Sheet Pan Feta Chicken
Oct 16, 2024 10:08 AM
Bake chicken breasts, burst cherry tomatoes, and salty feta on a single sheet tray for a hassle-free, flavorful meal.
One-pan meals are the ultimate weeknight dinner solution when you’re short on time, but still want something substantial. Here, boneless skinless chicken breasts are coated in a tangy marinade made from pantry staples like balsamic vinegar and honey for a hint of sweetness which forms a glaze when baked.
To allow the tomatoes to keep a bit of their shape, the cherry tomatoes are spread across the sheet pan in the final minutes of baking until they just barely burst and release their juices. When paired with a block of salty, briny feta, the pan drippings from the chicken and burst tomatoes form a light sauce you can spoon over pasta or eat with crusty bread.
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
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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