Feta Herb Chicken
Juicy, herby chicken thighs, pan-seared until golden, then braised with sweet onions in wine-infused broth! Easy, healthy, gluten-free, and made in one pan!
There’s so much flavor in this easy chicken dish. First, we coat the chicken with herbes de Provence, a floral medley of thyme, oregano, summer savory, and rosemary (brands vary, but that’s the gist). If desired, you can use Italian herb seasoning instead. Next, we braise the chicken in wine and broth until it’s buttery soft and fork-tender. I like to cook my chicken thighs until they’re extra soft (almost falling apart). Lastly, we hit the dish with some fresh lemon and top it with salty feta cheese. So much flavor, but very few ingredients!
I used boneless, skinless chicken thighs, but you have options. I love how chicken thighs cook up moist and tender every time – no matter how long you cook them! That said, you can use chicken breasts or chicken tenders instead. Note that chicken tenders will cook very quickly. If you decide to use bone-in chicken, just add a few minutes to the cooking time; all chicken should cook to an internal temperature of 165 degrees.
I love the addition of salty feta cheese, but you can switch things up. This dish has a Mediterranean spin thanks to the herbs, wine, lemon, and feta. But if you already have other cheeses in the fridge and want to make this dish tonight – swap it in. Great options include goat cheese, ricotta cheese, mozzarella, blue cheese, cheddar, and even shredded cheese blends.
What should you serve with your feta herb chicken? I suggest serving the chicken and sauce with something to soak up the sauce, like rice, quinoa, pasta, couscous, bread, or mashed potatoes. It’s easy to keep this meal gluten-free by choosing a grain-free side dish! I also suggest adding a salad or steamed/grilled vegetables to round out the meal.
Feta Herb Chicken
Ingredients
- 1 pound boneless skinless chicken thighs, or chicken breasts
- Salt and freshly ground black pepper
- 1 1/2 teaspoons herbes de Provence, or Italian herb seasoning
- 2 tablespoons olive oil, divided
- 1/2 cup sliced yellow or red onion
- 2 cloves garlic, minced
- 1/2 cup sherry wine, or marsala wine, or more chicken broth
- 1/2 cup chicken broth
- 1 lemon, juice and zest
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley, or parsley leaves
Instructions
- Season both sides of the chicken with salt, black pepper, and the herbes de Provence. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides (work if batches if necessary to prevent crowding the pan). Transfer the chicken to a plate.
- Heat the remaining oil in the same skillet over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
- Add the sherry (or marsala or broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the chicken broth and return to a simmer. Return the chicken to the pan with any accumulated juices. Reduce the heat to medium-low, cover and simmer for 20 minutes, until the chicken is cooked through and fork-tender (thighs will take longer than breasts).
- Add 1 tablespoon lemon juice and 1/2 teaspoon grated lemon zest. Top the chicken with the feta cheese. If desired, place the pan under the broiler to get the cheese golden.
- Top with parsley and serve.