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Need a quick and tasty weeknight dinner? Sheet Pan Feta Chicken is here to save the day! Picture this: juicy chicken breasts, bursting cherry tomatoes, and creamy feta cheese all roasted together on one sheet pan. The chicken gets a sweet-tangy glaze from a balsamic vinegar and honey marinade, while the tomatoes release their juicy goodness, mingling with the feta for a deliciously light sauce. Perfect for a hassle-free meal, just spoon over pasta or dip with crusty bread. Ready to make dinner a breeze? This is your new go-to!
Sheet Pan Feta Chicken
Recipe from Food & Wine
Ingredients
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper, plus more for garnish
4 small (6- to 8-ounces each) boneless, skinless chicken breasts, patted dry
1 large red onion, peeled and cut into 1-inch wedges
4 cups cherry or grape tomatoes
8 ounces feta cheese packed in brine
Chopped fresh basil leaves, for garnish
Directions
Preheat oven to to 425°F. Whisk together vinegar, olive oil, honey, mustard, salt, garlic powder, oregano, and pepper in a medium bowl until well combined. Add chicken breasts and turn to coat. Transfer chicken breasts to a large, rimmed baking sheet. Add onion to bowl and toss gently to coat. Arrange onions on baking sheet around chicken. Add tomatoes to bowl, toss to coat, and set aside.
Pat feta dry and carefully slice crosswise into four thinner slabs; pat dry again. Nestle feta between chicken and onions on baking sheet.
Bake in preheated oven for 10 minutes. Add reserved tomatoes to baking sheet, filling in any empty gaps. Drizzle any remaining vinegar mixture in bowl over baking sheet. Return to oven and continue baking until tomatoes have just burst and a thermometer inserted into thickest part of chicken registers 160°F, 10 to 15 minutes more. Garnish with fresh basil and black pepper and serve hot.
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