I love making Feta Baked Chicken because the recipe simply melds flavors in a one pan dinner. I combined tender chicken with garlic, red onion, and sun-dried tomatoes, finishing it with lemon juice, crumbled feta cheese, and fresh basil. Every bite feels like a vibrant twist on a classic favorite.

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I’m excited to share my newest recipe for Feta Baked Chicken with Sun-Dried Tomatoes. I first tried this one pan dinner when I was looking for a light yet satisfying meal, and it quickly became a favorite.

I start off with 1 1/2 lbs of chicken tenderloins seasoned with salt and freshly ground black pepper, then I pan sear them in olive oil with minced garlic and a few slices of red onion. The real magic happens when I add roughly chopped sun-dried tomatoes, dried oregano and a pinch of red pepper flakes.

A squeeze of lemon juice brings a bright kick to the dish, and soon after its all topped with crumbled feta cheese that melts into a delicious layer over the tender chicken. This recipe is a great choice if youre into Mediterranean dinner ideas or just need a quick, healthy meal after a busy day.

Enjoy cooking and experimenting with this unique take on dinner!

Why I Like this Recipe

I love this recipe becuz it comes together so fast and easy. I can have a complete meal in under 30 minutes which is awesome when im in a rush.

I also really enjoy the mix of flavors in it. The tangy lemon, salty feta, and sweet sun-dried tomatoes all create this cool, bold taste that always gets me hooked.

Another thing is how simple it is to clean up. Since everything cooks in just one pan, there’s way less mess to worry about afterwards.

Lastly, I really like the extra touch of red pepper flakes and fresh basil. They give the dish a nice kick and a burst of color that makes it feel extra special every time I make it.

Ingredients

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Chicken tenderloins: Lean protein that is juicy, tender, and low in fat.
Olive oil: Healthy fats that add a smooth, rich, and pleasing flavour.
Garlic cloves: Minced for a robust punch and aromatic boost in each bite.
Sun-dried tomatoes: Offers tangy sweetness, fibre and a bold flavor pop in your mouth.
Red onion: Adds mild sweetness and crunch for a balanced bite each time.
Lemon juice: Injects zesty tanginess that freshens and balances out the saltiness.
Feta cheese: Creamy and salty, it enriches the dish with texture and hearty flavor.

Ingredient Quantities

1 1/2 lbs chicken tenderloins, rinsed and patted dry

Salt, to taste

Freshly ground black pepper, to taste

2-3 tbsp olive oil

4 garlic cloves, minced

1 small red onion, thinly sliced (optional)

1 cup sun-dried tomatoes, roughly chopped (if in oil, drained)

1 tsp dried oregano

1/2 tsp red pepper flakes (optional)

Juice of 1 lemon

1/2 cup crumbled feta cheese

Fresh chopped basil for garnish (optional)

How to Make this

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1. Preheat your oven to 400°F. Meanwhile, season the chicken tenderloins with salt and black pepper on both sides.

2. In a large oven-safe skillet or pan, heat 2-3 tbsp olive oil over medium-high heat. Once it’s hot, add the chicken tenderloins and sear them for about 2-3 minutes per side until they’re nicely browned.

3. Lower the heat a bit and add the minced garlic and thinly sliced red onion (if using) to the pan. Stir them around for 1-2 minutes until they start to soften.

4. Toss in the roughly chopped sun-dried tomatoes along with the 1 tsp dried oregano and 1/2 tsp red pepper flakes (if you like a little heat).

5. Pour in the juice of one lemon over the mixture so that it all gets a nice burst of citrus flavor.

6. Make sure everything is mixed well in the pan, then sprinkle the 1/2 cup of crumbled feta cheese evenly over the top.

7. Transfer the skillet to the preheated oven and bake for about 10-12 minutes, or until the chicken is fully cooked and the feta has melted slightly.

8. Remove from the oven and if you have some fresh chopped basil, scatter it over top for a fresh finish.

9. Let it cool just a little, then serve straight from the pan for an easy one pan dinner that’s super delicious.

10. Enjoy your Feta Baked Chicken With Sun-Dried Tomatoes while it’s still warm and savor all the yummy flavors!

Equipment Needed

1. Oven – You’ll need an oven that can be preheated to 400°F
2. A large, oven safe skillet or pan to sear and bake the chicken
3. A good knife for mincing garlic and chopping the sun dried tomatoes
4. A sturdy cutting board for all your chopping needs
5. Measuring spoons to get the right amounts of olive oil and spices
6. A spatula or tongs to flip the chicken and stir the ingredients
7. A lemon juicer or reamer for extracting the lemon juice
8. A spoon for stirring together all the flavors in the pan

FAQ

How long do I need to bake the chicken?

Preheat your oven to 400°F and bake the chicken for about 20-25 minutes until its cooked through and the juices run clear.

Can i use chicken breasts instead of tenderloins?

Yes you can, but keep in mind that breasts cook slower so adjust your time accordingly to avoid overcooking them.

Do i need to marinate the chicken first?

You dont necessarily have to, but tossing the chicken in the olive oil, lemon juice, garlic, and herbs a little before you bake can really boost the flavour.

What can i use if i dont have sun-dried tomatoes?

If you cant get sun-dried tomatoes, try using roasted red peppers or even a mix of chopped tomatoes with a bit of extra dried oregano for a similar tang.

How do i make sure the feta stays creamy instead of melting away?

Sprinkle the feta on during the last few minutes of baking so it warms up without losing its creamy texture.

Feta Baked Chicken With Sun Recipe Substitutions and Variations

If you dont have chicken tenderloins, you can use boneless, skinless chicken breast cut into strips.
If olive oil isn’t available, try using avocado oil or vegetable oil instead.
Instead of sun-dried tomatoes, you can use roasted red peppers to get that similar tangy flavor.
If you’re out of dried oregano, thyme is a good substitute that works well in the dish.
If you dont have fresh lemon juice, a splash of apple cider vinegar with a touch of water can do the trick.

Pro Tips

1. Make sure you pat the chicken real dry before cooking so you get that nice sear. If it’s too wet, then it might not brown correctly and the flavors might not lock in.

2. When you add the garlic and onions, be careful not to overcook them. A quick stir to soften is enough or they can turn bitter and mess up the flavor.

3. If you like a bit more spice, feel free to toss in a pinch more red pepper flakes. Just don’t go overboard or it might overpower the zesty lemon and sun dried tomatoes.

4. Once you pull the skillet from the oven, let it sit for a few minutes. This helps the juices stay in the chicken and makes sure every bite stays moist.