Crispy Feta with Lemon Chicken

This crispy feta with lemon pepper chicken and rice dish combines tangy cheese, aromatic spices, and colorful peppers for an elevated weeknight dinner that feels like restaurant quality with minimal effort. It's become my go-to recipe when I want to impress without spending hours in the kitchen.

I first made this dish when I had friends coming over last minute and needed something that looked impressive but was actually easy. The crispy feta trick has now become my signature move for transforming ordinary meals into something special.

Ingredients

• Boneless skinless chicken tenders: 1 pound, Choose tenders for quicker cooking and more even texture than breasts
• Extra virgin olive oil: 4 tablespoons, Use a good quality oil as it contributes significantly to flavor
• Paprika: 2 teaspoons, Adds smoky depth and beautiful color to the chicken
• Cumin seed: 2 teaspoons, Provides earthy notes and slight crunch that elevates the dish
• Ground ginger: 1 teaspoon, Adds warmth and subtle spice without overwhelming heat
• Bell peppers: 4 assorted colors, The variety creates visual appeal and different flavor profiles
• Fresno peppers: 1½, seeded and sliced, Adds moderate heat that balances the tangy feta
• Shallots: 2, sliced, Milder and sweeter than regular onions for more nuanced flavor
• Garlic: 4 cloves, chopped, The aromatic foundation that brings everything together
• Feta cheese block: 8 ounces, Must be a solid block not crumbles for the crispy exterior
• Cornstarch: ¼ cup, The secret to achieving that golden crispy coating on the feta
• Fresh herbs: ¾ cup, Mix of cilantro parsley and dill provides brightness and color
• Vinaigrette ingredients: Include olive oil lemon juice vinegar and honey for balance

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 425°F and gather all ingredients. This temperature is crucial for achieving both tender chicken and caramelized vegetables. Take the feta out of the refrigerator now so it can come to room temperature which helps prevent oil splatter when frying.

Season the Chicken and Vegetables:

On a large rimmed baking sheet spread out the chicken tenders and drizzle with 3 tablespoons olive oil. Sprinkle evenly with paprika cumin ginger salt pepper and chili flakes making sure to coat all sides of the chicken. Add the bell peppers fresnos shallots and garlic scattering them around the chicken. Toss everything gently with your hands to ensure even coating of spices and oil.

Roast to Perfection:

Place the baking sheet in the preheated oven and roast for 25 minutes. Look for chicken that is cooked through with no pink remaining and vegetables that have softened with caramelized edges. The peppers should be slightly blistered which concentrates their sweetness.

Crisp the Feta:

While the chicken roasts prepare the feta. Place the cornstarch in a shallow bowl or plate. Pat the block of feta completely dry with paper towels a crucial step for achieving crispiness. Gently coat all sides of the feta block in cornstarch creating a thin even layer. Heat the remaining tablespoon of olive oil in a skillet over medium heat until shimmering but not smoking. Carefully place the coated feta in the pan and cook undisturbed for 2 to 3 minutes until golden and crisp. Flip and repeat on all remaining sides. Transfer to a paper towel lined plate when done.

Make the Vinaigrette:

In a small bowl whisk together ⅓ cup olive oil lemon juice champagne vinegar and honey until fully emulsified. Season with salt and pepper to taste. The vinaigrette should be bright and tangy with just enough sweetness to balance the acidity.

Assemble and Serve:

If serving with rice prepare it according to package instructions. Place a portion of rice on each plate followed by the roasted chicken and peppers. Sprinkle generously with the fresh herb mixture. Break the crispy feta into chunks and distribute over each plate. Drizzle everything with the lemon vinaigrette just before serving so the crispy elements retain their texture.

Pin it

The discovery of pan fried cornstarch coated feta changed my cooking forever. My daughter who typically avoids cheese entirely asks for seconds when I make this dish claiming the crispy exterior completely transforms the experience. The contrast between the creamy interior and crunchy coating creates a textural magic that elevates the entire meal.

Substitute Smart

If you cant find fresno peppers jalapeños work wonderfully as a substitute just remember to adjust the amount based on your heat preference. For a completely different flavor profile red chili flakes or even a dash of hot sauce added after cooking can provide the heat element.

Storage and Reheating

Store leftovers in separate containers keeping the crispy feta apart from the chicken vegetable mixture and any unused vinaigrette. This prevents the feta from becoming soggy. The chicken and vegetables will keep for up to 4 days in the refrigerator while the vinaigrette stays fresh for up to a week.

Serving Suggestions

While rice makes a perfect base this dish is incredibly versatile. Try serving over quinoa couscous or even cauliflower rice for a lower carb option. For a more substantial meal warm pita bread makes an excellent accompaniment for scooping up every last bit of the flavorful juice.

Pin it

This recipe is guaranteed to impress, yet it requires minimal time and effort, making it the perfect weeknight dinner!

Frequently Asked Questions

→ Can I use chicken breasts instead of tenders?

Yes, boneless skinless chicken breasts work well. Simply cut them into tender-sized strips or cubes to ensure they cook in the same amount of time. You may need to adjust cooking time slightly if using larger pieces.

→ How do I stop the feta from crumbling when frying?

Make sure your feta is very cold when you coat it, and pat it completely dry before coating with cornstarch. Use a gentle touch when turning it in the pan, and ensure your oil is hot before adding the cheese so it develops a crust quickly.

→ Can I make this dish ahead of time?

You can prepare the chicken and peppers up to a day ahead and reheat before serving. However, the crispy feta should be prepared just before serving to maintain its texture. The vinaigrette can be made up to three days in advance and stored in the refrigerator.

→ What can I substitute for Fresno peppers?

Jalapeños make a great substitute for Fresno peppers, offering a similar heat level. Remove the seeds for less heat, or for a milder option, use additional bell peppers instead.

→ Is there a dairy-free alternative to the feta?

You can try using firm tofu as a dairy-free alternative. Press it well to remove moisture, then coat with cornstarch and pan-fry as directed. Season generously, as tofu has a milder flavor than feta.

→ What herbs work best with this dish?

The recipe suggests cilantro, parsley, and dill, which complement the Mediterranean flavors perfectly. However, mint, oregano, or basil would also work well depending on your preference.