Prepare to fall for the magic of Baked Chicken with Crispy Feta & Vinaigrette—a Mediterranean-inspired dish that captures the perfect balance of juicy, herby chicken, a salty-crispy feta crust, and a zippy, aromatic vinaigrette drizzled over top. It looks and tastes like something you’d order at a chic bistro, but it’s secretly a breeze to pull off at home. Whether you’re eager to impress a crowd or just craving a new weeknight favorite, give this recipe a try; it’s a flavor-packed showstopper you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Baked Chicken with Crispy Feta & Vinaigrette lies in its unfussy ingredient list—each item is carefully chosen for the impact it brings, whether it’s richness, crunch, tang, or color. Simple, familiar ingredients come together to create a dish with seriously wow-worthy flavor.
- Chicken breasts: Boneless and skinless, these form the juicy, hearty base for the dish.
- Olive oil: Helps the seasonings adhere to the chicken and adds essential richness to both the marinade and the vinaigrette.
- Dried oregano: Lends authentic Mediterranean earthiness and fragrance.
- Garlic powder: Infuses the chicken with a savory depth without overpowering the subtle flavors of feta and vinaigrette.
- Salt: Essential for brightening all the dish’s components—use just enough to enhance, not overwhelm.
- Black pepper: Adds just the right hint of warmth and bite to balance the tangy topping.
- Feta cheese: Crumbled atop the chicken, it bakes into a golden, crispy, tangy crown every time.
- Panko breadcrumbs: Delivers irresistible crunch to that cheesy crust; gluten-free panko works just as well here.
- Honey: Just a drizzle in the vinaigrette lends delicate sweetness and balance.
- Red wine vinegar: Provides the signature zing and brightness for the vinaigrette—don’t skip this one!
- Dijon mustard: Creamy and sharp, it emulsifies and flavors the vinaigrette beautifully.
- Shallot: Finely minced, it brings a gentle oniony note that rounds out the dressing.
- Extra-virgin olive oil: Use high-quality here for a velvety finish in the vinaigrette.
- Fresh thyme leaves: Aromatic little pops of flavor that make the dressing sing.
- Fresh parsley: For a final, vibrant garnish that elevates both flavor and presentation.
How to Make Baked Chicken with Crispy Feta & Vinaigrette
Step 1: Prep the Chicken
Start by preheating your oven to 400°F (200°C) and giving your baking dish a quick oil or spray to prevent sticking. Pat your chicken breasts dry—this simple step ensures that the seasonings cling nicely and the feta-topped crust crisps up instead of steaming. Drizzle with olive oil and then massage the chicken with a fragrant blend of oregano, garlic powder, salt, and black pepper on all sides. This is where you lay the foundation for a flavorful, juicy result.
Step 2: Make and Add the Crispy Feta Topping
In a small bowl, toss your crumbled feta together with panko breadcrumbs. This combination bakes into a glorious, golden topping—crumbly, crisp, and bursting with savoriness. Sprinkle this mixture over each seasoned chicken breast, ensuring it’s distributed evenly for maximum crunch.
Step 3: Bake to Perfection
Place the chicken in your prepped baking dish and slide it into the oven. Let it bake for 25 to 30 minutes—until the internal temperature reaches 165°F and the feta topping is deliciously brown and crispy. The chicken will emerge tender and juicy, while the cheesy crust becomes utterly irresistible.
Step 4: Whisk Up the Vinaigrette
While the chicken bakes, whisk together honey, red wine vinegar, Dijon mustard, and minced shallot in a bowl. Slowly stream in extra-virgin olive oil while whisking briskly to create a creamy, emulsified vinaigrette. Fresh thyme leaves bring a garden-fresh pop that’s the secret weapon of this dressing.
Step 5: Finish and Serve
Once your chicken is perfectly cooked, plate each breast and be generous with the vinaigrette, drizzling it all over so every bite glistens with that sweet-tangy punch. Finish with a scatter of fresh parsley. You’ve just made Baked Chicken with Crispy Feta & Vinaigrette, and it looks (and tastes) like a celebration.
How to Serve Baked Chicken with Crispy Feta & Vinaigrette
Garnishes
Garnish is where you can boost both the flavor and the wow-factor. I love a big handful of freshly chopped parsley for its verdant color and subtle, clean taste. You could also add a little squeeze of fresh lemon over the top or a sprinkling of extra thyme leaves for a refined finish. Don’t underestimate the power of a beautiful finish—it really brings this Baked Chicken with Crispy Feta & Vinaigrette to life on the plate!
Side Dishes
This dish shines with the right accompaniments. Roasted vegetables like carrots, zucchini, or bell peppers are lovely to soak up the vinaigrette. A classic Greek salad with tomatoes, cucumber, and olives is always a slam dunk. For a heartier option, pair with fluffy couscous or a bed of herby rice, making sure to mop up every drop of that delicious dressing.
Creative Ways to Present
Why not try slicing the chicken and serving over baby arugula for a sophisticated salad? Or arrange it family-style on a platter, garnished with charred lemon halves and more feta scattered on top. For a buffet or party, cut the chicken into strips or bite-sized pieces, toothpicks on the side, and let Baked Chicken with Crispy Feta & Vinaigrette shine as a festive appetizer!
Make Ahead and Storage
Storing Leftovers
Leftovers are a total treat! Place the cooled Baked Chicken with Crispy Feta & Vinaigrette into airtight containers and store in the fridge for up to 3 days. Keep the vinaigrette separate if possible for the best texture, and drizzle it on just before serving.
Freezing
This chicken freezes surprisingly well. Let any cooked pieces cool, then wrap tightly in foil or plastic wrap, and slip them into freezer bags. They can hang out in the freezer for up to 2 months. The feta crust will remain flavorful, although it may lose some crispness—still delicious for a fuss-free future meal.
Reheating
For best results, reheat in a 350°F oven for about 10-15 minutes, which helps revive the crispy topping while warming the chicken through. If you’re in a hurry, the microwave works in a pinch, but the oven will keep the crust at its finest. Don’t forget to add the vinaigrette after reheating to preserve its lively flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely—boneless, skinless chicken thighs work beautifully and stay ultra-juicy. You may need to bake them just a few minutes longer, depending on their size. The flavors of Baked Chicken with Crispy Feta & Vinaigrette are just as delicious with thighs!
What can I substitute for feta cheese?
Goat cheese is a fantastic alternative, lending similar creaminess and tang. If you’re not a fan of strong cheeses, mild ricotta salata or queso fresco can offer a different but delicious experience. The key is to choose a cheese that crumbles and bakes well.
Is there a gluten-free option for this recipe?
Definitely! Simply swap in gluten-free panko or breadcrumbs—many stores carry them now. Every other ingredient in Baked Chicken with Crispy Feta & Vinaigrette is naturally gluten free, making this dish easy to adapt for different dietary needs.
How far in advance can I prepare this dish?
You can season and top the chicken with feta and panko, then cover and refrigerate up to 8 hours ahead. Wait until just before baking to add the vinaigrette, so everything stays fresh and the crust bakes up crisp.
Can I make the vinaigrette ahead?
Yes! The vinaigrette will keep in a sealed jar or container in the fridge for up to a week. Just give it a good shake or stir before serving. It’s great to have extra on hand for salads or veggies, too!
Final Thoughts
If you’ve been searching for a vibrant, ultra-satisfying dinner, look no further—Baked Chicken with Crispy Feta & Vinaigrette is the dish that will keep friends and family coming to the table with anticipation. Trust me, once you try it, you’ll want to put it on repeat in your kitchen lineup!
Print
Baked Chicken with Crispy Feta & Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
Impress your taste buds with this flavorful Baked Chicken with Crispy Feta & Vinaigrette recipe. Tender chicken breasts topped with a crispy feta crust, drizzled with a tangy vinaigrette, and garnished with fresh herbs – a Mediterranean delight!
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the topping:
- 1 cup crumbled feta cheese
- 2 tablespoons panko breadcrumbs
For the vinaigrette:
- 1 tablespoon honey
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- ¼ cup extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
For garnish:
- Fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Prepare the chicken: Pat the chicken breasts dry, rub with olive oil, oregano, garlic powder, salt, and pepper. Place in the baking dish.
- Add the topping: Combine feta and panko; sprinkle over chicken.
- Bake: Bake for 25-30 minutes until cooked through and topping is golden.
- Make the vinaigrette: Whisk honey, vinegar, mustard, shallot, olive oil, and thyme.
- Finish: Spoon vinaigrette over chicken, garnish with parsley, and serve.
Notes
- You can substitute goat cheese for feta if desired.
- For added crunch, consider adding chopped walnuts to the breadcrumb mixture.
- Pair with roasted vegetables, a Greek salad, or couscous for a complete meal.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 365
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 105 mg
