Chicken with Tomatoes and Feta
A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.
- Total Time:
- Servings: 4
Photography: Bryan Gardner
- 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)
- 4 ounces feta, crumbled (1/2 cup)
- Fresh dill, for serving
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.