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!
Barbara Bamber | justasmidgen says
I think you have, by far, one of the most extensive food blogs I know! I love this new recipe and see the others are ones I'd like to try as well. Your Dad sounds just like you, or is that the other way around:D Happiest of 91st Birthdays to your Father!!
Abbe @ This is How I Cook says
Love this great chicken dish! I love using sun dried tomatoes and my cast iron skillet! Happy Birthday to your Dad!
tinynewyorkkitchen says
YUM!!! This looks wonderful! Your site is such a breath of fresh air! 🙂
Nami | Just One Cookbook says
First of all, Happy Birthday to you your dad! He seems like a really nice and fun person (like you!). 🙂 And yes I rely on one pot / pan dish on busy day... I love feta & sun dried tomatoes... I fell in love with sun dried tomatoes when I came to the US (there was no such thing growing up in Japan - or at least it wasn't common). This looks so good, Bobbi!
dianeskitchentable says
So exactly how do you make everything look so beautiful and tempting? I swear I could look at your food photos all day. As it turns out I happen to have some chicken waiting for something different & this may just be the perfect solution.
deliciousmeetshealthywp says
I love one pot meals and this one looks so appetizing! Pinning! Hope to give it a try soon!
Robyn says
Such a delicious looking dinner, Bobbi! I love sun-dried tomatoes, too. I don't use my cast iron skillet as much as I'd like because my stove top is ceramic but I do use it in the oven for dishes. Your pictures are simply beautiful - the plating is so scrumptious! Sharing, of course. Talk soon 🙂
hotlyspiced says
Not sure if you got my comment? It seems to have disappeared!
Healthy World Cuisine says
I did get your comment Charlie, maybe it was just a hiccup in the system or internet issues. Let me know if you have further issues.
hotlyspiced says
I have made that same mistake and it's frightening. You have to have your wits about you when you end up having to drive on the other side of the road. Happy birthday to your beautiful dad. How fantastic to be still going strong at 91 - what a great age. I love the look of your chicken dish - chicken goes so well with feta and sun-dried tomatoes xx
Healthy World Cuisine says
We can only look back at those moments and laugh but it was pretty scary whilst it was occurring. I will pass on your birthday wishes to my dad. Wishing you a super day!
Kelly - A Side of Sweet says
Yum - love how healthy this is without the starches on the side. Such a good idea!
Mary Frances says
Yummy! This looks so delicious and simple to make! Will have to try it for dinner soon 🙂
Healthy World Cuisine says
Don't you just love those simple dinners that you can get on the table in less than 30 minutes?! Let me know if you like it. Take care
Healthy World Cuisine says
Thank you Mary!
Marissa (@pinchandswirl) says
I just had lunch and yet my mouth is watering looking at all of these pictures. What a gorgeous dish!
Healthy World Cuisine says
Thank you Marissa. I just checked out your delicious snow pea and kale salad and thinking about making this for my lunch. So healthy and delicious!
HapaNomNom says
Aww... happy birthday to your dad! 🙂 This dish looks incredibly delicious! I'm a huge fan of one pot meals, especially during the week, so I'm always on the lookout for new recipes. Can't wait to give this one a try - I just love the combination of undried tomatoes and feta!
Healthy World Cuisine says
Thank you dear. I know work days are busy and midweek we just need something healthy and quick without a fuss. This recipe checks all the boxes. Wishing you a super week.
Asmita (@FoodieAsmita) says
Looks insanely delicious!!!
shashi at runninsrilankan says
Happy 91st Birthday to your dad Bobbie! 91 and still feisty! 🙂
I happen to love one pot meals - not only is clean up a breeze but all those flavors gel so well in it - and you have some totally mouthwatering flavors paired with chicken! I love sundried tomatoes and pairing it with chicken and feta sounds like it would be one tasty and satisfying meal!
Healthy World Cuisine says
Thanks Shashi, I will pass on your well wishes to my dad. I don't know about you but these last few weeks and this month ahead is just crazy with the boys with end of the year exams, college prep stuff is keeping us all busy...