Feta Baked Chicken with Sun-Dried Tomatoes
A delightful combination of tender chicken, creamy feta cheese, and sun-dried tomatoes.
Equipment
- Oven-proof skillet or Dutch oven
Ingredients
Main Ingredients
- 3 oz sun-dried tomatoes (soaked in warm water to soften)
- 2 tablespoons olive oil
- 0.5 cup chopped onions
- 2 cloves garlic, minced
- 8 pieces chicken tenderloins
- salt and pepper to taste be mindful of the feta's saltiness
- 1 teaspoon paprika
- 0.33 cup white wine or substitute with tomato water from soaking sun-dried tomatoes
- 0.33 cup residual water from soaking sun-dried tomatoes
- 4 oz feta cheese, crumbled
- 1 teaspoon Italian seasoning or 2 tablespoons fresh Italian herbs
- 2 tablespoons fresh basil or parsley optional for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rehydrate the sun-dried tomatoes using one of the following methods: Option 1: Place the sun-dried tomatoes in a bowl. Boil water and pour it over the tomatoes, covering them completely. Let them sit for about 15 minutes until softened. Option 2: Place the sun-dried tomatoes in a microwave-safe dish, cover with water, and microwave on high for 2-3 minutes. Cover with plastic wrap and let sit for 2-3 minutes until soft.
- Reserve ⅓ cup of the soaking water from the sun-dried tomatoes and set aside. Chop the rehydrated tomatoes and set them aside as well.
- In an oven-proof skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until they are aromatic and starting to caramelize, about 5 minutes.
- Season the chicken tenderloins with salt, pepper, paprika, and Italian seasoning. Add the chicken to the skillet and sear for about 2 minutes on each side until golden brown. Tip: Make sure not to overcrowd the pan; this helps achieve a nice sear.
- Add the minced garlic to the skillet and stir for about 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes, then pour in the white wine and the reserved soaking water to deglaze the pan. If you forgot to reserve the soaking water, simply add an additional ⅓ cup of white wine or water to make a total of ⅔ cup of liquid.
- Sprinkle the crumbled feta cheese over the chicken and transfer the skillet to the oven. Bake for 10-12 minutes, or until the chicken is no longer pink and the juices run clear, and the feta is melty.
- Serve your Feta Baked Chicken with sun-dried tomatoes over sautéed garlic spinach, pasta, zucchini noodles, or risotto. Garnish with fresh basil or parsley if desired. Enjoy!
Notes
For a twist, try adding other vegetables like bell peppers or spinach to the skillet before baking.