This baked feta chicken combines a whole block of tangy feta cheese that melts into a creamy sauce alongside tender chicken breast, roasted vegetables, and fluffy jasmine rice—a Mediterranean one-pan dinner that feels restaurant-quality but comes together in under an hour.
Delivery in as fast as one hour.*
Prices vary by store
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Lay 1 ½ lbs chicken breast in a Suvie roasting rack and set the rack into a Suvie pan. Drizzle olive oil on the chicken breasts and season with ¼ tsp smoked paprika, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. Load the chicken breasts into the bottom zone of your Suvie.
Place 8 oz feta cheese block in the middle of another Suvie pan and surround it with 5 oz baby bella mushrooms, 1 cup red onion slices, 1 medium zucchini, and 5 oz cherry tomatoes. Drizzle ¼ cup olive oil over the cheese and vegetables and sprinkle with ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Load cheese and vegetables into the top zone of your Suvie. Input settings and cook now.
While the chicken and vegetables roast, fill the water reservoir located on top of the Suvie Starch Cooker to the 3 liter line. Place 1 cup jasmine rice in the rice pot (black handles), and place the pot lid on top. Place the rice pot on the hot plate, close the door, ensure drain tray is in place, and hit "Cook".
After the cook, remove the chicken breasts and vegetables from your Suvie.
Remove the rice from the Suvie Starch Cooker and fluff with a fork.
With a spatula, stir the baked feta into the vegetable juice until smooth. To serve, divide the rice, chicken breasts, and feta sauce between plates and top with the 2 tbsp fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10–15 minutes, covered, to prevent the feta from breaking down further.
Yes. Thighs will take 5–10 minutes longer to bake and remain more tender, though the cooking time depends on thickness. Check for 165°F internal temperature.
Jasmine rice is ideal, but crusty bread, couscous, orza also work well to soak up the creamy feta sauce.
Bake until the thickest part reaches 165°F on a meat thermometer, or until juices run clear when pierced. Do not overcook or the chicken will dry out.
Yes. Arrange chicken and vegetables in the baking dish, cover, and refrigerate up to 8 hours. Add 5–10 minutes to bake time when cold.
Yes, all ingredients are naturally gluten-free. Use gluten-free rice if needed and verify feta and seasonings are certified gluten-free.
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