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Sheet Pan Feta Chicken Is What the Baked Feta Trend Was Made For

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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. 

Frequently Asked Questions

  • Is feta goat cheese?

    Though they have a similar mouthfeel, feta is not goat cheese. Feta is a Greek cheese made primarily from sheep’s milk, but it can also be made with cow’s or goat’s milk or a combination of milk types, whereas goat cheese is made entirely from goat’s milk.

  • How long do you cook chicken breast in an oven?

    Chicken breasts can take anywhere between 15 to 25 minutes to bake, depending on the size of the breast and the temperature of the oven. Use an instant-read thermometer inserted into the thickest part of the breast to ensure it is fully cooked but not overcooked. 

Notes from the Food & Wine Test Kitchen

Adding the tomatoes part way through cooking helps prevent them from overcooking and completely falling apart. They should be just burst open, slightly wrinkled, but still holding their shape.

Make ahead

Store any leftovers in an airtight container in the refrigerator for up to three days.

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