This feta baked chicken combines tender chicken breasts with tangy pepperoncini, creamy feta, and oregano, paired with a crisp Greek cucumber salad. It's a complete meal that balances protein, fresh vegetables, and bold Mediterranean flavors.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 375°F (190°C).
Trim any excess fat from the chicken breasts. Score the top of each breast in a crisscross pattern, making deep cuts without cutting all the way through.
Place the chicken in a baking dish and drizzle with about 1/4 cup of olive oil.
Season the chicken generously with kosher salt and cracked black pepper.
Splash about 2 tablespoons of red wine vinegar over the chicken.
Top each chicken breast with crumbled feta cheese, pressing it into the scored cuts.
Pour the pepperoncini juice into the bottom of the baking dish, around the chicken.
Scatter about 1/2 cup of sliced pepperoncini over the feta-topped chicken.
Sprinkle about 1 tablespoon of ground oregano over everything.
Bake for 45-60 minutes, or until the chicken is cooked through and the juices run clear.
While the chicken is baking, prepare the salad. Dice the cucumbers, red onion, and grape tomatoes and place them in a large mixing bowl.
Add the remaining 1/2 cup of sliced pepperoncini to the bowl.
Season the salad with salt, pepper, and the remaining 1 tablespoon of ground oregano.
Dress the salad with the remaining 1/4 cup of olive oil and the remaining red wine vinegar.
Toss the salad well to combine and let it marinate for at least 30 minutes.
If serving with pasta, cook the farfalle according to package directions. Drain and toss with butter and Parmesan cheese.
To serve, place a bed of pasta on a plate, top with a baked chicken breast, and finish with a generous scoop of the cucumber salad.
Store chicken and salad separately in airtight containers for up to 3 days; reheat chicken gently at 325°F until warmed through. Dress salad fresh before serving.
Yes. Bone-in thighs will need 35–40 minutes at 375°F instead of 25–30 minutes, and won't dry out as easily as breasts.
Substitute with roasted red peppers or banana peppers. Reduce the pepperoncini juice to 2 tbsp and add 2 tbsp of red wine vinegar for acidity.
Prepare the chicken and salad dressing separately up to 24 hours ahead. Assemble and bake the chicken just before serving; add cucumber to salad 15 minutes before eating to avoid sogginess.
Bake until internal temperature reaches 165°F at the thickest part using an instant-read thermometer, or until juices run clear when pierced.
The chicken and salad are naturally gluten-free. Use gluten-free pasta if serving over pasta, or serve the chicken on greens instead.
Fried Chicken Sandwich with Jalapeño Mayo
40 min · oldscoolkevmo
Creamy Sausage and Broccoli Rabe Pasta
40 min · oldscoolkevmo
Grilled Shrimp and Arugula Salad with Lemon Vinaigrette
20 min · oldscoolkevmo
Greek Chicken Quinoa Salad Bowl
55 min
Greek Style Chopped Salad
35 min
Crispy Chicken Thighs and Greek Potatoes
100 min
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
Creamy Black Bean Taquitos
30 min
7 Layer Dip
20 min
Vegan Seven Layer Dip
40 min
