How to Make the Best CAESAR CHICKEN WITH FETA in Your City
Your City: Caesar Chicken with Feta is creamy, tangy, and perfectly balanced...with juicy chicken topped in a savory Caesar-feta sauce and a touch of green onion freshness.
What Most People Don’t Know About Making CAESAR CHICKEN WITH FETA
- Feta won’t melt like cheddar: Crumble it finely or mix with cream cheese for a smoother, creamier sauce.
- Green onions taste best fresh: Add them right at the end or lightly cooked to avoid bitterness and keep their flavor bright.
- Internal temp matters: Cook to exactly 73.9°C (165°F) for juicy, safe chicken without drying it out.
Ingredients
- 4 boneless, skinless chicken breasts (~6 oz each)
- Bald Buck Seasoning, to taste
- ½ teaspoon garlic powder (optional but adds flavor)
- 1 tablespoon olive oil
- 2 tablespoons chopped green onions (for topping)
Sauce:
- ½ cup crumbled feta cheese (crumble very finely)
- 1 tablespoon softened cream cheese
- ¼ cup creamy Caesar dressing
- ¼ cup milk (2% or whole)
- 1 clove garlic, minced or pressed
- 1 teaspoon lemon juice
Instructions
- Make the Sauce: In a bowl, combine feta, cream cheese, Caesar dressing, milk, garlic, and lemon juice. Mash or whisk until mostly smooth (a little texture is fine). Let it sit at room temp while chicken cooks.
- Season the Chicken: Pat chicken dry. Season both sides with Bald Buck Seasoning and garlic powder.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook chicken ~6–7 minutes per side, until golden and the thickest part reaches 73.9°C (165°F). If thick, cover the pan loosely to help it cook evenly.
- Add the Sauce: Lower heat to low. Spoon sauce over chicken breasts. Cover and let warm gently for 1–2 minutes.
- Finish & Serve: Transfer chicken to a plate; rest 3–5 minutes. Sprinkle with chopped green onions before serving.
Optional Add-Ons
- Add 1–2 tbsp grated Parmesan to the sauce for richness.
- Serve over fresh greens for a Caesar-style bowl.
- For spice, add red pepper flakes to the sauce or season chicken with a pinch of cayenne.
