Buffalo Chicken Feta Recipe

Prepare and sear chicken

Pat chicken breasts dry and season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Heat 1 tbs olive oil in a large skillet over medium-high heat. When hot, add chicken and sear 3–4 minutes per side until golden (internal temperature ~150°F/65°C). Remove chicken to a plate.

Make buffalo sauce and finish chicken

Reduce heat to medium, add 2 tbs unsalted butter to the same skillet and melt. Stir in 1 cup hot sauce and 1 tsp apple cider vinegar, scraping browned bits from the pan. Return the seared chicken to the skillet and spoon sauce over the top. Simmer, partially covered, 6–8 minutes until chicken reaches 165°F (74°C). Remove chicken and let rest 5 minutes, then shred or slice into bite-size pieces. Reserve remaining sauce in the skillet for combining with the feta sauce.

Combine cheeses

While chicken rests, place 4 oz softened cream cheese and 3 oz crumbled feta in a bowl. Using a fork or small whisk, blend until fairly smooth.

Finish sauce

Add 1 tbs sour cream, 2 tbs milk and 1 tsp lemon juice to the cheese mixture and whisk until creamy. Season with 1/2 tsp black pepper (no additional salt initially — feta is salty). Warm the reserved buffalo sauce in the skillet over low heat and stir half of it (about 1/2 cup) into the feta mixture until fully incorporated. If sauce is too thick, add up to 1 tbs additional milk. Taste and adjust: add a pinch of salt only if needed.

Combine with chicken

Add the shredded or sliced chicken to the skillet with any remaining buffalo sauce and toss to coat. Then fold the creamy feta sauce into the sauced chicken until evenly coated and heated through (1–2 minutes). Keep warm while you prepare the garnish.

In a small bowl combine 1 cup halved cherry tomatoes, 2 tsp finely diced red onion, 2 tbs sliced fresh basil, 1 tsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Toss gently and let sit 5–10 minutes to meld flavors.

Arrange toasted baguette slices or crostini on a platter. Spoon a generous portion of the creamy buffalo chicken onto each toast (or serve family-style). Top each portion with a spoonful of the bruschetta tomato mixture and a sprinkle of chopped parsley if using.

Serve immediately so the crostini stay crisp and the contrast of creamy, spicy chicken and bright tomatoes is preserved.