Chicken and feta cheese recipes are two great tastes that go great together. Both are also quite versatile, as well. They can be put in various recipes and with various ingredients, which is why it can sometimes prove a challenge to find the best chicken with feta cheese recipe. You’ll find it a little easier when you follow the directions from this article.
Feta-Stuffed Chicken Breasts
Yield:4 chicken breasts
|Nutrition Facts (per serving)|
With this delicious feta-stuffed baked chicken in tomato sauce, you can switch up your chicken recipe. This dish is classy enough to present to guests despite being simple to prepare. One of its best features is that you may prepare this chicken in advance for your upcoming dinner party.
An herb-feta filling is placed inside of boneless chicken breasts, which are then topped with tomato sauce, feta, and Parmesan cheese. After that, the dish is cooked till bubbling and golden. Perfect when accompanied with a green salad and served over pasta.
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 (14-ounce) can diced tomatoes with roasted garlic, undrained
- 1 (8-ounce) can tomato sauce
- 2 tablespoons cornstarch
- 3 tablespoons grated Parmesan cheese
- 1 pound spaghetti, or other pasta, optional
Steps to Make It
- Gether the ingredients.
- Preheat the oven to 375 F.
- In a small bowl, combine the feta cheese, parsley, oregano, and olive oil. Mix gently until this mixture is well combined.
- Cut a 3-inch slit into the thick side of each chicken breast to form a pocket, being careful to not cut completely through the flesh to the other side.
- Spoon 1/4 of the filling into each pocket. Place the chicken in an ungreased 2-quart baking dish.
- In another small bowl, mix the tomatoes, tomato sauce, and cornstarch.
- Pour over the chicken in the baking dish.
- Sprinkle the chicken with any leftover feta cheese and the Parmesan cheese.
- Bake the chicken for 35 to 45 minutes, or until the chicken is thoroughly cooked to 165 F. Serve the chicken and sauce with spaghetti or another type of pasta.
For the sake of food safety, chicken should always be cooked to 165 F and tested with an accurate meat thermometer. Make sure the thermometer is not pushed into the stuffing while checking the doneness of the chicken; for an accurate reading, it must be placed in the chicken meat.
Stuff the chicken and place the packed breasts in the baking dish if you are preparing the chicken before serving it. Just before baking the chicken, combine the tomato sauce mixture; otherwise, the cornstarch would dissolve in the acidic tomato liquid.
Alternatively of pasta, you might try serving this chicken meal with couscous. Even better, add 2 tablespoons of tomato sauce and 1/2 teaspoon of dried oregano to the couscous preparation water.
Once you have perfected the process for stuffing the chicken breasts, feel free to try different combinations, such as spinach and cheese that has been sautéed, creamy mushroom sauce, diced chorizo, and sauteed onions.
You can use any type of cheese in place of the feta in this recipe if you don’t like it or don’t have any on hand. It will even work with cheeses with strong flavors like sharp cheddar or gorgonzola. To make it simple to insert the cheese inside the chicken breasts, make sure to break it up into little pieces.
Feta Baked Chicken with Sun-Dried Tomatoes
Feta Baked Chicken with Sun-Dried Tomatoes is a simple one-pan meal cooked with tenderloins of juicy chicken that have been pan seared with aromatics, herbs, and feta cheese. All were prepared quickly in one pot.
A single ideal bite from a single ideal pot. These dinners are our favorites because life has been so very busy lately. Do you desire strong flavors with little fuss? Then just follow the instructions to quickly prepare a really simple Greek feta chicken dinner for your family.
Feta Baked Chicken with Sun-Dried Tomatoes
You are going to adore this one-pot gluten-free chicken meal since it effortlessly combines all the flavors of the Mediterranean. The dish’s mild sweetness is provided with delicious sun-dried tomatoes, caramelized onions, and dried herbs. Our favorite aspect, though, is when the feta cheese melts in the oven and toasts up on top just before serving. Moreover, leftovers are awesome! We did not have to cook the following day because the flavors had time to meld. Win-Win!
Serve our baked feta chicken over sautéed garlic spinach, zucchini noodles, or our 5 Minute Stir Fried Garlic Pea Shoots for additional style points. Try this feta-crusted chicken with our Speedy Spinach Pesto Pasta, Vegan Chickpea Lemon Rice, or even with a Creamy Parmesan Risotto with Saffron if you are wanting carbohydrates.
Chicken – Because they cook rapidly, we chose chicken tenderloins. However, if you want to use chicken thighs or breasts, you will need to cook them for a longer period of time.
Feta cheese is quite tasty, produces a lovely “crust,” and melts at a high temperature. Feel free to substitute any other crumbly cheese of your choice, such as Mexican cotija cheese.
Sun-dried tomatoes (hint) To soften, soak or rehydrate in hot water. In this recipe, these are incredibly delicious. Compared to fresh tomatoes, they are sweeter. In order to complete the recipe and create that delectable broth, we used the water the sundried tomatoes were steeped in. Try our 3-Minute Vegan Sun-Dried Tomato Pesto if you have any leftover sundried tomatoes. Our Flame Kissed Tomato Pesto Tapas also feature them, and they are wonderful. To avoid soaking in water, you can also use sundried tomatoes in oil.
Dried or fresh herbs Like an Italian herb combination, oregano, basil, and thyme are all ideal. Naturally, using fresh herbs from your garden adds even more flair. It’s always nice to get a little spice from dry ground paprika. For you paprika experts, there are three varieties of paprika that are frequently used: sweet, hot, and smoked. For our feta baked chicken, we chose mild sweet paprika.
Aromatics are always wise decisions. Have you ever consumed a Mediterranean cuisine free of onions and garlic? (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 simply adore the slight sear the chicken gets from the iron skillet? From beginning to end, we prepared this entire Greek feta chicken dish in a cast iron skillet. Cleaning up was simple.
Do you own a skillet made of iron? Not to worry if not Any oven-safe pan or shallow Dutch oven will work for making Feta Baked Chicken. However, a cast iron skillet has a lot of advantages if you currently own one or are looking to buy one.
First off, did you know that an iron skillet, when properly seasoned, may last a lifetime? (For information on seasoning your cast-iron skillet, see our FAQ below.) Once properly seasoned, you won’t require as much oil to keep things from adhering. Our favorite benefit of using an iron skillet is how evenly and effectively it holds heat. Cooking in an iron skillet also increases the amount of iron in your diet.
Ways to Use a Cast Iron Skillet
There are various uses for an iron skillet, including searing fish and meat. Some of our readers’ most beloved dishes, like our Pepper Lunch Steak and Rice Sizzle or our Cajun Blackened Cod, call for the use of an iron pan. The iron skillet is actually the only pan you will ever need, from slow-cooked meals to our one-pot paprika pork that just takes 30 minutes.
We’ve frequently utilized the iron skillet as a door stop. It weighs a ton! Heck, it might even be used to defend oneself against intruders. (Just kidding) If you wanted to and dropped it on your toes, you might really cause some harm. Ouch!
Frequent Asked Questions (FAQ’s)
How to season a new cast iron skillet?
Wash and dry the cast iron skillet before seasoning it. Bake at 450 degrees Fahrenheit, or 232 degrees Celsius. In the meanwhile, coat the entire surface of the pan with 1-2 teaspoons of frying oil. Utilize a piece of dry toweling to absorb any extra oil. In case any oil drops, place the iron skillet upside-down over a baking sheet. Cast iron skillet is 30 minutes in the oven. Make sure your kitchen has adequate ventilation. Smoke may be produced by the hot oven’s oil frying. Do this method two or three more times. The cast iron skillet is ready for use once it has cooled.
How to rehydrate sun-dried tomatoes?
In a bowl, put the sun-dried tomatoes. Water should be boiling when it is ready to be poured over the sun-dried tomatoes. To soften, give tomatoes around 15 minutes to sit. You could also put your sun-dried tomatoes in a microwave-safe dish with some water on top. 2-3 minutes on high in the microwave. After sitting for 2 to 3 minutes, or until the sun-dried tomatoes are pliable and soft, cover with plastic wrap.
When are chicken tenderloins are done cooking?
Cutting into your chicken tenderloin is one technique to determine if it is well done. The chicken is done when the fluids run clear and the color is gone. However, use a meat thermometer for more exacting specifications. The Food and Drug Administration states that a chicken tenderloin is cooked when the middle registers 165 degrees F, or 74 degrees C.