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One-Pan Tomato Feta Chicken Thighs: A Fresh and Flavorful Summer Dish

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Donna Urso

Summertime is the perfect season to showcase the bounty of fresh produce available in local markets and gardens. This delicious and easy-to-make one-pan tomato feta chicken dish is a perfect example of how to take advantage of seasonal ingredients and create a flavorful meal that's sure to impress.

This yummy dish was inspired by my end-of-summer garden bounty and combines the classic flavors of tomatoes, feta cheese, and chicken into a simple, satisfying dish. By cooking everything in a single pan, you'll save time on cleanup and enjoy a hassle-free meal. 

Chicken Thighs with Tomatoes, Zucchini, and Feta

Chicken thighs cooked in a 12" skillet with cherry tomatoes, zucchini, red onion and Feta cheese.

Whether you're hosting a dinner party or just looking for a quick and easy weeknight meal, this recipe is easily scalable to fit your needs. And don't forget to serve it with a side of crusty bread to soak up all the delicious juices.

This recipe relies on the fresh seasonal vegetables for delicious flavor. Choose tomatoes and zucchini at their peak from your grocery store, farmer's market, or your own garden.

Tomatoes , Basil, and Zucchini in a Colander
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You Will Need:

  • A woman standing at a counter with zucchini, tomatoes and onions.
    4 bone-in, skin-on chicken thighs (Boneless thighs will work, too, but choose skin-on thighs.)
  • 2 small zucchini, sliced
  • 2 pints cherry tomatoes, halved  (Any small, fully ripe tomato variety will work.)
  • 3 cloves of garlic, minced or crushed
  • 1 8 oz block of feta cheese, diced
  • 1/4 cup olive oil (I like extra virgin olive oil.)
  • 1-2 Tablespoons dried Italian herbs
  • salt, and pepper to taste
  • Chopped fresh parsley and basil for garnish (or rosemary and thyme)

The Steps:

Preheat oven: Preheat your oven to 400°F (200°C).

Season the chicken: Season the chicken thighs with salt and pepper.

Heat your pan: Heat 2 Tablespoons of olive oil in a 12" oven-safe skillet over medium-high heat.

Cook the chicken: Add the chicken thighs to the pan and cook until the skin is browned and crisp, about 5-7 minutes.

A woman standing at a stove pointing to a pan of chicken and vegetables.

Add vegetables: Remove the chicken from the pan and set aside. Add the zucchini, red onion, and cherry tomatoes to the pan. Toss the zucchini and tomatoes with olive oil. Season with dried Italian herbs, salt, and pepper. Place the chicken on top of the vegetables in the pan.

Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked to 175 degrees F on a meat thermometer and the vegetables are tender.

Add the Feta: Remove the skillet from the oven and crumble the feta cheese over the top. Return the pan to the oven for 5 more minutes to warm the cheese.

Let sit: Remove the skillet from the oven, sprinkle with fresh chopped herbs, and let it sit for about 5 minutes to let the juices meld together.

A woman sprinkling chopped herbs over a pan of chicken and vegetables.

Serve:  Enjoy with pasta, crusty bread or as is!

The One-Pan Chicken, Tomato, Zucchini and Feta Recipe

chicken dinner, chicken thighs, summer dinner, one-pan dinner
dinner
American
Yield: 4
Author: Donna Urso
Tomato Feta Chicken Thighs

Tomato Feta Chicken Thighs

A one-pan chicken dinner that celebrates the fresh produce and herbs of summer.
Prep time: 15 MinCook time: 30 MinInactive time: 5 MinTotal time: 50 Min

Ingredients

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C).
  2. Season the chicken: Season the chicken thighs with salt and pepper.
  3. Heat your pan: Heat 2 Tablespoons of olive oil in a 12" oven-safe skillet over medium-high heat.
  4. Cook the chicken: Add the chicken thighs to the pan and cook until the skin is browned and crisp, about 5-7 minutes.
  5. Add vegetables: Remove the chicken from the pan and set aside. Add the zucchini, red onion, and cherry tomatoes to the pan. Toss the zucchini and tomatoes with olive oil. Season with dried Italian herbs, salt, and pepper. Place the chicken on top of the vegetables in the pan.
  6. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked to 175 degrees F on a meat thermometer and the vegetables are tender.
  7. Add the Feta: Remove the skillet from the oven and crumble the feta cheese over the top. Return the pan to the oven for 5 more minutes to warm the cheese.
  8. Let sit: Remove the skillet from the oven, sprinkle with fresh chopped herbs, and let it sit for about 5 minutes to let the juices meld together.

Recommended Products

Cutting Board Set
12 inch non-stick skillet
Digital Meat Thermometer

Nutrition Facts

Calories

556.68

Fat (grams)

38.62 g

Sat. Fat (grams)

8.81 g

Carbs (grams)

18.13 g

Fiber (grams)

3.14 g

Net carbs

15 g

Sugar (grams)

10.59 g

Protein (grams)

35.67 g

Sodium (milligrams)

541.72 mg

Cholesterol (grams)

148.42 mg

Nutritional information is approximate.

Similar Recipes

Mediterranean Chicken Cutlets

Mediterranean Chicken Skillet Dinner

Weeknight Chicken Parmesan

©Just One Donna

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