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Rx: Chicken with Feta Cheese Sauce

School is officially back in session, and our whole family is getting an education in how to juggle the demands of a new year. The kids came home from the first week of school with glowing reports: “School was so much fun today!” And, “I love my new teacher!” Flash forward a few weeks, and the chorus has changed: “There is so much homework!” “There was no free time at all today – just work time!” I get it; change is hard. Learning new rules, meeting new classmates and teachers, trying new extracurricular activities and adjusting to increased academic expectations is stressful. But as much change as a new school year brings, some things don’t change. Like a favorite family meal.

Chicken with Feta Cheese Sauce has long been a crowd-pleaser at my house. It’s not super fancy food, and it’s not complicated to make, but it’s always a hit. This recipe is flexible: throw the chicken on the grill, sear it on the stovetop, or bake it in the oven. The sauce comes together pretty quickly, but you can always make it in advance and reheat at mealtime. My family loves to eat this dish with couscous to soak up the savory sauce, but feel free to improvise with what you have in your pantry. Add a veggie of choice and, voila, dinner is served.


I made this dish for my family the other night after a particularly tough day for my daughter. It’s one of those reliable meals that always produces smiles around the dinner table. As we ate and chatted, you saw her shoulders relax and heard her giggles return. Given all the uncertainty of a new school year, chicken can be just what the doctor ordered.

Chicken with Feta Cheese Sauce
Prep time
Cook time
Total time
Serves: 4
  • 4 boneless, skinless chicken breasts
  • Olive oil
  • Salt
  • Pepper
  • 1 tablespoon butter
  • 4 teaspoons all-purpose flour
  • 1 12-ounce can evaporated milk
  • 2-3 tablespoons fresh chives, chopped
  • 1 cup feta cheese
  1. Heat skillet over medium-high heat. Lightly coat chicken breasts with olive oil. Sprinkle with salt and pepper. Add chicken to pan when hot. Cook 4-5 minutes per side or until cooked through. Remove from heat and keep warm.
  2. Melt butter in a saucepan over medium heat. Add flour and whisk constantly for one minute. Gradually add milk, stirring constantly.
  3. Stir in chives and reduce heat to medium-low. Simmer 5-7 minutes or until thick, stirring occasionally.
  4. Add cheese and stir until cheese is melted.
  5. Spoon sauce over chicken.
You may have extra sauce, depending on how saucy you like your chicken.


  1. Made this for my family. 3 out of 4 kids liked it so that is a win in my book!! I did not have evaporated milk so used regular milk, but the sauce was still delicious. Now if I could get them to eat the vegetables with the chicken! Thanks for sharing. Will definitely make again.

  2. Will be trying this soon. Sounds great !!

    • Hope you enjoy it!

  3. Cooked this the other night and it was a tremendous hit. Thanks.

    • Hooray! It’s so fun to find something that everyone agrees on.

  4. this was yummy although I put my own spin on I added basil rather than chives and served it over pasta. kinda a cheesy alfredo.

    • Fun twist! It is definitely a recipe that you can adapt to your own taste. So glad you enjoyed it. Thanks for sharing!

  5. Delicious! I love this recipe… I’ve made it several times!

    • Hi Sabrina, so glad you like it! It’s a crowd-pleaser at our house, too.

  6. It says 1cup of feta. Is that cubed or grated?

    • I usually purchase feta that is already crumbled, and that’s what I used for this recipe. Enjoy!

  7. I spotted this recipe on Pinterest recently. I made it for dinner recently and used tomato basil feta and it was so yummy!!!

    • Hi Lynn, That sounds like a fun twist!

  8. Is there anything that could be a substitute for the milk?

    • Hi Abby, I’ve never made it without the evaporated milk, but I did a quick Google search and found several ideas for evaporated milk substitutions. Try that and let me know how it turns out!

  9. Made this last night and it was yummy. My husband came home at lunch today just so he can have the left over. That’s how much he really loved it ;) My kids asked me to make this again today LOL! Thanks Anna for sharing this yummy recipe.

    • You know you have a winner when they ask for more. I’m thrilled everyone enjoyed it. Thanks for coming back and letting us know!

  10. Can you use a different cheese than Feta, we are not a fan of this cheese. Thanks, Jan

    • Hi Jan, I have never substituted another cheese, so I can’t say for sure how using something else will change the flavor of the dish. That said, the first thing that comes to mind is a queso fresco. It’s crumbly like feta but has a mild flavor. Let me know how it turns out!

  11. Used this as a base, added garlic, onion, tomato, rosemary to the save as it simmered. OMG, then kabobs and flatbread with a pesto sauce and ALL ate every bit of it, even the six year load asked for seconds!!!!

    • Oh, WOW, that sounds amazing! Can’t wait to try that variation, Jim. Thanks for sharing!

  12. This sauce sounds AMAZING!

    • It’s super tasty, Colleen. Hope you try it!

  13. This was so good we both had seconds! The sauce will not be too good of a leftover so eat it all tonight!

    • I’m thrilled you enjoyed it, Julie. Thanks for stopping back to leave your thoughts!


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