Feta Chicken Recipe

Feta chicken served with asparagus and purple roasted potatoes.


1 lb Chicken Breast filets

2 TBSP flour seasoned with salt, pepper and paprika

2 TBSP unsalted butter

1/2 cup Feta Cheese

1 Tomato, chopped

1/2 cup scallions, chopped

Parsley, chopped

1 TSP tomato paste

1/2 cup heavy cream (add more as needed)

1 lemon, juice


  1. Clean the chicken and let dry completely. You can pound the chicken into thin filets if you like. Dredge the chicken on both sides into the flour then place into a medium-hot skillet and fry until done. Do all the chicken pieces, and set aside. I use extra virgin olive oil for this step.
  2. In a nonstick pan, medium-heat, add butter and melt. Season with salt, pepper, paprika, garlic powder. Add scallions and tomatoes. Add the juice of one lemon. Sautee for 1-2 minutes until soft, then add half of the feta cheese. Add tomato paste and then heavy cream, mix well and let simmer. Add salt to taste.
  3. When sauce has thickened just a little bit, add all the chicken back to sauce and let it simmer on low for a few minutes. Allow the chicken to absorb the sauce. Add the parsley and remaining feta for garnish. Serve hot with potatoes, rice or vegetables of your choice.

*Note: If you want to make it healthier, omit the butter and use Pam or vegetable oil. You can omit or lower the portion of heavy cream also. You may bake the chicken. This recipe is very flexible.

This is a meal that I cook for my family at least a couple of times a month. It’s easy, quick, and fresh – but more importantly, my kids eat it. Well not the asparagus…
Stay tuned for a post on my go-to meals for weeknight dinners, coming soon.

Happy cooking 🙂


The Tactical Mummy

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