Pan Roasted Feta Chicken
This Pan Roasted Feta Chicken is a quick and delicious dinner recipe. All you need is a few simple fresh ingredients and 45 minutes to make this wholesome nourishing meal.
Smart Chicken’s Organic Chicken Breasts are well-seasoned, then sautéed in a hot pan. Topped with tomatoes, honey and feta, this recipe is simple yet satisfying.
Enjoy this feta chicken recipe alongside a simple cucumber, onion and tomato salad for a fresh and balanced homemade meal.
Why You’ll Love This Recipe
High quality chicken. For this recipe, I used Smart Chicken’s Organic Boneless Skinless Chicken Breasts. Organic Smart Chickens are exclusively fed a certified organic, certified non-GMO diet, and are never given antibiotics, hormones, or animal by-products. Find a Smart Chicken store near you by clicking here.
Humanely handled and air chilled chicken.
- 🐔 Air-Chilled – Better taste, more tender and no added water.
- 💊 No Antibiotics Ever – Clean, healthy protein.
- 🐣 Certified Humane – Raised with care.
- 💧 No Added Water – Just pure chicken.
- 🍽️ Great Taste – Tender, juicy, flavorful.
- 🌱 Sustainable – Better for the planet.
- 📍 Midwest Roots – Locally raised with pride.
✅ Pure & Simple – Honest ingredients and committed to quality.
Easy to make. This recipe is easy to make and only requires one pan and 45 minutes. Easy yet elevated, your entire family will love this recipe.
This post is sponsored by Smart Chicken. While I was compensated for my time, all opinions are my own.
Recipe Ingredients
- Chicken: This recipe calls for two pounds of Smart Chicken’s organic boneless skinless chicken breasts.
- Oil: This recipe calls for avocado oil.
- Seasoning: The spice blend recipe for this chicken dish is a combination of kosher salt, garlic powder, paprika, Italian seasoning, onion powder and cracked black pepper.
- Tomato: You’ll need fresh sliced Roma tomatoes for this recipe.
- Honey: This recipe calls for honey.
- Cheese: You’ll need crumbled feta cheese for this recipe.
- Salad: Combine thinly sliced cucumber, thinly sliced red onion, halved cherry tomatoes, and toasted pine nuts in a bowl. Top with a drizzle of extra virgin olive oil, fresh squeezed lemon juice, kosher salt and cracked black pepper. Toss until lightly coated. Garnish with fresh dill.
Variations
- Swap the protein. Option to use salmon instead of chicken. Cooking time will vary greatly. Salmon cooks much faster than chicken.
- Swap the nuts. Option to use toasted sliced almonds or crushed pistachios instead of pine nuts in the salad.
- Add olives. Option to add green or kalamata olives to the salad recipe.
Expert Tips
- Use an oven safe pan that can go between the stove top and oven.
- Thicker chicken will require more cooking time. Cooking time will vary based on thickness.
- The internal temperature of the chicken should reach 165 degrees Fahrenheit to ensure doneness.
How to Make
Preheat the oven to 375 degrees.
Add the chicken breasts to a bowl. Add half of the avocado oil to the bowl along with the spice blend. The spice blend includes, kosher salt, cracked black pepper, garlic powder, paprika, onion powder, and Italian seasoning. Toss the chicken until well coated in the spice blend and oil.
Heat a large pan over medium high heat. Add the remaining avocado oil. Once hot, add the chicken to the pan. Sauté for 4-5 minutes. Flip the chicken and reduce the heat to medium. Sauté for another 4-5 minutes.
Add sliced tomato on top of the chicken and add the low sodium chicken broth to the pan. Cover with foil and place in the oven for 20-25 minutes. Roast until the internal temperature reaches 165-degrees Fahrenheit. Once the chicken is almost done cooking or there is about 5 minutes left, remove the pan from the oven and remove the foil.
Top the breasts with honey and crumbled feta cheese then place the pan back in the oven uncovered to finish the cooking. Option to broil for 1-2 minutes to help melt the cheese.
Make the Salad
Combine thinly sliced cucumber, thinly sliced red onion, halved cherry tomatoes, and toasted pine nuts in a bowl. Top with a drizzle of extra virgin olive oil, fresh squeezed lemon juice, kosher salt and cracked black pepper. Toss until lightly coated. Garnish with fresh dill.
Assemble
Add some of the salad along with one piece of feta chicken to a plate. Serve hot and enjoy.
Frequently Asked Questions
This recipe will only need 20-25 minutes since you already sautéed the chicken on both sides for 4-5 minutes before placing it in the oven.
For a heartier meal, try my Lebanese Orzo Rice or Creamy Mashed Potatoes.
Store extra chicken in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave until warmed through. Dressed salad is best enjoyed immediately.
Other Chicken Recipes to Consider Trying
Pan Roasted Feta Chicken
Equipment
- 1 oven safe pan
- 2 mixing bowls for salad and chicken
- 1 tongs
Ingredients
Feta Chicken
- 2 lbs. chicken breasts, Smart Chicken, organic about 4 breasts
- 3 tablespoons avocado oil, divided in half
- 1.5 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cracked black pepper
- 2 Roma tomatoes, sliced
- ¼ cup honey, about 1 tablespoon per breast, drizzle over top
- 1 cup feta cheese, crumbled, about ¼ cup per breast
Salad
- 1 cup English cucumber, thinly sliced
- ⅓ – ½ medium red onion, thinly sliced
- 1 cup cherry tomato, sliced in half
- ¼ cup pine nuts, toasted
- ½ ripe lemon juice, juiced, about 1 tablespoon
- drizzle extra virgin olive oil, about 1 tablespoon
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Instructions
How to Make
- Preheat the oven to 375 degrees.
- Add the chicken breasts to a bowl. Add half of the avocado oil to the bowl along with the spice blend. The spice blend includes, kosher salt, cracked black pepper, garlic powder, paprika, onion powder, and Italian seasoning. Toss the chicken until well coated in the spice blend and oil.
- Heat a large pan over medium high heat. Add the remaining avocado oil. Once hot, add the chicken to the pan. Sauté for 4-5 minutes. Flip the chicken and reduce the heat to medium. Sauté for another 4-5 minutes.
- Add sliced tomato on top of the chicken and add the low sodium chicken broth to the pan. Cover with foil and place in the oven for 20-25 minutes. Roast until the internal temperature reaches 165-degrees Fahrenheit. Once the chicken is almost done cooking or there is about 5 minutes left, remove the pan from the oven and remove the foil.
- Top the breasts with honey and crumbled feta cheese then place the pan back in the oven uncovered to finish the cooking. Option to broil for 1-2 minutes to help melt the cheese.
Make the Salad
- Combine thinly sliced cucumber, thinly sliced red onion, halved cherry tomatoes, and toasted pine nuts in a bowl. Top with a drizzle of extra virgin olive oil, fresh squeezed lemon juice, kosher salt and cracked black pepper. Toss until lightly coated. Garnish with fresh dill.
Assemble
- Add some of the salad along with one piece of feta chicken to a plate. Serve hot and enjoy.
Notes
Store extra chicken in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave until warmed through. Dressed salad is best enjoyed immediately.
