Baked Greek-Style Chicken with Tomato and Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs baked in a rich tomato sauce, topped with crumbled feta and fresh herbs for a satisfying Mediterranean meal. This Greek recipe (mediterranean), ready in about 50 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large ovenproof skillet, heat 2 tbsp olive oil over medium heat. Add 6 bone-in, skin-on chicken thighs and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 medium thinly sliced red onion, sauté for 2-3 minutes until fragrant and translucent. Pour in 14 oz canned diced tomatoes and stir in 1 tbsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Let the sauce simmer for 5 minutes.
  3. Step 3: Return the chicken thighs to the skillet, skin side up, nestling them into the tomato sauce. Sprinkle 4 oz crumbled feta cheese evenly over the chicken. Transfer the skillet to the oven and bake for 25 minutes until the chicken is cooked through and the feta is slightly browned.
  4. Step 4: Remove from oven and garnish with 2 tbsp chopped fresh parsley before serving.

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