Description
This baked chicken recipe features juicy boneless, skinless chicken breasts topped with a crispy, flavorful feta and panko breadcrumb crust. Finished with a tangy homemade vinaigrette made from olive oil, red wine vinegar, Dijon mustard, and honey, it’s a simple yet elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Topping
- 1/2 cup feta cheese, crumbled
- 1/4 cup panko breadcrumbs
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 400°F (200°C). Grease a baking dish with 1 tablespoon of olive oil to prevent sticking.
- Season the chicken: Season the boneless, skinless chicken breasts with salt and pepper evenly on both sides. Place them in the prepared baking dish in a single layer.
- Make the feta topping: In a small bowl, combine the crumbled feta cheese, panko breadcrumbs, chopped fresh parsley, and chopped fresh oregano. Mix until well blended.
- Apply the topping: Sprinkle the feta and breadcrumb mixture evenly over the top of each chicken breast to create a flavorful crust.
- Bake the chicken: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the topping is golden and crispy.
- Prepare the vinaigrette: While the chicken bakes, whisk together 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until the vinaigrette is smooth and emulsified.
- Finish and serve: Once the chicken is done, remove the baking dish from the oven and drizzle the vinaigrette evenly over the chicken breasts before serving. Serve alongside your choice of side dishes and enjoy.
Notes
- Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (75°C).
- For extra crispiness, you can broil the chicken for the last 2-3 minutes, but watch carefully to avoid burning.
- This dish pairs well with roasted vegetables, a fresh salad, or rice pilaf.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
