Russian Chicken with Feta Cheese

Russian Chicken with Feta Cheese


"This is a great recipe for anytime-but it's especially great for those of us who like to cook several meals on the weekend in preparation for a busy week. You can make this half way and then thaw and finish mid week... it's great."


1 h 10 m servings 382 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.
  2. Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.
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  1. 90 Ratings


I really want to give this recipe a 3, but my guys loved it so I'm compromising with them by giving 4 stars and whining a bit. As written, there are a couple of problems. First, if you brown you...

I would give this more stars if possible! My husband and his friend loved this dish - especially the sauce. I only used 3 breasts and kept the rest of the recipe the same. We used the extra sauc...

This chicken has a great sauce! I did add a little more vodka before simmering the sauce as mine was too thick. Also, I doubled the garlic and replaced the dried parsley called for with fresh....

Yummy. I used more garlic and added a little cornstarch for thickening. I didn't have quite enough sour cream, but the sauce turned out fine. Also made more sauce because we like it that way.

I made this as written except that I doubled the sauce portion as others had suggested. I also used goat cheese instead of feta for personal preferences. I made whole wheat penne pasta and added...

This was delicious! I was about a quarter cup short on sour cream and doubled the garlic (because I always do), but otherwise followed the recipe. Made double the sauce and poured the extra ov...

Tried this recipe tonight. Just thought it was okay. The flavor was good, but definitely not a "must have" in the recipe box. We won't be making this again, but worth trying.

First, it takes an exceptional recipe for me to rate it a 5. My judging criteria: "normal" ingredients, ease pf prep and cooking of the recipe, and of course if the whole family loves the outco...

this dinner was ok. i made it exactly like the recipe except i added canned mushrooms. i think it had way to much sour cream. so if i make it again i would probably use only 1 cup. you couldn...