Baked Chicken with Crispy Feta and Vinaigrette

Sometimes all we want is dinner that feels like a little celebration—but without an hour of cleanup or a long grocery list. That’s where Baked Chicken with Crispy Feta and Vinaigrette steps in like your weeknight dinner fairy godmother. It’s vibrant, satisfying, and—best of all—easy. Whether you’re feeding picky eaters, trying to make something healthy yet crave-worthy, or simply don’t want to deal with ten pans, this one-pan wonder brings the magic.

Let’s break it down: tender, spice-rubbed chicken, sweet roasted peppers, golden crispy feta (yes, CRISPY), and a lemony vinaigrette that ties everything together like the final bow on a gift. It’s bold. It’s bright. It’s your new “how did I live without this?” recipe.

Why You’ll Love This Baked Chicken with Crispy Feta and Vinaigrette

You know that feeling when you open the oven and it smells like a Mediterranean vacation? Yeah, this recipe does that. It’s:

• A one-pan meal (hello, minimal dishes!)
• Packed with flavor—spices, herbs, roasted garlic, tangy vinaigrette
• Fast: 30 minutes start to finish
• Perfect for busy weeknights or casual entertaining
• Easily adaptable for picky eaters or dietary needs

Ingredients You’ll Need

Here’s everything you’ll toss together for this crave-worthy dish:

For the Chicken & Vegetables:

• ½ lb boneless skinless chicken tenders
• 2 tbsp extra virgin olive oil
• 1 tsp paprika
• 1 tsp cumin seed
• ½ tsp ground ginger
• Kosher salt and black pepper, to taste
• Chili flakes, to taste
• 2 bell peppers, sliced (red, orange, or yellow)
• ½–1 Fresno pepper, seeded and sliced
• 1 shallot, sliced
• 2 garlic cloves, chopped

For the Crispy Feta:

• 4 oz block of feta cheese, patted dry
• 2 tbsp cornstarch
• ½ tbsp olive oil (for frying)

Fresh Herbs & Extras:

• ⅓ cup chopped mixed herbs (cilantro, parsley, dill)
• Optional: rice, for serving

For the Vinaigrette:

• 2½ tbsp extra virgin olive oil
• 1 tbsp lemon juice
• ½ tbsp champagne vinegar
• 1 tsp honey
• Salt and black pepper, to taste

Step-by-Step: How to Make Baked Chicken with Crispy Feta and Vinaigrette

1. Prep and Season

Start by preheating your oven to 425°F. On a large baking sheet, toss your chicken tenders with 1½ tablespoons of olive oil, paprika, cumin seed, ground ginger, salt, pepper, and chili flakes. Trust your nose—it’s already smelling good.

Now add your sliced bell peppers, Fresno pepper, shallot, and garlic to the same sheet. Toss everything together so the veggies soak up that seasoned oil.

2. Bake to Perfection

Slide the tray into your hot oven and let it bake for about 25 minutes. The chicken should be fully cooked and golden at the edges, while the veggies should be caramelized and tender.

3. Make Crispy Feta (Yes, It’s a Thing)

While your kitchen is filling with heavenly aromas, coat your block of feta in cornstarch—every side, every crevice. Heat a nonstick skillet over medium heat with ½ tablespoon olive oil. Gently lay in the feta and cook for 2–3 minutes on each side until it’s gorgeously crisp and golden.

(Pro tip: Use a thin spatula to flip. That feta is delicate and fabulous.)

4. Whisk the Vinaigrette

In a small bowl, whisk together the remaining olive oil, lemon juice, champagne vinegar, honey, and a pinch of salt and pepper. This dressing is bright and just sweet enough to balance the salty feta and spiced chicken.

5. Assemble Like a Pro

Spoon your baked chicken and veggies onto plates or a big platter. Scatter the chopped herbs over the top (don’t be shy—herbs make everything pop). Crumble the crispy feta generously and drizzle the vinaigrette like a boss.

Optional but recommended: serve with fluffy rice to soak up all the delicious juices.

Kitchen Tips from My Chicken-Loving Heart

• Don’t skip the cornstarch. That’s the secret to that feta crust. Otherwise, you’ll end up with melty cheese (not a tragedy, but not crispy).
• No Fresno pepper? Sub in a mild red chili or even a few shakes of red pepper flakes.
• Want extra-crispy chicken? Broil the tray for the last 2–3 minutes, but keep an eye on it!
• Add-ins welcome. Cherry tomatoes, zucchini, or even chickpeas would fit right in here.

A Little Backstory (Because Every Great Recipe Has One)

This Baked Chicken with Crispy Feta and Vinaigrette became a weeknight favorite at my house after a friend brought over something similar for a girls’ night in. We ate it right from the tray with wine and lots of laughs. After a few tweaks and a crispy feta moment of brilliance, it turned into the version I’m sharing with you today. It’s now a go-to when I want something “fancy-ish” but I’m also in sweats and fuzzy socks. You get it.

FAQs About Baked Chicken with Crispy Feta and Vinaigrette

Bring the Magic Home with Baked Chicken and Crispy Feta

There you have it—Baked Chicken with Crispy Feta and Vinaigrette: easy, vibrant, and full of weeknight wow. It’s proof that you can get big flavor without turning your kitchen into a disaster zone. No marinating overnight. No obscure ingredients. Just one baking sheet, one skillet, and a whole lot of delicious.

Whether you’re cooking for your family on a busy Tuesday night or pulling together a quick meal for a casual dinner with friends, this dish delivers every single time. The crispy feta alone is worth the applause—but when it mingles with spiced chicken, roasted peppers, and that zippy vinaigrette? Chef’s kiss.

And here’s the best part: it looks and tastes like you put in way more effort than you actually did. That’s kitchen magic at its finest.

So go ahead—grab a tray, crank the oven, pour yourself a glass of something chilled, and let the magic happen. This one’s a keeper, friend.

Explore More Chicken Magic: Recipes You’ll Love Next

If you enjoyed the bright, bold flavors of Baked Chicken with Crispy Feta and Vinaigrette, you’re going to fall in love with a few more reader-favorite recipes from the Chicken Magic kitchen. These dishes share that same easygoing elegance and vibrant punch—perfect for anyone craving more variety without the hassle.

1. For another fresh and herby dinner, try these Herby Greek Chicken Meatballs. They’re juicy, flavorful, and pair beautifully with lemon rice or a crisp salad.
2. Want something hearty yet healthy? Baked Parmesan Chicken and Couscous brings comfort food vibes with a lighter twist—crunchy, cheesy, and ready in under 40 minutes.
3. Craving more sheet pan simplicity? My Sheet Pan BBQ Chicken Nachos are a crowd-pleasing, finger-lickin’ spin on busy-night dinners. Game night just got upgraded!
4. For a Greek-inspired dinner bowl that shares that same feta-forward magic, check out the Greek Chicken with Lemon and Feta. It’s loaded with flavor and totally meal-prep friendly.

There’s a whole world of chicken deliciousness waiting for you—so don’t stop here! Dive into these recipes and keep the magic alive in your kitchen.

Baked Chicken with Crispy Feta and Vinaigrette

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• Author: Aneta
• Total Time: 35 mins
• Yield: 2 servings 1x

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Description

This Baked Chicken with Crispy Feta and Vinaigrette is a one-pan, flavor-packed dinner that comes together in under 30 minutes. Juicy chicken tenders are seasoned with warming spices, roasted with sweet peppers and shallots, topped with golden crispy feta, and drizzled with a zesty lemon vinaigrette. It’s the perfect balance of hearty, fresh, and downright delicious.

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Ingredients

Scale 1x2x3x

For the Chicken & Vegetables:

• ½ pound boneless skinless chicken tenders

• 2 tablespoons extra virgin olive oil

• 1 teaspoon paprika

• 1 teaspoon cumin seed

• ½ teaspoon ground ginger

• Kosher salt and black pepper, to taste

• Chili flakes, to taste

• 2 bell peppers, sliced (red, orange, or yellow)

• ½–1 Fresno pepper, seeded and sliced

• 1 shallot, sliced

• 2 garlic cloves, chopped

For the Crispy Feta:

• 4 ounces feta cheese block, patted dry

• 2 tablespoons cornstarch

• ½ tablespoon extra virgin olive oil (for pan-frying)

Fresh Herbs & Optional:

• ⅓ cup mixed fresh herbs (cilantro, parsley, dill), chopped

• Optional: rice, for serving

For the Vinaigrette:

• 2½ tablespoons extra virgin olive oil

• 1 tablespoon lemon juice

• ½ tablespoon champagne vinegar

• 1 teaspoon honey

• Salt and black pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C).

2. Season Chicken & Veggies: On a large baking sheet, toss chicken tenders with 1½ tbsp olive oil, paprika, cumin seed, ground ginger, salt, pepper, and chili flakes. Add bell peppers, Fresno pepper, shallot, and garlic. Toss everything to coat evenly.

3. Bake: Roast for 25 minutes until chicken is fully cooked and vegetables are tender.

4. Crisp the Feta: While chicken bakes, coat the feta block in cornstarch. Heat ½ tbsp olive oil in a skillet over medium heat. Cook the feta for 2–3 minutes per side until golden and crispy. Transfer to a plate.

5. Make the Vinaigrette: Whisk together olive oil, lemon juice, champagne vinegar, honey, salt, and pepper in a small bowl.

6. Assemble & Serve: Top the baked chicken and veggies with chopped herbs, break the crispy feta over the top, and drizzle with vinaigrette. Serve with rice if desired.

Notes

Don’t skip the cornstarch when crisping the feta—it’s what gives you that perfect crust!
No Fresno pepper? Substitute with red chili flakes or a small red chili of your choice.
For extra texture, broil the tray for the last 2–3 minutes, watching closely to avoid burning.
Leftovers reheat best in a skillet to keep the feta crisp.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main course
• Method: Baking + Pan Frying
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 5 g
• Sodium: 730 mg
• Fat: 26 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 85 mg