This baked chicken with feta and tomatoes is a one pan dinner that uses minimal ingredients and can be ready in 30 minutes! Juicy chicken breasts are nestled in a white wine, cherry tomato, and feta sauce. Easy, delicious, and great for weeknights or a special occasion!
Looking for another flavorful, one pan chicken dinner? Try this skillet Greek lemon chicken and rice.
Why I love it
Minimal ingredients – You only need 8 ingredients to make this tomato feta chicken and you may already have a few of them on hand. For the small amount of ingredients needed to make this chicken, it packs a punch of flavor!
One pan meal – You only need one oven safe skillet to make this chicken. Meals that are all made in one pan are a favorite of mine. So much so, that I have a whole category on the site for skillet and one pot meals.
The sauce – The chicken simmers in a white wine shallot sauce with the tomatoes and feta. It’s so good! Slightly acidic from the wine, a hint of sweet from the tomatoes and salty from the feta.
- Chicken breasts – Pound them out so that they are an even thickness. This way they will cook evenly and faster.
- Dried oregano – A little earthy with a hint of minty flavor.
- Shallots – Shallots have a milder, sweeter flavor that yellow or white onions. They also get tender very quickly while sautéing.
- Garlic – Try grating the garlic on a microplane zester so that it melts into the sauce.
- White wine – Use a dry white wine such as pinot grigio or sauvignon blanc. I don’t recommend using anything labeled “cooking wine”.
- Feta cheese – If possible buy a block of feta versus pre-crumbled. The flavor is better and the texture is creamier. Pre-crumbled feta contains anti-caking agents that can make it taste dry and hard.
- Flat leaf parsley – Added to the chicken after it’s baked for a fresh herb flavor.
How to make chicken with feta and tomatoes
Season and sear chicken – Season the chicken with the dried oregano, salt and pepper. Heat a large oven safe skillet over medium-high heat and add olive oil to it.
When the pan is hot, add in the chicken and sear it for about 2 minutes and then flip it over and sear another 2 minutes. It shouldn’t be cooked though at this point. Remove it from the skillet and onto a plate.
Make the sauce – Add a little more olive oil to the skillet and then toss in the shallots and season with salt and pepper. Sauté for a minute and then add in the garlic and tomatoes and sauté another minute.
Pour in the wine and scrape up any brown bits from the bottom of the pan. Nestle the chicken back into the pan and crumble in the feta.
Bake – Bake the chicken for 10-15 minutes or until it reaches an internal temperature of 165° F. The baking time will depend on how thick your chicken breasts are. Remove the skillet from the oven and garnish with the chopped parsley.
How to serve tomato feta chicken
This baked tomato feta chicken can be served as is with your favorite side dish or salad. I particularly enjoyed it with this sun dried tomato quinoa salad and this spaghetti squash with feta and herbs.
The chicken would also be delicious served on top of pasta, rice, quinoa, farro, or with a side of creamy polenta.
How long will baked chicken with feta and tomatoes keep?
The chicken will keep for 2-3 days in an airtight container in the refrigerator. The amount of liquid in the sauce will increase the longer it sits, as the tomatoes release their juices. The feta will also break down the longer it sits.
Tips and Substitutions
- Substitute chicken breasts with chicken thighs. If you choose to use skin on chicken thighs, be sure get a nice sear on the skin and to bake them skin side up for the crispiest texture.
- White wine can be substituted with an equal amount of low sodium chicken broth.
- Use a block of feta and crumble it yourself for the best flavor and creamiest texture.
- Don’t use “cooking wine” to replace the white wine or chicken broth. Cooking wine is full of preservatives, sugar, and sodium. It will likely make the sauce taste sweet and that’s not a good thing.
- Pound out the chicken breasts so they are equal thickness. Not only will this allow them to cook evenly, but they will cook faster as well.
More one pan chicken recipes
Did you make this chicken with feta and tomatoes? I’d love if you’d leave a recipe rating and review below.
- 1 tablespoon olive oil
- 1 1/4 pounds boneless skinless chicken breasts
- 1 teaspoon dried oregano
- 1/3 cup finely chopped shallots
- 2 cloves of garlic, grated or minced
- 1 pint cherry tomatoes
- 1/2 cup dry white wine or low sodium chicken broth
- 2 ounces feta cheese, crumbled
- 2 tablespoons chopped flat leaf parsley
- 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.
Amount Per Serving: Calories: 354Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 133mgSodium: 246mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 47g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.