Spicy Roasted Red Pepper Feta Chicken Bake

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb / 900 g)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 1/2 tsp smoked paprika, divided
• 3 tbsp extra-virgin olive oil, divided
• 1 (12 oz / 340 g) jar roasted red peppers, drained
• 6 oz (170 g) feta cheese, divided (4 oz for sauce, 2 oz for topping)
• 1/2 cup (120 g) plain Greek yogurt
• 3 garlic cloves
• 1 tbsp tomato paste
• 1–2 tbsp fresh lemon juice
• 1–1 1/2 tsp crushed red pepper flakes
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp sugar or honey
• 2–3 tbsp chopped fresh parsley (for garnish)

Do This

• 1. Heat oven to 400°F (200°C). Lightly oil a 9×13 inch (23×33 cm) baking dish or large ovenproof skillet.
• 2. Pat chicken dry; season with 1 tsp salt, pepper, and 1/2 tsp smoked paprika. Rub with 1 tbsp olive oil.
• 3. Blend roasted red peppers, 4 oz feta, yogurt, garlic, tomato paste, lemon juice, 2 tbsp olive oil, red pepper flakes, cumin, cayenne (if using), sugar/honey, and 1/2 tsp salt until mostly smooth.
• 4. Spread a thin layer of sauce in the dish, nestle chicken on top, then pour remaining sauce over, coating well.
• 5. Sprinkle remaining 2 oz feta over the top. Bake 25–30 minutes, until chicken reaches 165°F (74°C).
• 6. Optional: Broil 2–3 minutes to lightly brown and bubble the top.
• 7. Rest 5 minutes, garnish with parsley and extra chili flakes, then serve with rice, couscous, or crusty bread.

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Why You’ll Love This Recipe

• Big, bold flavors: sweet roasted peppers, salty feta, smoky spice, and a creamy, tangy finish.
• Hands-off cooking: once it is in the oven, dinner takes care of itself.
• Weeknight-easy yet impressive enough for guests.
• Versatile: great with rice, potatoes, pasta, or a simple green salad.

Grocery List

• Produce: Garlic, lemon, fresh parsley (or basil), jar of roasted red peppers
• Dairy: Feta cheese (block in brine preferred), plain Greek yogurt
• Pantry: Boneless skinless chicken breasts, extra-virgin olive oil, tomato paste, kosher salt, black pepper, smoked paprika, crushed red pepper flakes, ground cumin, cayenne pepper (optional), sugar or honey

Full Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 2 lb / 900 g total)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp extra-virgin olive oil

Spicy Roasted Red Pepper & Feta Sauce

• 1 (12 oz / 340 g) jar roasted red peppers, well drained (about 1 1/2 cups chopped)
• 4 oz (115 g) feta cheese, crumbled (block in brine recommended)
• 1/2 cup (120 g) plain Greek yogurt (2% or whole milk)
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, roughly chopped
• 1 tbsp tomato paste
• 1–2 tbsp freshly squeezed lemon juice (to taste)
• 1–1 1/2 tsp crushed red pepper flakes (adjust for heat)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp sugar or honey (to balance acidity)
• 1/4 tsp kosher salt (or to taste; remember feta is salty)

Topping & Garnish

• 2 oz (55 g) feta cheese, crumbled
• 1 tbsp extra-virgin olive oil (for drizzling, optional)
• 2–3 tbsp fresh parsley, finely chopped (or fresh basil)
• Extra crushed red pepper flakes, to taste (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Set your oven to 400°F (200°C) and position a rack in the center. Lightly grease a 9×13 inch (23×33 cm) baking dish or a large oven-safe skillet with a little olive oil or nonstick spray. This prevents sticking and makes cleanup easier later.

Step 2: Season the chicken

Pat the chicken breasts dry on all sides with paper towels. Drying the surface helps them brown better and prevents them from steaming in the oven.

In a small bowl, mix together 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Place the chicken in the prepared baking dish and drizzle with 1 tbsp olive oil. Rub the oil and seasoning mixture all over the chicken breasts so they are evenly coated. Set aside while you make the sauce.

Step 3: Blend the spicy roasted red pepper-feta sauce

In a blender or food processor, combine the drained roasted red peppers, 4 oz crumbled feta, Greek yogurt, 2 tbsp olive oil, garlic, tomato paste, 1 tbsp lemon juice, crushed red pepper flakes, cumin, 1/2 tsp smoked paprika, cayenne (if using), sugar or honey, and 1/4 tsp salt.

Blend until mostly smooth and creamy, with just a little texture left if you like. Taste the sauce: add more lemon juice for brightness, more red pepper flakes or cayenne for heat, or a pinch more salt if needed. The sauce should be thick, tangy, and boldly flavored, with a noticeable but pleasant kick.

Step 4: Assemble the chicken bake

Spoon 3–4 tbsp of the sauce into the bottom of the baking dish and spread it into a thin layer under the chicken. This prevents the chicken from sticking and flavors it from below.

Pour the remaining sauce evenly over the chicken, using a spoon or spatula to coat each piece well and letting the sauce pool around them. Sprinkle the remaining 2 oz crumbled feta over the top so that some pieces sit on the sauced chicken and some fall into the sauce around it.

Step 5: Bake until juicy and cooked through

Transfer the baking dish to the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through. The exact time will depend on the thickness of your chicken breasts. Begin checking at 22–23 minutes.

Use an instant-read thermometer inserted into the thickest part of a breast; it should read 165°F (74°C). The sauce should be bubbling gently around the edges and slightly thickened, and the feta on top will be soft and starting to brown in spots.

Step 6: Optional broil for color and extra flavor

If you would like a bit more color and a lightly blistered top, switch the oven to broil on high. Broil the dish for 2–3 minutes, watching carefully so it does not burn. Look for browned, caramelized spots on the feta and edges of the sauce.

Remove the dish from the oven and let the chicken rest in the sauce for about 5 minutes. This helps the juices redistribute so the meat stays moist when sliced.

Step 7: Finish, garnish, and serve

Drizzle the top lightly with 1 tbsp olive oil, if desired, for a glossy finish. Sprinkle generously with chopped fresh parsley (or basil) and a pinch of extra crushed red pepper flakes for a hit of fresh color and spice.

Serve the chicken breasts smothered in plenty of the roasted red pepper-feta sauce. This dish is excellent over rice, couscous, quinoa, mashed potatoes, or with warm crusty bread to soak up every bit of sauce. Spoon extra sauce from the pan over each portion just before serving.

Pro Tips

• Even thickness cooks more evenly: If your chicken breasts are very thick on one end, gently pound them to an even thickness of about 3/4–1 inch (2–2.5 cm) between two pieces of parchment or plastic wrap.
• Control the heat level: For a mild dish, use only 1 tsp crushed red pepper flakes and skip the cayenne. For extra spicy, use the full 1 1/2 tsp flakes plus the cayenne and a bit more to taste.
• Do not overcook the chicken: Start checking the temperature early. Pull the dish from the oven as soon as it reaches 165°F (74°C); it will continue to cook slightly as it rests.
• Use block feta if possible: Feta packed in brine melts more creamily into the sauce than pre-crumbled feta and has a better, richer flavor.
• Adjust sauce thickness if needed: If your sauce seems too thick to pour, blend in 1–2 tbsp water, milk, or chicken broth. If it is too thin, add an extra spoonful of feta or a bit more yogurt and blend again.

Variations

• Chicken thighs instead of breasts: Boneless, skinless chicken thighs work beautifully here. Use about 2 lb (900 g) thighs and increase the bake time to 30–35 minutes, or until they reach 175°F (80°C).
• One-pan meal with vegetables: Add chopped zucchini, cherry tomatoes, sliced red onions, or drained canned chickpeas to the baking dish before adding the sauce. Toss them in a little olive oil, salt, and pepper, then bake everything together.
• Pasta night twist: Slice the baked chicken and serve over cooked pasta, thinning the sauce with a splash of hot pasta water to make it slightly more pourable.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven at 325°F (165°C) until warmed through, or in the microwave at medium power so the chicken does not dry out. The sauce will thicken in the fridge; stir in a spoonful of water or milk when reheating if you want it looser.

To make ahead, you can blend the sauce up to 2 days in advance and keep it refrigerated. You can also assemble the seasoned raw chicken in the baking dish, cover, and refrigerate up to 24 hours. When ready to cook, pour on the sauce, top with feta, and bake (add a few extra minutes if the chicken is very cold).

The cooked chicken and sauce can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Nutrition (per serving)

Approximate values per serving (1 chicken breast with sauce, based on 4 servings): about 420 calories, 40 g protein, 22 g fat, 10 g saturated fat, 10 g carbohydrates, 2 g fiber, 6 g sugar, and 900 mg sodium. Actual values will vary based on specific ingredients and portion sizes.