Feta Tomato Olive Chicken
Elevate your weeknight dinner routine with this Mediterranean-inspired Feta Tomato Olive Chicken recipe! Perfectly seared boneless chicken breasts are nestled in a vibrant skillet of juicy cherry tomatoes, briny kalamata olives, and fragrant garlic, then topped with tangy crumbled feta cheese. Infused with the warm flavors of dried oregano and basil, this one-pan dish is baked to perfection in just 30 minutes, making it an ideal choice for busy nights. Garnished with fresh parsley for a pop of color and freshness, it’s as visually stunning as it is delicious. Pair it with rice, quinoa, or crusty bread to soak up every bit of the savory juices—your taste buds will thank you!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups cherry or grape tomatoes
- 0.5 cup kalamata olives, pitted and sliced
- 0.75 cup feta cheese, crumbled
- 3 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with half of the salt, pepper, oregano, and basil.
In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften and release their juices.
Stir in the sliced olives, the remaining salt, pepper, oregano, and basil.
Nestle the seared chicken breasts back into the skillet, spooning some of the tomato and olive mixture over the top.
Sprinkle the crumbled feta cheese evenly over the chicken and tomato mixture.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes.
Garnish with freshly chopped parsley before serving, if desired.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 5500 mg | 239% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 10.9 g | ||
| Protein | 246.3 g | 493% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1082 mg | 83% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2822 mg | 60% | |
*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.
