20 Minute Skillet: Chicken with Sun Dried Tomatoes and Feta

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“Like everything she buys, this jar of sun dried tomatoes was impulsive,” said my bank account.

 

Despite my excitement about it at the market, it’s been sitting in my pantry for two weeks next to all of my other fantastically rushed decisions. Only today did I even begin to consider plucking it from the shelf for use.

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And I am so glad that I did.

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Sun dried tomatoes packed in olive oil have an ultra concentrated sweetness to them. They’re so bursting with intensity that even just a few of them go a long way in adding interest to a dish.

Tonight, my goal was quick, easy, and packed with flavor. To that end, I chose to saute strips of simply seasoned chicken in the olive oil that surrounded the tomatoes in their jar, knowing that the infused oil would impart a bit of its richness to the chicken.

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I then added a truly staggering amount of garlic (we can never skimp!), the remainder of the jar of sweet sun dried tomatoes, and a mound of tangy feta, and in the end, the whole dish came together in 20 minutes.

This is the kind of meal to keep in your recipe rotation for busy weeknights. The ingredient list is short; the directions are straightforward; and the flavor is brilliant.

Enjoy.

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20 Minute Skillet: Chicken with Sun Dried Tomatoes and Feta

Yield: 4 Servings

Calories per serving: 305

Fat per serving: 16g

Ingredients

  • 1 8-ounce jar sun dried tomatoes in olive oil (must be oil-packed; found in the produce section or with the canned tomatoes)
  • 4 garlic cloves, minced
  • 1 pound boneless, skinless chicken breast, cut into thin strips
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried oregano
  • ¾ cup crumbled feta cheese

Instructions

  1. Remove the sun dried tomatoes from their jar, carefully draining the excess olive oil, and reserve 1 tablespoon of oil for later use. Lay the tomatoes on a cutting board and press gently with a paper towel to absorb more of the oil; discard the towel. Finely chop the tomatoes and set aside.
  2. Pour the reserved tablespoon of the oil from the sun dried tomato jar into a large skillet set over medium-high heat. Add the garlic and stir for 30 seconds to 1 minute, until fragrant. Add the chicken strips, sprinkle evenly with salt, pepper, and oregano, and sauté for 10-12 minutes, taking care to sear the strips on all sides, until no longer pink. Add the chopped sun dried tomatoes and the crumbled feta, and stir to combine. Serve immediately alongside your choice of vegetables and grains.

Notes

Nutrition Information: Calories 305, Fat 16g, Carb 9g, Fiber 2g, Sugars 5g, Protein 32g

http://www.canyoustayfordinner.com/2013/01/27/20-minute-skillet-chicken-with-sun-dried-tomatoes-and-feta/

Comments

  1. says

    This is sooo in my cooking queue now. I am in love with sundried tomatoes and use them in everything! From eggs to veggie tarts and everything in between! I’m really bad at working protein into my meals, so this would be absolutely perfect!

    FYI, later today I’m posting about your lettuce wraps (another recipe to up my protein intake), and they were ridiculously good! My guy agrees they need to be on the regular recipe rotation now.

  2. Brooke says

    I love the simplicity and complexity of this recipe. What could be easier than three ingredients that create a beautiful, delicious gourmet dish! Thanks for sharing! :)

  3. says

    I am happy with any recipe including feta cheese. Why did I never think of this? I like to puree the sundried tomatoes in the blender and make a paste for sandwiches, but unless they accompany pasta it’s rare I leave them whole. Love this! Thank you!

  4. Sherri says

    I just might be making this tonight! I have chicken tenderloins thawed out and have the other ingredients on-hand! Thanks for the idea!

  5. Katrina says

    I make this ALL the time. Mostly n salmon, but I’ve made it on tilapia, chicken, pasta. Such an easy stand by!

  6. Debra says

    This recipe rocks! I’ve been making something very similar to this for years. I add pasta and serve it cold as a salad. The oil in that jar is like gold. If I run out of this magic elixir, I just add more olive oil to the jar. FYI: You can get a VERY large jar at Costco for almost the same price as a small one at your local grocer. Thanks Andie!

    • admin says

      Such a great idea to serve it as a cold salad with pasta, Debra! And thanks for the tip about buying jars at Costco; I’ll be on the lookout next time I’m there.

      Andie

    • Julie says

      I made it tonight, too. Kris, your post says exactly what I was planning to say : ) Thanks for the delicious recipe, Andie!

  7. Lynn says

    I will be trying this soon. As in, tomorrow. A perfect use for the unopened container of feta I found in the fridge tonight! Plus, the fact that you made good use of not just the tomatoes, but the oil, makes me feel forgiven for failing twice – in the past week – at making my own sun dried tomatoes. Of course, you’d think a person trying to make sun dried tomatoes with out-of-season tomatoes and an oven, not the sun, might be smart enough to expect such an outcome…
    Thanks to you, tomorrow I shall waltz gleefully into the store and make this jarred purchase with nary a twinge of guilt – with perhaps even a mild hair toss of triumph. Take that, out of season tomatoes!

  8. Kris says

    I needed to post again about this recipe because – if you have leftovers (difficult feat because it’s so good)- it makes the most amazing chicken salad I’ve ever had. I added some Greek yogurt and scallions, and threw it in a wheat tortilla with greens. Perfection. So thank you for not one, but TWO great meals!

  9. Renee says

    I usually cook myself a chicken breast…pretty plain. Tonight I tried this recipe. Oh my goodness! I love it! So tasty. Thank you so much for sharing. This might become my ‘regular’ chicken breast now. :)

  10. Renee says

    I made this tonight in place of my boring chicken breast. So Yummy! Thanks for sharing. I will be making this repeatedly.

  11. Bridget says

    This was ridiculously easy and delicious! And leftovers are perfect stuffed in a warm pita pocket and surrounded by lettuce – thanks for the new addition to the regular rotation!

  12. Frieda says

    Made it tonight for a quick dinner. Sooooo good,
    Fell off the cooking train the last few month and this was perfect to start again :)

  13. Katrina says

    So i made my salmon version again the other night, but instead of adding pasta I cooked the rice in 1/2 white wine , 1/2 water. Ummm… Yum! I also baked the salmon in the oven. I wasn’t eating it right away, so I laid the rice in a casserole dish, added more white wine, the tomatoes & cheese and topped with salmon. Then back into the oven for 20 min @ 350 when ready to eat. Yum & easy!

  14. Heather E says

    I tried this today for the first time. It was wonderful! I served it up with a side of spaghetti squash for the perfect low-carb meal. My husband loved it. This one is going into rotation. Thank you.

  15. Tara Garmon says

    my sundried tomatoes says that it has 24 servings in 8oz. 30 cal without oil in a serving. did yours have that many calories and that many servings?

    • says

      Hey Tara,

      I don’t have any jars of the brand I used here at home right now, and I’ve tried to search online for more information on nutrition and serving sizes, but I can’t seem to find anything. 24 servings seems high, and I’d really find it strange that then the whole jar would be 720 calories–without oil. Seem off to me. Are you sure there’s no oil included in that nutrition info, or are you using a kind that doesn’t come packed in oil?

      Andie

  16. Erik says

    I stirred in some baby spinach before adding the feta cheese and cooked it until just wilted. Really good!

  17. says

    Cooked this this for dinner this evening. Very tasty, and, very easy! Re: proportions: I purchased the Victoria brand of dun-dried tomatoes in olive oil. A 7.5 ounce jar is approximately 400 calories; 1/4 serving = 100 calories.

  18. says

    I also wanted to add: per suggestion of a dear friend who is also a professional cook, I used McCormick Montreal Chicken Seasoning instead of the salt, pepper and oregano combination.

  19. Mallory says

    I make this to use the sun dried tomatoes that I got on a BOGO and extra feta. I loved it but my husband just thought it was okay. I am disappointed since I’d love to make it again. I may do as another poster suggested and try it as a pasta salad, maybe with orzo.

  20. Gary Gemmell says

    I am going out to buy some sun dried tomatoes tomorrow – great recipe – looks quick , tasty and not too expensive – perfect!!!!

    Great idea to use the oil in the tomatoes!!!!!!!

  21. Melissa M says

    I definitely enjoyed this dressed up version of chicken breast! I wish I had read the comments before I started–adding the spinach and orzo would have made this a grand slam for me.

  22. Kristin says

    I made this for dinner tonight and it was SO GOOD! I was expecting it to be pretty good, but it exceeded my expectations by far! Thank you for sharing your recipes. They are so good! I finally feel like I can eat healthy without eating bland and boring.

  23. Elizabeth says

    Can’t wait to try this! What did everyone pair this with? I’m not sure if I should try pasta or rice. Thanks!

  24. JanetP says

    Made this for the 2nd time this week – yummy! Tonight I added chopped fresh asparagus, about a tablespoon of pesto, 1/4 cup of whipping cream and tossed it with pasta before serving. Rave reviews.

  25. Dinah says

    This was quick, easy and 5-Star! I made it with turkey tenders and added 8 oz of thickly sliced mushrooms. I ate leftovers 3 days later and it was still just as delicious.

    Thanks for a recipe I’ll be using for years!

    Dinah

  26. Emily says

    I made this nearly as written. Used dry sun dried tomatoes and just sautéed them in the oil with the garlic and added fresh spinach after the chicken had cooked. With only these modifications it was still FANTASTIC! I love how the results taste more sophisticated than you would expect for such a short cook time and simple ingredients. Thank you for posting!

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