Feta Tomato Chicken Skillet

Feta Tomato Chicken Skillet

This one-pan wonder is packed with flavor and comes together in under 30 minutes!

Ingredients:

• 2 boneless, skinless chicken breasts (around 1.25 lbs)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 white onion, diced
• 4 cloves garlic, minced
• 2 cups cherry tomatoes
• ½ cup dry white wine (or low-sodium chicken broth)
• ½ cup crumbled feta cheese
• Fresh chopped parsley (for garnish, optional)

Cooking Guide:

1. Prep the Chicken: Pat the chicken breasts dry and season them generously with oregano, salt, and pepper.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
3. Sauté the Aromatics: Reduce heat to medium and add the diced onion to the pan. Cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
4. Simmer the Tomatoes: Add the cherry tomatoes to the pan and cook for 2-3 minutes, allowing them to soften and release their juices.
5. Deglaze the Pan: Pour in the white wine (or broth) and scrape up any browned bits stuck to the bottom of the pan with a spatula. This deglazing step adds extra flavor to the sauce.
6. Return the Chicken: Bring the sauce to a simmer, then nestle the cooked chicken breasts back into the pan.
7. Finish with Feta: Sprinkle the crumbled feta cheese over the chicken and tomatoes. Cover the pan and cook for 2-3 minutes, or until the feta is softened and slightly melted.
8. Serve: Garnish with fresh chopped parsley (optional) and serve immediately over your favorite rice, quinoa, or pasta.

Tips:

• Chicken Thickness: If your chicken breasts are very thick, you may need to pound them slightly thinner before cooking to ensure even cooking.
• Spice it Up: Add a pinch of red pepper flakes to the pan with the garlic for a touch of heat.
• Flavor Boost: For a richer flavor, use sun-dried tomatoes instead of cherry tomatoes. Chop them before adding them to the pan.
• Vegetarian Option: Skip the chicken and add a can of drained and rinsed cannellini beans or chickpeas along with the tomatoes.
• Leftovers: This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat.