Here is my favorite sun dried tomato feta chicken recipe, with tender chicken breasts, tangy feta cheese, flavorful sun dried tomatoes, and fresh herbs that come together in one easy skillet meal.
This chicken dish has become our go-to weeknight dinner when I want something that tastes fancy but doesn’t require much effort. My kids actually ask for seconds, which is saying something when feta cheese is involved!
Why You’ll Love This Sun Dried Tomato Feta Chicken
- Quick weeknight dinner – Ready in just 25-35 minutes, this recipe is perfect for busy evenings when you want something delicious without spending hours in the kitchen.
- Mediterranean flavors – The combination of sun-dried tomatoes, feta cheese, and fresh herbs brings bright, savory flavors that make ordinary chicken breast feel special.
- Simple ingredients – You probably have most of these pantry staples on hand, and the sun-dried tomatoes come packed in their own flavorful oil that doubles as your cooking fat.
- One-pan meal – Everything cooks together in one skillet, which means less cleanup and more time to enjoy your dinner.
- Healthy and satisfying – Packed with lean protein and fresh herbs, this dish feels indulgent while still being good for you.
What Kind of Chicken Should I Use?
For this recipe, boneless skinless chicken breasts are your best bet since they cook evenly and pair perfectly with the Mediterranean flavors. If your chicken breasts are really thick (more than about ¾ inch), you’ll want to pound them out to an even thickness or butterfly them so they cook through properly without drying out. You can also substitute chicken thighs if you prefer – they’ll stay more moist during cooking and have a richer flavor that works great with the sun-dried tomatoes and feta. Just make sure to adjust your cooking time since thighs take a bit longer than breasts to cook through.
Options for Substitutions
This Mediterranean-inspired dish is pretty adaptable if you need to make some swaps:
- Sun-dried tomatoes: If you can’t find sun-dried tomatoes in oil, you can use the dry-packed ones – just rehydrate them in warm water for 15 minutes and add an extra tablespoon of olive oil to the recipe.
- Chicken breasts: Boneless thighs work great here and will stay more tender. You can also use chicken tenders, just reduce the cooking time by a few minutes.
- Feta cheese: Goat cheese or ricotta make good substitutes if you’re not a fan of feta’s tangy bite. For a milder option, try fresh mozzarella torn into chunks.
- Baby arugula: Spinach, mixed greens, or even chopped romaine work well if arugula isn’t available. Add them at the very end so they don’t wilt too much.
- Fresh basil: In a pinch, you can use 1 tablespoon of dried basil, but add it earlier in the cooking process. Fresh oregano or parsley also work as alternatives.
- Dried oregano: Fresh oregano is always nice – use about 1 tablespoon instead of the dried amount. Italian seasoning blend works too if that’s what you have on hand.
Watch Out for These Mistakes While Cooking
The biggest mistake when making sun-dried tomato feta chicken is not pounding the chicken breasts to an even thickness, which leads to uneven cooking where the thick parts are undercooked while the thin edges dry out.
Another common error is adding the feta cheese too early in the cooking process – wait until the last few minutes so it softens and gets creamy without completely melting away.
Don’t drain all the oil from your sun-dried tomatoes since that flavorful oil is liquid gold for cooking the chicken and building the sauce, and make sure to pat the tomatoes dry before adding them to prevent excess moisture from making your dish watery.
Finally, if you’re using the arugula, add it at the very end with the heat turned off so it wilts gently instead of turning bitter and overcooked.
What to Serve With Sun Dried Tomato Feta Chicken?
This Mediterranean-inspired chicken pairs beautifully with simple sides that won’t compete with all those bold flavors. I love serving it over fluffy rice pilaf or creamy mashed potatoes to soak up the delicious pan juices, or you can go the pasta route with some buttered orzo or penne. A side of roasted vegetables like zucchini, bell peppers, or asparagus complements the sun-dried tomatoes perfectly, and a crusty piece of garlic bread is always welcome for mopping up every bit of that feta-studded sauce. For something lighter, a simple cucumber salad or mixed greens with a lemon vinaigrette keeps things fresh and balances out the richness of the dish.
Storage Instructions
Refrigerate: This sun dried tomato feta chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I like to slice it up and use it in salads or grain bowls throughout the week.
Freeze: You can freeze the cooked chicken for up to 3 months in freezer-safe containers or bags. Just make sure to let it cool completely first and maybe hold off on adding the fresh arugula and basil until after you reheat it, since those greens don’t freeze well.
Reheat: Warm it up gently in the microwave on medium power or in a covered skillet over low heat with a splash of water or broth. The feta might get a little more melty when reheated, but that just makes it extra creamy and delicious!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 80-88 g
- Fat: 48-54 g
- Carbohydrates: 16-22 g
Ingredients
For the chicken skillet:
- 1/2 of an 8 oz jar sun-dried tomatoes in olive oil
- 1 tbsp reserved oil from sun-dried tomatoes
- 4 garlic cloves, minced
- 1 lb boneless, skinless chicken breast
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 1/2 tsp dried oregano
- 4 oz feta cheese, crumbled (about 1 cup)
- 1 cup packed baby arugula (optional)
For finishing:
- 1/4 cup fresh basil, torn or sliced
Step 1: Prepare the Sun-Dried Tomatoes
- 1/2 of an 8 oz jar sun-dried tomatoes in olive oil
Remove the sun-dried tomatoes from their jar of olive oil and place them between two layers of paper towels.
Gently press the tomatoes to remove any excess oil, then chop them into small pieces.
Set the chopped sun-dried tomatoes aside for later use.
Step 2: Slice the Chicken
- 1 lb boneless, skinless chicken breast
Slice the chicken breasts crosswise into thin strips, about ½ inch thick.
This helps them to cook quickly and evenly in the skillet.
Step 3: Cook the Chicken with Aromatics and Seasonings
- 1 tbsp reserved oil from sun-dried tomatoes
- 4 garlic cloves, minced
- sliced chicken from Step 2
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 1/2 tsp dried oregano
Heat 1 tablespoon of reserved oil from the sun-dried tomato jar in a large nonstick skillet over medium heat.
Once the oil is hot, add the minced garlic and cook, stirring constantly, until fragrant—about 30 seconds.
Immediately add the sliced chicken from Step 2, along with the kosher salt, freshly ground black pepper, and dried oregano.
Cook the chicken for around 10 minutes, stirring occasionally, until it is cooked through and lightly browned.
I like to let the chicken get some color for extra flavor.
Step 4: Add Tomatoes, Feta, and Arugula
- chopped sun-dried tomatoes from Step 1
- 4 oz feta cheese, crumbled (about 1 cup)
- 1 cup packed baby arugula (optional)
Add the chopped sun-dried tomatoes from Step 1 and crumbled feta to the skillet with the cooked chicken.
Stir everything together and cook for 1 minute to warm the cheese and tomatoes through.
If using arugula, stir it in as well and cook for another minute until it’s just wilted.
I like to use arugula here for its peppery bite, but you can skip it if you prefer.
Step 5: Plate and Garnish
- 1/4 cup fresh basil, torn or sliced
Divide the chicken mixture among plates.
Garnish each serving with fresh torn or sliced basil.
Serve immediately and enjoy.
Classic Sun Dried Tomato Feta Chicken
Ingredients
For the chicken skillet:
- 1/2 of an 8 oz jar sun-dried tomatoes in olive oil
- 1 tbsp reserved oil from sun-dried tomatoes
- 4 garlic cloves, minced
- 1 lb boneless, skinless chicken breast
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 1/2 tsp dried oregano
- 4 oz feta cheese, crumbled (about 1 cup)
- 1 cup packed baby arugula (optional)
For finishing:
- 1/4 cup fresh basil, torn or sliced
Instructions
- Remove the sun-dried tomatoes from their jar of olive oil and place them between two layers of paper towels. Gently press the tomatoes to remove any excess oil, then chop them into small pieces. Set the chopped sun-dried tomatoes aside for later use.
- Slice the chicken breasts crosswise into thin strips, about ½ inch thick. This helps them to cook quickly and evenly in the skillet.
- Heat 1 tablespoon of reserved oil from the sun-dried tomato jar in a large nonstick skillet over medium heat. Once the oil is hot, add the minced garlic and cook, stirring constantly, until fragrant—about 30 seconds. Immediately add the sliced chicken from Step 2, along with the kosher salt, freshly ground black pepper, and dried oregano. Cook the chicken for around 10 minutes, stirring occasionally, until it is cooked through and lightly browned. I like to let the chicken get some color for extra flavor.
- Add the chopped sun-dried tomatoes from Step 1 and crumbled feta to the skillet with the cooked chicken. Stir everything together and cook for 1 minute to warm the cheese and tomatoes through. If using arugula, stir it in as well and cook for another minute until it’s just wilted. I like to use arugula here for its peppery bite, but you can skip it if you prefer.
- Divide the chicken mixture among plates. Garnish each serving with fresh torn or sliced basil. Serve immediately and enjoy.
