Feta Tomato Chicken Skillet

A gorgeous and super tasty one-pan chicken dish that will impress all of your hungry people in less than 30 minutes.

The sauce is absolutely phenomenal and only requires a few basic ingredients.

Tender, flavorful chicken breasts nestled into a homemade garlicy-fresh-tomato sauce.

Serve over cooked quinoa or brown rice with a side of steamed broccoli.

Rachel’s tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

If you do not have wine on hand, you may substitute wine for vegetable or chicken bone broth.

Wine adds depth, flavor, and is also used to deglaze your skillet.

All of the alcohol will cook out of your final meal, so no worries there.
Do not use “cooking wine” as it has a flavor much like rubbing alcohol.

For best results, use a decent to nicer bottle of dry wine that one would actually drink, because this will produce the very best flavor.

Serving suggestions:

Serve alongside steamed brown rice, quinoa, and our Parmesan Roasted Broccoli:

4 servings

Ingredients:

• 2 large boneless skinless chicken breasts

• 2 tsps dried thyme

• sea salt and ground black pepper, to taste

• 1 Tbsp olive oil or avocado oil

• 1 white onion, finely diced

• 4 fresh garlic cloves, pressed

• 2 cups fresh cherry tomatoes

• 1/2 cup dry white wine or low sodium chicken bone broth

• 1/2 cup crumbled feta cheese

• handful of fresh parsley, minced to garnish

Instructions:

Preheat your oven to 375 degrees f. Cut chicken in half lengthwise to create 4 thinner chicken breasts. Pat your chicken dry using paper towels.
Rub the chicken breasts on all sides with the thyme, sea salt and pepper.

Heat the oil in a large oven-safe skillet over medium-high heat.
Sear the chicken until golden brown on each side, about 2-3 minutes per side, then set it aside on a plate.

In your same preheated skillet, add the onion and sauté for 3-4 minutes. Stir in the garlic and tomatoes then sauté for a couple of minutes, until the tomatoes start to burst.

Pour in the wine or broth and allow it to bubble for a few minutes.
Return your chicken into the skillet and nestle it into the sauce and top with crumbled feta cheese.

Transfer your skillet to the preheated oven and bake for 10-15 minutes or just until the chicken reaches an internal temperature of 165° F.

Garnish with freshly chopped parsley.
Enjoy!
Rachel

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