Description
A flavorful one-skillet Mediterranean-inspired dish featuring seared chicken breasts simmered in a garlicky tomato sauce and finished with tangy feta and fresh herbs.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1½ pounds), sliced in half lengthwise
- 2 teaspoons dried thyme
- ¾ teaspoon fine sea salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 tablespoon olive oil or avocado oil
- 1 medium white onion, finely diced
- 4 fresh garlic cloves, pressed or finely minced
- 2 cups fresh cherry tomatoes, halved
- ½ cup dry white wine or low-sodium chicken bone broth
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley, finely minced, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Slice chicken breasts in half lengthwise and pat dry. Season with thyme, salt, and pepper.
- Heat oil in a large oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté onion for 3–4 minutes until softened. Add garlic and cherry tomatoes; cook 2 minutes more.
- Pour in white wine or broth and simmer for 2–3 minutes, scraping up browned bits.
- Return chicken to skillet and nestle into the tomato mixture. Sprinkle feta over top.
- Transfer skillet to oven and bake for 10–15 minutes, until chicken reaches 165°F (74°C).
- Remove from oven, garnish with fresh parsley, and serve warm.
Notes
- Use boneless chicken thighs for a juicier result.
- Add zucchini or spinach for more vegetables.
- Swap thyme for oregano or Italian seasoning.
- Use Greek yogurt for a creamier finish.
- Omit feta for a dairy-free version and add lemon juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Skillet + Oven-Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
