Baked Chicken with Crispy Feta & Vinaigrette Recipe
Get ready to fall in love with a dish that checks every box for flavor, comfort, and wow-factor: Baked Chicken with Crispy Feta & Vinaigrette. This Mediterranean-inspired recipe features succulent chicken, plump cherry tomatoes, and slabs of creamy feta, all roasted to perfection and finished with a zippy vinaigrette. The melding of tangy, salty, and herby notes will have you scooping up every last bite. Whether you’re hosting friends or just in the mood for something special on a weeknight, Baked Chicken with Crispy Feta & Vinaigrette is about to become your dinnertime hero.
Ingredients You’ll Need
Each ingredient in Baked Chicken with Crispy Feta & Vinaigrette truly brings its own magic, from the juicy tomatoes to the luscious feta. Nothing is complicated here—all are easy-to-find staples that come together to create layers of taste, gorgeous color, and irresistible textures.
- Chicken thighs or breasts: Juicy and tender, either cut works beautifully—choose your favorite or mix them up.
- Feta cheese (block, sliced thick): The star of the topping, feta bakes up creamy inside with those irresistible crispy golden edges.
- Cherry tomatoes: Bursting with sweet acidity, they create a jammy, bright base in every bite.
- Olive oil: Adds richness and helps the chicken brown while lending moisture to the whole dish.
- Red wine vinegar: Just a tablespoon delivers tang in the vinaigrette, tying everything together with zip and brightness.
- Dijon mustard: For a subtle kick and creamy body in the vinaigrette.
- Garlic: Freshly minced garlic infuses bold, aromatic flavor into the vinaigrette.
- Dried oregano: Brings classic Mediterranean earthiness and depth to the seasoning.
- Salt and black pepper: Essential for bringing out every flavor—season with generosity!
- Fresh basil or parsley (optional): Adds a final pop of color and freshness for gorgeous presentation.
How to Make Baked Chicken with Crispy Feta & Vinaigrette
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400°F (200°C). Lightly grease a baking dish or a sheet pan with a little olive oil to prevent anything from sticking and to encourage that golden bottom on the feta. This step sets the stage for even, flavorful roasting.
Step 2: Assemble the Baked Chicken with Crispy Feta & Vinaigrette
Arrange your chicken pieces and halved cherry tomatoes in the prepared pan. Season both generously with salt, black pepper, and a sprinkling of dried oregano. Give everything a healthy drizzle of olive oil—this locks in juiciness and starts to create that signature Mediterranean shine.
Step 3: Add Feta and Bake
Nestle your thick feta slices among the chicken and tomatoes, ensuring each piece of chicken has a bit of feta nearby to benefit from that creamy, tangy magic as it bakes. Slide the pan into the oven and roast for about 25–30 minutes, until the chicken is cooked through and the feta is turning golden and delightfully crispy at the edges.
Step 4: Whisk Up the Vinaigrette
While the main event is roasting, grab a small bowl and whisk together the remaining tablespoon of olive oil, red wine vinegar, Dijon mustard, and minced garlic. This vibrant vinaigrette comes together in seconds and adds a citrusy lift, balancing the rich feta and savory chicken.
Step 5: Finish and Serve
As soon as your chicken is beautifully baked, spoon the vinaigrette over the sizzling chicken and tomatoes right in the pan. If you love fresh herbs, now’s the time to shower the dish with chopped basil or parsley. Serve Baked Chicken with Crispy Feta & Vinaigrette while it’s warm and the cheese is just begging to be scooped onto your plate.
How to Serve Baked Chicken with Crispy Feta & Vinaigrette
Garnishes
A generous handful of chopped fresh basil or parsley transforms your Baked Chicken with Crispy Feta & Vinaigrette into a true showstopper. Not only do fresh herbs add a green, lively note, but they also make the colors pop for a dish that *wows* before the first bite.
Side Dishes
This dish is a dream alongside fluffy rice, herbed couscous, or a simple green salad. The vinaigrette mingles seamlessly with your carbs of choice, while the juicy tomatoes create an instant pan sauce that’s delicious spooned over everything.
Creative Ways to Present
Try piling everything onto a big serving platter family-style and garnish lavishly to create an eye-catching centerpiece. Or, for a lighter twist, slice the chicken and set it over greens to turn your Baked Chicken with Crispy Feta & Vinaigrette into an unforgettable salad. You can even tuck leftovers into a warm pita for an irresistible sandwich moment the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken with Crispy Feta & Vinaigrette keeps beautifully covered in the refrigerator for up to three days. Store any extra vinaigrette separately if possible, and spoon it on fresh right before serving to keep flavors vibrant.
Freezing
While you can freeze cooked chicken and tomatoes, feta’s texture may get a little crumbly in the freezer. If you do choose to freeze, let everything cool completely, then store in an airtight container for up to one month. Thaw overnight in the fridge before reheating.
Reheating
Gentle is best for reheating this dish; pop it in a 325°F (165°C) oven, covered for the first 10 minutes, then uncovered for a few more until piping hot. The feta may not be as crispy as when fresh, but the flavors are every bit as dreamy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! You can use boneless, skinless chicken breasts or thighs for Baked Chicken with Crispy Feta & Vinaigrette—both are delicious. Just keep an eye on the bake time: breasts can cook a little faster, so check for doneness around the 25-minute mark.
What kind of feta is best for this recipe?
A block of Greek feta, cut into thick slices, is ideal for the crispiest results. Pre-crumbled feta tends to melt down rather than brown, so seek out a block if you can for that perfect golden edge.
Can I add other vegetables?
Definitely! Zucchini slices, bell peppers, or red onion tuck nicely around the chicken and feta. Just keep the vegetable pieces bite-sized so everything roasts at the same rate.
Is this dish gluten free?
Yes, Baked Chicken with Crispy Feta & Vinaigrette is naturally gluten-free. Just double check your Dijon mustard and feta label to be sure.
Can I make the vinaigrette ahead of time?
You sure can! Whip up the vinaigrette a day in advance and store it in the refrigerator. Just give it a good stir before drizzling over the hot chicken and tomatoes.
Final Thoughts
There’s so much to love about Baked Chicken with Crispy Feta & Vinaigrette, from its gorgeous appearance to its irresistible flavors. Trust me, this is one of those recipes you’ll reach for over and over, whether for a cozy family dinner or to wow your friends. Give it a try—you’ll see why it’s a forever favorite!
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Baked Chicken with Crispy Feta & Vinaigrette Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Chicken with Crispy Feta & Vinaigrette recipe is a flavorful Mediterranean-inspired dish that combines juicy chicken, tangy feta cheese, and a zesty vinaigrette. The result is a delicious and easy-to-make meal that is perfect for any night of the week.
Ingredients
Chicken:
- 4 boneless, skinless chicken thighs or breasts
Feta & Tomatoes:
- 6 oz block of feta cheese, sliced into thick planks
- 1 pint cherry tomatoes, halved
Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Garnish:
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.
- Prepare the dish: Arrange the chicken and cherry tomatoes in the pan, season with salt, pepper, and oregano, and drizzle with 1 tablespoon of olive oil.
- Add feta: Nestle the feta slices among the chicken and tomatoes.
- Bake: Bake for 25–30 minutes until the chicken is cooked and the feta is golden and crispy.
- Make vinaigrette: Whisk together 1 tbsp olive oil, red wine vinegar, Dijon mustard, and garlic.
- Finish: Spoon the vinaigrette over the cooked chicken and tomatoes. Garnish with basil or parsley and serve.
Notes
- For added flavor, marinate the chicken in olive oil, garlic, and lemon juice for 1 hour before baking.
- Serve over rice, couscous, or a green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken piece with toppings
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg
