Chicken with Feta and Sundried Tomatoes

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Juicy chicken cooked in a garlic wine broth topped off with sun dried tomatoes and feta cheese.

This year summer has been hot.   I haven’t been able to cook nearly as much as I would like because we don’t have air conditioning in the house. 

I don’t mind using the stove top if I’m cooking something for less then 30 minutes but I hate turning the oven on in this heat.  It tends to heat up the entire kitchen and it takes forever to cool off.

Last night I decided that I wanted to make chicken on the stove top. I thought a garlic wine pan sauce using Sauvignon Blanc would be a great start to a dish, then I could add cheese and tomatoes to finish it off. Plus as a bonus I could drink a glass of this light, crisp wine while I was cooking the chicken.


  • boneless, skinless chicken breasts (or you could use boneless chicken thighs)
  • olive oil
  • garlic cloves
  • dry white wine (I used Sauvignon Blanc because it’s perfect for summer.)
  • chicken broth
  • sun dried tomatoes (I prefer the ones in oil because they just taste better)
  • feta cheese (don’t get fat free, it’s not good in this recipe)
  • dried oregano
  • salt and black pepper

I started by seasoning the chicken with salt and pepper and then putting in a saute pan with a bit of oil olive.  I cooked it for a few minutes per side or until it was just cooked through then removed it from the pan. 

Next I made a pan sauce using garlic, chicken broth, and white wine.  You burn off the actual alcohol from the wine but what you are left with is all the flavor from the wine. 

I usually throw the chicken back into the pan for a minute or two so that it absorbs some of the sauce and so it heats back up before serving.

Can I use a different type of chicken?

If you prefer chicken thighs you can certainly use boneless, skinless thighs in this recipe instead of the chicken breasts.  They are generally cheaper and have a bit more flavor.

Can I use regular tomatoes instead of sun dried?

I have not tried this and I’m not sure it would taste the same since you don’t cook the tomatoes in this recipe.  Sun-dried tomatoes also have a much more intense and concentrated flavor than regular tomatoes because the drying process concentrates the natural flavors in the tomato.

Can I use a different cheese instead of feta?

You can use a different type of cheese.  The original recipe actually calls for goat cheese so that would be a great substitute in this recipe.  A few other cheeses that you can substitute would be queso fresco, ricotta salata, or even Halloumi.

How do I store the chicken?

If you aren’t going to eat it all don’t put the cheese on top of the extra pieces.   Place the remaining chicken, sauce, and sun dried tomatoes in an air tight container and keep in the refrigerator for up to 3 days.   When ready to eat simply reheat the meal and add the cheese at the end.

The original recipe called for goat cheese but I had feta leftover from a meal last week so I used that instead and I thought that it worked really well.   I also felt that the chicken needed a touch more seasoning and added some oregano to it but you can leave it out if you prefer.

The chicken turned out juicy and tender.  The sauce was light and worked well with the feta and sun dried tomatoes.

More Chicken Recipes:

Chicken with feta and sun dried tomatoes is pretty dish that would be great for company.   You can serve it with a side of pasta, some steamed broccoli, or even serve with mashed potatoes. 

Since the sauce is made with Sauvignon Blanc enjoying a glass along with this dish works well.    The wine is perfect for summer with it’s fruity notes and crisp flavor.

If you’ve tried my Chicken with Feta or Sun Dried Tomatoes or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:



Chicken with Feta and Sun Dried Tomatoes

Yield: serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Chicken cooked in a garlic wine broth topped off with sun dried tomatoes and feta cheese.


  • 1 pound boneless, skinless chicken breasts, if they are big cut in half so you have 4
  • 1 Tablespoon olive oil
  • 4 garlic cloves, minced
  • 1/2 c. dry white wine (I used Sauvignon Blanc)
  • ½ c. chicken broth
  • 1/3 c. sun-dried tomatoes
  • 4 oz. Feta cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Sprinkle the chicken breasts with salt, pepper, and oregano.
  2. Heat the olive oil in a parge skillet over medium heat.
  3. Place the chicken breasts in the pan and saute for 4-6 minutes on each side or until the chicken is cooked through.  Remove from the pan and place on a plate.
  4. In the same skillet add the garlic, wine, and chicken broth.  Cook the liquid down until it has reduced by half, about 7 minutes.
  5. Add in the sun-dried tomatoes and heat for 1-2 minutes.
  6. Return chicken to the pan and cook for 1-2 minutes.
  7. Remove from heat and add the chicken breast and then the feta cheese.


Recipe adapted from Gourmet Day to Day


  1. I love how you improvised with the ingredients you had on hand. I do that all the time. The combination of sun dried tomato, feta, chicken and white wine pan sauce sounds really amazing!

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