Baked Chicken Crispy Feta Vinaigrette

This Baked Chicken with Crispy Feta and Vinaigrette is one of those dishes I reach for when I want something vibrant and hearty without spending hours in the kitchen. Tender chicken roasts together with colorful peppers and shallots, all finished with golden feta and a bright vinaigrette. Perfect for busy nights but impressive enough for guests.

I remember making this for a friend who insisted she did not like feta but by the end of the meal she was scraping every last crumb from the pan. The mix of crispy feta with juicy chicken and sweet peppers is hard to beat.

Ingredients

• Boneless skinless chicken tenders: provide quick cook time and stay moist look for firm pieces with no slimy texture
• Extra virgin olive oil: adds richness and helps everything roast beautifully choose one with a peppery taste for best results
• Paprika: brings warmth and color smoked paprika works great if you want more depth
• Cumin seed: offers a toasty slightly nutty flavor grind fresh if you can for best aroma
• Ground ginger: brings subtle brightness and complexity
• Kosher salt and black pepper: balance the flavors use flaky salt for better control
• Chili flakes: give a gentle kick adjust to your spice comfort
• Bell peppers: add sweetness and color choose firm peppers with glossy skin
• Fresno pepper: brings mild heat and color optional
• Shallot: gives gentle onion flavor without overpowering
• Garlic: gives punch and aroma fresh cloves are a must
• Feta cheese block: delivers creamy salty texture opt for one packed in brine and always pat dry before crisping
• Cornstarch: helps crust the feta for maximum crunch
• Mixed fresh herbs: like cilantro parsley and dill lighten and freshen the dish use what looks freshest at the store
• Optional rice: for a more filling meal
• For the vinaigrette: extra virgin olive oil lemon juice champagne vinegar and honey create a zesty sweet drizzle use fresh lemon for best flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit two hundred twenty degrees Celsius so it is fully hot for roasting

Prepare the Chicken and Vegetables:

On a baking sheet scatter the chicken tenders and drizzle with olive oil then dust with paprika cumin ginger salt black pepper and chili flakes Toss until every piece is coated Add sliced bell peppers Fresno pepper shallot and garlic Toss again so everything gets a bit of seasoning Arrange in a single layer for even cooking Bake for about twenty five minutes until the chicken is cooked through and veggies are tender and slightly caramelized

Crisp the Feta:

As the chicken roasts pat the feta dry so it does not steam Roll the block in cornstarch so all sides are evenly covered Heat olive oil in a skillet over medium heat then place the feta in Carefully sear for two to three minutes per side until the outside is golden and crisp Use a thin spatula to turn it gently so it does not break Transfer to a plate to cool slightly

Make the Vinaigrette:

In a small bowl whisk together olive oil lemon juice champagne vinegar honey plus a pinch of salt and black pepper Whisk until smooth and glossy

Assemble the Dish:

On a large platter arrange the roasted chicken and peppers Sprinkle with chopped fresh herbs Break the crispy feta into chunks and scatter on top Drizzle generously with vinaigrette Serve hot with rice if you like

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Storage Tips

Cool leftovers completely before placing in an airtight container The chicken and peppers keep well in the fridge for up to three days Store crispy feta separately or on top so it does not get soggy Reheat in a skillet for best texture or microwave if you are in a hurry

Ingredient Substitutions

Try boneless thighs for richer flavor or use tofu for a vegetarian spin If you cannot find Fresno peppers use a pinch of extra chili flakes for heat Goat cheese is a creamy alternative to feta and works beautifully

Serving Suggestions

This is wonderful over fluffy rice or lemony orzo For a lighter plate serve on a big bed of leafy greens and double the fresh herbs Crusty bread makes a perfect partner for soaking up every bit of vinaigrette

Cultural Context

Dishes with feta and roasted peppers are common in Mediterranean and Middle Eastern kitchens This version blends those traditions with a fast weeknight method making something both familiar and new It captures the brightness and warmth of late spring suppers I enjoyed while traveling in Greece with my family

Frequently Asked Questions About Recipes

→ How do you make feta cheese crispy?

To achieve a crispy crust, pat the feta dry, coat it in cornstarch, and pan-fry in olive oil until golden on each side.

→ What type of chicken works best?

Boneless, skinless chicken tenders are recommended for even cooking and tender results, but chicken breasts also work.

→ Which herbs complement this dish?

A fresh mix of cilantro, parsley, and dill adds brightness and a touch of herbal complexity to the final plate.

→ Can I use a different vinegar for the vinaigrette?

Champagne vinegar brings a delicate tang, but you can substitute white wine vinegar or apple cider vinegar if needed.

→ What are good side options?

Serve the finished dish over rice or pasta to soak up the juices and vinaigrette for a complete meal.

→ Is this suitable for meal prep?

Yes, the chicken and vegetables reheat well. Add the crispy feta and vinaigrette just before serving to maintain texture.