, just long enough for the cheese to soften and the tomatoes to burst and release their juices into a flavorful sauce.

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