Feta Tomato Olive Chicken: A Taste of the Mediterranean

The scent of simmering garlic and sun-dried tomatoes instantly transports me back to a tiny taverna I stumbled upon during a backpacking trip through the Greek islands. The air was thick with the aroma of oregano and the sound of laughter, and the kind woman behind the counter insisted I try her family’s specialty: chicken simmered in a vibrant sauce of tomatoes, olives, and creamy feta. It was simple, rustic, and utterly delicious – a memory I’ve tried to recreate ever since. This recipe, while not her exact secret, comes incredibly close to capturing that magical taste of the Mediterranean.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2
• Dietary Type: Mediterranean

Ingredients

• 1/2 cup flour
• Salt and pepper
• 2 tablespoons salad oil
• 2 (6 ounce) boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves crushed garlic
• 1/4 cup diced onion
• 1/4 cup red wine
• 2 tomatoes, skinned, seeded, and chopped
• 1/4 cup Greek olive, pitted and chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup feta cheese

Equipment Needed

• Large skillet
• Knife
• Cutting board
• Serving plates

Instructions

1. Begin by preparing the chicken. Season the chicken breasts generously with salt and pepper on both sides. Then, dredge them in the flour, ensuring they are evenly coated. This light coating of flour will help the chicken develop a nice golden crust when seared.
2. Heat the salad oil in a large skillet over medium heat. Once the oil is hot, carefully place the floured chicken breasts into the skillet.
3. Sauté the chicken for approximately 3 minutes per side, or until cooked through. The internal temperature should reach 165°F (74°C). A meat thermometer is your best friend here! Remove the chicken from the pan and set aside on a plate.
4. Now, it’s time to build the flavorful sauce. In the same skillet, add the olive oil. Once the oil is heated, add the crushed garlic and diced onion. Sauté for about 2 minutes, until the onion becomes translucent and fragrant. Be careful not to burn the garlic, as this will make it bitter.
5. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for about 1 minute, allowing the alcohol to evaporate slightly.
6. Add the skinned, seeded, and chopped tomatoes to the skillet. Cook for another minute, allowing the tomatoes to soften and release their juices.
7. Stir in the pitted and chopped Greek olives. Continue to cook for an additional minute, allowing the flavors to meld together.
8. Season the sauce with salt and pepper to taste. Remember, the feta cheese is also salty, so adjust accordingly.
9. Remove the pan from the heat. Stir in the fresh basil and feta cheese. The residual heat will gently melt the feta, creating a creamy and flavorful sauce.
10. To serve, place the sautéed chicken breasts on individual serving plates. Spoon the warm tomato olive mixture generously over the chicken. Serve immediately.

Expert Tips & Tricks

• For extra flavor, marinate the chicken breasts in a mixture of olive oil, lemon juice, garlic, and oregano for at least 30 minutes before cooking.
• If you don’t have fresh tomatoes on hand, you can use canned diced tomatoes. Be sure to drain them well before adding them to the skillet.
• To prevent the chicken from drying out, pound it to an even thickness before cooking.
• Don’t overcook the chicken! Overcooked chicken can be tough and dry. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• A splash of balsamic vinegar at the end can add a lovely tang to the sauce.

Serving & Storage Suggestions

This Feta Tomato Olive Chicken is delicious served with a side of couscous, quinoa, or a simple green salad. Crusty bread is also a great accompaniment for soaking up the flavorful sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, or in the microwave. It’s best to reheat the chicken gently to prevent it from drying out. Freezing is not recommended, as the texture of the feta cheese may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	669.1 kcal	N/A
Calories from Fat	319 kcal	N/A
Total Fat	35.5 g	54%
Saturated Fat	7.4 g	37%
Cholesterol	115.3 mg	38%
Sodium	476 mg	19%
Total Carbohydrate	34.4 g	11%
Dietary Fiber	3.3 g	13%
Sugars	5.2 g	N/A
Protein	46.9 g	93%

*Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• For a spicier dish, add a pinch of red pepper flakes to the sauce.
• If you don’t have Greek olives, you can use Kalamata olives or another type of pitted olive.
• To make this recipe gluten-free, use a gluten-free flour blend for dredging the chicken.
• Try using different herbs, such as oregano, thyme, or rosemary, in place of or in addition to the basil.
• For a creamier sauce, add a dollop of Greek yogurt or cream cheese at the end.
• Use chicken thighs instead of breasts for a richer flavour. Adjust cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before serving with freshly cooked chicken.

Q: Can I use dried basil instead of fresh?
A: While fresh basil is preferred for its flavor, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil for every 2 tablespoons of fresh basil.

Q: Is it necessary to skin and seed the tomatoes?
A: Skinning and seeding the tomatoes helps to create a smoother sauce, but it’s not strictly necessary. If you’re short on time, you can skip this step.

Q: Can I use a different type of cheese instead of feta?
A: Feta cheese adds a unique salty and tangy flavor to the dish. However, if you don’t have feta on hand, you can try using goat cheese or ricotta cheese as a substitute.

Q: What wine pairs well with this dish?
A: A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs well with the Feta Tomato Olive Chicken. A light-bodied red wine, such as a Pinot Noir, would also be a good choice.

Final Thoughts

This Feta Tomato Olive Chicken is a quick, easy, and flavorful dish that’s perfect for a weeknight meal. With its vibrant Mediterranean flavors, it’s sure to become a new favorite. Don’t be afraid to experiment with different herbs and spices to create your own unique version. I encourage you to try this recipe and share your feedback. Serve it with a side of roasted vegetables and a glass of chilled white wine for a complete and satisfying meal. Kali Orexi!