Ingredients
- 2 large boneless skinless chicken breasts
- 2 tsps dried thyme
- sea salt and ground black pepper, to taste
- 1 Tbsp olive oil or avocado oil
- 1 white onion, finely diced
- 4 fresh garlic cloves, pressed
- 2 cups fresh cherry tomatoes
- 1/2 cup dry white wine or low sodium chicken bone broth
- 1/2 cup crumbled feta cheese
- handful of fresh parsley, minced to garnish
Directions
- 1
Preheat your oven to 375 degrees f.
- 2
Cut chicken in half lengthwise to create 4 thinner chicken breasts. Pat your chicken dry using paper towels.
- 3
Rub the chicken breasts on all sides with the thyme, sea salt and pepper.
- 4
Heat the oil in a large oven-safe skillet over medium-high heat.
- 5
Sear the chicken until golden brown on each side, about 2-3 minutes per side, then set it aside on a plate.
- 6
In your same preheated skillet, add the onion and sauté for 3-4 minutes. Stir in the garlic and tomatoes then sauté for a couple of minutes, until the tomatoes start to burst.
- 7
Pour in the wine or broth and allow it to bubble for a few minutes.
- 8
Return your chicken into the skillet and nestle it into the sauce and top with crumbled feta cheese.
- 9
Transfer your skillet to the preheated oven and bake for 10-15 minutes or just until the chicken reaches an internal temperature of 165° F.
- 10
Garnish with freshly chopped parsley.