Chicken with Feta Cheese Sauce is one of our first recipes on Garnish with Lemon – and it’s still one of the most popular to date. Come see why so many people love this quick and easy dinner!
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.
There are only so many ways you can excite people about chicken, but this Chicken with Feta Cheese Sauce recipe is one of them! That savory, luscious feta cheese sauce steals the show here – with good reason.
How to make Feta Cheese Sauce:
Never made a feta cheese sauce before? Here are a couple tips to get your sauce to look as thick and smooth as this one:
- If using a block of feta cheese, grate it as finely as possible. If using pre-crumbled feta cheese, try to break up the cheese into as small of pieces as possible. (There are always huge chunks in my feta whenever I buy it pre-crumbled). The finer the grate of the cheese, the easier your feta cheese will “melt”.
- Stir in your cheese a few handfuls at a time to ensure a smoother and more even incorporation into the sauce.
Now I’ve been known to make extra of this feta cheese sauce just to eat it by itself or toss it with an assortment of leftovers, but it definitely shines when poured over the chicken breasts. You can make the sauce ahead of time if you’re in a time crunch. Simply reheat when ready to serve.
I love the fact that this recipe is flexible: throw the chicken on the grill, sear it on the stovetop, or bake it in the oven. (I’ve prepared this Chicken with Feta Cheese recipe all three ways.)
But my family’s favorite way to eat this dish is with couscous or rice to soak up the savory sauce. Add a veggie of choice and, voila, dinner is served!
Yes, you guys love Chicken with Feta Cheese Sauce, but we’ve noticed that you also have a few other favorites. Don’t miss three more of our most popular posts on Garnish with Lemon!
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Recommended Equipment
Chicken with Feta Cheese Sauce
Ingredients
- 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
Instructions
- 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.
- Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk constantly for one minute. Gradually add milk, whisking constantly. Stir in chives and reduce heat to medium-low. Simmer 5-7 minutes or until thick, stirring occasionally. Add cheese by the handful and stir until cheese is melted.
- Spoon sauce over chicken.
Notes
You may have extra sauce, depending on how saucy you like your chicken.
Nutrition Information:
Amount Per Serving: Calories: 980.51 Total Fat: 51.49g Carbohydrates: 6.52g Protein: 125.67g
Rachel says
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.
Mary says
Will be trying this soon. Sounds great !!
Anna says
Hope you enjoy it!
Patti says
Cooked this the other night and it was a tremendous hit. Thanks.
Anna says
Hooray! It’s so fun to find something that everyone agrees on.
christy says
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.
Anna says
Fun twist! It is definitely a recipe that you can adapt to your own taste. So glad you enjoyed it. Thanks for sharing!
Sabrina says
Delicious! I love this recipe… I’ve made it several times!
Anna says
Hi Sabrina, so glad you like it! It’s a crowd-pleaser at our house, too.
Steve says
It says 1cup of feta. Is that cubed or grated?
Anna says
I usually purchase feta that is already crumbled, and that’s what I used for this recipe. Enjoy!
Lynn says
I spotted this recipe on Pinterest recently. I made it for dinner recently and used tomato basil feta and it was so yummy!!!
Anna says
Hi Lynn, That sounds like a fun twist!
Abby says
Is there anything that could be a substitute for the milk?
Anna says
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!
Jennifer says
I made mine with. Vanilla almond milk because that’s all I had in my house and it turned out good I just hit the add extra herbs and some salt to it
Chille says
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.
Anna says
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!
Janet Bradley says
Can you use a different cheese than Feta, we are not a fan of this cheese. Thanks, Jan
Anna says
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!
Jim says
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!!!!
Anna says
Oh, WOW, that sounds amazing! Can’t wait to try that variation, Jim. Thanks for sharing!
Colleen says
This sauce sounds AMAZING!
Anna says
It’s super tasty, Colleen. Hope you try it!
Julie says
This was so good we both had seconds! The sauce will not be too good of a leftover so eat it all tonight!
Anna says
I’m thrilled you enjoyed it, Julie. Thanks for stopping back to leave your thoughts!
Serene @ House of Yumm says
I could just dive right into that cheese sauce! This dish looks positively amaaazing!
Christie says
I love feta cheese plus the ease of this recipe makes it perfect for a weeknight. I am sure it would bring a big smile to my daughter’s face too
Renée B. says
Oh, this looks dangerously good – it is sure to become a hit at our house as well!
Anna says
I hope so, Renee!
Debra says
I made this last week and it was great! Hope you don’t mind, I’m making a post about it on my blog (under Extras, then Recipes)
Lindsay says
Made this because I had some leftover steak, and I served it over egg noodles. For such a simple recipe it was amazingly good. I didn’t have chive, but used some dehydrated onion with an extra splash of milk to make sure they didn’t take all the moisture. Thank you so much! I will definitely make this again!
Anna says
So glad you were able to adapt the recipe to work with your leftovers. Thanks for reporting back on your success, Lindsay!
Rachel says
Hello I have a question I only have a 5oz can of milk willmthat be ok
Anna says
Hi Rachel, you really do need the full amount of milk for this recipe. I’ve read about how you can reduce regular milk on the stove to a certain point as a substitute for evaporated milk, but I’ve never tried it myself. If you’re feeling adventuresome, give it a try and see how it goes. And stop back to let us know!
Jhuls | The Not So Creative Cook says
Yay! This sounds so delicious!! I should try this very soon.
Alice says
This sauce should do wonders with broccoli, beets or chard as well – don’t boil these veggies, but use the pan you baked the chicken in to stir fry or char or grill them. If you don’t like feta, try any mature cheddar. I even like it with blue cheeses and garlic.
Anna says
Great ideas, Alice. Thanks for sharing!
Lisa says
I made this tonight and we absolutely loved it! I added fresh oregano & it imparted an amazing flavor throughout the sauce. Super easy recipe that is now on one of my pinterest boards. Thanks.
Anna says
Hi Lisa, So glad you enjoyed it! Thanks for stopping back to let us know!
Donna says
I can’t wait to make this! I love feta cheese on anything.
Linda Osheroff says
So pleased to come across your recipe for Feta Cheese Sauce. Definitely will prepare and enjoy this! Believe it would be lovely on grilled Salmon.
Anna says
Hi Linda, we enjoy the sauce in a variety of ways, too. Hope you enjoy it!
Melissa says
Oh my goodness, this recipe is AMAZING! We grilled several chicken breasts that had olive oil, salt, pepper, cayenne, and smoked paprika sprinkled on them. The feta cheese sauce was so delicious smothered over the top of the chicken breast. I felt like I was eating a meal from a fancy restaurant… Couldn’t believe how easy it was to prepare. This recipe is a keeper!
Anna says
That sounds so good, Melissa! I’m thrilled that you enjoyed the recipe. Thanks for stopping back to let us know!
Lita Watson says
The feta cheese in this dish can be replaced by another substitute of it such as cheddar cheese, can’t it? Since the feta is high in saturated fat so i want to use something instead.
Anna says
Hi Lita, I’ve never subbed in another cheese so I can’t say for sure, but please stop back and let us know how it works for you!
Jessa says
I made this today and couldn’t get the sauce to be smooth. The feta just wouldn’t melt. I added s little at a time like you said. Kinda bumned!
Anna says
Hi Jessa, hope it still tasted great!
Miriah Baxter says
Looked through all the recipes. Got some feta cheese in a Greek salad and don’t like it. Came online to see if I could find a way to melt it down or fry it to change the taste a bit. Didn’t want to waste it. I mainly don’t like how dry it is. Melting it into a white sauce sounds like it would work-no dry chunks and the strong taste mellowed out a little by the rest of the white sauce. I’ll give it a try and let you know. Don’t have evaporated milk so will use heavy cream. (On a Keto diet)