Cast Iron

Feta Chicken

September  4, 2017
0 Ratings
Photo by Ashley B
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

This recipe was inspired by a dish I had at The Sahara restaurant in New Brunswick, NJ. After I moved out of state, 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

What You'll Need
  • 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.

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