Tomato and Chicken with Feta
Indulge in the vibrant Mediterranean flavors of this Tomato and Chicken with Feta recipe, a one-pan dish that's both simple to prepare and bursting with fresh, wholesome ingredients. Juicy, golden-seared chicken breasts are nestled in a savory mix of sweet cherry tomatoes, aromatic garlic, and red onion, all kissed with earthy oregano and drizzled with olive oil. The crowning glory? A generous sprinkling of crumbled feta cheese, which melts slightly into the bubbling tomato sauce, creating a creamy, tangy contrast. Finished with a flourish of fresh basil and a squeeze of lemon, this oven-baked dish is perfect for weeknight dinners or casual entertaining. Ready in just 45 minutes and packed with protein and bold, zesty flavors, this recipe is your ticket to a deliciously satisfying meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 2 cups cherry tomatoes
- 1 medium red onion (sliced)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 0.75 cup feta cheese (crumbled)
- 2 tablespoons fresh basil leaves (chopped)
- 1 whole lemon (sliced into wedges for serving)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts on both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown, then remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and sliced red onion for 2-3 minutes until fragrant and softened.
Stir in the cherry tomatoes, dried oregano, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Cook for 5 minutes, until the tomatoes begin to burst and release their juices.
Return the seared chicken breasts to the skillet, nestling them into the tomato mixture. Spoon some of the tomato mixture over the chicken.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the crumbled feta cheese over the top of the chicken and tomatoes.
Garnish with fresh basil leaves.
Serve hot with lemon wedges on the side for a bright, zesty finish. Enjoy!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 763 mg | 16% | |
*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.
