If there’s one dish that hits the sweet spot between comfort food and gourmet flavor, it’s my creamy tomato chicken with feta recipe. I remember the first time I made it; the aroma of garlic and cherry tomatoes sizzling with sun-dried tomato oil had my family peeking into the kitchen every few minutes.
The feta cheese adds the right balance of tanginess, while the crispy pancetta on top made us all reach for seconds! Whether you’re familiar with recipes like chicken cheesesteak skillet or looking to branch out, this dish is a must-try.
Ingredients
Here’s everything you need to whip up this creamy delight. Each ingredient has its role to make the flavors shine.
- 4 chicken fillets – Boneless and skinless for even cooking. Use chicken thighs if you prefer more tenderness.
- 3.5 ounces pancetta – Adds crispiness and a smoky depth of flavor.
- 1 tbsp unsalted butter – Balances richness in the dish.
- 2 garlic cloves, minced – Fresh garlic works best to bring a robust flavor.
- 1 small onion, finely chopped – Adds a mild sweetness to the sauce.
- 4.5 ounces sun-dried tomatoes, drained (reserve the oil) – The oil boosts flavor while the tomatoes add a pop of tang.
- 7 ounces cherry tomatoes, halved – These burst and make the sauce fresh and vibrant.
- ¼ cup dry white wine – Enhances the depth; substitute with chicken broth if avoiding alcohol.
- ½ cup cooking cream – Makes the sauce ultra-creamy. Full-fat works best.
- 3.5 ounces tomato paste – Gives the sauce that rich, tomato-forward character.
- ⅔ cup chicken broth – Helps balance texture and consistency.
- 1 tsp dried oregano – For a Mediterranean touch.
- 1 tsp sweet paprika – Adds slight smokiness and color.
- Salt and black pepper, to taste – Enhances all the flavors.
- 3.5 ounces crumbled feta – The feta cuts through the creaminess with its tangy appeal.
- 3 tbsp chopped parsley – For freshness and garnish.
- Red pepper flakes, to serve – Adds a gentle heat for those who enjoy spicy.
Note: This recipe serves 4 people generously. Make adjustments as needed for a larger gathering!
Variations to Suit Your Taste
This recipe can be easily tailored to fit dietary needs or different flavor preferences.
- Dairy-Free Option: Swap the cream for coconut milk and use vegan feta or leave it out entirely.
- Vegetarian Alternative: Replace the chicken with tofu or grilled eggplant for a hearty meal.
- Low-Carb: Serve with zucchini noodles instead of pasta or rice.
- Extra Veggies: Spinach, mushrooms, or green beans can be tossed in for added nutrients.
- Cheese Substitutes: Not a fan of feta? Try using mozzarella or grated parmesan for a milder flavor.
You might also enjoy this recipe alongside fajita stuffed chicken breast for a flavorful dinner combo.
Cooking Time
Here’s how long this dish takes to prepare and cook:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
Here’s the list of kitchen tools you’ll need to pull this off with ease:
- Large skillet or frying pan: For cooking everything in one pan.
- Sharp knife and cutting board: To prep chicken and veggies.
- Measuring cups and spoons: Ensures precise quantities for the perfect taste.
- Tongs: Handy for flipping chicken evenly.
- Mixing spoon: To combine ingredients.
How to Make Creamy Tomato Chicken with Feta
This recipe is broken down into simple, easy steps to make the cooking process stress-free.
Step 1: Cook the Pancetta
Heat 2-3 tablespoons of the oil reserved from your sun-dried tomatoes in a large skillet over medium-high heat. Add the pancetta and cook until golden and crispy, which takes around 2-3 minutes. Remove the pancetta and set it aside while leaving the flavorful oil in the pan.
Step 2: Prepare the Chicken
Season the chicken fillets generously with paprika, salt, and pepper. Add butter to the skillet and cook the chicken on medium heat, about 5 minutes on each side, until golden brown and fully cooked through. Once done, transfer the chicken to a plate and keep it covered.
Step 3: Build the Base
To the same skillet, add minced garlic and finely chopped onion. Cook them for 2-3 minutes until softened and fragrant. Toss in the halved cherry tomatoes and stir for another 2 minutes so they start breaking down.
Step 4: Make the Sauce
Pour in the white wine to deglaze the pan. Stir continuously for about 2 minutes, allowing the wine to reduce slightly. Add the tomato paste and oregano, seasoning with salt and pepper. Gradually stir in the chicken broth to bring everything together.
Step 5: Add Cream and Simmer
Next, mix in the cooking cream and sun-dried tomatoes. Reduce the heat and allow the sauce to simmer gently for 4-5 minutes, thickening beautifully. Return the chicken to the skillet, layering it into the sauce.
Step 6: Finish with Feta and Pancetta
With the chicken in the sauce, crumble feta generously over the dish. Scatter the crispy pancetta on top and simmer for another 5 minutes for the flavors to meld together perfectly.
Additional Tips for a Perfect Dish
Here are a few personal tips from my kitchen to yours:
- Don’t skip using the sun-dried tomato oil; it truly elevates the depth of flavor.
- If your chicken fillets are thick, consider pounding them to an even thickness for faster, uniform cooking.
- Add chopped basil or thyme at the end for an aromatic finish.
- For a slightly spicier dish, sprinkle some cayenne pepper or double the red chili flakes.
How to Serve Creamy Tomato Chicken with Feta
For the best presentation and taste:
- Serve the dish over orzo, pasta, or fluffy rice to soak up that rich sauce.
- Pair it with crusty bread to enjoy every last bite of the creamy, tangy goodness.
- Garnish with freshly chopped parsley for a hint of freshness and a pop of color.
- Add a light side salad or roasted vegetables for a well-rounded meal.
For more dinner ideas, check out our collection of easy and delicious recipes for dinner.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving:
- Calories: 506
- Protein: 28g
- Carbohydrates: 26g
- Fat: 33g
How to Store the Dish
Keep your leftovers fresh and delicious with proper storage methods:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat over low heat to maintain its creamy consistency.
- Freezer: Place in freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Use a skillet on low heat, stirring occasionally to prevent burning. Add a splash of chicken broth or cream if the sauce thickens too much.
Why You’ll Love This Recipe
This dish has so much going for it. Here’s why it’ll become one of your favorites:
- Quick and Easy – Dinner is ready in just 30 minutes.
- Crowd-Pleasing Flavors – A creamy sauce with a tangy twist of feta and crispy pancetta will leave everyone impressed.
- Highly Versatile – Perfect with pasta, rice, or even a crusty loaf of bread.
- Customizable – You can tweak ingredients depending on dietary preferences.
- Minimal Cleanup – It’s a one-skillet meal!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful. They work perfectly for this recipe.
Can I make this dish ahead of time?
Yes, you can prepare the sauce a day in advance and reheat it with the chicken when ready to serve.
Is there a non-alcoholic substitute for white wine?
You can replace white wine with chicken broth or a mix of broth and a splash of white vinegar or lemon juice.
What can I use instead of feta cheese?
Mozzarella, goat cheese, or ricotta are good alternatives if feta isn’t your preference.