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!

Course Main Course

Cuisine American, Greek

Diet Gluten Free

Keyword easy chicken recipe, feta and herbs, one pan meal, one pan skillet chicken recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 293kcal

Author Robin Miller

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.

Nutrition