Feta Chicken

By Ashley B
September 4, 2017
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This recipe was inspired by a dish I had at The Sahara restaurant in New Brunswick. After they changed the dish to something entirely different, I set out to create a replacement that would satisfy my craving. This recipe requires very little prep so I love it for a fairly quick meal with minimal cleanup. If you have to serve someone picky who doesn't like olives(Trust me, they exist), save them to garnish your individual portion! I've never had a bad review and it's my family's favorite dish. I like to serve it over rice pilaf but it is also good over orzo, quinoa or couscous. Enjoy!Ashley B

Serves: 4

  • 4 Chicken Breasts
  • 3 Shallots (finely chopped)
  • 8 ounces Can of Crushed Tomatoes
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Thyme
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Marjoram
  • 1 teaspoon White Pepper
  • 1.5 tablespoons Oregano
  • 2 Bay Leaves
  • Juice of Half a Lemon
  • 1/2 cup White Wine(I like Chardonnay)
  • 1 tablespoon Chopped Kalamata Olives
  • 1 cup Crumbled Feta Cheese
  • 1/2 cup Grated Parmesan Cheese
  1. Pound the chicken breasts to an even thickness of about a half inch.
  2. Combine the basil, rosemary, thyme, sage, marjoram, and pepper then rub onto the chicken, coating both sides of each piece.
  3. Heat olive oil in a cast iron pan on medium heat, then add chopped shallots and teaspoon of the oregano. Cook until translucent then add chicken breasts. Let the chicken cook for about 2 minutes then flip to cook the other side for another 2 minutes.
  4. Add the tomatoes, the bay leaves, the rest of the oregano, lemon juice and wine. Cover pan with lid, turn heat down to a simmer until the chicken is fully cooked, then remove the chicken and transfer to warming dish.
  5. Continue to simmer tomato sauce until it thickens a little, stirring occasionally, then add the cheeses and olives. Let it simmer for another minute or two. Remove bay leaves.
  6. Lay chicken over your grain of choice and top with a generous spoonful of the sauce. Serve with a glass of the wine you used for the sauce.
  7. Save any excess sauce for next time! It's good with shrimp, over pasta or just on toast.

More Great Recipes: