Sheet Pan Chicken Breast with Feta and Vegetables

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This is an “oh-so-easy” sheet pan chicken dinner made with pungent feta cheese, sweet peppers, and savory onions. It is simple but tasty. Serve over rice or in pita.


  • 1 tablespoon vegetable oil
  • 2 pounds boneless chicken breast cut into 1-inch cubes
  • 12 ounces mini bell peppers, halved lengthwise and seeded
  • 1 medium white onion, quartered
  • ½ cup Italian-style salad dressing
  • 6 ounces crumbled feta cheese
  • 2 teaspoons dried oregano


Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.

Spread out chicken, peppers, and onion across the sheet pan. Sprinkle with Italian dressing, feta cheese, and oregano; combine gently.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Preparation time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Servings: 6 – Yield: 6 servings



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