Feta Baked Chicken with Sun-Dried Tomatoes

The tantalizing aroma of Feta Baked Chicken with Sun-Dried Tomatoes wafting through your kitchen promises a Mediterranean feast that’s both elegant and comforting. This succulent chicken dish combines the creamy saltiness of feta cheese with the sweet-tart intensity of sun-dried tomatoes, creating a flavor profile that transforms ordinary chicken breasts into something truly extraordinary. Whether you’re hosting a dinner party or preparing a special weeknight meal, Feta Baked Chicken with Sun-Dried Tomatoes delivers restaurant-quality results with minimal effort. You’ll learn how to perfectly bake chicken that remains juicy while developing a golden, cheese-topped crust that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Feta Baked Chicken with Sun-Dried Tomatoes recipe will quickly become a favorite in your cooking repertoire for numerous reasons. First, the combination of flavors creates a perfect balance – the briny, creamy feta melts slightly into the chicken while the concentrated sweetness of sun-dried tomatoes adds bursts of intense flavor with each bite. The textural contrast is equally impressive: tender, juicy chicken beneath a slightly crisp top layer where the cheese has caramelized.

What makes this Mediterranean-inspired chicken dish particularly appealing is its impressive presentation despite requiring minimal hands-on time. The vibrant colors of the white feta, red tomatoes, and green herbs create a feast for the eyes before the first bite is even taken. Plus, this baked chicken with sun-dried tomatoes and feta is naturally low-carb and gluten-free, making it suitable for various dietary needs without sacrificing flavor.

Perhaps best of all, this dish strikes that perfect balance between weeknight practicality and special-occasion worthiness. It’s simple enough for busy evenings yet elegant enough to serve to guests.

Ingredients

For this Feta Baked Chicken with Sun-Dried Tomatoes, you’ll need:

• 4 boneless, skinless chicken breasts (about 2 pounds total)
• 8 oz (225g) feta cheese, crumbled
• ½ cup (3 oz/85g) sun-dried tomatoes in oil, drained and chopped
• 3 tablespoons (45ml) olive oil
• 4 garlic cloves, minced
• 1 tablespoon (3g) fresh oregano, chopped (or 1 teaspoon dried)
• 1 tablespoon (3g) fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon (5g) lemon zest
• 2 tablespoons (30ml) fresh lemon juice
• ½ teaspoon (3g) salt
• ¼ teaspoon (1g) black pepper
• ¼ cup (10g) fresh basil leaves, thinly sliced, for garnish

The quality of feta makes a difference here – traditional Greek feta made from sheep’s milk provides the most authentic flavor. Sun-dried tomatoes packed in oil deliver more moisture and flavor than the completely dried variety.

Pro Tips

Butterfly the Chicken Properly: For this feta and sun-dried tomato chicken, ensure even cooking by butterflying the chicken breasts to an even thickness. Place your hand flat on top of the chicken breast and carefully slice horizontally through the middle without cutting all the way through. This creates a pocket for the filling and helps the chicken cook more evenly.

Don’t Skip the Marinating Time: Allow the chicken to marinate with the olive oil, garlic, herbs, and lemon juice for at least 30 minutes (or up to 4 hours in the refrigerator). This step isn’t just about flavor—the acid in the lemon juice helps tenderize the chicken, ensuring it stays moist during baking.

Temperature Control is Critical: For perfectly juicy Feta Baked Chicken with Sun-Dried Tomatoes, use an instant-read thermometer and remove the chicken from the oven when it reaches 160°F (71°C). The temperature will continue rising during the resting period to reach the food-safe 165°F (74°C). Overcooking is the primary reason chicken becomes dry, so this precision makes all the difference.

Instructions

Step 1: Prepare the chicken by butterflying each breast. Place one hand flat on top of a chicken breast and, using a sharp knife, carefully slice horizontally through the middle without cutting all the way through. Open the breast like a book. Repeat with remaining pieces.

Step 2: Create the marinade by combining 2 tablespoons olive oil, minced garlic, oregano, thyme, lemon zest, lemon juice, salt, and pepper in a bowl. Place the butterflied chicken in a shallow dish and pour the marinade over it, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.

Step 3: Preheat your oven to 375°F (190°C). While it’s heating, chop the sun-dried tomatoes into small pieces and crumble the feta cheese if it’s not already crumbled.

Step 4: Remove the chicken from the marinade and place in a lightly oiled baking dish. Open each butterflied piece and generously distribute the chopped sun-dried tomatoes over one side of each breast, then sprinkle with most of the crumbled feta (reserve some for topping). Fold the other half of the chicken over the filling, tucking in any loose edges.

Step 5: Drizzle the chicken with the remaining tablespoon of olive oil and sprinkle with the reserved feta cheese. This creates a beautiful golden crust as it bakes.

Step 6: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 160°F (71°C) and the feta on top has begun to lightly brown. Remember, the temperature will continue rising by about 5°F during resting.

Step 7: Once done, remove from the oven and let your Feta Baked Chicken with Sun-Dried Tomatoes rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring maximum juiciness. Garnish with freshly sliced basil leaves for a pop of color and fresh flavor.

Variations

Mediterranean Feta Chicken: Enhance the Mediterranean profile of your Feta Baked Chicken with Sun-Dried Tomatoes by adding 1/4 cup pitted and sliced kalamata olives and 2 tablespoons of capers to the filling. This creates a more robust flavor profile reminiscent of Greek cooking, with additional briny notes that complement the feta beautifully.

Spinach and Feta Stuffed Chicken: For a Spanakopita-inspired version, add 1 cup of chopped fresh spinach (sautéed and well-drained) to the feta and sun-dried tomato mixture. The spinach adds delightful color, nutrients, and a subtle earthy flavor that pairs wonderfully with the tangy cheese.

Keto-Friendly Chicken: For those following a strict keto diet, focus on higher fat content by using chicken thighs instead of breasts and increase the olive oil to 1/4 cup total. You can also add 2 tablespoons of pine nuts to the filling for additional fat and a pleasant textural contrast.

Storage and Serving

Properly stored in an airtight container, leftover Feta Baked Chicken with Sun-Dried Tomatoes will keep in the refrigerator for up to 3 days. Reheat gently in a 325°F (165°C) oven for about 15 minutes or until warmed through, covering with foil to prevent drying out. Avoid microwave reheating when possible, as it can make the chicken rubbery.

For serving, this Mediterranean chicken dish pairs beautifully with several sides. Try serving it over a bed of orzo pasta tossed with olive oil, lemon juice, and fresh herbs for a complete Mediterranean meal. For a lighter option, serve alongside a Greek salad with cucumber, tomatoes, red onion, and additional feta. If you’re keeping it low-carb, roasted zucchini or a cauliflower rice pilaf makes an excellent accompaniment that soaks up the flavorful juices from the chicken.

For an elegant presentation, slice the chicken diagonally before serving and fan it out on the plate, drizzling any pan juices over the top and finishing with a sprinkle of additional fresh herbs.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work beautifully in this Feta Baked Chicken with Sun-Dried Tomatoes recipe. They’re naturally more flavorful and forgiving (less likely to dry out), though they may require slightly longer cooking time. Aim for an internal temperature of 165°F (74°C).

How can I prevent the chicken from drying out?
The key is not to overcook it. Use a meat thermometer and remove the chicken from the oven when it reaches 160°F (71°C). Also, the marinade with lemon juice helps tenderize the meat, so don’t skip that step.

Can I prepare this dish ahead of time?
Absolutely! You can prepare everything up to 24 hours ahead, stopping just before baking. Store covered in the refrigerator and allow an extra 5 minutes of baking time when cooking from cold.

What’s a good substitute for feta if I don’t have any?
Goat cheese provides a similar tangy creaminess, while ricotta salata offers the saltiness without as much tang. In a pinch, mozzarella with a pinch of salt will work, though the flavor profile will be milder.

Are sun-dried tomatoes in oil necessary, or can I use the dry-packed kind?
While oil-packed sun-dried tomatoes are preferred for their moisture and flavor, you can use dry-packed varieties. Simply rehydrate them in hot water for 10 minutes, then drain well and toss with a tablespoon of olive oil before using.

Conclusion

This Feta Baked Chicken with Sun-Dried Tomatoes is comfort food at its finest — sophisticated, flavorful, and satisfying without being heavy. It’s the kind of dish that elevates an ordinary weeknight dinner to something special while still being approachable enough for everyday cooking. The combination of creamy feta and sweet-tart sun-dried tomatoes creates a Mediterranean flavor explosion that transforms simple chicken into a memorable meal. Whether you’re cooking for family or entertaining guests, this recipe strikes the perfect balance between impressive and achievable, ensuring delicious results every time.

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