Feta Baked Chicken with Sun-Dried Tomatoes is an easy one pan dinner made with juicy chicken tenderloins pan seared with aromatics, herbs and it's topped with melty feta cheese. All cooked in one pot in under 30 minutes.
ONE perfect little bite in ONE perfect little pot. We love these kinds of meals as life has just been plain old BUSY. Do you want bold flavors without any fuss? Then follow along and you can get this super easy Greek feta chicken dinner ready for your family in a snap.
Table of contents
Feta Baked Chicken with Sun-Dried Tomatoes
You are just going to love this gluten-free one-pot chicken recipe as it really brings together all the Mediterranean flavors without any effort at all. Sweet sun-dried tomatoes, caramelized onions and dried herbs gives the dish its gentle sweetness. However, our favorite part is how the creamy feta cheese gets toasty on top in the last moment in the oven. To top that…leftovers rock! The flavors had time to mingle, and we did not need to cook the next day. Win-Win!
Side Dishes
For extra style points, try serving our baked feta chicken on a bed of sautéed garlic spinach, zucchini noodles or you might to try our 5 Minute Stir Fried Garlic Pea Shoots. If you are craving carbohydrates, try this feta crusted chicken over our Speedy Spinach Pesto Pasta, Vegan Chickpea Lemon Rice or even with a Creamy parmesan risotto with saffron.
Looking for some refreshing salad ideas? You are going to love our Easy Summer Millet Salad, Heirloom Tomato Cucumber Salad or a nice tossed salad with a light Lemon White Balsamic Vinaigrette.
Ingredients
Chicken – we used chicken tenderloins as they cook quickly. However, you can also use chicken thighs or chicken breasts, but you will need to increase the cook time.
Feta cheese is super delicious, delivers a nice ‘crust’, and has a high melt temperature. Feel free to exchange with Mexican cotija cheese or other crumbly cheese of choice.
Sun-dried tomatoes (hint) steep or rehydrate in hot water to soften. These are really good in this recipe. They are sweeter compared to fresh tomatoes. We used the water the sundried tomatoes were steeped in, to finish off the recipe and make that delicious broth. If you have any extra sundried tomatoes left over, be sure to try our 3-Minute Vegan Sun-Dried Tomato Pesto. They are also delicious in our Flame Kissed Tomato Pesto Tapas. However, you can also use sundried tomatoes in oil and skip the soaking in water.
Dried or fresh herbs like oregano, basil and thyme (like an Italian herb blend) are all perfect. Of course, fresh herbs from your own garden provide even more style points. A little kick from dried ground paprika is always welcome. For you paprika nerds, there are three common kinds of paprika: Sweet paprika, Hot paprika and Smoked paprika. We used mild sweet paprika for our feta baked chicken.
Aromatics are always a good idea. Have you ever had a Mediterranean dish without garlic and onions? (smiling)
Simple Step by Steps
Rehydrate sun-dried tomatoes and save the juice to deglaze the pan later. Season chicken on both sides.
Add olive oil and aromatics to the pan until translucent. Sear chicken in cast iron skillet or oven safe pan on both sides.
Add white wine and/or sun-dried tomato juice to deglaze the pan.
Add chopped rehydrated sun-dried tomatoes and feta then bake. Check out the recipe and video below for full directions.
Benefits of Cast Iron Skillet
Don’t you just love that little sear that the iron skillet gives the chicken? We made this whole Greek feta chicken dish from start to finish in our trusty cast iron skillet. Cleanup was a snap!
Do you have an iron skillet? If not, no worries. You can make Feta Baked Chicken in any oven proof pan or shallow Dutch oven. However, if you already have one or in the market to buy one, there are many benefits of a cast iron skillet.
First, did you know that an iron skillet can last a lifetime if seasoned properly? (See our FAQ below on how to season your cast iron skillet) Once seasoned properly, you will not need as much oil to prevent sticking. Our favorite reason for using an iron skillet is that it distributes heat evenly and also retains heat well. In addition, you get a little extra iron in your diet when you cook in an iron skillet.
Ways to Use a Cast Iron Skillet
An iron skillet can be used in so many ways such as searing meats and fish. We use an iron skillet for a couple of our reader’s favorite recipes such as our Pepper Lunch Steak and Rice Sizzle or our Cajun Blackened Cod. From slow cooked dishes to our less than 30 minutes One Pot Paprika Pork, the iron skillet is really the only pan you will ever need.
On many occasions, we have used the iron skillet as a door stop. It is so heavy! Heck, it could be even be used as self-defense for unwanted guests. (just kidding) If you wanted to you could really do some damage... and if you dropped it on your toes. Ouch!
Frequent Asked Questions (FAQ’s)
To season a new cast iron skillet, wash and dry skillet. Preheat oven to 450 degrees F or 232 degrees C. In the meantime, slather your pan with 1-2 tablespoons of cooking oil all over pan. Remove any excess oil with a piece of dry toweling. Place the iron skillet upside down over a baking sheet in case there is any oil that drips. Bake cast iron skillet for 30 minutes. Make sure to ventilate your kitchen well. There can be smoke from the oil cooking in the hot oven. Repeat this process 2-3 more times. Allow the cast iron skillet to cool and it is ready for use.
Place sun-dried tomatoes in a bowl. Heat water in a kettle or pan to boiling and pour water over the sun-dried tomatoes. Leave tomatoes sit for about 15 minutes or until softened. Alternatively, you can place your sun-dried tomatoes in a microwave safe dish and cover with water. Microwave on high for about 2-3 minutes. Cover with plastic wrap and leave sit for 2 to 3 minutes or until the sun-dried tomatoes are soft and plump.
One way to check to see if your chicken tenderloins are cooked through is to cut into it. If the juices run clear and the chicken is no longer pink, then it is cooked. However, for more stringent parameters, use a meat thermometer. If the temperature reads 165 degrees F or 74 degrees C in the center of the chicken tenderloin is finished cooking according to the Food and Drug Administration.
More Chicken Tenderloin Recipes
Thai Grilled Chicken Tenderloins
Creamy Chipotle Chicken Skillet
Mushroom Chicken with Brandy Sauce
Rosemary Chicken with Sautéed Onion Wine Sauce
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Feta Baked Chicken with Sun-Dried Tomatoes
Equipment
- iron skillet or oven proof pan
Ingredients
- 3 oz sun dried tomatoes (soaked in warm water to soften) *see notes for sun-dried tomatoes packed in oil
- 2 tablespoon olive oil
- ½ cup onions chopped
- 2 cloves garlic peeled and minced
- 8 chicken tenderloins
- salt and pepper to taste (remember the feta is salty so delicate on the salt)
- 1 teaspoon paprika
- ⅓ cup white wine (or can use tomato water from softening sun-dried tomatoes)
- ⅓ cup residual water from soaking sun-dried tomatoes
- 4 oz feta cheese
- 1 teaspoon Italian Seasoning mixture of oregano, basil, thyme or 2 tablespoons of fresh Italian herbs.
- 2 tablespoon fresh basil or parsley optional for garnish
Instructions
- Preheat oven to 190 degree Celsius or 375 F.
- Rehydrate Sun-Dried TomatoesOption 1: Place sun-dried tomatoes in a bowl. Heat water in kettle or pan to boiling and pour water over the sun-dried tomatoes to cover. Leave sun-dried tomatoes sit for about 15 minutes or until softened. Option 2: Alternatively, you can place your sun-dried tomatoes in a microwave safe dish and cover with water. Microwave on high for about 2-3 minutes. Cover with plastic wrap and leave sit for 2 to 3 minutes or until the sun-dried tomatoes are soft and plump. Do NOT throw out the water the sun-dried tomatoes are soaking in! We are going to use ⅓ cup to deglaze the pan. Reserve and set aside. If you forget, no worries, just increase the white wine to ⅔ cup instead of ⅓ cup in recipe. Cool and chop rehydrated sun-dried tomatoes and set aside.
- In your iron skillet (oven proof pan or Dutch oven) add your olive oil, onions and fry until aromatic and softened and starting to caramelize. Add salt, pepper, paprika and Italian seasoning to your chicken on both sides and add to the hot skillet. Sear the chicken gently on each sides just to make golden brown. (about 2 minutes). Add minced garlic to the pan.
- Add chopped rehydrated sun-dried tomatoes to the chicken. Then, add white wine and residual soaking water from your sun-dried tomatoes to deglaze the pan. (If you forgot to reserve the liquid from your sun-dried tomatoes, don't sweat it. You can either add another ⅓ cup white wine or water to the pan so it equals ⅔ cup of liquid.) Sprinkle your chicken with crumbled feta cheese and bake for about 10-12 minutes just until the chicken is no longer pink and the juices run clear and the feta cheese is nice and melty.
- Serve your Feta Baked Chicken with sun-dried tomatoes over sautéed garlic spinach, pasta, zucchini noodles or risotto. Garnish with fresh basil or parsley. Enjoy!
Dlevy says
Hi. Would it be possible to make this ahead of time? Maybe do everything except putting in the oven? Refrigerate and then bake? Thx
HWC Magazine says
Great question! If you wanted to make this recipe in advance, you will need to fully cook the chicken on the stove top first. Here is how we would do it. In your iron skillet (oven proof pan or Dutch oven) add your olive oil, onions and fry until aromatic and softened and starting to caramelize. Add salt, pepper, paprika and Italian seasoning to your chicken on both sides and add to the hot skillet. Sear the chicken gently on each sides just to make golden brown. (about 2 minutes). Add minced garlic to the pan.
Add chopped rehydrated sun-dried tomatoes to the chicken. Then, add white wine and residual soaking water from your sun-dried tomatoes to deglaze the pan. Cook the chicken over a low simmer on the stovetop until the internal temp reads 165°F or 74°C to kill harmful bacteria. Then, you can refrigerate up to this point up to 3 days. When you are ready to serve, Preheat the Oven: Set your oven to 350°F (175°C).
Place the cooked chicken, sun dried tomatoes and all the juices into a baking pan. Cover the pan with aluminum foil to prevent the chicken from drying out. Bake for about 15, or until the chicken is warmed through (internal temperature should reach 165°F or 74°C).
Next, Remove the foil and sprinkle crumbled feta on top. Bake for an additional 5-10 minutes, or until the feta is melty and slightly golden. We hope this helps. Please take care
Paula says
This recipe was easy, delicious and looked beautiful too! My husband loved it and even went back for seconds! I am a huge fan of sun-dried tomatoes, so I used an entire jar of julienned tomatoes with oil and herbs in the recipe. It was easier and provided extra flavor. Definitely will go in my “favorites” pile!
HWC Magazine says
Thank you for your kind comment Paula! I'm so glad you and your husband loved this quick and easy chicken recipe! Using an entire jar of julienned sun-dried tomatoes in oil sounds like a fantastic idea for extra flavor. It's great to hear it turned out beautifully and made it to your “favorites” pile. Thanks for sharing your tip, and happy cooking!
Lorraine says
I'm 70 and have never heard of chicken tenderloins! What are they?
HWC Magazine says
Hi Lorraine! Chicken tenderloins are sometimes also called chicken tenders. They are this tender piece of chicken that is attached on the the underside of the chicken breast. They are usually sold separately in a package and each piece is about 5 to 6 inches long and about 2 inches wide. Many times, they will be a little cheaper that a pack of chicken breasts. You can use either chicken tenderloins or chicken breasts for this feta baked chicken. However, if you choose to use chicken breasts they may need a longer time to cook in the oven to get to the internal temperature of 165°.
Rachael McIlrath says
Delicious! Make it!
I used chicken breast so I had to cook in the oven for 20 minutes. Also, I used julienned sun dried tomatoes in oil so I added a touch of the oil to the skillet while sautéing the chicken (in addition to the olive oil) and used 2/3 cups wine. Served over sautéed spinach. Will make again!
HWC Magazine says
Thanks so much Rachel. Delighted you enjoyed our feta baked chicken. Love your little recipe twists and substitution ideas. Wishing you a super week ahead.
Carissa says
This turned out so well. Had to cook the chicken about 20 min longer. But this was yummy.. savory and a bit unctuous with the tang of the sun dried tomatoes! Will fix again!
HWC Magazine says
Thanks so much Carissa. So happy to hear you enjoyed the flavors of our feta baked chicken. We love sun dried tomatoes as they are a little tangy and sweet and so flavorful. Stay well and take care
Bonnie says
Why does the recipe say to preheat oven?
Trying recipe tonight. It looks delicious!
HWC Magazine says
Hi there Bonnie, great question. You are going to be searing the chicken first on the stove top and then transferring into the hot oven to finish the cooking process and to melt the delicious feta cheese topping.
Natalie Johntz Boyle says
Absolutely delicious! It's very similar to one of my favorite recipes that takes much longer to make. This was so close and took a fraction of the time. Absolutely loved it!
HWC Magazine says
Thanks so much Natalie. We are delighted you enjoyed our feta baked chicken. It's one of our family's favorites too. Wishing you a super weekend ahead.