Can I make this Creamy Tomato Chicken with Feta without pancetta?

Absolutely! You can skip it or use bacon. The flavor will still be deliciously rich, thanks to the sun-dried tomato oil and creamy sauce.

What’s a good side dish for this?

It’s fabulous over orzo, pasta, mashed potatoes, or even crusty bread. A simple green salad or roasted veggies would round it out beautifully.

How do I store leftovers?

Pop them in an airtight container and refrigerate for up to 3 days. To reheat, warm slowly on the stovetop with a splash of broth or cream to keep the sauce smooth.

Can I freeze this dish?

Technically yes, but the cream and feta may separate a bit when thawed. It’s best enjoyed fresh or within a few days in the fridge.

Creamy Tomato Chicken with Feta - Chicken magic recipes

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

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

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Instructions

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.
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.
Add onion and garlic to the same skillet. Cook for 2 minutes until softened. Add cherry tomatoes and cook another 2 minutes.
Pour in ¼ cup chicken broth. Simmer for 2 minutes.
Stir in tomato paste, oregano, salt, and pepper. Add the remaining ⅔ cup chicken broth. Bring to a simmer.
Add sun-dried tomatoes and cream. Stir until combined.
Return chicken to the skillet. Top with crumbled feta. Simmer 5 minutes until sauce thickens slightly and chicken is fully heated through.
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