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This plate of Crispy Feta with Lemon Pepper Chicken and Rice is full of flavor, color, and deliciousness. It’s going to become a new favorite. Crispy pan-fried feta cheese paired with spicy garlic chicken, peppers, and severed over rice. When you’re in need of an easy, vibrant, and fresh – yet still totally exciting dinner, make this. Every bite is layered with delicious Middle Eastern inspired flavor. It’s hard to beat crispy feta! 

overhead photo of crispy Feta with Lemon Pepper Chicken and Rice and naan

Leave it to me to figure out a way to turn a block of feta cheese into dinner. It’s no secret that I love to use feta in many ways, but this might just be my favorite. It’s crispy, warm, melty, and so delicious. It has fragrant roasted peppers…plus chicken to balance things out. 

How this dish really came to fruition is something I could never fully explain. It was 100% created within my head. And while I had no idea what to call the recipe, I’ve been so excited to share it. This really is a new favorite. 

So much incredible flavor here, so simple, and just delicious! 

prep photo of shallots

Details

While things might seem complicated, I promise I made this as simple as possible. Since the chicken takes the longest to cook, start here. I decided to roast it up with a mix of paprika, cumin, and ginger. All simple Middle Eastern spices. 

To that same pan, I added a ton of bell peppers…red, orange, and yellow, then shallots and garlic. 

Everything roasts together, creating the most fragrant dish. The chicken and peppers alone are a meal in itself. 

prep photo of chicken and peppers before roasting

But the feta makes everything better! The feta was the real reason for the idea of this whole meal. Basically, I wanted to turn a block of crispy feta cheese into dinner. I also knew I wanted peppers and rice, then I built out the recipe from there. 

The feta is actually so simple. You need a block of feta cheese and either cornstarch or arrowroot powder. The cornstarch helps the feta to crisp nicely in the skillet. Use a little olive oil to pan-sear the feta and that’s it. It needs nothing more. 

Lemon Pepper Chicken on baking sheet after baking

For serving, I whisked up a simple vinaigrette with olive oil, champagne vinegar, honey, chili flakes, salt, and pepper. 

And then rice, you really do need rice. Rice, or even orzo, would be good too – but I love rice with this dish. Spoon the chicken and peppers over warm rice, then break the feta over the peppers. Next, take the vinaigrette and pour it over everything, then add lots and lots of fresh herbs…cilantro and dill are my usual mix. 

Oh, and we can forget the naan, it’s great for scooping. My ideal meal any night of the week! 

Crispy Feta with Lemon Pepper Chicken and Rice

Looking for fun dinners? Here are my favorites: 

Chicken Tzatziki Bowls

Easy Baked Cheesy Cauliflower Pizzas

One Pot Creamy Penne Alfredo with Spicy Arugula

Turkish Eggs with Chile Butter and Whipped Feta

Lastly, if you make this

Crispy Feta with Lemon Pepper Chicken and Rice be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Feta with Lemon Pepper Chicken and Rice

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Calories Per Serving: 770 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Vinaigrette

Instructions

  • 1. Preheat the oven to 425° F.
    2. On a baking sheet, toss together the chicken, 3 tablespoons olive oil, paprika, cumin, ginger, and a pinch each of salt, pepper, and chili flakes. Add the bell peppers, fresno, shallots, and garlic and toss with the chicken. Bake 25 minutes, until cooked through.
    3. Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the block of feta and toss to coat all sides. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the feta and cook for 2 to 3 minutes per side, until golden and crisp. Transfer the feta to a plate.
    4. To make the vinaigrette, combine all ingredients in a bowl. Season with salt and pepper.
    5. Serve the chicken and peppers topped with fresh herbs. Break the crispy feta overtop. Pour over the vinaigrette. I'd add rice, then enjoy!
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horizontal photo crispy Feta with Lemon Pepper Chicken and Rice

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Comments

  1. I’ve made this several times and have enjoyed it every time. The sauce is a star.
    I have one question, though. When I fry the cheese, I have trouble with the crispy part slipping off when I turn it. Any suggestions?

    1. Hey there,
      Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) For the cheese, allow any extra cornstarch to fall off, so it just has a light coating before frying, that should help! xTieghan

  2. This was amazing. But my feta melted as I was frying it. Has that happened to anyone else? I used the cornstarch as directed

    1. Hi Anita,
      Thanks so much for giving this recipe a try, so sorry about your feta!! Was there anything you adjusted in the recipe? My guess is maybe it was in the skillet for a touch too long! xx

  3. 5 stars
    Very tasty, quick and easy. Only change we made was that we used skinless boneless chicken tights instead of tenders.

    1. Hey there,
      Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan

      1. 4 stars
        I tried this recipe a few weeks ago and it was tasty and a hit with the family. I didn’t care for the vinaigrette much though. I think next time I will make a yogurt type sauce to drizzle over the top. Will definitely be making this recipe again 🙂

        1. Hey Joanne,
          Wonderful! I love to hear that this recipe was a winner, thanks for trying it out! Have a great weekend:)

  4. 4 stars
    I liked it! The detta was really good. My chicken was a bit dry but the taste was very good so I didn’t mind. I made it with rice, but that was not necessary at all. Next time without rice!

    1. Hey there,
      Thanks for giving the recipe a try, so glad to hear the feta was enjoyed! Sorry to hear your chicken was dry! xxT

  5. 4 stars
    I thought this recipe was quite tasty and the family enjoyed it. I was really glad I read the comment section where someone commented about things getting too watery on the sheet pan. That happens every single time I ever make any chicken sheet pan dinner. You recommended doing it in a cast iron which I did. I really think that should be standard for the directions.
    Also, I don’t think I have EVER made one of your recipes in the time allotted. I honestly wish you wouldn’t indicate a time. Anyone else with this issue?

    1. Hi Colleen,
      Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! Sorry the recipes are taking you longer than indicated, I think that can vary from person to person in the kitchen. xxT

  6. I made this with orzo instead of rice, and it was delicious! Will definitely be making this again–it was a hit with my friends!

    1. Hey Aubrey,
      Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx

  7. 5 stars
    I love this base recipe! I of course adjust little bits to taste (I loathe cilantro and dill for one, so I just use parsley for the fresh herbs), but the general recipe is a definite winner. A few things I suggest? The biggest one is for the feta. It is absolutely the star of the show, but you want way more of the crispy deliciousness, I cut the hunk of feta in half horizontally then in diagonal quarters to make 8 triangles before coating them in the cornstarch, you get much more of the best part that way. I also think a bit of salt is necessary in the vinaigrette to balance the flavors better (I also usually add a little dry oregano and some parsley). I also stumbled across an adjustment I actually liked better, I usually use Anaheim chili instead of serrano (too spicy for me) but mine went slimy and moldy on me, which I discovered halfway through prep. Trying to figure out how to salvage my meal I tried slicing up some jarred pepperochini, it was fantastic! Gave it a great extra zing and even more Mediterranean flavor. Definitely the plan from now on! Thanks for a great addition to our meal rotation

    1. Hey Elizabeth,
      Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Thanks for sharing your suggestions! Have the best week! xx

  8. 4 stars
    I loved the crispy feta. The chicken and peppers were okay. Did not look like what is pictured. There was a lot of liquid in the pan after so I didn’t get the yummy charred bits. Maybe it needed a little time under the broiler. Easy to make though and didn’t take long.

    1. Hi Andi,
      Thanks for giving the recipe a try and sharing your feedback, sorry to hear about your chicken. Try using a cast iron skillet next time! xTieghan