Creamy Chicken Bowls with Feta Sauce

If we were neighbors, I would pass you a bowl of this and wave you toward the couch while I hunt for the good spoons. Creamy Chicken Bowls with Feta Sauce have fed me after long days, on lazy Sundays, and that one evening when my cousin showed up with three hungry kids and a mysterious bag of cherry tomatoes. It is cozy but bright, nice enough for guests, and honestly, a bit of a show off without trying too hard. I once spilled cumin all over my cutlery drawer while making it, which is neither here nor there, except now my forks smell like vacation.

Why I reach for this on busy weeknights

I make this when I am craving something creamy but also fresh, because the tangy feta sauce wakes everything up. My family goes a bit mad for it, probably because the chicken is juicy and the bowls are colorful and everyone gets to build their own. Also, it uses pantry bits I already have. And yes, I used to get annoyed when yogurt sauces split, but I figured out a fix and it is smooth sailing now. If I am knackered, this still feels do able. If I am feeling fancy, I add olives and call it a moment.

What you will need

Chicken: about 700 g boneless skinless thighs or breasts. I prefer thighs for flavor, but breasts are great if you slice them thinner.
Olive oil: 2 tablespoons for the marinade, plus a splash for cooking.
Lemon: zest of one, plus 2 tablespoons juice.
Garlic: 3 cloves for the chicken, 1 for the sauce. If you are sensitive, use half.
Dried oregano and smoked paprika: 1 teaspoon each. I sometimes use cumin instead of paprika when I am in a hurry.
Salt and black pepper: to taste. My grandmother always insisted on a certain brand of salt, but honestly any fine sea salt works fine.
Cooked rice or grains: about 2 cups cooked. Rice, quinoa, or couscous. If rice makes you nervous, this guide from The Kitchn is very friendly.
Veggies for the bowls: a handful of baby spinach, a cucumber diced, a few cherry tomatoes halved, thin sliced red onion, and some olives if you like.
Fresh herbs: dill or parsley, a small handful chopped.
For the feta sauce: 150 g feta, 180 g Greek yogurt about three quarters cup, 1 tablespoon olive oil, 1 tablespoon lemon juice, a splash of cold water to thin, pinch of chili flakes optional, tiny drizzle of honey if your feta is super sharp.

Optional but nice: a little sumac, warm pita, or crispy chickpeas. If you are a chicken thigh person, this piece from Bon Appetit is a handy read. Curious about feta styles, brined or not, I like this quick primer on Olive Tomato.

Let us cook it, shall we

Marinate the chicken. In a bowl, mix 2 tablespoons olive oil, lemon zest, 2 tablespoons lemon juice, 3 minced garlic cloves, oregano, smoked paprika, 1 teaspoon salt, and a few grinds of pepper. Add the chicken and toss to coat. Let sit 15 minutes on the counter, or up to 12 hours in the fridge. I know longer is better, but even a short rest helps.
Make the rice or grains while the chicken lounges. If you want very fluffy rice, rinse it well, then use a gentle simmer and a rest at the end. I do about one cup rice to one and a half cups water, covered, then rest 10 minutes. Or use leftover rice and call it genius.
Blend the feta sauce. In a food processor or blender, add feta, yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, one small garlic clove, a spoon of herbs, and a splash of water. Blend until creamy. If it is too thick, add more water a little at a time. Taste. I usually sneak a taste here and add a pinch of chili flakes or a dot of honey if it needs balance. No blender, no problem, mash with a fork until mostly smooth and rustic.
Cook the chicken. Heat a large skillet over medium high, add a thin gloss of olive oil, then the chicken. Do not crowd the pan. Cook until golden and cooked through, about 5 to 6 minutes per side for thighs, 4 to 5 for thin breasts. Target 74 C or 165 F in the center. If bits are browning too fast, lower the heat a touch. Do not worry if it looks a bit weird at this stage, the marinade caramelizes and then it is gorgeous.
Rest the chicken for 5 minutes on a board. This is where I tidy the counter and absolutely eat one edge piece. Slice into strips or bitey chunks.
Assemble the bowls. Rice on the bottom, then greens, cucumbers, tomatoes, onion, and olives. Pile on the chicken, spoon that creamy feta sauce generously, and finish with herbs, a squeeze of lemon, and maybe a sprinkle of sumac.

Actually, I find it works better if you drizzle a tiny bit of olive oil over the sauce too. Shiny things taste good.

Notes from my slightly messy kitchen

Feta saltiness swings wildly. If yours is super salty, crumble it and give it a quick rinse, then pat dry before blending.
Yogurt can split if it gets hot. Keep the feta sauce cool and add water slowly. If it tightens up in the fridge, stir in a spoon of cold water and it loosens right back.
Chicken sear likes dry surfaces. Pat the chicken dry before marinating. Yes it feels fussy, but it helps the color.
If the skillet smokes like mad, turn the heat down and breathe. Flavor, not drama.
I once tried to skip the rest time and sliced immediately, and the juices ran form the board to the floor. Lesson learned.

Variations I tried so you do not have to wonder

Spicy version: add a teaspoon of harissa or a pinch of cayenne to the marinade. The creamy sauce loves a little heat.
Herby green dream: blitz the feta sauce with a big handful of parsley and dill, it turns pale green and tastes like a garden.
Sheet pan mood: toss chicken and cherry tomatoes with the marinade and roast at 220 C or 425 F for about 18 to 22 minutes, then spoon over the sauce. Cozy.
Vegetarian: swap chicken for a can of chickpeas drained and dried. Roast them until crisp and proceed. Tofu works too if you press it first.
What did not work: I warmed the feta sauce once to make it cozy and it went grainy and sad. Keep it cool and it stays silky.

Gear I use, and the scrappy workarounds

A big heavy skillet is my first choice, it gives a better sear. A meat thermometer is brilliant for peace of mind. That said, if you have a basic nonstick pan, it still cooks beautifully, just do smaller batches. No blender for the sauce, a fork and a bowl plus patience does the trick. If you do not own a microplane, a fine grater or even a paring knife for thin lemon strips is fine.

Storage, reheating, and a little make ahead

Store the chicken, sauce, and veggies separately in the fridge for up to 3 days. The rice can be kept in a sealed container, sprinkle with a little water and reheat gently. The feta sauce will thicken as it chills, stir in cold water until it is pourable again. I do not recommend freezing the sauce. Cooked chicken freezes pretty well for a month. Though honestly, in my house it never lasts more than a day.

How I love to serve these bowls

Warm rice, cool crunchy cucumber, plenty of sauce. A little olive oil drizzle for shine, and lemon wedges on the table. My crew likes a side of torn pita and a few pepperoncini. On second thought, a handful of arugula under everything is extra nice, the peppery bite plays well with the creamy sauce.

Hard earned pro tips

I once tried rushing the marinade and regretted it because the flavor did not soak in. Even 15 minutes matters, just do it while you chop veggies.
Do not crowd the pan or the chicken will steam. Two batches are better than a pale pile.
Let the chicken rest. I know I said it already, but it keeps the meat juicy.
Season the rice. A pinch of salt while it cooks, or stir in a tiny knob of butter at the end. It makes the whole bowl taste finished.
If you do not have a thermometer, slice the thickest piece and check for clear juices and opaque center. It is not perfect, but it works.

Questions I actually get

Can I use chicken breasts
Yes, absolutely. Pound them a little so they cook evenly, and keep an eye on the time so they do not dry out.

Is the sauce very salty
It depends on your feta. Taste and adjust with a touch of yogurt or a drizzle of honey. A squeeze of lemon helps too.

Can I bake the chicken instead of pan searing
Yes. Roast at 220 C or 425 F on a preheated sheet pan, about 18 to 22 minutes depending on thickness. Finish under the broiler for a minute if you want extra color.

Is this gluten free
Use rice or quinoa, and check your spices if you are very sensitive. Otherwise it is naturally gluten free.

Can I make the sauce ahead
Yes, one or two days ahead is fine. It may thicken, so whisk in a spoon of cold water before serving. Its totally fine if it looks a bit lumpy at first, it smooths out.

How spicy is it
As written, not spicy. Add chili flakes to the sauce or a little cayenne to the marinade if you like a kick.