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These Baked Feta Chicken Thighs are juicy, flavorful, and come together with hardly any effort. It’s the kind of cozy, one-pan dinner that feels a little special but is simple enough for a weeknight.
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Sometimes a recipe is a hit and something it isn't, but this one, knocks the ball out of the park!
I made this recipe thinking I wanted something tangy, fresh, and easy. But also, filling, and without a ton of prep or ingredients. Oh, and if it's in one pan? even better.
These Baked Feta Chicken Thighs fit the bill perfectly! They're so delicious and easy to make, you're going to fall in love! The chicken stays juicy, the feta gets creamy, and the tomatoes roast down into a nice, silky sauce.
It's perfect for both weeknights and for entertaining. I usually serve it with orzo, rice or crusty bread to soak up that sauce!
Ingredients (+ video)
- Chicken thighs (bone-in, skin-on) – These are the star of the dish! Thighs stay juicy and flavorful while baking, and the skin crisps up beautifully after searing. Bone-in is pretty forgiving, no worries about overcooking.
- Salt + pepper – Simple, but essential. They bring out the natural flavors of the chicken and balance the richness of the feta.
- Italian seasoning blend – A mix of dried herbs that gives this dish its aromatic base. It ties everything together.
- Olive oil – Helps with searing, adds richness, and carries flavor. Plus, a drizzle at the end finishes the dish with a little shine. I like the Graza brand! You can get my favorite olive oil here.
- Tomatoes (fresh, canned, or grape) – Juicy and slightly acidic, tomatoes add balance and brightness while creating that awesome baked sauce.
- Garlic – Always. It infuses the tomatoes and feta with some depth.
- Feta (block, not crumbled) – Creamy, salty, melts nicely. Once baked, it melts into the tomatoes, creating a tangy, luscious sauce. It might not be perfectly smooth, like some other melting cheeses, but that is okayyy!
- Lemon slices – Add brightness and a touch of citrusy sharpness to cut through the richness.
- Basil – Fresh and fragrant, basil is what makes the dish pop at the end. The flavor is amazing with the tomato + feta sauce.
- Red pepper flakes – For a gentle touch of heat at the end.
Substitutions
This recipe is flexible!
If you don’t have chicken thighs, you can swap in chicken breasts — just keep an eye on the cook time since they dry out faster.
For the tomatoes, canned fire-roasted tomatoes add a smoky depth, while cherry or grape tomatoes give a sweeter finish.
If feta isn’t your favorite, try goat cheese for a tangy, creamy alternative, or ricotta for a milder option. Fresh basil is best, but parsley or oregano will work in a pinch. And if you’re sensitive to spice, skip the red pepper flakes — the dish will still be full of flavor.
More cozy chicken recipes you'll love!
Cozy chicken recipes are my specialty! If you like weeknight easy, with all the cozy vibes, give one of these recipes a try! My favorite is the Dutch Oven Chicken Thighs with Mustard Sauce + Tomatoes! 🙂
Ingredients
- 4 chicken thighs bone-in, skin-on
- salt and pepper as needed
- Italian seasoning blend as needed
- 2-3 tbsp olive oil
- 1 ½ cup diced tomatoes you can use fresh, canned, or halved grape tomatoes
- 2 cloves garlic minced
- 8 oz block of feta
- ½ lemon cut into thin slices, for garnish
- ¼ cup basil chopped
- 1 tsp red pepper flakes optional for topping
Instructions
- Preheat your oven to 425 degrees F.
- Generously apply salt, pepper, and Italian seasoning on both sides of the chicken thighs.
- Add some olive oil to a heavy-bottomed, oven-safe pan over medium-high heat and sear the chicken thighs on both sides.
- Once they’ve developed a nice crust, remove them from the pan and set aside.
- Turn the heat down to low. Add the garlic and tomatoes. Stir until the tomatoes blister and then add the entire block of feta to the center of the pan.
- Bake at 425 for 20 minutes, OR until the internal temperature of the chicken reaches 165 degrees F.
- Remove from the oven. Scoot the chicken to the side (or just remove them from the pan) and stir the feta together with a fork and spoon it over the chicken.
- Top with lemon slices, freshly chopped basil, red pepper flakes and a drizzle of olive oil. Serve!
Notes
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