AMAZING CHICKEN FETA SPINACH SUN-DRIED TOMATO DINNER

I still remember the first time I tried a similar flavor combination at a tiny Italian cafe during a backpacking trip – the burst of sun-dried tomato against the creamy feta was simply unforgettable. Now, I’ve spent years perfecting my own version of that Mediterranean magic, bringing it to your table with this incredible Chicken Feta Spinach Sun-Dried Tomato Dinner. Get ready for a dish that’s both comforting and exciting, and I promise, you’ll be making this one again and again!

Why You’ll Absolutely Adore This Chicken Feta Spinach Sun-Dried Tomato Dinner

Okay, friend, let’s be real. We all crave those weeknight dinners that are quick, easy, and, most importantly, bursting with flavor. This Chicken Feta Spinach Sun-Dried Tomato Dinner ticks all the boxes. Think tender, juicy chicken breasts mingling with the salty tang of feta, the earthy goodness of spinach, and the concentrated sweetness of sun-dried tomatoes. It’s a symphony of textures and tastes that will have everyone at the table singing your praises. Plus, it’s a great way to sneak in some extra greens!

But beyond the incredible flavor profile, this recipe is also incredibly versatile. You can serve it over pasta, rice, quinoa, or even alongside a simple salad. It’s also fantastic as a filling for stuffed peppers or as a topping for baked potatoes. The possibilities are endless!

What You’ll Need: The Ingredients Breakdown

Let’s gather our culinary troops, shall we? Here’s what you’ll need to create this masterpiece:

• Chicken Breasts: I prefer boneless, skinless chicken breasts for their ease of use, but you can certainly use bone-in, skin-on breasts if you prefer. Just adjust the cooking time accordingly.
• Feta Cheese: Go for a block of feta in brine if you can find it – the flavor is far superior to the pre-crumbled stuff. But in a pinch, the pre-crumbled will work.
• Spinach: Fresh spinach is the way to go here. Baby spinach is perfect, as it’s tender and cooks down quickly.
• Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are my secret weapon! The oil infuses the entire dish with incredible flavor. Just be sure to drain them well before using.
• Garlic: Fresh garlic is a must! Don’t even think about using the pre-minced stuff.
• Olive Oil: Extra virgin olive oil is the base of our sauce and adds a lovely richness.
• Chicken Broth: This adds moisture and flavor to the dish.
• Lemon Juice: A squeeze of fresh lemon juice brightens up all the flavors and adds a touch of acidity.
• Dried Oregano: This Mediterranean herb complements the other flavors perfectly.
• Red Pepper Flakes: For a touch of heat (optional, but highly recommended!).
• Salt and Pepper: To taste, of course!

Step-by-Step: Bringing the Chicken Feta Spinach Sun-Dried Tomato Dinner to Life

Alright, let’s get cooking! Don’t worry, I’ll walk you through every step of the way. This is easier than you think.

Step 1: Prep the Chicken

First, we need to prepare our chicken breasts. Pat them dry with paper towels – this will help them brown beautifully. Season them generously with salt, pepper, and a pinch of dried oregano. If your chicken breasts are particularly thick, you can pound them to an even thickness using a meat mallet. This will ensure that they cook evenly.

Step 2: Sear the Chicken

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for 3-4 minutes per side, or until golden brown. Don’t overcrowd the pan – if necessary, work in batches. Remove the chicken from the skillet and set aside.

Pro Tip: Don’t worry about cooking the chicken all the way through at this point. We’ll finish cooking it in the sauce later.

Step 3: Build the Flavor Base

Reduce the heat to medium and add another tablespoon of olive oil to the skillet. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic! Add the sun-dried tomatoes and cook for another minute, stirring occasionally. This will help release their flavor.

Step 4: Create the Sauce

Pour in the chicken broth and lemon juice, and scrape up any browned bits from the bottom of the pan. These browned bits are called “fond” and they add a ton of flavor to the sauce. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly reduced. Stir in the red pepper flakes (if using) and the remaining dried oregano.

Step 5: Add the Spinach and Feta

Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the feta cheese and allow it to melt slightly into the sauce. The sauce should become creamy and delicious.

Step 6: Finish Cooking the Chicken

Return the chicken breasts to the skillet and nestle them into the sauce. Spoon some of the sauce over the chicken and bring the sauce back to a simmer. Cover the skillet and cook for 5-7 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).

Troubleshooting Tip: If the sauce becomes too thick, add a splash of chicken broth or water to thin it out.

Step 7: Serve and Enjoy!

Remove the skillet from the heat and let the Chicken Feta Spinach Sun-Dried Tomato Dinner rest for a few minutes before serving. Garnish with fresh parsley or basil, if desired. Serve over your favorite pasta, rice, quinoa, or alongside a simple salad. And don’t forget to spoon plenty of that delicious sauce over everything!

Variations and Adaptations: Make It Your Own!

The beauty of this recipe is that it’s incredibly adaptable. Feel free to experiment with different ingredients and flavors to create your own unique version.

• Add More Vegetables: Sautéed mushrooms, bell peppers, or onions would be delicious additions to this dish.
• Use Different Cheeses: Instead of feta, try goat cheese, mozzarella, or Parmesan.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick.
• Make It Creamy: Stir in a dollop of cream cheese or sour cream for an even richer sauce.
• Add Some Nuts: Toasted pine nuts or walnuts would add a lovely crunch.
• Try it with Pasta: Toss the chicken and sauce with your favorite pasta shape for a complete meal. Consider a light pasta dish like Crispy Gnocchi With Spinach to keep a complimentary flavor profile.
• Make it in a Casserole: Transform this into a comforting Chicken Casserole Recipe by layering the ingredients in a baking dish and baking until bubbly.
• Stuff the Chicken: Butterfly the chicken breasts and stuff them with the feta, spinach, and sun-dried tomato mixture before searing. This is similar in style to Broccoli Cheddar Stuffed Chicken, but with a mediterranean flavor.

Serving Suggestions: The Perfect Sides to Complete Your Meal

While this Chicken Feta Spinach Sun-Dried Tomato Dinner is delicious on its own, it’s even better when paired with the right sides. Here are a few of my favorite serving suggestions:

• Pasta: Toss the chicken and sauce with your favorite pasta shape. Penne, rotini, and fusilli are all great choices.
• Rice: Serve the chicken and sauce over a bed of fluffy rice. Basmati rice or brown rice would both be delicious.
• Quinoa: For a healthier option, serve the chicken and sauce over quinoa.
• Salad: A simple green salad with a lemon vinaigrette would be a refreshing complement to the rich flavors of the dish.
• Crusty Bread: Serve with a side of crusty bread for soaking up all that delicious sauce.

Tips and Tricks for Success: My Secret Kitchen Wisdom

Over the years, I’ve learned a few tricks that can help you take this Chicken Feta Spinach Sun-Dried Tomato Dinner to the next level.

• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure that the chicken is cooked to the proper internal temperature.
• Use High-Quality Ingredients: The better the ingredients, the better the dish will taste. Opt for fresh, high-quality chicken, feta, spinach, and sun-dried tomatoes.
• Don’t Be Afraid to Season Generously: Salt and pepper are your friends! Don’t be afraid to season the chicken and sauce generously.
• Taste as You Go: Taste the sauce throughout the cooking process and adjust the seasonings as needed.
• Let It Rest: Let the chicken rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.
• Consider a Slow Cooker Variation: If you’re short on time, you can adapt this recipe for a slow cooker! Simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. This reminds me of the ease of Crock Pot Marry Me Chicken.
• Make Ahead Option: Assemble the dish (up to adding the chicken back to the skillet) earlier in the day. Store in the refrigerator and then finish cooking before serving. It’s also similar to Chicken And Spinach Casserole in that you can prep it early and cook later.

Nutritional Information: Fueling Your Body with Goodness

This Chicken Feta Spinach Sun-Dried Tomato Dinner is not only delicious but also packed with nutrients. Chicken is a great source of protein, while spinach is rich in vitamins and minerals. Feta cheese provides calcium and sun-dried tomatoes are a good source of antioxidants.

Please Note: The following nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 400-500 per serving
• Protein: 40-50 grams per serving
• Fat: 20-30 grams per serving
• Carbohydrates: 10-20 grams per serving

Storage and Reheating: Keeping the Deliciousness Going

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through or warm in a skillet over medium heat. You can also freeze leftovers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts: A Culinary Adventure Awaits!

So there you have it, my friend! Everything you need to create a truly unforgettable Chicken Feta Spinach Sun-Dried Tomato Dinner. I hope you enjoy making this recipe as much as I do. Remember, cooking is all about experimenting and having fun. Don’t be afraid to get creative and put your own spin on this dish. And most importantly, enjoy the delicious results!

Amazing Chicken Feta Spinach Sun-Dried Tomato Dinner

This Mediterranean-inspired dinner features tender chicken breasts cooked in a flavorful sauce of feta cheese, spinach, and sun-dried tomatoes. It’s a quick, easy, and versatile weeknight meal that can be served over pasta, rice, or quinoa.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 4 ounces feta cheese, crumbled or cubed
• 5 ounces fresh spinach, baby spinach preferred
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 4 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes optional
• Salt to taste
• Pepper to taste

Equipment

• large skillet
• Measuring spoons
• Measuring cups
• knife
• cutting board
• Meat mallet (optional)
• paper towels
• Spoon
• Lid for skillet
• Meat Thermometer

Method

 

1. Pat the chicken breasts dry with paper towels and season with salt, pepper, and a pinch of dried oregano.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, or until golden brown. Remove from skillet and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and cook for 30 seconds, or until fragrant. Add the sun-dried tomatoes and cook for another minute, stirring occasionally.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly reduced. Stir in the red pepper flakes (if using) and the remaining dried oregano.
5. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the feta cheese and allow it to melt slightly into the sauce.
6. Return the chicken breasts to the skillet and nestle them into the sauce. Spoon some of the sauce over the chicken and bring the sauce back to a simmer. Cover the skillet and cook for 5-7 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
7. Remove from heat and let rest for a few minutes before serving. Garnish with fresh parsley or basil, if desired. Serve over pasta, rice, quinoa, or alongside a salad.

Notes

For a creamier sauce, stir in a dollop of cream cheese or sour cream. Sautéed mushrooms, bell peppers, or onions can also be added. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Consider a slow cooker variation by combining all ingredients and cooking on low for 6-8 hours or on high for 3-4 hours.