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15-Minute Broiled Feta and Tomato Chicken
Tangy balsamic vinaigrette and warm, salty feta cheese transform ordinary chicken breasts into a standout Mediterranean-inspired main course. You'll brush the meat with dressing and Italian herbs before a quick trip under the broiler locks in the juices. Fresh Roma tomato slices and crumbled cheese go on at the very end, melting just enough to create a savory, vibrant finish. It's a remarkably simple method that delivers bold flavors without keeping you tied to the stove.
Equipment
- Oven
- Baking sheet
Ingredients
- 4 boneless skinless chicken breasts (about 1¼ lb)
- 2 tablespoons balsamic vinaigrette dressing
- 1 teaspoon Italian seasoning
- ¼ teaspoon seasoned pepper blend
- 1 large plum (Roma) tomato, cut into 8 slices
- ¼ cup crumbled feta cheese (1 oz)
Instructions
- 1Set your oven to broil and coat the rack of a broiler pan with cooking spray. Brush both sides of the chicken breasts with the balsamic vinaigrette, then sprinkle evenly with the Italian seasoning and seasoned pepper blend.
- 2Place the chicken on the prepared rack. Broil about 4 inches from the heat source for 10 minutes, flipping halfway through. Flipping ensures even cooking and prevents the herbs from burning. The chicken is done when the juices run clear and the internal temperature reaches 165°F.
- 3Remove the pan from the oven and top each chicken breast with 2 tomato slices and 1 tablespoon of feta cheese. Broil for 2 to 3 minutes longer, just until the cheese turns light brown and softens.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in the oven or microwave, but don't overheat or the chicken will dry out.
- Tip: If your chicken breasts are very thick, pound them to an even thickness before broiling so they cook at the same rate.
- Swap: Cherry tomatoes cut in half work perfectly if you don't have Roma tomatoes on hand.
Recipe Details
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