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

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!

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°.

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.

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!

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