Creamy Tomato Chicken with Feta

Let’s Talk About This Saucy Chicken (And Some Side Tangents)

If we’re being honest, this Creamy Tomato Chicken with Feta is the sort of meal I make when I want something that tastes like hours of effort, but actually comes mostly form my impatience and borderline laziness. The first time I tried this, it was a cold Wednesday evening and I was craving the nostalgia of my aunt’s kitchen—but without all the hovering. You know, that chaotic, warm kitchen where two pots are *always* boiling over? This dish, with its creamy tomato sauce and melty feta, tastes like someone’s fussed over you, even if you’re mostly fussing with the remote while it simmers. Seriously, even my brother, who claims he “avoids tomatoes,” ended up mopping his plate with bread. Oh, and fair warning: it will stain your favorite tea towel. Ask me how I know…

Why I Keep Making This (And Sometimes Screw It Up First)

I make this when I’m too tired to even think about takeout. My family goes a bit wild for it (especially since I started adding more feta—the good stuff, not the sad crumbly rejects). Actually, this is the only chicken dish my partner ever actively requests. I got tired of dry, flavorless chicken breasts, so this recipe is basically me rebelling against all those sad meals. Sometimes the sauce breaks if I rush, but honestly, it’s still delicious. (When I first started, I kept burning the garlic by accident—don’t do that, the smell hangs around for days.)

Shopping List (and What I Sub in When Panic Strikes)

• Chicken breasts (2–3, about 600g total). Thighs work brilliantly too—juicier, if I’m honest.
• Olive oil (that “just use ‘enough’” sort of measurement). Any neutral oil will do, but olive gives the best flavor.
• Garlic (3 cloves, smashed or minced, but sometimes I just go wild and use 5. Garlic powder in a true pinch.)
• Onion (1 large, diced). Red or white, whatever’s starting to go sprouty in your kitchen.
• Crushed tomatoes (a 400g tin; my Gran always said only use Mutti but, y’know, supermarket brand is fine honestly)
• Heavy cream (about 1/2 cup or just under 150ml). I’ve swapped in sour cream before, it’s pretty tangy but solid in a bind.
• Feta cheese (a nice slab, 100g-ish; the pre-crumbled can be a little dry, but don’t stress)
• Dried oregano (about a teaspoon—fancy Greek oregano if you can, but my jar is definitely from the discount shelf)
• Salt and black pepper (to taste, which in my house means: always more than you think)
• Fresh basil (optional, but worth it if you have it)

How It All Comes Together (Plus Where I Sneak Bites)

1. Give those chicken breasts a quick bash with your rolling pin or heavy skillet if you need to even out their size (I sometimes skip this, but it helps for even cooking).
2. Season both sides with salt and pepper. Heat enough olive oil to cover the bottom of your pan on medium-high. Once it shimmers, chuck in the chicken and let it develop a golden crust. 5–6 minutes per side—don’t fuss too much, just don’t poke at it too early.
3. Set cooked chicken aside. (Here’s where I usually swipe a forkful to check seasoning—hope no one’s watching.) Toss in your diced onion and let it go soft and translucent, maybe even a little caramelized. Add garlic once onion’s tender, not before—you don’t want it to burn! Stir for about a minute.
4. Pour in your crushed tomatoes and sprinkle in oregano. Let everything bubble for around 5 minutes; if it looks thick, add a splash of water, but I kinda like it chunky.
5. Time for the cream—pour it in slowly, stirring as you go. It can look a bit dodgy at this point (almost like it’s separating), but don’t worry, it pulls together. Slide the chicken back in now, nuzzling it into the sauce so it swims a bit.
6. Top with crumbled feta. I scatter extra on mine, but up to you. Cover with a lid and let things simmer gently, about 8-10 minutes, or until the chicken’s cooked through and everything’s all saucy.
7. Scatter torn basil over if you’ve remembered it. Serve hot, but seriously, try a little spoonful first just to check (and maybe adjust salt). No shame, chef’s treat!

What I’ve Learned the Hard Way (Notes)

• If you use low-fat cream, the sauce gets all weird and splits sometimes. I’ve tried to “save” it, but it just turns even weirder. Stick to full fat if you can.
• I once forgot to cover it while simmering and the sauce vanished into thin air—lesson learned: lid ON.
• Don’t skimp on the feta, even if you think it’s “too much cheese.” You will regret it later. Trust me.

Things I’ve Tampered With (And One Fail)

• I swapped basil for parsley once—it’s… fine. But not magical.
• Added spinach straight into the sauce for extra greens. That one actually worked out better than expected.
• Tried it with coconut cream instead of dairy: actually, I don’t recommend that unless you’re making “Greek chicken goes tropical” (which is probably its own thing?)

What If You Don’t Have the Proper Kit?

An oven-safe skillet makes things easier because you can go from stove to broiler in a snap, but, honestly, any decent frying pan with a lid gets you there. For bashing chicken, a sturdy mug will do—mine’s got the Queen’s face on it, which adds a weird regal approval, I suppose.

How Long Does It Keep?

Officially, it’s good in the fridge for up to two days in a sealed container—though honestly, in my house it never lasts more than a day! Reheat gently or the sauce might break (don’t say I didn’t warn you).

Here’s What I Serve it With (But You Do You)

I like it over buttery rice or some crusty sourdough to mop up the sauce. My family always asks for green beans on the side—midweek tradition, can’t argue. Couscous works too, though my niece thinks it’s “weird tiny pasta.”

Here’s What I Wish I’d Known From The Start (Pro Tips)

• I once tried rushing the chicken and it ended up tough as an old boot; don’t bother turning up the heat, just wait for the golden crust.
• Don’t dump cold cream straight into a boiling pan. Let it warm to room temp or, actually, just take the chill off. Makes all the difference.
• Saucepans with hot spots = uneven sauce. If your burner runs hot in one spot, keep swirling or the tomato will stick and sulk.

Questions I Actually Get (And Cracked Up At)

• Can I use chicken thighs instead of breasts? – Hundred percent, they’re juicier. Just trim excess fat first or it goes a bit rubbery.
• Is there a way to make it dairy-free? – I tried plant-based cream and fake feta. Honestly, it’s edible but not going to win any medals—maybe just make something else, or check out Nisha’s vegan skillet for ideas.
• Can I freeze the leftovers? – Technically yes, but the sauce gets sort of… grainy? I mean, we still ate it, but I prefer it fresh.
• Do I have to use fresh garlic/onion or will dried do? – Look, you do you. I’ve used the jarred stuff when I was shattered after work and nobody complained. For more garlic ideas, I like these tips from Serious Eats.

A completely irrelevant but somehow connected note: my dog once tried to steal a cooling piece of feta from the counter. Now I keep her busy with her own “cheese treat” so everyone in the family wins. Speaking of, if you’re after another comforting dinner idea, I sometimes mix things up with this one-pot creamy tomato pasta—it’s like a cousin to this chicken, honestly.