Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese
I love the combination of flavors and textures in this chicken breasts with tomatoes, caramelized onions, and feta cheese recipe. Topping the whole dish off with some balsamic vinegar completes it perfectly. This healthy and delicious recipe is always a big hit with my entire family and pairs nicely with the Roasted Asparagus with Browned Butter, Soy, and Balsamic Sauce.
Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese
Ingredients:
- 2 tbsp olive oil, divided
- ½ sweet yellow onion, sliced thinly
- Sea salt and fresh cracked pepper, to taste
- Garlic powder, to taste
- 2 cloves of garlic, minced
- 2 boneless skinless chicken breasts
- 1 cup of red grape tomatoes
- 2 tbsp fresh basil, chopped
- 2 tsp balsamic vinegar
- 2-3 tbsp of feta cheese, to taste
How to Make Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese
Heat 1 tbsp olive oil in a large skillet over medium heat. Add onions then saute, stirring often, until golden brown and lightly caramelized for about 20 minutes. Season with sea salt, to taste
In a large grill pan, heat the other tablespoon of olive oil over medium-high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure the pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over.
Cook for another 3-4 minutes to the desired degree of doneness. Remove from heat to a serving platter. Let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.
In the same large skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste.
Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds.
Pour the tomatoes and onions on top of the sliced chicken, and drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!
Equipment
Ingredients
- 2 tbsp olive oil divided
- ½ sweet yellow onion sliced thinly
- 2 boneless skinless chicken breasts
- Sea salt and fresh cracked pepper to taste
- Garlic powder to taste
- 1 cup of red grape tomatoes
- 2 cloves of garlic minced
Serving:
- 2 tsp balsamic vinegar
- 2 tbsp fresh basil chopped
- 2-3 tbsp of feta cheese to taste
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add onions then saute, stirring often, until golden brown and lightly caramelized for about 20 minutes. Season with sea salt, to taste
- In a large grill pan, heat the other tablespoon of olive oil over medium-high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure the pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over.
- Cook for another 3-4 minutes to the desired degree of doneness. Remove from heat to a serving platter. Let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.
- In the same large skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste.
- Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds.
- Pour the tomatoes and onions on top of the sliced chicken, and drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!
Hope that you soon have all the answers for your back. Nothing worse than back pain. It is good that you can at least keep in touch with us even if you cannot take photos and cook new things. This recipe sounds good. Take care Diane
Hi Pam,
Amazing recipe. It look so fresh, clean and delicious!
I hope you are better soon
Cheers, from Spain
Hi PAm,
Fantastic combination of Mediterranean flavours and spectacular dish!!
Cheers,
Lia.
Fingers crossed that the MRI will be informative!!
This may be an oldie but it’s definitely a goodie. 😛
Have a great weekend!
Glad the MRI went well! Oh and this dish is just amazing. Love the flavors and textures in this!
Sounds delicious Pam and your presentation looks awesome – I wish I could dump tomatoes on a piece of chicken and have them look so good :-). Hope the back is well soon.
O love these little tomatos, look delicious, how you feel Pam??
Hope ypu have a nice weekend!
fingers crossed for good news and a quick recovery!
Another great chicken recipe. I’ve been passing some of these along to where Norm lives.
This is a stunner! I am glad that you revisited it.
Glad to hear that MRI went well and finger crossed for good news!
Have a relaxing weekend, Pam!
Angie
Just stopping by to say “hi”, Pam. I hope you are back to your usual routine very soon. I don’t think I’ve told you that I won’t be working at the farmer’s market this coming summer. We have to get together for coffee one of these days.
OMG this was great, really liked it, slightly changed the preparation and diced the tomatoes, also I did not use any basil. Best ever and will make it again for sure.
Hope you get answers soon and that your pain can be eliminated. Your chicken looks delicious and reminds me of summer and fresh tomatoes from the garden.
don’t you hate the waiting?
ugh.
whatever the outcome good or bad, don’t let it be the final say; remember back pain can be healed/managed with yoga, acupuncture, swimming, etc…
i’ve done a lot of get mine to be better than what it used to be, and it used to be bad. I refuse to let a doctor give me a final judgement. (unless of course it’s life threatening!)
stay positive!
think positive!
Oh my goodness.. this looks beautiful and I’m sure tastes delicious… I think it might be tomorrow’s dinner since I actually have feta in the fridge and tomatoes! I can’t wait to try it!
This chicken was amazing thank you so much!!