Creamy Feta & Tomato Chicken

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Are your chicken dinners feeling a bit blah lately? Let’s shake things up with this creamy feta and tomato chicken skillet! It’s all about building flavors right in your trusty skillet. First, we start with crispy bacon, then use its flavorful fat to give our chicken a nice golden sear. Next up, we dive into the tomato sauce, starting with a garlic and butter base, adding tomato paste, Italian seasoning, and two kinds of tomatoes: cherry and sun-dried. Finally, a sprinkle of tangy feta cheese balances everything out perfectly. And the best part? It’s all made in one skillet!

When it comes to feta, you’ve got options at the store. You’ll find it wrapped in plastic, crumbled in containers, or packed in brine. Our top pick? Feta packed in brine. It stays fresh and creamy for up to 3 months, unlike the drier pre-crumbled or wrapped kinds. If you can, go for the brined feta—it’s worth it! Just remember to drain it before using.

Creamy Feta & Tomato Chicken

Prep Time 10 minutes
Total Time 50 minutes
Course Main Course
Servings 4


  • 6 slices of bacon
  • 4 boneless skinless chicken breasts (about 8 oz. each)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 cloves garlic finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 10 oz. cherry or grape tomatoes halved
  • 1/3 cup dry white wine
  • 1/2 cup drained chopped sun-dried tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 4 oz. sheep’s milk feta
  • 1/3 cup halved pitted Kalamata olives
  • Chopped fresh parsley leaves for serving


  • In a large skillet, lay out the bacon slices in a single layer. Cook over medium heat until crispy and browned, about 8 to 10 minutes. Transfer bacon to a plate.
  • Drain all but 2 tablespoons of bacon fat from the skillet. Return the skillet to medium heat. Season chicken with salt and pepper, then cook until golden brown and no longer pink inside, about 5 to 7 minutes per side. Transfer chicken to another plate.
  • In the same skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and Italian seasoning until combined. Add cherry tomatoes and cook until slightly softened, about 1 minute. Increase heat to medium-high, pour in wine, and cook until reduced by half, about 3 minutes.
  • Stir in sun-dried tomatoes, cream, and broth, and bring to a simmer. Reduce heat to medium-low, then return chicken and any juices to the skillet. Crumble feta into the skillet, add olives, and season with salt and pepper. Cook, tossing occasionally, until chicken is cooked through, about 5 to 7 minutes more.
  • Top with parsley and crumbled bacon before serving. Enjoy your flavorful chicken skillet!

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