Chicken with Feta and Tomatoes
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
354 kcal
-
Course
Dinner
-
Cuisine
Mediterranean
Chicken with Feta and Tomatoes
Description
The recipe starts by pounding chicken breasts to an even thickness and seasoning with dried oregano, salt, and pepper. The chicken is quickly seared in olive oil to develop a golden crust on both sides but remains undercooked inside. Following this, shallots, garlic, and cherry tomatoes are sautéed in the same skillet, releasing aromatic flavors.
Dry white wine is added to deglaze the pan, lifting browned bits to enrich the sauce. The chicken breasts are nestled back in, topped with crumbled feta, and then baked in the oven until fully cooked, reaching an internal temperature of 165°F. The feta melts slightly, blending its briny creaminess with tomato juices and wine, creating a moist, flavorful sauce.
After baking, fresh chopped flat-leaf parsley is sprinkled on top to add bright herbal notes. This dish combines tender chicken with a tangy, savory sauce that pairs well with rice, couscous, or crusty bread to soak up the juices.
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds chicken breast boneless skinless
- 1 teaspoon oregano dried
- 1/3 cup shallot finely chopped
- 2 cloves garlic grated or minced
- 1 pint cherry tomato
- 1/2 cup dry white wine or low sodium chicken broth
- 2 ounces feta cheese crumbled
- 2 tablespoons flat leaf parsley chopped
Instructions
- Preheat oven to 375° F. Pound the chicken breasts out into an even thickness then season them with the dried oregano, salt and pepper. Heat a large oven safe skillet over medium-high heat and add the olive oil to it.
- When the pan is hot swirl to coat the bottom with the oil. Add in the chicken and sear it for about 2 minutes and then flip it over and sear another 2 minutes. It won't be cooked though at this point. Remove it from the skillet and onto a plate.
- If needed add a little more olive oil to the skillet and then toss in the shallots. Season with salt and pepper and sauté for a minute. Add in the garlic and tomatoes and sauté another minute.
- Pour the wine into the skillet and scrape up any brown bits from the bottom of the pan. Nestle the chicken breasts back into the pan and add in the crumbled feta.
- Bake the chicken for 10-15 minutes or until it reaches an internal temperature of 165° F. Remove the skillet from the oven and garnish with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 354kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 47g | 94% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 133mg | 44% |
| Sodium | 246mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
