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Greek Feta Chicken

Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    6 servings

Ingredients

  • 7 medium red potatoes, cut into 1-inch cubes
  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/2 cup reduced-fat sun-dried tomato salad dressing
  • 2 teaspoons Greek seasoning
  • 1 teaspoon dried basil
  • 1/2 cup crumbled reduced-fat feta cheese

Directions

  • In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray.
  • Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.
Nutrition Facts
1 serving: 316 calories, 12g fat (3g saturated fat), 79mg cholesterol, 767mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • TerriVND
    Nov 30, 2015

    My thighs never cook all the way through. Think this is the last time I make this recipe

  • cathycooking
    Nov 26, 2013

    Love the flavors. I have made this several times. This is a quick and easy recipe to prepare. I used boneless skinless chicken breasts instead of thighs.

  • rebecca.ann.hoffman
    Mar 20, 2013

    This recipe is fairly quick to make as far as prep time. My husband absolutely loves it and requests it regularly.

  • Dancinginthekitchen
    Mar 1, 2012

    This is my husband's favorite dinner! Wehvae this regularly. The chicken thighs have such great flavor and it is so easy to make up. We've made it with tomato risotto on the side when we've had company and it was delicious!

  • stephjooones
    Aug 16, 2011

    Very yummy and SO easy! Make sure to make plenty for leftovers!

  • 4n6deb
    Feb 3, 2011

    Excellent! Easy and great flavor! I didn't let it marinate at all, but poured it all in the 9 x 13 pan. My family definitely wants me to make this again!

  • fluffy213
    Jan 29, 2011

    I marinated the chicken in the dressing and spices for not quite 2 hours, but it still didn't seem to be a terribly flavorful dish. I might make it again, but I would definitely play around with it.

  • traceyinmaine
    Dec 27, 2010

    Really loved this dish. I used chicken breasts inst. of thighs and omitted the basil, but all else the same. Great flavor and so easy! I used Paul Newman's Light Sun Dried Tomato dressing and dumped everything in a gallon zip lock bag. Next time, I think I'll let the chicken and potatoes marinate longer. Everyone, even the picky 13-year old, enjoyed this. Line your pan w/the Reynold's non stick foil for easy clean up.