Creamy Tomato Chicken with Feta

There’s just something magical about a pan full of bubbling sauce, tender chicken, and creamy feta, isn’t there? This Creamy Tomato Chicken with Feta recipe is your answer to “What should I make tonight?”—especially when the day’s been a whirlwind and all you want is a meal that hugs you back.

Packed with bold flavors from sun-dried tomatoes, savory pancetta, and a velvety tomato-cream sauce, this one-skillet wonder is a total crowd-pleaser. Plus, it’s easy enough for a Tuesday but feels special enough for guests (or, you know, just treating yourself!).

Let’s dig into the creamy goodness.

Why You’ll Love This Creamy Tomato Chicken with Feta

It’s like a warm hug… from your skillet. Here’s why this recipe deserves a spot in your regular rotation:

• Fast but fancy. It comes together in under 40 minutes but feels like something you’d order at a quaint little bistro.
• Flavor-packed. The combo of sun-dried tomatoes, garlic, white wine, and feta gives it that chef’s kiss moment.
• One pan = less mess. That means more time sipping wine and less time scrubbing dishes (hallelujah).
• Picky-eater approved. The creamy, cheesy sauce has a way of winning hearts—yes, even those tiny stubborn ones.

Ingredients You’ll Need

Here’s what makes the magic happen:

• 4 chicken fillets
• 3.5 oz pancetta
• 1 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 4.5 oz sun-dried tomatoes (drained, oil reserved)
• 7 oz cherry tomatoes, halved
• ¼ cup chicken broth (used instead of white wine for a rich flavor boost)
• ½ cup cooking cream
• 3.5 oz tomato paste
• ⅔ cup chicken broth (yes, another hit of flavor!)
• 1 tsp dried oregano
• 1 tsp sweet paprika
• Salt and black pepper to taste
• 3.5 oz crumbled feta
• 3 tbsp chopped parsley
• Red pepper flakes (optional, but delightful)

How to Make Creamy Tomato Chicken with Feta

Step 1: Start With Pancetta Love

Heat 3 tablespoons of the reserved sun-dried tomato oil in a large non-stick skillet over high heat. Add pancetta and cook, stirring often, until it’s golden and crispy—about 2 to 3 minutes. Set it aside, but leave that flavorful oil in the pan!

Step 2: Season & Sear the Chicken

Sprinkle your chicken fillets with paprika, salt, and pepper. Melt butter in the same pan, then add the chicken. Cook over medium heat for 5 minutes per side, until they’re browned and fully cooked. Set them aside under foil to keep warm.

Step 3: Build the Base

In the same skillet, sauté the onion and garlic over low heat until soft (about 2 minutes). Toss in the cherry tomatoes and cook for another 2 minutes. Pour in ¼ cup chicken broth (this replaces wine perfectly!) and let it simmer.

Step 4: Sauce It Up

Stir in tomato paste, oregano, salt, and pepper. Add the remaining chicken broth and bring everything to a gentle simmer. Stir in the sun-dried tomatoes and cream—watch it turn into liquid gold.

Step 5: Finish Strong

Return the chicken to the pan, nestling it into the sauce. Crumble feta over the top and let everything simmer for 5 more minutes, until the sauce thickens slightly and the feta gets nice and melty.

Helpful Tips for Creamy Tomato Chicken Success

• No pancetta? You can sub in bacon or skip it if you’re looking for a lighter dish.
• Make it saucier by adding an extra splash of cream or broth, especially if you’re serving over pasta or rice.
• Leftovers reheat beautifully—just add a splash of broth or cream to loosen up the sauce.

Oh, and don’t skip the red pepper flakes unless you really can’t handle the heat. That little kick at the end? Chef’s kiss.

A Little Kitchen Memory…

This dish made its way into my rotation after a last-minute dinner scramble with friends. I had chicken, feta, and sun-dried tomatoes—and not much else. After a bit of panic and some fridge rummaging, this creamy creation was born. Everyone cleaned their plates, and asked for seconds. That’s when I knew: this one’s a keeper.

FAQs About Creamy Tomato Chicken with Feta

Conclusion

There you have it—Creamy Tomato Chicken with Feta in all its cozy, saucy glory. Whether you’re feeding your family or treating yourself after a long day, this recipe brings big flavor with surprisingly little effort. It’s comfort food with a Mediterranean twist—easy, crave-worthy, and guaranteed to earn a spot in your weeknight lineup.

So grab that skillet and let’s bring some chicken magic to your table tonight.

Explore More Mediterranean-Inspired & Creamy Chicken Favorites

If this Creamy Tomato Chicken with Feta recipe warmed your soul and satisfied your cravings, you’re in for a treat with even more delicious, easy-to-make chicken dishes from the Chicken Magic kitchen. Here are some flavorful options to keep your weekly dinner menu exciting, comforting, and most importantly—stress-free:

1. For another Mediterranean gem, try these Mediterranean Chicken Patties—they’re juicy, herby, and perfect for meal prepping or quick lunches.
2. Love skillet recipes that pack a punch? You’ll adore this Mediterranean Chicken Skillet filled with olives, feta, and sun-dried tomatoes.
3. Craving something creamy but lower in carbs? This Chicken Spinach and Mushroom Low-Carb Casserole is cozy, flavorful, and keto-friendly.
4. For an oven-baked twist with crispy cheese magic, don’t miss this Baked Chicken with Crispy Feta and Vinaigrette—it’s feta-forward in the most irresistible way.

From skillet wonders to creamy bakes, these handpicked recipes keep the flavor alive while staying true to the ease and comfort that define every Chicken Magic meal. Go ahead and bookmark your favorites—you’ll be glad you did!

Creamy Tomato Chicken with Feta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aneta
• Total Time: 35 mins
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This Creamy Tomato Chicken with Feta is a cozy, one-skillet meal packed with tender chicken, sun-dried tomatoes, a rich tomato-cream sauce, and tangy feta. Perfect for weeknight dinners or a comforting weekend dish, it pairs beautifully with pasta, orzo, or crusty bread.

---

Ingredients

Scale 1x2x3x

• 4 chicken fillets

• 3.5 oz pancetta

• 1 tbsp unsalted butter

• 2 garlic cloves, minced

• 1 small onion, finely chopped

• 4.5 oz sun-dried tomatoes, drained (reserve oil)

• 7 oz cherry tomatoes, halved

• ¼ cup chicken broth (replacing white wine)

• ½ cup cooking cream

• 3.5 oz tomato paste

• ⅔ cup chicken broth

• 1 tsp dried oregano

• 1 tsp sweet paprika

• Salt, to taste

• Black pepper, to taste

• 3.5 oz crumbled feta

• 3 tbsp chopped parsley

• Red pepper flakes, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat 3 tablespoons of the reserved oil from the sun-dried tomatoes in a large skillet over high heat. Add pancetta and cook until crispy (2–3 minutes). Remove and set aside.

2. Season chicken fillets with paprika, salt, and pepper. In the same pan, melt the butter. Cook chicken over medium heat, 5 minutes per side until golden and cooked through. Remove and cover.

3. Add onion and garlic to the same skillet. Cook for 2 minutes until softened. Add cherry tomatoes and cook another 2 minutes.

4. Pour in ¼ cup chicken broth. Simmer for 2 minutes.

5. Stir in tomato paste, oregano, salt, and pepper. Add the remaining ⅔ cup chicken broth. Bring to a simmer.

6. Add sun-dried tomatoes and cream. Stir until combined.

7. Return chicken to the skillet. Top with crumbled feta. Simmer 5 minutes until sauce thickens slightly and chicken is fully heated through.

8. Garnish with parsley, pancetta, and red pepper flakes. Serve hot.

Notes

No pancetta? Use bacon or omit for a lighter version.
Make it extra saucy if serving with pasta or orzo by adding a splash more cream or broth.
This dish pairs wonderfully with crusty bread, rice, or pasta.
Leftovers? Store in an airtight container in the fridge for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main course
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 460 kcal
• Sugar: 6 g
• Sodium: 670 mg
• Fat: 29 g
• Saturated Fat: 13 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 115 mg