Baked Greek-Style Chicken with Tomato and Feta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs baked in a rich tomato sauce, topped with crumbled feta and fresh herbs for a satisfying Mediterranean meal. This mediterranean-inspired greek (mediterranean) ready in about 50 minutes pairs skin-on bone-in chicken thighs, olive oil, minced 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 420 cal/serving
Plan a meal with the AI →

Ingredients

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.

Frequently asked questions

How long does Baked Greek-Style Chicken with Tomato and Feta take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Greek-Style Chicken with Tomato and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Greek-Style Chicken with Tomato and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Greek-Style Chicken with Tomato and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Greek-Style Chicken with Tomato and Feta?

Mediterranean greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes