Main Dishes
Chicken Parmesan with Feta
Prep
20 minutes
Cook
30 minutes
Yield
8 chicken filets
This Chicken Parmesan with Feta recipe is my Greek spin on a classic, Italian recipe. The salty feta adds a little extra something special to this yummy dish.
Nothing will stop me from creating a Greek spin on a classic, delicious recipe. We all love Chicken Parmesan, there’s no doubt about that. It’s the perfect combination of crunchy, breaded chicken, tomato sauce, and cheese. For this recipe, I got rid of the parmesan and swapped it for feta because there is nothing feta is not good on.
❤️ Why You’ll Love Chicken Parmesan with Feta
- Greek Spin: I’ve taken a classic Italian recipe and given it a Greek spin for a little something different.
- Budget-Friendly: Have you seen the price of parmesan lately? Feta is a great alternative and much more forgiving to your wallet.
- Delicious: This goes without saying but this version of Chicken Parmesan is next level! You’re going to love it.
🍲 Ingredients
Chicken Thighs: Chicken thighs are great for Chicken Parmesan because they stay juicy when fried. They also have a deep, delicious flavor that works well with being breaded and loaded with sauce and cheese. If you aren’t a fan of thighs, you can always use chicken breasts. Just make sure to slice them thinly lengthwise before flattening them.
Feta: Feta is truly the star of the show in this recipe. Feta is a white salty Greek cheese that, as a Greek, I can never get enough of. Feta is lower in fat than many other cheeses and it is so versatile. You can bake it, add it to salads, or you can whip it into delicious dips.
👩🍳 How to Make Chicken Parmesan with Feta
For the chicken parmesan
- Add a piece of parchment paper or plastic wrap to a cutting board, add a chicken thigh and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to slightly flatten the chicken thigh *you can skip this if you want to fry them as-is*. Season each chicken thigh well with salt and pepper and set aside.
- Make the breading: in a shallow bowl mix together the breadcrumbs, salt, pepper, garlic powder, onion powder, dried thyme, dried oregano and chili flakes. In another bowl whisk the eggs and set aside.
- Bread the chicken by dipping pieces of chicken one at a time in the whisked egg and letting any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the chicken breasts. Add each breaded chicken breast to a parchment-lined sheet pan or plate.
- To a large frying pan add avocado oil about ¼-½ inch. Turn to medium-high heat. When hot, turn to medium heat and shallow fry 2 chicken filets at a time for 3-4 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer. Remove the chicken to a paper towel lined plate and fry the next batch of two chicken filets. Make sure to add a pinch of salt on top of each cutlet when it comes out of the pan.
Assemble the dish
- Serve the chicken parmesan on a large serving platter and garnish with fresh oregano.
- Warm the marinara sauce in a pot over medium heat until warmed through. Set aside.
- Heat the oven to broil. Add the chicken cutlets in one layer on a large baking sheet. Divide the marinara sauce between the chicken, spreading over the cutlets followed by sprinkling with the crumbled feta cheese, about 1/4 cup cheese per chicken cutlet.Broil the chicken for a few minutes, watching closely as you broil, until the feta is starting to turn golden brown. Remove the chicken from the oven.
🪄 Tips and Tricks
- To avoid your chicken parm getting soggy, make sure to not use TOO much sauce, and a thicker marinara sauce vs. too watery
- Prep a bunch of these and just heat them up throughout the week for an easy, delicious lunch
🗒 Variations
There are lots of variations you can make when it comes to Chicken Parmesan. Here are some ideas:
- Cheese: Swap the feta cheese with whatever shredded cheese you prefer. Mozzarella is a classic!
- Sauce: Get creative with the marinara sauce by adding in your favorite spices or vegetables
- Veggies: Add veggies to this dish such as broccoli, or rapini.
- Bacon: Do I need to say more? A layer of bacon between the chicken and the toppings can be a great addition for a little something, something.
🗒 Best served with
👝 How to Store Leftovers
Store leftovers in the fridge for up to 4 days. To reheat, add it to an oven-safe dish, and cook until warmed through.
🤔 Common Questions
The key is to make sure that you don’t cover it in sauce. You can always add more sauce after if need be, but the longer the chicken cutlet sits in the sauce, the more soggy it’ll get.
Since many people eat feta cold, it’s hard to believe that it does melt and can be a great melted cheese in recipes like Chicken Parmesan.
Chicken Parmesan with Feta
Ingredients
- 8 boneless skinless chicken thighs
- 1 1/2 cups panko breadcrumbs
- 3 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1/2 tsp chili flakes
- 2 eggs
- 350 ml marinara sauce
- 2 cups crumbled feta cheese
- fresh oregano for garnish
Instructions
For the chicken parmesan
- Add a piece of parchment paper or plastic wrap to a cutting board, add a chicken thigh and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to slightly flatten the chicken thigh *you can skip this if you want to fry them as-is*. Season each chicken thigh well with salt and pepper and set aside.
- Make the breading: in a shallow bowl mix together the breadcrumbs, salt, pepper, garlic powder, onion powder, dried thyme, dried oregano and chili flakes. In another bowl whisk the eggs and set aside.
- Bread the chicken by dipping pieces of chicken one at a time in the whisked egg and letting any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the chicken breasts. Add each breaded chicken breast to a parchment lined sheet pan or plate.
- To a large frying pan add avocado oil about ¼-½ inch. Turn to medium-high heat. When hot, turn to medium heat and shallow fry 2 chicken filets at a time for 3-4 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer. Remove the chicken to a paper towel lined plate and fry the next batch of two chicken filets. Make sure to add a pinch of salt on top of each cutlet when it comes out of the pan.
Assemble the dish
- Warm the marinara sauce in a pot over medium heat until warmed through. Set aside.
- Heat the oven to broil. Add the chicken cutlets in one layer on a large baking sheet. Divide the marinara sauce between the chicken, spreading over the cutlets followed by sprinkling with the crumbled feta cheese, about 1/4 cup cheese per chicken cutlet. Broil the chicken for a few minutes, watching closely as you broil, until the feta is starting to turn golden brown. Remove the chicken from the oven.
- Serve the chicken parmesan on a large serving platter and garnish with fresh oregano.
Video
Notes
- Serve this with a side salad like our Maroulosalata aka my Mama’s Salad or as a topper to your favourite pasta
- If you don’t have chicken thighs you can substitute with 4 chicken breasts, cut in half lengthwise to create 8 pieces of chicken
- If you like this recipe, try our Fried Chicken Cutlet Bowls or Chicken Cutlet + Creamy Lemon Orzo
