EFK Tested
EFK Mediterranean Baked Feta Chicken
EFK Mediterranean Baked Feta Chicken is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 25 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat BlueStar oven to 400°F. Pat chicken breasts dry and season with oregano, paprika, salt, and pepper. Arrange chicken in a baking dish with cherry tomatoes and garlic. Pour chicken stock around the chicken, drizzle with olive oil, and scatter feta over and around the breasts. Bake until the chicken reaches 165°F and the tomatoes have softened and blistered, generally 25 to 30 minutes depending on breast thickness. Rest 5 minutes. Finish with fresh lemon zest and juice, parsley, and the pan juices. Use internal temperature rather than time as the final doneness guide to avoid drying the chicken.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; baking dish; tongs; instant-read thermometer; BlueStar oven.
Food safety & storage
Cook chicken to 165°F. Refrigerate promptly and use within 3–4 days. Reheat gently with some of the tomato-feta pan juices or a splash of stock to preserve moisture.
View this recipe on the original EFK website ↗