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!
Mira says
Love the flavors, look so delicious Bobbi! After trying your mushroom chicken, (and I've made it a few times, since then) it is time to try this one pot chicken! Pinned!
Jasline @ Foodie Baker says
Wow! Happy 91st birthday to your amazing father! Oh driving in Israel is like driving in US, totally different from what I'm used to in Singapore, was scolded by my husband a few times because I couldn't keep in lane haha! I'm still lacking an iron skillet at home, hoping to see some sale so I can grab one and make this. One-pot dishes are the best!
Monica says
Looks fabulous! Sometimes you need a good chicken dish to remind you how amazing chicken can taste! : ) I am also going to use sun dried tomatoes more often, too. : ) And happy birthday to your awesome dad!
Healthy World Cuisine says
Thank you Monica. Chicken needs some bold flavors to really brighten it up and sun dried tomatoes works perfectly as they are naturally sweet and delicious. We are blessed to have my dad here with us 91 years. Miss him like crazy!
Tina @ Tina's Chic Corner says
I love everything about this! Yuuuuum. 🙂
Healthy World Cuisine says
Thank you Tina.
Kristy says
Happy birthday to your dad! He sounds wonderful. And this chicken dish looks wonderful. I always love new chicken recipes, and you've given me quite a few! Yum!
Healthy World Cuisine says
Thanks you Kristy. I seem to have quite a few chicken recipes and more on the way. We do eat loads of fish and chicken at our home so I am always experimenting with different flavor combinations. Are you guys ready for summer?
NancyC says
I love all these ingredients–it sounds like a wonderful dish! And congratulations to your dad on his 91st birthday!
Healthy World Cuisine says
91 years! I know that each day I am able to still talk to my parents is a blessing. Thank goodness to Voice over internet we can still talk most days on the phone, even though we are 6000 miles apart.
allthatsjas says
Lol, I love many uses of your skillet! As for the dish...what can I say that I haven't already said about your creations? Superb! Easy dishes are everyone's favorite. Pinning!
Healthy World Cuisine says
I have more than one iron skillet. If I am using one as a door stop and the other one in self defense, you need to have one clean pan for cooking. After all, we are about keeping life easy, right...! Have a super week.
Anna @ shenANNAgans says
Hahaha.... if you ever do that again I am going to beat you with my cane. LOL! Really made me LOL! 🙂
I do get bored with the same old chicken recipes (I shouldn't, especially as I come across many new recipes each week, but so many of them are over the top and not really week night feeds), very much looking forward to having a crack at ALL of yours, relatively simple and crazy delicious too.
Hope you have a wonderful week ahead lovely lady. Hugs from the land down under. 🙂
Healthy World Cuisine says
Anna, I am so glad I could put a little chuckle in your day as you know laughter is the best medicine. I am trying to fight the chicken recipe rut too so hopefully I will have many more quick and easy meals to keep you inspired.
Culinary Flavors says
You don't expect from me to challenge you on this dish, do you? Feta, sun dried tomatoes and chicken are the perfect combo and I use it very often myself! Delicious, pinned and shared of course!
Gerlinde@ Sunnycovechef says
One the reasons my husband and I have not been in Australia or New Zealand is the that they drive on the wrong side as far as we are concerned. We tried it once in England and failed miserably. Your chicken with feta and sun dried tomatoes looks delicious.Happy Birthday yo your dad.
Eha says
YES, YOU CAN!! Actually we are 'quite polite!' You might get a few 'honks' followed by smiles and 'helps' !!! How do you think we Aussies feel going to Europe and having to drive on 'the wrong side of the road there' !!!! See ??? We manage: please try!! We don't have half as many drivers on our roads and we would [mostly] be quite courteous !!!!!
Healthy World Cuisine says
You have to have sort of a mind set change when you get in the drivers seat. My husband is amazing and can change from country to country and from side to side without a slight hesitation while driving. I think I best stick with cooking! LOL Passing on your birthday wishes to my dad, thanks.
Tandy | Lavender and Lime says
Birthday blessings for your dad. Hope he celebrated in style. I was talking yesterday about feta and sun dried tomato as a flavour combination 🙂
Healthy World Cuisine says
Thanks for the dad B-Day wishes Tandy! There are loads of pasta dishes with sun-dried tomatoes and cheeses but someone, wink wink...cannot eat pasta. I thought this was a great alternative and its also low carb. I could also keep the cheese sprinkles off of my chicken tender and it was still delicious with all of those delightful caramelized onions and sun-dried tomatoes. I did not even miss the cheese.
Maureen | Orgasmic Chef says
I love this chicken and scrolling through the recipe and beyond and I saw the chicken fajita sliders and my heart started beating faster. I want both these dishes today.
Happy Birthday to your father. I know you wish you were with him today. xx
Healthy World Cuisine says
Oh how I wish I could be with my dad today and he would have loved your carrot cake with cream cheese frosting.
I think you will really like the chicken fajitas sliders even if you just serve them on a bun or even in a tortilla. The chicken is super fall apart tender with great tex mex flavors. Have a super week!
kitchenriffs says
Happy Birthday to your Dad! Funny story about driving, although you could have had a bit of trouble if you hadn't corrected yourself so quickly! Anyway, I love a got one pot dish. This looks terrific -- thanks.
Healthy World Cuisine says
Thank you John, I will pass your kind B-day wishes to my dad. I think the driving mix up happens to so many people when they drive in many different countries, it takes just a second to get yourself in the correct mind set. No worries, all was well. I agree a one pot dish with minimal clean up is just what you need on those busy days.
Eha says
First things first!! 'HAPPY BIRTHDAY TO YOU' loving Dad . . . .hope you can hear me across the Pacific!! Once you post you never fail, do you Bobbi!! This looks absolutely delicious especially since I basically cook chicken and fish also!! Am about to go make squid for lunch but would prefer your chicken which is by now down for the weekend! It does look 'grab from the screen' delicious!!!! OK: am a semi-rural Oz inhabitant! We always had whole chickens, legs, Marylands, wings, thighs every which way and breasts . . . went to the supermarket a few days back and found 'tenderloins' . . .perhaps just my neck of the woods but wondered whether food blogs had had a bit to do with that!!!!
Healthy World Cuisine says
Thank you Eha, I will pass on your well wishes to my dad. Thanks for your kind comment. We seem to cook loads of chicken and fish too! I am always experimenting in the kitchen with different flavors. Have you ever been in a chicken recipe rut? I think my cause of my chicken recipe rut is because of the markets here. I also prefer chicken with the bone as I feel it has more flavor but have difficulty finding chicken that is "safe" and does not cost a million dollars here in HK. 🙁 Chicken tenderloins or boneless skinless breasts from US or from the land of OZ seem to be the best option for me and I can find in our nearest market, so that's a good thing. Tenderloins also cook up very quickly and that is a very good thing. I want to be able to find an online butcher store in HK that that delivers from Australia or US that I can trust -still searching. In the meantime, I will be cranking new ways to cook up those tenderloins... LOL Wishing you a super week.
Dawn says
This looks just excellent - and I have all the ingredients in the house - thanks for making one of my nights easy for dinner!!
Healthy World Cuisine says
Hello Dawn, so glad I could help out. We all need a list of delightful 30 minutes or less meals to get us through the work week.