Chicken with Tomatoes and Feta Cheese
Chicken with Tomatoes and Feta Cheese

Chicken with Tomatoes and Feta Cheese

Chicken with Tomatoes and Feta Cheese

This is a really nice recipe that includes one of my favorite things which is Feta cheese. This recipe is rather Mediterranean but exactly from where is a bit of a mystery. A bit Greek, a bit Italian or a bit Spanish. Well it doesn’t much matter, as you can see from the photo is quite rustic and it tastes great.

chicken with tomatoes and feta cheese

Chicken with Tomatoes and Feta Cheese

You can make this a bit more spicy by adding a little more dried chili flakes
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Courses
Cuisine Poultry
Servings 4 servings
Calories 79 kcal


  • 4 skinless, boneless chicken breasts
  • 1 large onion about 200 grams finely chopped
  • 2 stalks celery cut lenghtways into 3 then cut into dice
  • 2 anchovy fillets very finely minced
  • 3 cloves garlic finely minced
  • 1 400 gram can of Whole Italian Tomatoes crushed by hand
  • 1 bay leaf
  • Large pinch dried hot red chili flakes
  • 2 tsp salt
  • 1 tsp sugar
  • 4 tbsp parsley finely chopped divided into 2
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 200 gr feta cheese cut up into small cubes


  • In a pan that has a lid saute the onions and celery until translucent.
  • Then add the garlic and anchovies, chili pepper and saute for a couple of minutes. Add the tomatoes, bay leaf, salt, sugar, 1½ tbsp parsley and dried oregano
  • Bring to a steady simmer and add the chicken breasts, cover with the sauce and reduce heat and simmer gently with the lid on for 20 minutes until just cooked. Then remove from the heat.
  • When ready to serve warm the chicken breasts gently and add the cubed feta cheese, sprinkle over the remaining 1½ tbsp of parsley and serve with rice or coarsely crushed potatoes to soak up the extra liquid.


A good recipe and something you can get onto the t able quite quickly. I do get tired of writing about how fabulous my recipes are! Are They? You know the old adage about, "One man's meat is another man's poison".  Well we really like it and of course I hope you do too. It's good with rice and boiled small new potatoes unpeeled and lightly crushed are excellent.
The best vegetable I can think of to go with this would be oven roasted or pan roasted red peppers with balsamic vinegar.


Serving: 125gCalories: 79kcalCarbohydrates: 3gProtein: 0.4gFat: 8gSaturated Fat: 1gSodium: 297mgPotassium: 63mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!

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I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.