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Keto Chicken Feta Bake - Easy, Flavor-Packed, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 8 ounces feta cheese, cut into a block or large chunks
  • 2 cups cherry or grape tomatoes
  • 1 small red onion, thinly sliced (optional but adds flavor)
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or Italian seasoning)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Zest and juice of 1/2 lemon
  • 2 tablespoons fresh parsley or basil, chopped (for garnish)
  • 2 tablespoons pitted Kalamata olives, halved (optional, for briny bite)
  • 1 small zucchini, sliced into half-moons (optional, boosts veg while staying low-carb)

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or large oven-safe skillet.
  2. Season the chicken: Pat chicken dry. In a bowl, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, oregano, basil, and smoked paprika. Set aside.
  3. Build the pan: Add tomatoes, red onion, and zucchini (if using) to the dish. Drizzle with remaining olive oil, add garlic, lemon zest, and a pinch of salt. Toss to coat.
  4. Nestle the feta: Place the feta block in the center of the dish. Scatter olives if using. Make room for the chicken around the feta and vegetables.
  5. Bake: Roast for 20 minutes. Remove, spoon some of the tomato juices over the chicken, and rotate the pan for even cooking.
  6. Finish roasting: Bake another 10–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and tomatoes are blistered.
  7. Add brightness: Squeeze the lemon juice over everything. Gently stir the feta and tomatoes into a creamy sauce, leaving some chunks for texture.
  8. Garnish and serve: Sprinkle with fresh parsley or basil and red pepper flakes. Serve as is or over cauliflower rice, zucchini noodles, or sautéed spinach.