Fast And Easy Feta Chicken With Tomatoes Recipes

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CHICKEN WITH TOMATOES AND FETA



Chicken with Tomatoes and Feta image

A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons olive oil
1 small yellow onion, minced
3 cloves garlic, minced
5 plum tomatoes, coarsely chopped (3 cups)
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Salt
4 ounces feta, crumbled (1/2 cup)
Fresh dill, for serving

Steps:

  • Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
  • Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

FAST AND EASY FETA CHICKEN WITH TOMATOES



Fast and Easy Feta Chicken With Tomatoes image

This Italian dish is really delicious and tasty yet amazingly quick and simple to prepare. I highly recommend it to anyone who doesn't like spending too long in the kitchen!

Provided by Scarlett Muslima

Categories     Chicken Breast

Time 53m

Yield 3 serving(s)

Number Of Ingredients 8

3 chicken breasts
1 lemon
2/3 cup salad dressing (olive oil & vinegar)
1 medium lemon
3 -4 tomatoes
250 g feta cheese
salt and pepper
pasta noodles (optional)

Steps:

  • Place 3 clean breasts of chicken in glass dish.
  • Prepare dressing with olive oil (and/or other tasty oils such as walnut oil), vinegar (I recommend Balsamic vinegar), salt & pepper and any other seasoning you may like.
  • Add to dressing 1 squeezed lemon and pour all over chicken.
  • On top of chicken place tomato in slices.
  • On top of tomato place Feta in slices.
  • Cook in oven at 175°C/ 350°F for about 45 minutes to an hour (test yourself).
  • I recommend serving it with pasta noodles.

Nutrition Facts : Calories 595, Fat 37, SaturatedFat 18, Cholesterol 199.3, Sodium 1445.8, Carbohydrate 24.4, Fiber 4.9, Sugar 11.8, Protein 46.4

CHICKEN THIGHS WITH TOMATOES AND FETA



Chicken Thighs With Tomatoes and Feta image

This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Poultry     Chicken     Tomato     Feta     Oregano     Vinegar     Cast Iron     Soy Free     Tree Nut Free     Peanut Free     Kid-Friendly     Quick & Easy

Yield 4 servings

Number Of Ingredients 8

6 skin-on, bone-in chicken thighs (about 2¼ lb. total)
½ tsp. kosher salt, plus more
1¼ lb. cherry tomatoes (about 2 pints)
¼ cup harissa paste
3 Tbsp. red wine vinegar
3 sprigs oregano, divided
4 oz. feta, cut into (¼"-thick) planks
Crusty bread (for serving)

Steps:

  • Pat chicken thighs dry with paper towels; season all over with salt. Arrange skin side down in a cold large cast-iron skillet. Set over medium heat and cook chicken, undisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13-16 minutes. Using tongs, transfer chicken to a plate, arranging skin side up.
  • Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8-10 minutes.
  • Nestle chicken thighs into tomatoes, skin side up. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°F), and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail, 6-8 minutes. Remove from heat and let sit 5 minutes.
  • Break feta into large pieces; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little-and that's exactly what you want. Pick leaves off remaining 2 oregano sprigs and scatter on top.
  • Serve with bread for sopping up any extra tomato sauce.

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