Roasted chicken topped with a herbaceous lemon feta and crunchy seasoned chickpeas…this feta chicken recipe is our new go-to recipe for a quick and healthy chicken dinner.
I love feta and have been trying to think up new ways to eat it. I found a feta zucchini and thought, dude, I can make that into chicken! And so I did and we can’t get enough of this recipe!
Why You’ll Love this Recipe
Easy: The ingredients are easy and accessible and all the steps for making each component are simple.
Quick: Start to finish, you’ll have dinner on the table in only 35 minutes!
Healthy: Feta chicken is super high in protein with 57g in just one serving and very low carb (5g).
Flavor: The spice rub on the chicken and chickpeas is bold. The feta is tangy and the lemon zest/juice and fresh herbs are bright. It’s the most incredible combination!
Texture: I love the contrast of the creamy feta with crispy crunchy chickpeas. It checks all the texture boxes.
Gluten Free: All the ingredients are naturally gluten-free making it allergy friendly!
Ingredients Needed for Feta Chicken
This chicken recipe uses simple ingredients – chicken, olive oil, seasonings, chickpeas, feta, lemon and fresh herbs. It’s so bold in flavor! Here is everything you will need:
- Chicken Breasts: boneless, skinless
- Extra Virgin Olive Oil: helps the chicken crisp up on the outside and helps the seasonings stick to the chicken
- Seasonings: Chili Powder, Smoked Paprika, Garlic Powder and Kosher Salt
For the Chickpeas
- Chickpeas: canned chickpeas that have been patted dry with paper towels
- Seasonings: Cumin, Ground Coriander, Smoked Paprika and Garlic Salt
- Olive Oil: helps the chickpeas get crispy as they roast
For the Feta
- Lemon Juice and Zest: adds flavor and acidity
- Feta Cheese: a block of feta or crumbled feta both work
- Dill: definitely use fresh dill if you can, use 2 teaspoons of dried dill if you need to
- Mint: fresh mint is preferred, us 1 teaspoon of dried mint if needed
- Black Pepper: adds flavor
This is just meant to be an overview of the ingredients needed for the recipe. The measurements for all the ingredients can be found in the recipe card at the end of the post.
How to Make Roasted Feta Chicken
There are a few steps to this recipe but they can be made simultaneously and everything is so simple! Here is a step-by-step guide to making this recipe:
Chicken
- Prep: Preheat the oven to 450 degrees F. Score the top of each chicken breast with a cross-hatch pattern.
- Coat: Drizzle some olive oil over the chicken and rub all over. Mix the seasonings in a small bowl and then sprinkle it all over both sides of the chicken.
- Sear: Heat olive oil in a large oven-safe cast iron skillet over medium-high heat. Once the oil is shimmering, add the chicken with the cut side down and cook for 5-7 minutes. While the chicken is cooking on the stove top, get the chickpeas ready.
Chickpeas
- Prep: Drain the can of chickpeas and then pour them out on to a quarter sheet pan lined with paper towels. Pat them dry with another paper towel. Remove the paper towels.
- Mix: Add all the seasonings to a small bowl stir to combine.
- Coat: Drizzle the chickpeas with olive oil and sprinkle with the seasonings and toss to coat.
- Roast: Place the cast iron skillet with the seared chicken and the quarter sheet pan with the chickpeas into the oven and roast until the chicken is cooked through (about 20-25 minutes). While the chicken and chicken peas bake, make the smashed feta topping.
Feta
- Zest: Zest the whole lemon and then juice half of the lemon into a small bowl (save the other half of the lemon for serving).
- Combine: Add the rest of the ingredients to the small bowl and stir to combine.
Assemble
- Remove the chicken and chickpeas from the oven, flipping the chicken back to cut side up. Top the with the feta, followed by the chickpeas.
- Squeeze the remaining half lemon over the top of the two chicken breasts and serve!
The complete instructions can be found in the recipe card down below so keep scrolling for all the details.
What to Serve with Feta Chicken
Roasted feta chicken can go with just about anything, but we have a few favorites:
Easy Herbed Focaccia Bread
Tomato Cucumber Salad
Lemon Orzo with Parmesan and Peas
Winter Fruit Salad
Simple White Rice
Roasted Veggies
Spinach Berry Salad
We have loads of great side dishes, so if none of these are exactly what you’re looking for, here’s a link to all our side dishes.
Storing and Reheating
Leftover feta chicken should be stored in an airtight container in the refrigerator. It will keep for 4-5 days. I wouldn’t recommend freezing this recipe. The feta won’t do well in the freezer.
Chicken leftovers are best reheated in the oven. Heat the oven to 350 degrees F and place the chicken in a baking dish and cover it with foil. Add a little chicken broth and heat until warmed through. It will take about 10-15 minutes.
Get dinner on the table in under 40 minutes with this delicious smashed feta chicken recipe. Packed with protein and flavor, it’s a nutritious and easy weeknight meal option.
More Healthy Chicken Recipes
Description
Roasted chicken topped with a herbaceous lemon feta and crunchy seasoned chickpeas…this feta chicken recipe is our new go-to recipe for a quick and healthy chicken dinner.
-
Heat the oven to 450 degrees F.
-
Score the tops of the chicken in a cross-hatch pattern.
2 Chicken Breasts
-
Drizzle a little olive oil over the chicken. Mix the seasoning in a small bowl and sprinkle over both sides of the chicken.
2 Tablespoons Extra Virgin Olive Oil, 1/2 teaspoon Chili Powder, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Garlic Powder, 1 teaspoon Kosher Salt
For the Chickpeas
-
Meanwhile, place a layer of paper towels on a quarter sheet pan and place the drained chickpeas over top. Use another paper towel to blot dry, then remove the paper towels.
1 Can Chickpeas
-
In a small bowl, add all the seasonings and mix to combine.
1/2 teaspoon Cumin, 1/2 teaspoon Ground Coriander, 1/2 teaspoon Smoked Paprika, 1/4 teaspoon Garlic Salt
-
Drizzle the chickpeas with 1 tablespoon of the olive oil followed by the seasonings. Toss to coat. Set aside.
1-2 Tablespoons Olive Oil
-
Heat the oil in a large oven-safe cast iron skillet over medium-high until shimmering. Add the chicken, cut side down and cook until browning in spots, about 5-7 minutes.
-
Carefully transfer the hot skillet and the chickpeas to the oven and roast until the chicken is cooked through (about 20-25 minutes) or until the chicken is done and chickpeas are crispy.
For the Feta
-
Meanwhile, zest the lemon into a small bowl. Juice half into the bowl (reserve the other half for serving).
1 Lemon
-
Crumble in the feta, then add the herbs, remaining 1 tablespoon olive oil and a pinch of black pepper. Smash with a fork until fully combined and spreadable.
4 ounces Feta, 2 Tablespoons Fresh Dill, 1 Tablespoon Fresh Mint, 1/4 teaspoon Black Pepper
To Assemble
-
Remove the chicken and chickpeas from the oven, flipping the chicken back to cut side up. Top the with the feta, followed by the chickpeas.
-
Finish with a squeeze of lemon.
Calories: 608kcal