Chicken with Tomato and Feta Cheese Sauce
Transform your dinner table with the bold Mediterranean flavors of Chicken with Tomato and Feta Cheese Sauce! This delightful one-skillet recipe features tender, seared chicken breasts simmered in a vibrant tomato-based sauce made with sweet cherry tomatoes, crushed tomatoes, and a hint of red pepper flakes for subtle heat. Creamy, tangy crumbled feta cheese adds a luxurious twist, while fresh basil leaves provide a fragrant, herbaceous finish. With the option to include a splash of heavy cream for added richness, this dish is perfect for weeknight meals or intimate gatherings. Serve it over rice, pasta, or with crusty bread to soak up every bite of the savory, cheesy sauce. Ready in just 45 minutes, this easy yet elegant recipe will become a go-to favorite for fans of Mediterranean cuisine!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Crushed canned tomatoes
- 1 cup Feta cheese, crumbled
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Chicken or vegetable broth
- 0.25 teaspoon Red pepper flakes
- 0.25 cup Heavy cream (optional)
Instructions
Begin by patting the chicken breasts dry with a paper towel. Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Sear the chicken for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 30 seconds, stirring constantly to avoid burning.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, or until they begin to soften and release their juices.
Stir in the crushed tomatoes, chicken or vegetable broth, and red pepper flakes. Let the sauce simmer for 5 minutes to allow the flavors to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and cook for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the lid and stir in the crumbled feta cheese and heavy cream (if using). Let the sauce simmer for another 2-3 minutes, allowing the cheese to melt slightly.
Garnish the dish with fresh basil leaves before serving. Serve hot with your choice of sides, such as rice, pasta, or crusty bread.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 6173 mg | 268% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 20.6 g | ||
| Protein | 258.0 g | 516% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1391 mg | 107% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3270 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
