Tonight's dinner; oven baked chicken breast with feta and sundried tomatoes. Succulent, tender and every bite flavourful. It's the feeling of a fancy weeknight dinner that balances briny, salty fetta with the intense sweetness of sun-dried tomatoes.
I can't think of a better pairing than sun-dried tomatoes and fetta cheese. They complement each other perfectly, especially when they're encased in a tender chicken breast. If you're a fan of Mediterranean flavours, this simple and quick dinner recipe will be a hit. It's simply delicious – with every bite, you'll find yourself wanting more! This stuffed chicken breast is so rich and tasty that it can definitely stand alone as a satisfying meal.
Preparing a gourmet-style menu can be effortless and affordable with this easy oven baked chicken breast with feta and sundried tomato.
Ingredients you'll need for Baked Chicken Breast with Feta and Sundried Tomato
- Chicken breast: Ensure that the chicken breasts are the same size so they cook evenly.
- Fetta: Adds a bold, tangy saltiness and creamy texture.
- Sundried tomato: Pairs deliciously with the feta and adds an intense burst of flavour.
- Oregano: It complements feta and sun-dried tomatoes perfectly.
- Garlic: Contributes a rich, robust flavour.
- Olive oil: Creates a golden crust and ensures the chicken breasts remains moist.
Why this dish works so well
- Built-in moisture: Sun-dried tomatoes packed in oil and the briny moisture of feta cheese baste the chicken from the inside out.
- Punchy flavour profile: You get a perfect balance of salty (feta), tangy (tomatoes), and earthy (oregano). The garlic ties it all together, ensuring every bite is seasoned deeply.
- Textural contrast: The chicken gets a golden, seared exterior while the feta softens into a warm, creamy consistency that mimics a sauce without needing flour or heavy cream.
- Effortless sophistication: It’s a one-pan style meal that looks and tastes like a restaurant dish but takes less than 40 minutes to pull together.
How to make Oven Baked Chicken Breast with Feta and Sundried Tomatoes
This is really easy, and you can prepare it in advance. Process the fetta, sundried tomato, garlic and oregano until you have reached a smooth paste. Butterfly the chicken breast and spread the filling across one side. Close the breast and secure with toothpicks. Fry both sides then bake in the oven.
(Full recipe in the recipe card below)
Want more chicken recipes
You might to try:
- Easy sticky baked chicken wings
- One pot lemon chicken rice
- Garlic butter chicken
- 30 minute parmesan herb crusted chicken tenders
Have you tried making this oven baked chicken breast with feta and sundried tomatoes yet? Drop a comment below and let me know how it turned out, or any side dishes you served with it!
Oven Baked Chicken Breast with Feta and Sundried Tomatoes
Tonight's dinner; oven baked chicken breast with feta and sundried tomatoes. Succulent, tender and every bite flavourful. It's the feeling of a fancy weeknight dinner that balances briny, salty fetta with the intense sweetness of sun-dried tomatoes.
2
servings10
minutes28
minutes38
minutesIngredients
2 chicken breasts
100 g fetta, crumbled
1/3 cup sundried tomato, oil drained and roughly chopped
1/4 cup oregano
1 garlic clove, crushed
2 tbsp olive oil
Directions
- Preheat: Preheat oven to 180°C.
- Butterfly: Slice each chicken breast horizontally, stopping before you cut all the way through, so they open like a book
- Filling: In a food processor, pulse the feta cheese, sundried tomatoes, fresh oregano, and crushed garlic until you achieve a smooth consistency.
- Assembly: Spoon the filling onto one side of each butterflied breast. Fold the chicken over to close it like a sandwich and secure the edges with toothpicks to prevent the filling from escaping.
- Sear: Heat the olive oil in an oven-safe frying pan over medium-high heat. Sear the chicken for 3–4 minutes on each side until golden brown.
- Bake: Move the entire frying pan into the preheated 180°C oven. Bake for an additional 20 minutes, or until the chicken is fully cooked through (reaching an internal temperature of 75°C/165°F is a good safety guideline).
- Serving Suggestions: Remove toothpicks before serving. This dish pairs well with green beans and walnuts, a fresh side salad, or roasted potatoes.
Notes
- Roughly chopping the sundried tomatoes makes it easier and quicker to achieve smoother paste.
- If you do not have an oven safe frying pan, sear the chicken first in the frying pan, then transfer the chicken to a baking pan to cook for 20 minutes.
