Description
Feta Baked Chicken with Sun-Dried Tomatoes: Juicy chicken baked with creamy feta and tangy sun-dried tomatoes. A crowd-pleasing Mediterranean delight!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds or 900g)
- 8 oz (225g) feta cheese, crumbled
- ¾ cup (110g) sun-dried tomatoes in oil, drained and roughly chopped
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup (60ml) chicken broth
- 2 tablespoons fresh lemon juice
- Fresh basil leaves, for garnish
Instructions
- Step 1: Prepare the Chicken Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about ¾-inch. This ensures even cooking throughout your Feta Baked Chicken with Sun-Dried Tomatoes. Pat the chicken dry with paper towels—this helps the seasonings adhere better and promotes better browning.
- Step 2: Season the Chicken In a small bowl, combine the salt, pepper, dried oregano, and dried basil. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts, gently pressing it in with your fingers. This base layer of flavor will infuse the meat as it cooks.
- Step 3: Sear for Extra Flavor Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side until golden brown. You’re not cooking them through—just developing that beautiful color and flavor foundation. Transfer the chicken to a plate temporarily.
- Step 4: Create the Sun-Dried Tomato Mixture In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and stir to combine. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan (that’s pure flavor!).
- Step 5: Assemble and Bake Return the seared chicken to the skillet, nestling it into the sun-dried tomato mixture. Sprinkle the crumbled feta cheese evenly over the chicken and around the pan. The feta will melt partially and create a creamy sauce as it bakes. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken registers 160°F on an instant-read thermometer.
- Step 6: Rest and Serve Remove the skillet from the oven and let your Feta Baked Chicken with Sun-Dried Tomatoes rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat. Garnish with fresh basil leaves just before serving to add a bright, aromatic finish to the dish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 450 calories per serving
- Sugar: 6 grams
- Sodium: 1050 mg
- Fat: 28 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 40 grams
- Cholesterol: 120 mg