Sun-Dried Tomato Feta Chicken
The Fancy-Looking Dinner That’s Secretly the Easiest Thing I Make
Sun-dried tomato feta chicken is one of those recipes that sounds fancy but is secretly one of the easiest, most hands-off dinners I make — it’s a true dump-and-bake, straight into the oven in one pan. Tender chicken topped with sun-dried tomatoes, crumbled feta, garlic, olive oil, and Italian seasoning, baked together into something that tastes like I spent hours when I really spent about five minutes putting it together. The best part is how flexible it is: I made this batch fresh for dinner tonight, but the first time I made it was at a freezer meal party my friend Melissa hosted — so you can bake it fresh or assemble it ahead and freeze it for one of those Wednesday nights when we’re racing the clock to get to Bible study. Either way, if you’re cooking for a crowd or just want a no-fuss weeknight meal with serious flavor, this one delivers every single time.
🫒 This recipe is part of The Terrace, my Mediterranean diet hub — where I keep all my Mediterranean-friendly recipes, pantry staples, and the story behind why we eat this way.
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Watch me make this sun-dried tomato feta chicken from start to finish — or scroll down for the full printable recipe card.
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Sun-Dried Tomato and Feta Chicken
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Ingredients
- 2 lb boneless skinless chicken breasts
- ½ cup sun-dried tomatoes chopped (oil-packed, drained)
- ½ cup feta cheese crumbled
- ½ tsp minced garlic or 1 clove fresh garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- salt to taste
- black pepper to taste
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- Place chicken breasts in a freezer-safe container or zip bag.
- In a small bowl, mix together sun-dried tomatoes, feta cheese, minced garlic, olive oil, Italian seasoning, salt, and pepper.
- Spoon the mixture over the chicken. Seal and freeze.
- Preheat oven to 375°F.
- Transfer chicken and topping to a 9×13 baking dish and cover tightly with foil.
- Bake for 30–35 minutes until chicken is cooked through.
- Uncover and bake an additional 10–15 minutes until lightly browned on top.
- Preheat oven to 375°F.
- Place frozen contents directly into a 9×13 baking dish and cover tightly with foil.
- Bake covered for 55–65 minutes.
- Uncover and bake an additional 10–15 minutes until lightly browned.
Nutrition
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Notes
Tried this recipe?
Tap the stars above to rate it! This helps other families find it.Why This Sun-Dried Tomato Feta Chicken Works
The combination of flavors here is what makes this sun-dried tomato feta chicken stand out. The sun-dried tomatoes bring a rich, concentrated savory sweetness. The feta adds a creamy, salty bite. The garlic and Italian seasoning tie it all together, and the olive oil keeps the chicken incredibly moist throughout the bake. Every element does its job.
This is also one of those recipes that is endlessly flexible. You can bake it from frozen on a night you totally forgot to thaw something — Wednesday nights at the Longstreth house, when we are racing to get to Bible study, this is exactly the meal I want waiting in the freezer. You can bake it from thawed when you have a little more time and want that gorgeous golden top. Either way it comes out wonderful.
I first made this one at a freezer meal party Melissa hosted in March. If you have never been to a freezer meal party, stop what you are doing and read about how ours worked — it is one of the best ideas for stocking your freezer with real, delicious food without spending all day in the kitchen alone. We assembled several meals together that day, and this one became the recipe I reach for most often when the week gets away from me.
The very first time I made this — assembling it at Melissa’s freezer meal party. Here’s how it comes together when you’re prepping for the freezer.
For those of you who follow along with our family, you know Jason is on a Mediterranean diet. This recipe is a home run for him — lean protein, olive oil, vegetables, herbs, and feta cheese. No substitutions, no modifications, no sad side eyes at the dinner table. It checks every box. I will absolutely be making this one again and again.
A Few Things That Make Sun-Dried Tomato Feta Chicken Even Easier
- Make it at a freezer meal party. The whole point of this recipe is how well it holds up in the freezer. Make four or five of these in a row at a freezer meal party with friends and you will not regret it for a single weeknight afterward.
- Use disposable foil pans for the freezer version. You assemble straight into the pan you will bake in, cover it tightly with foil, label it, and slide it into the freezer. On the night you bake, there is no transfer step and no big dish to wash.
- Drain the sun-dried tomatoes well. Oil-packed tomatoes hold a lot of oil, and if you pour the whole jar on the chicken you will end up with an oily bake. Spoon them out of the jar with a fork and let them drip a moment before scattering them over the chicken.
- Use whole milk feta if you can find it. The crumbled feta you grab at the grocery store works fine, but if you have access to a Greek or Mediterranean deli, a block of whole milk feta you crumble yourself is creamier and tangier. Worth the upgrade when you are entertaining.
- Bake on a sheet pan in case of bubble-over. The juices from the chicken and the oil from the tomatoes can bubble up at the edges. Slide a sheet pan under the dish to catch any drips and save yourself an oven-cleaning session.
Sun-Dried Tomato Feta Chicken FAQ — The Questions I Get Every Time
What temperature and how long do I bake sun-dried tomato feta chicken?
Bake at 375°F. If you are baking from thawed, cover with foil and bake 30 to 35 minutes, then uncover and bake another 10 to 15 minutes until the top is lightly browned — total time is 40 to 50 minutes. If you are baking from frozen, cover with foil and bake 55 to 65 minutes, then uncover and bake another 10 to 15 minutes — total time is closer to an hour and twenty minutes. Either way, you are looking for an internal chicken temperature of 165°F — I check it with an instant-read thermometer so I never have to cut into a piece and guess.
Can I bake sun-dried tomato feta chicken from frozen?
Yes — this is the whole reason I make it. Pull the frozen pan straight from the freezer, take off the foil cover, transfer to a 9×13 baking dish (or leave it in the disposable foil pan), cover tightly with fresh foil, and bake at 375°F for 55 to 65 minutes covered, plus 10 to 15 minutes uncovered. Always check internal temperature reaches 165°F before serving.
Can I make sun-dried tomato feta chicken ahead of time?
Absolutely — this is one of my favorite make-ahead recipes. You can assemble it the morning of and refrigerate up to 24 hours, then bake from thawed as directed. Or assemble it straight into a freezer-safe pan, cover tightly, and freeze for up to 3 months. Freezer instructions above.
What’s the best feta cheese for this recipe?
Crumbled feta from a tub works great, and that is what I use most weeks — I keep Athenos Traditional Feta Crumbles in the fridge. If you have access to a Greek or Mediterranean deli, a block of whole milk feta you crumble yourself will give you a creamier, tangier result. Either way, drain off any liquid before scattering it over the chicken.
Can I use jarred minced garlic instead of fresh?
Yes — I almost always do. One clove of fresh garlic equals about half a teaspoon of jarred minced garlic . The flavor is slightly milder than fresh, but in a recipe with this many bold ingredients you will not miss the difference. Jarred garlic is one of the Baker’s Dozen pantry staples I keep on hand for exactly this kind of weeknight cooking.
Is sun-dried tomato feta chicken Mediterranean diet friendly?
100% yes, with no modifications needed. Lean chicken breast, olive oil, sun-dried tomatoes, herbs, garlic, and a moderate amount of feta — that is the Mediterranean diet checklist almost exactly. Jason eats this regularly and it has become one of his go-to dinners.
How many people does sun-dried tomato feta chicken serve?
The recipe as written serves 6 — that is two pounds of chicken across the pan. For our family of seven I usually scale it to three pounds, which still fits in a 9×13 pan if you arrange the chicken closely. For a crowd of 10 or 12, make two pans side by side rather than one oversized pan, so the chicken cooks evenly.
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Ingredients
![Spice World Minced Garlic 4.5 Oz Jar [Pack of 2]](https://m.media-amazon.com/images/I/510T7mXdCYL._SL160_.jpg)
Equipment
More Easy Weeknight Winners You’ll Love
- Cajun Chicken Pasta — one skillet, bold flavor, on the table in thirty minutes.
- 4 Ingredient No-Peek Chicken and Rice — Jason’s mom’s recipe, and one of the most-requested dinners in this house.
- Boursin Orzo Bake with Sausage and Spinach — dump it in a pan, bake it, and watch your family lose their minds over it.
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Sun-Dried Tomato Feta Chicken — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.