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Chicken with Tomatoes & Feta

Chicken with Tomatoes & Feta

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Chicken with Tomatoes & Feta

The keys to Greek cooking—lemons, tomatoes and feta—give this smart dish its complex flavor. As one fan says, “Tastes like it took a lot more time than it really does!”


  • 1 Teaspoon olive oil
  • 1 onion, chopped
  • 14.5 Ounces Italian-style diced tomatoes, undrained
  • 1/4 Cup KRAFT Greek Vinaigrette Dressing
  • 1/2 Cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
  • 1 lemon, thinly sliced
  • 1 Pound small boneless skinless chicken breasts


Calories Per Serving284

Folate equivalent (total)32µg8%

Riboflavin (B2)0.4mg25.1%

Mediterranean Chicken with Feta and Blistered Tomatoes

If you're looking for a quick, easy and delicious dinner idea, Chef Jill Holland shares her scrumptious Mediterranean Chicken with Feta and Blistered Tomatoes recipe. This one-pot dish is perfect for weeknight dinners and impressive to serve for any special occasion.

The recipe combines chicken breast, fresh herbs, feta cheese and grape tomatoes in addition to A Spoon Full of Hope Tomato Basil Soup for Good as a flavorful shortcut rather than using tomato sauce. If you're familiar with the famous TikTok Feta Pasta, this is a pasta-free alternative. You can also easily prepare this recipe using fresh fish or shrimp instead of chicken. Simply adjust the cooking time in the oven.

The best part of this recipe is that every purchase of our Tomato Basil Soup for Good benefits Second Harvest Food Bank of Central Florida's Culinary Training Program. You can feel good that every bite, every spoon full, is helping change lives!

How to make stuffed chicken with tomatoes & feta

This Greek chicken recipe is easy. It sounds fancy, but it&rsquos really a simple, easy meal to make for your family.

The tomato and feta filling makes a real treat of a bite combined with the tender roasted chicken.

Baking the chicken breast side down for the first half of the cooking results in a very juicy, tender chicken breast.

The potatoes roast in the tomato and feta broth under the chicken drippings. A match made in heaven or what?

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This has been in my rotation since 2006 because it's easy, fast and delicious! At the suggestion of previous reviewers, I add a large clove of garlic (minced) and use a mix of basil, oregano (both dried), and fresh parsley if I have it. I sub white wine for the broth and add the cheese and olives at the very end so that the cheese doesn't melt completely. A winner!

This is a very versatile recipe. I don't like olives, so left out. Used fresh oregano and basil. served with rigatoni on a bed of arugula. Fabulous taste!

Very simple. We skipped the olives and used mushrooms instead, and added some frozen spinach to the sauce, which was delicious. Also used skinless chicken breast and turned out fine, although I'm sure skin-on would have been better. You need plenty of feta to thicken up the sauce, make sure you have lots. Served over couscous which was good (if you decide to go this route make sure to use plain couscous, I only had a seasoned Moroccan style and it clashed with the rest of the dish), but I bet pasta would have been just as good if not better.

This was a really great little recipe! Used fresh garden tomatoes and basil. Satisfied a craving. a bit salty, feta cheese, etc. Easy for a monday.

Great tasting recipe and very simple to make. Like most everyone else, I added some extra feta whited helped thicken the sauce. Plus who doesn't love extra cheese. Served it with salad of orzo, grape tomatoes, mixed greens, kalamata olives and pine nuts.

Very good and would make it again, but it needs some adjustment. Next time, I'm definitely adding a clove or two of garlic - there's just something *missing* and garlic isn't a bad place to start on narrowing it down.

This dish is such a family favourite. I add more feta and double up on the tomatoes and broth. To make it easier, I cook skinless chicken breasts in the oven and then add it in sliced.

This soo easy and soo delicious! Made it for a quick Sunday lunch and the kids devoured it, then begged for more. Agree with others, you got to amp up the feta. I also added a small touch of cream to help thicken when I was boiling it down, also used boneless, skinless. I would imagine you could do just about anything with this and it will turn out a'okay!

This was delicious and satisfying on a cold winter night. Was short on shallots so added some garlic as a substitute, and had fresh tomatoes on hand so used those. Boosted the feta as suggested, and would have liked the sauce a bit thicker. Only drawback was that the house smelled so good hours later, that I was tempted to steal out of bed for some of the leftovers.

We liked this. Used bone-in breasts and thighs, and water instead of stock. Made a pot of orzo and had this delicious tomato sauce on top. A weeknight keeper.

Loved this! My BF loved it and then made it for guests when I couldn't be there. Don't hold back on the feta!

As a pasta sauce this was an excellent recipe,the chicken wasn't anything amazing. Yet the sauce..

Excellent! I cut back on the feta and added some skim ricotta to cut some calories. Served with couscous and added freshness with parsley. The chicken (mine without skin) was extremely moist as well.

This a great base for the dish I prepared. I used onion with the shallot, seared the chickend and deglazed with a splashing of white wine. I also added the kalmata olives to the tomatoes and broth as well as canned chickpeas. I let this reduce until the liquid was getting thick, at this point I added some greek yogurt to thicken more. I then used fresh feta as a garnish-supurb will probably use this recipie for a dinner party group I cook for.

I use just tomato puree, but add sun dried tomatos, blanched brocolli and mushroom. I also serve it over rice. My wife LOVES it.

I absolutely loved this recipe! I made it for my boyfriend and he wouldn't stop talking about how good is was. After reading some of the reviews, I took up some pointers and added a little red wine to the sauce. This gave the sauce a great kick. I only used about 80% of the chicken broth. The food cooked perfectly as directed. I served with Orzo and a crisp green salad. I also used boneless/skinless chicken breasts.Try this one tonight!

Great recipe but made changes. I used more than 2 tsp. oregano, used only 3/4 cup of crushed tomatoes with some added tomato paste to thicken it. I used 1/2 a can of chicken broth & 1/2 a can of red wine. I also added more feta cheese than called for.

This dish was nice and easy, but I found the sauce to be a little watery. Delicous, but would have liked it to hold up better against the noodles. I added 1/4 diced onion, 2 garlic cloves, and italian parsley to spruce it up a bit. Will make again, but with less chicken broth.

I made this while we were camping in our RV last weekend. Made it for two other couples and EVERYONE raved. It went together in a snap. Next time, though, I think I'll just use skinless, boneless breasts. Served it with the Orzo/Feta mac- n-cheese from this site along with steamed broccoli. Yummmmm.

My husband and I really liked this recipe. We followed the earlier suggestion of using capers instead of olives (not many), and it was really good. Definitely easy and tasty.

I really loved this recipe. My husband and nine year old did too! It was so simple and tasted like it took time to make. Will definately add this to our regular menu selection.

YUM beyond words and very easy! I think capers instead of olives would be good too!

This was an amazing dish, both in how simply it was and delicious . Enjoy

A very quick and very tasty dish. I followed the recipe exactly. I agree with another review that the chicken does not cook in time suggested, I think I about doubled the cooking time. The sauce is incredible!

I made this last night and can't wait for leftovers today at lunch! I took the advice of others and added 2 tsp. tomato paste, red wine, and garlic. I also used a bit more of the kalamata olives and more feta than the recipe called for. One thing I would change is to leave out salt completely due to the salty nature of the feta and olives. Also, add the olives and feta at the last minute. I think 5 minutes is too much time to cook the feta because I like it when it's not completely melted throug. My husband raved about this dish. Said it was better than something heɽ get in a nice restaurant!

Recipe Summary

  • 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 1 pint grape tomatoes, halved lengthwise
  • 1/2 cup pitted Spanish olives
  • 6 medium shallots, halved lengthwise and peeled (about 6 ounces)
  • 3 sprigs fresh thyme
  • Coarse salt and freshly ground pepper
  • Fresh mint leaves, for garnish
  • Feta cheese, crumbled, for garnish

Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.

Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.


    • 6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
    • 1/2 cup plus 2 tablespoons olive oil
    • 1/3 cup fresh lemon juice
    • 8 teaspoons chopped fresh oregano
    • 2 garlic cloves, pressed
    • 30 pitted Kalamata olives, cut lengthwise into slivers
    • 16 grape tomatoes, stemmed, quartered lengthwise
    • 1/2 cup crumbled feta cheese

Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese

The MRI went well today and I look forward to hearing what is going on with my back and what steps I need to take to heal and be pain-free. Since I am not able to cook new recipes right now I decided to re-visit some of my old favorites. I hope to be back to cooking and photographing new recipes soon!

Originally posted: June 3, 2010:

I love the combination of flavors and textures in this dish… the tomatoes and caramelized onions are sweet while the feta is a bit salty and they taste terrific over chicken. Topping the whole dish off with a bit of balsamic vinegar just completes it perfectly. This healthy and delicious recipe was a big hit with my entire family. This chicken paired nicely with the Roasted Asparagus with Browned Butter, Soy, and Balsamic Sauce.

How to Make Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions then saute, stirring often, until golden brown and caramelized – about 15-20 minutes. Season with sea salt, to taste

In a large grill pan, heat the other tablespoon of olive oil over medium-high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure the pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to the desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.

In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!

Recipe Summary

  • 2 (4 ounce) skinless, boneless chicken breast halves
  • ¼ cup sun-dried tomato dressing
  • 8 sun-dried tomatoes (not oil packed)
  • 1 cup boiling water
  • ⅓ cup crumbled feta cheese
  • 4 cups loosely packed torn fresh spinach
  • 4 (10 inch) whole wheat tortillas
  • ¼ cup sun-dried tomato dressing

In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.

Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.

Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.

Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

You need

  • 4 small chicken breast fillets
  • 100 g (3.5 oz) pancetta
  • 1 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 120 g (4.3 ounce) semi sun-dried tomatoes, drained, oil reserved
  • 200 g (7 oz) cherry tomatoes, cut in half
  • 50 ml (3/4 cup) white wine
  • 125 ml (1/2 cup) cooking cream
  • 100 g (3.5 oz) tomato paste
  • 150 ml (2/3 cup) chicken broth
  • 1 tsp dried oregano
  • 1 tsp sweet paprika powder
  • salt + black pepper
  • 100 g (3.5 oz) crumbled feta
  • 3 tbsp chopped parsley
  • red pepper flakes, for serving


Step 1

PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch pan.

Step 2

ADD tomatoes to oven bag squeeze bag to break open tomatoes

Step 3

ADD chicken, artichokes, feta, olives, flour and Greek seasoning to bag. Turn bag several times to mix ingredients arrange ingredients in an even layer in bag.

Step 4

CLOSE bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag into pan.

Step 5

BAKE 18 to 20 minutes, until chicken reads 170F on meat thermometer. Carefully cut open bag stir. Add Basil Chiffonade to garnish servings.

One-pan chicken with tomatoes, basil and feta

Dinner yesterday was one of those impromptu gems that turned out quite well: one-pan chicken with tomatoes, fresh basil and feta. I’ve got the recipe for you below, but first a little about our day because it felt more like a summery weekend day than a fall weekday.

The Pilot was home since he has a lot of “use or lose” leave, so he took a random day off where he wasn’t teaching.

Noodle was at school, so I booked him a surprise massage, I got my toes done (which I officially can no longer reach haha), and we met up at Cafe Bella for coffee. Cafe Bella is a cute coffee stand in OB, which has breakfast pastries, bagels, an awesome coffee menu (with every milk under the sun), and acai bowls.

He got an espresso, and I ordered a decaf Mexican mocha with almond milk, which tasted like a cookie in a cup.

(Insert heart eyes emoji here)

We took our coffees down to the beach and enjoyed some time people-watching and catching Vitamin D.

After we picked up noodle, we headed to Olive Tree for lunch and then back home to hang out before taking Liv to her favorite place to get her Halloween costume.

(The Disney Store. Every time we walk in, she says, “It’s so magical here!”)

Workout-wise, I got in a 21dayfix workout, and topped it off with some BODYPUMP practice. While it’s not my fave ever, I’m enjoying the newest release (launching at most gyms in October) the chest and shoulder tracks are particularly killer.

One-Pan Chicken Dinner

After our weekend-like day, the chicken dinner I made up came out really good. I also made some mac n’ cheese to go with it (because I thought Liv would eat that no matter what, but she ended up crushing the chicken and not touching the pasta. You never know.), and sauteed zucchini. Here’s the recipe so you can give it a try too!