Feta Baked Chicken

This Feta baked chicken is packed with a flavorful blend of cheeses and topped with more cheese.  The star cheese being Feta.

This dish is a filling and tasty low carb option.

If you are looking for more low carb, keto friendly chicken options, here are some suggestions:

• Greek Lemon Garlic Chicken 
• Keto Chicken Enchilada Casserole
• Mushroom, Bacon, and Gruyère Stuffed Chicken
• Spinach and Artichoke Stuffed Chicken

This chicken dish is a hearty meal on its own.

However, it would go well with a side of my Cauliflower Casserole or Steakhouse Creamed Spinach.

Ingredients

• 2 tablespoons light or extra virgin olive oil
• 12 ounces low acid (sweet) tomatoes, such as San Mariano, Cherry, or Campari.  Slice and seed the tomatoes if you want to reduce the liquid in the pan. Otherwise, toss whole.  Another option if on a strict keto diet is using some baby spinach instead.
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 8 ounces Feta cheese
• 12 ounces cream cheese
• 1/4 cup shredded Mizithra cheese
• 2 tablespoons heavy cream
• 1 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1 cup shredded mozzarella
• 1/4 cup shredded Gruyère cheese

How to make Feta Baked Chicken

• With a mallet or rolling pin, pound the chicken breasts to even out and reduce the thickness by at least half an inch.

• Rub the chicken with a little olive oil and sprinkle with the salt, onion powder, pepper, garlic powder, and celery salt.
• Add the tomatoes or spinach to a 9 x 13 inch baking dish. Drizzle with a tablespoon olive oil.
• Place the chicken on top of the vegetables.

• In a large bowl, mix the Feta cheese, cream cheese, Mizithra cheese, parsley, dill, and cream cheese.

• Spread the Feta mixture on the chicken.

• Top that with the mozzarella and Gruyère.

• Preheat oven to 350 degrees Fahrenheit.  Cover with nonstick foil and bake for 30 minutes.  Uncover and bake for an additional 30 to 35 minutes, or until the tops start to brown.

Print

Feta Baked Chicken

This Feta baked chicken is packed with a flavorful blend of cheeses and topped with more cheese. This dish is a low carb, keto option.

Course Main Course

Cuisine American, Greek

Keyword Chicken

Ingredients

• 2 tablespoons light or extra virgin olive oil
• 12 ounces low acid sweet tomatoes, such as San Mariano, Cherry, or Campari. Slice and seed the tomatoes if you want to reduce the liquid in the pan. Otherwise, toss whole. Another option if on a strict keto diet is using some baby spinach instead.
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 8 ounces Feta cheese
• 12 ounces cream cheese
• 1/4 cup shredded Mizithra cheese
• 2 tablespoons heavy cream
• 1 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1 cup shredded mozzarella
• 1/4 cup shredded Gruyère cheese

Instructions

1. With a mallet or rolling pin, pound the chicken breasts to even out and reduce the thickness by at least half an inch.
2. Rub the chicken with a little olive oil and sprinkle with the salt, onion powder, pepper, garlic powder, and celery salt.
3. Add the tomatoes or spinach to a 9 x 13 inch baking dish. Drizzle with a tablespoon olive oil.
4. Top with the chicken.
5. In a large bowl, mix the Feta cheese, cream cheese, Mizithra cheese, parsley, dill, and cream.
6. Spread the Feta mixture on the chicken.
7. Top that with the mozzarella and Gruyère.
8. Preheat oven to 350 degrees Fahrenheit.  Cover with nonstick foil and bake for 30 minutes.  Uncover and bake for an additional 30 to 35 minutes, or until the tops start to brown.

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