Classic Sun Dried Tomato Feta Chicken

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!

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 lb boneless, skinless chicken breast (cut into 1-inch chunks for even cooking)
• 1/4 tsp kosher salt
• 1 cup packed baby arugula (optional, adds peppery freshness and crunch)
• 1/4 tsp freshly ground black pepper (freshly ground preferred for more flavor)
• 2 1/2 tsp dried oregano (I use McCormick for this)
• 1/2 of an 8 oz jar sun-dried tomatoes in olive oil (oil-packed preferred for richness)
• 4 oz feta cheese, crumbled (about 1 cup, adds creamy richness)
• 4 garlic cloves, minced (freshly minced for best flavor)
• 1 tbsp reserved oil from sun-dried tomatoes (use the flavorful oil from the jar)

For finishing:

• 1/4 cup fresh basil, torn or sliced (torn by hand rather than chopped for best texture)

Step 1: Prepare Your Mise en Place

• 1/2 of an 8 oz jar sun-dried tomatoes in olive oil
• 4 garlic cloves, minced
• 1 lb boneless, skinless chicken breast, cut into 1-inch chunks
• 1/4 cup fresh basil, torn
• 4 oz feta cheese, crumbled

Drain the sun-dried tomatoes over a bowl to reserve the flavorful oil, then roughly chop the tomatoes into bite-sized pieces.

Mince your garlic cloves fresh (this makes a real difference in flavor compared to pre-minced), and tear or slice the basil by hand—this prevents bruising the delicate leaves and keeps them looking vibrant.

Cut the chicken breasts into 1-inch chunks rather than thin strips, which helps them stay juicy and cook more evenly.

Have your feta crumbled and arugula ready nearby, as everything comes together quickly once cooking begins.

Step 2: Sear the Chicken and Build the Flavor Base

• 1 tbsp reserved oil from sun-dried tomatoes
• 4 garlic cloves, minced
• 1 lb boneless, skinless chicken breast, cut into 1-inch chunks
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 1/2 tsp dried oregano

Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat.

Add the minced garlic and cook for about 30 seconds until fragrant—don’t let it brown.

Immediately add the chicken chunks along with the salt, pepper, and oregano, stirring to coat everything evenly.

Let the chicken cook undisturbed for 4-5 minutes to develop a nice golden crust, then stir and continue cooking for another 5-6 minutes until the chicken is cooked through and lightly browned.

I like to taste and adjust the seasoning at this point since dried oregano can vary in intensity between brands.

Step 3: Add Sun-Dried Tomatoes and Feta

• cooked chicken from Step 2
• 1/2 of an 8 oz jar sun-dried tomatoes in olive oil, chopped
• 4 oz feta cheese, crumbled

Add the chopped sun-dried tomatoes and crumbled feta to the skillet, stirring gently to combine.

Cook for 1-2 minutes, just until the feta begins to soften and meld with the chicken—you want the cheese to stay distinct in places rather than fully melting into a sauce.

The residual heat will warm everything through while the feta adds its creamy, salty richness to balance the tangy tomatoes.

Step 4: Finish with Arugula and Fresh Basil

• chicken and sauce from Step 3
• 1 cup packed baby arugula
• 1/4 cup fresh basil, torn

If using the arugula, add it to the skillet and stir for about 1 minute until it just begins to wilt but still retains some texture and bite.

Remove the skillet from heat, then gently fold in the hand-torn basil.

I find adding the basil right at the end preserves its fresh flavor and prevents it from wilting into the warm chicken.

Step 5: Plate and Serve

Divide the chicken mixture between plates or bowls while everything is warm, making sure to distribute the feta, tomatoes, and arugula evenly.

Serve immediately while the arugula still has some firmness and the flavors are at their peak.