Chicken Thighs With Tomatoes And Feta Recipes

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ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA



Roasted Chicken Thighs with Tomatoes, Olives, and Feta image

Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 9

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved lengthwise
1/2 cup pitted Spanish olives
6 medium shallots, halved lengthwise and peeled (about 6 ounces)
3 sprigs fresh thyme
Coarse salt and freshly ground pepper
Fresh mint leaves, for garnish
Feta cheese, crumbled, for garnish

Steps:

  • Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.
  • Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.

CHICKEN WITH TOMATOES AND FETA



Chicken with Tomatoes and Feta image

A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons olive oil
1 small yellow onion, minced
3 cloves garlic, minced
5 plum tomatoes, coarsely chopped (3 cups)
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Salt
4 ounces feta, crumbled (1/2 cup)
Fresh dill, for serving

Steps:

  • Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
  • Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

CHICKEN THIGHS WITH TOMATOES AND FETA



Chicken Thighs With Tomatoes and Feta image

This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Poultry     Chicken     Tomato     Feta     Oregano     Vinegar     Cast Iron     Soy Free     Tree Nut Free     Peanut Free     Kid-Friendly     Quick & Easy

Yield 4 servings

Number Of Ingredients 8

6 skin-on, bone-in chicken thighs (about 2¼ lb. total)
½ tsp. kosher salt, plus more
1¼ lb. cherry tomatoes (about 2 pints)
¼ cup harissa paste
3 Tbsp. red wine vinegar
3 sprigs oregano, divided
4 oz. feta, cut into (¼"-thick) planks
Crusty bread (for serving)

Steps:

  • Pat chicken thighs dry with paper towels; season all over with salt. Arrange skin side down in a cold large cast-iron skillet. Set over medium heat and cook chicken, undisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13-16 minutes. Using tongs, transfer chicken to a plate, arranging skin side up.
  • Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8-10 minutes.
  • Nestle chicken thighs into tomatoes, skin side up. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°F), and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail, 6-8 minutes. Remove from heat and let sit 5 minutes.
  • Break feta into large pieces; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little-and that's exactly what you want. Pick leaves off remaining 2 oregano sprigs and scatter on top.
  • Serve with bread for sopping up any extra tomato sauce.

GRILLED TOMATO-FETA CHICKEN THIGHS



Grilled Tomato-Feta Chicken Thighs image

Tender chicken thighs with a Mediterranean touch make a terrific main dish in just 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

8 small bone-in chicken thighs (1 1/2 lb)
1 tablespoon vegetable oil
1/2 teaspoon garlic-pepper blend
2 plum (Roma) tomatoes, each cut into 8 slices
1/2 cup crumbled tomato-basil feta cheese (2 oz)

Steps:

  • Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic-pepper blend.
  • Place chicken on grill over medium heat. Cover grill; cook 7 minutes. Turn chicken; top each with 2 slices tomato. Cover grill; cook about 7 minutes longer or until juice of chicken is clear when center of thickest part is cut to bone (at least 165°F).
  • Remove chicken from grill to serving plate; sprinkle with cheese. Cover; let stand 5 minutes to soften cheese.

Nutrition Facts : Calories 300, Carbohydrate 2 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA



Braised Chicken With Tomatoes, Cumin and Feta image

Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
Kosher salt and black pepper
2 teaspoons plus 1 tablespoon ground cumin
3 tablespoons olive oil
1 medium red onion, thinly sliced (about 2 ½ cups)
3 large garlic cloves, minced or grated
1 to 2 tablespoons harissa paste
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/4 packed cup roughly chopped cilantro or flat-leaf parsley leaves and fine stems
Crusty bread or herbed rice, for serving

Steps:

  • Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
  • Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
  • Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
  • Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
  • Garnish with the feta and cilantro and serve with bread or herbed rice.

GREEK-STYLE ROAST CHICKEN



Greek-style roast chicken image

This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 8

750g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300g cherry tomatoes
100g black olives
½ small pack oregano, leaves picked
200g pack feta, crumbled into chunks
2 tbsp red wine vinegar

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
  • Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium

FETA CHICKEN



Feta Chicken image

Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Provided by Debbie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 3

6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
¼ cup Italian-style dry bread crumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
  • Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
  • Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 4.6 g, Cholesterol 93.7 mg, Fat 7.8 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 4.7 g, Sodium 481 mg, Sugar 1.4 g

MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA



Mediterranean Chicken Thighs with Potatoes, Peppers and Feta image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, halved and sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
3/4 teaspoon red pepper flakes
1/2 pound baby gold potatoes, quartered
3 garlic cloves, peeled and thinly sliced
1 cup cherry tomatoes
1/2 cup red wine vinegar
1 tablespoon chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
One 12-ounce can quartered artichoke hearts, drained
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
  • Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

GREEK CHICKEN WITH TOMATOES AND FETA



Greek Chicken With Tomatoes and Feta image

The delicious combination of tomato, oregano and feta turn this simple chicken dish into something special. Plan ahead as it needs to marinate for several hours.

Provided by MarieRynr

Categories     Chicken Breast

Time 4h35m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1 grated lemon, juice and zest of
1 cup dry white wine
2 tablespoons chopped fresh oregano (plus more for garnish)
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small onion, diced
4 plum tomatoes, cored and chopped
2 garlic cloves, minced
1/2 cup pitted Greek olive
6 fresh basil leaves, cut into thin strips, plus more for garnish
2 ounces feta cheese, cut into 1/4 inch cubes (about 1/2 cup)

Steps:

  • Rinse the chicken breasts under cool water, pat dry and place in a shallow glass baking dish.
  • Stir the lemon zest, juice, wine, oregano, salt and pepper together and pour over the chicken, rubbing it into all sides.
  • Cover and marinate in the refrigerator for several hours or overnight. Bring to room temperature before cooking.
  • Heat olive oil and butter in a large skillet, until butter melts and is sizzling. Remove the chicken breasts from the marinade, RESERVING the marinade to make the sauce. Brown the chicken in the hot skillet, turning only once, about 4 to 5 minutes per side, until lightly browned on both sides. Transfer to a platter, loosely cover and keep warm while you prepare the sauce.
  • Add the onion and tomato to the pan you cooked the chicken in.Reduce the heat and cook, stirring frequently, 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and saute for 1 minute, stirring constantly. Add the reserved marinade and bring to a boil. Reduce heat and simmer for 2 to 3 minutes until the liquid has reduced by half. Season with additional salt and pepper if desired.
  • Return the chicken to the skillet with the sauce. Add the olives and basil and simmer on low for 5 to 8 minutes until the chicken is cooked through and feels firm to the touch.
  • Transfer to a hot platter or individual plates. Spoon sauce over each breast and scatter with the feta cubes. Garnish with additional fresh basil and oregano leaves. Serve warm.

Nutrition Facts : Calories 348.8, Fat 16.3, SaturatedFat 5.7, Cholesterol 89.5, Sodium 689.2, Carbohydrate 9.4, Fiber 1.9, Sugar 3.9, Protein 30.5

CHICKEN WITH OLIVES AND FETA CHEESE



Chicken with Olives and Feta Cheese image

Provided by Peter Rasmussen

Categories     Chicken     Olive     Onion     Tomato     Sauté     Low Carb     Feta     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
  • Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
  • Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.

FETA, CHICKEN AND TOMATOES RECIPE



Feta, Chicken and Tomatoes Recipe image

Enjoy the complexity of our Feta, Chicken and Tomatoes Recipe. Our Healthy Living Feta, Chicken and Tomatoes Recipe is full of Greek-style ingredients.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 tsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 onion, chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/4 cup KRAFT Greek Vinaigrette Dressing
1 lemon, thinly sliced
1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken and onions; cover. Cook 10 to 14 min. or until chicken is done (165ºF), turning after 6 min. Remove chicken from skillet; cover to keep warm.
  • Add tomatoes, dressing and lemons to onions in skillet; cook 4 min. or until heated through, stirring frequently.
  • Return chicken to skillet. Spoon sauce over chicken. Cook 1 min. or until chicken is heated through; top with cheese.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

GREEK CHICKEN WITH CUCUMBER-FETA SALAD



Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories     dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

  • In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
  • Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
  • Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
  • In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
  • To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

CHICKEN WITH TOMATO AND FETA CHEESE



Chicken With Tomato and Feta Cheese image

Want something really tasty on the table - ASAP?!!! This is great served with orzo, a rice-shaped pasta very popular in Greece.

Provided by evelynathens

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 large shallots, chopped
1 garlic clove, minced
1 1/2 teaspoons dried oregano, crumbled
4 boneless chicken breast halves (with skin)
2 cups canned crushed tomatoes
1/2 cup red wine
1 (14 1/2 ounce) can chicken broth
1 cup feta cheese, crumbled
1/2 cup kalamata olive, pitted, chopped

Steps:

  • Heat oil in large skillet over medium-high heat. Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
  • Season chicken. Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes. Turn chicken over. Add tomatoes, red wine and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 7-8 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes.

CHICKEN THIGHS WITH TOMATO, ORZO, OLIVES, AND FETA RECIPE



Chicken Thighs with Tomato, Orzo, Olives, and Feta Recipe image

Provided by á-4084

Number Of Ingredients 16

Serves 2 to 4
2 tablespoons olive oil
1 1/2 pounds boneless chicken thighs
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 cup orzo
3 garlic cloves, minced
8 ounces grape tomatoes, halved
1 1/2 cups low-sodium chicken broth
1 tablespoon capers
2 tablespoons Kalamata olives, halved
1/4 to 1/2 cups crumbled feta
Fresh basil, chopped
Kosher salt and freshly ground black pepper to taste
Drizzle of finishing olive oil-I like the smoked variety

Steps:

  • First, toast the orzo. It's a bit of a pain, but it really improves the flavor. Heat a large skillet or a Dutch oven if you're so inclined (I find a reason to use my Staub cocotte for everything) over medium-high heat. Toast the orzo until it is lightly browned, but before it gets too fragrant. Spoon the orzo into a bowl and set aside. Next up is the chicken. Pat the thighs dry and season with oregano, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in the skillet or Dutch oven on medium-high heat until it is nice and hot and beginning to smoke. Brown the chicken for roughly three minutes on each side, then remove it and set it aside. Turn the heat down a notch and add in the other tablespoon of oil and the minced garlic. Cook for 30 seconds, until fragrant, but be careful not to burn it. Then pour in the broth and throw in the tomatoes and orzo. Give the mixture a good stir and bring it to a boil. Finally, add the chicken back in, cover the skillet/Dutch oven, and let it sit on medium-low heat until the orzo is tender and the chicken is cooked through. This will take 15 minutes or so. Be sure to check on the dish from time to time as you don't want the orzo to become mushy and overcooked. When ready, turn off the heat and add in the capers, Kalamata olives, feta, and basil. Top it all off with a drizzle of nice finishing oil, give it another good stir or two and you're ready to serve!

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CHICKEN THIGHS STUFFED WITH FETA CHEESE AND SUN …
chicken-thighs-stuffed-with-feta-cheese-and-sun image
2013-01-29 In a medium bowl combine the cheeses, sun-dried tomatoes, basil leaves, parsley, garlic and shallot. Set aside. Flatten the chicken thighs as needed. Divide the filling between them and roll chicken around filling. Place …
From cdkitchen.com


RECIPE: ONE POT CHICKEN DINNER WITH TOMATO, ORZO, …
recipe-one-pot-chicken-dinner-with-tomato-orzo image
Spoon the orzo into a bowl and set aside. Next up is the chicken. Pat the thighs dry and season with oregano, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in the skillet or Dutch oven ...
From instyle.com


ROAST CHICKEN THIGHS WITH TOMATOES, OLIVES AND FETA
Directions: Preheat an oven to 375°F (190°C). In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Season the chicken all over with salt and pepper. Working in batches as …
From williams-sonoma.com
Servings 4-6
Total Time 1 hr 10 mins


MARTHA STEWART'S ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES …
Fresh mint leaves, for garnish. Feta cheese, crumbled, for garnish. 1. Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots and thyme in a large bowl. Season …
From stltoday.com


SHEET PAN BAKED CHICKEN, FETA, TOMATOES, AND KALE WITH PASTA …
Ingredient Checklist. 1 pound, 12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces ; 1 (8-ounce) block feta cheese, crumbled ; 1 small (6 ounce) red onion, cut into 1-inch …
From foodandwine.com


CHICKEN SKILLET WITH TOMATOES AND FETA - CRUNCHY CREAMY SWEET
2021-08-30 Start by seasoning the chicken and heating up the oil and butter in a skillet. Brown the chicken, then remove it onto a plate. Add onion to skillet and saute until translucent. Add …
From crunchycreamysweet.com


BAKED CHICKEN THIGHS WITH TOMATOES AND MUSHROOMS
2019-06-23 Preheat the oven to 425°. Rub an oven-safe skillet with some olive oil and place chicken thighs into the skillet, skin down. Pour the remaining marinade over the top. Bake …
From willcookforsmiles.com


GREEK SHEET PAN CHICKEN WITH BAKED FETA - KILLING THYME
2021-03-07 Place a sheet of parchment paper over a sheet pan and position the chicken thighs onto the pan. Top with the tomatoes, olives, zucchini, artichokes, roasted red peppers, and …
From killingthyme.net


ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES & FETA
2013-06-02 Preheat oven to 375. Combine chicken, oil, tomatoes, olives, onion and thyme in a large bowl. Season with salt & pepper and toss. Transfer to a rimmed baking sheet and spread …
From bariatricfoodcoach.com


CHICKEN THIGHS WITH TOMATO, ORZO, OLIVES, AND FETA
2020-09-05 First, toast the orzo. Heat a large skillet or a Dutch oven over medium-high heat. Toast the orzo until it is lightly browned, but before it gets too fragrant. Spoon the orzo into a …
From lisarobertson.com


FETA CHICKEN BAKE WITH TOMATOES · EASY FAMILY RECIPES
2022-04-18 Instructions. Preheat the oven to 400˚F. Combine the chopped tomatoes, feta cheese, green onion, garlic, and 1 teaspoon of greek seasoning and mix. Use the remaining …
From easyfamilyrecipes.com


CHICKEN THIGHS AND FETA CHEESE BEST RECIPES
How to make Greek sheet pan chicken with baked feta? How to make Greek Sheet Pan Chicken with Baked Feta. Preheat the oven to 375º F. Put the chicken thighs in a large mixing bowl …
From findrecipes.info


EASY CHICKEN THIGHS WITH TOMATOES RECIPE - THE SPRUCE EATS
2021-05-26 1 tablespoon unsalted butter. 6 to 8 medium bone-in, skin-on chicken thighs. 1 tablespoon all-purpose flour. 1 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 2 …
From thespruceeats.com


ONE PAN GREEK CHICKEN WITH FETA AND OLIVES
2017-03-31 Instructions. Pre-heat the oven to 180°C/fan forced 160°C/Gas mark 6. Roughly chop the onion and capsicums. In a large shallow casserole dish (make sure it is hob and …
From sprinklesandsprouts.com


ROAST CHICKEN WITH FRESH TOMATOES RECIPE | BON APPéTIT
2021-05-25 Step 3. Heat 2 Tbsp. oil in a large heavy skillet, preferably cast iron, over medium-high. Cook chicken (leave onion and lemon behind in bowl), skin side down, until deep golden …
From bonappetit.com


FETA BAKED CHICKEN WITH SUN-DRIED TOMATOES
2021-04-16 Instructions. Preheat oven to 190 degree Celsius or 375 F. Rehydrate Sun-Dried Tomatoes Option 1: Place sun-dried tomatoes in a bowl. Heat water in kettle or pan to boiling …
From hwcmagazine.com


MEDITERRANEAN CHICKEN BAKE WITH TOMATOES & FETA
Mix the tomatoes, olive oil, garlic, shallot, thyme and half of the feta in the bottom of a 9 x 13 Pyrex baking dish or something similar. Make room for the chicken breasts and lay them in so …
From cookwhatyoulove.com


MEDITERRANEAN CROCK POT CHICKEN THIGHS ⋆ REAL HOUSEMOMS
2020-10-14 Place thighs into the hot pan, skin side down. Brown chicken on each side for 3-5 minutes or until skin begins to get crispy. Once chicken is browned remove from pan and set …
From realhousemoms.com


TOMATO FETA CHICKEN FOR ONE
Steps. Preheat oven to 400°F (200°C) Cut a large sheet of parchment paper about 15 inches (38 cm) square. Coat one side of parchment with olive oil out to the edges. Alternately, spray one …
From chicken.ca


ROAST CHICKEN THIGHS WITH TOMATOES, OLIVES AND FETA
2016-07-19 3 garlic cloves, halved lengthwise. 2 Tbs. fresh oregano leaves. 1/2 cup (21/2 oz./75 g) crumbled feta cheese. Preheat an oven to 375°F (190°C). In a large fry pan over medium …
From blog.williams-sonoma.com


CHICKEN THIGHS WITH ARTICHOKE HEARTS AND FETA CHEESE
2017-08-16 Add garlic, oregano, salt and pepper. Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes and …
From skinnytaste.com


ONE-PAN CHICKEN WITH TOMATOES AND FETA - FITNESSISTA
2015-09-24 Reduce heat to medium. Add onion, splash of balsamic (to break up the bits on the bottom of the pan), and garlic. After stirring a bit, til fragrant, reduce the heat to low. Add …
From fitnessista.com


CHICKEN THIGHS WITH TOMATO VODKA SAUCE RECIPES
Place the chicken thighs (skin-side up) in the prepared baking dish. In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes. Add in the …
From recipes.servegame.org


29 RECIPES WITH FETA AND CHICKEN THAT’LL MAKE YOUR TASTE BUDS SING
2022-03-07 Make This Recipe! 24. Stuffed Chicken with Tomatoes and Feta. This feta cheese and chicken recipe takes it up a notch! You'll use a whole chicken and stuff it with a feta …
From faqkitchen.com


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Top Asked Questions

How to cook tomatoes and chicken thighs?
Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8–10 minutes. Nestle chicken thighs into tomatoes, skin side up.
How to cook feta Tomato Chicken in a pan?
Don’t Crowd the Pan – Another key to perfectly cooked feta tomato chicken is to use a pan that is large enough for all the chicken to lay flat side-by-side without overlapping. This allows the chicken to cook more quickly and evenly resulting in more tender chicken. Let it Rest – Let the chicken rest for 5-10 minutes after cooking.
What is the best way to cook chicken thighs and olives?
Drizzle with the oil and toss to coat. Arrange in a single layer with the chicken skin-side up, then season with the salt and pepper. Scatter in the olives and tuck the garlic and lemon wedges around the thighs and tomatoes.
How to cook chicken and tomatoes in the oven?
Using tongs, transfer chicken to a plate, arranging skin side up. Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8–10 minutes.

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