Share
Pan Seared Chicken with Mediterranean Whipped Feta and Blistered Tomatoes
Stacey Hawkins
Author :
Stacey Hawkins
Prep Time
30 minutes
Cook Time
15 minutes
Calories
360
This Pan-Seared Chicken with Mediterranean Whipped Feta and Blistered Tomatoes is proof that simple, wholesome ingredients can turn into something truly crave-worthy when the flavor is dialed in. Packed with bright Mediterranean flavors, this high-protein, low-carb chicken recipe delivers everything you want in a healthy weeknight dinner—with a gourmet twist. The rich depth of Roasted Garlic Oil, the all-purpose magic of Dash of Desperation, and the bold, herby pop of Mediterranean Seasoning take this dish from everyday to effortlessly elevated in just about 30 minutes.
It’s the kind of easy Mediterranean recipe that feels right at home, whether you're hosting a ladies’ lunch, planning a fresh summer dinner, or pulling together a quick and healthy meal prep option for the week. Creamy whipped feta, juicy blistered tomatoes, and perfectly pan-seared chicken create a vibrant mix of savory, creamy, and fresh flavors that keep every bite interesting. Naturally gluten-free, macro-friendly, and easy to scale, this dish is as flexible as it is delicious—making it a go-to for both casual meals and dinner party menus alike.
Happy Cooking!
Stacey
Ingredients
-
1 1/5-2 pounds boneless skinless chicken breast, sliced thin
-
3 T Stacey Hawkins Roasted Garlic Oil- divided
-
Dash of Desperation Seasoning
-
1 tsp Stacey Hawkins Mediterranean Seasoning
-
½ C white wine or chicken broth
-
1 pint cherry or grape tomatoes- preferably assorted colors
-
½ C Greek yogurt, any variety
-
4 ounces feta cheese
-
Stacey Hawkins Balsamic Mosto Cotto
-
4-6 C arugula or other fresh greens of your choice
Directions
Heat 2 tablespoons of roasted garlic oil in a large pan over medium-high heat. Season both sides of the chicken breast with a dash of desperation seasoning, and place them in the pan when hot. Cook for 3 to 4 minutes on both sides until the chicken is fully cooked. Remove from the pan and set aside. Keep warm
Add the wine, Mediterranean seasoning, and a sprinkle of dash to the hot pan. Stir to scrape all the brown bits off the bottom of the pan, then reduce the liquid by half. You will have a wet paste when you are finished. Remove from heat and let cool. Scrape to the center of the pan and then take the paste and add it to a small mixing bowl. Set aside.
Put the pan back over the heat, add 1 tablespoon of roasted garlic oil, and turn the heat to high. When sizzling, add the tomatoes. Let them sit on the bottom of the pan for 2 to 3 minutes on each side until they blister. As soon as one pops, you know you're done. Remove from heat and set aside.
While the tomatoes are cooking, make the whipped feta cheese. Take the bowl with the seasoning mixture you created earlier. Add the yogurt and feta cheese, then whisk vigorously with a handheld whisk or, if you prefer, a handheld mixer for a lighter, fluffier texture.
You can either plate this separately into four servings or use one large platter. The choice is yours. Either way, start with a base of arugula, add chicken pieces on top, spoon the whipped feta cheese over the chicken, top with tomatoes, and drizzle with balsamic. I believe this is best served at room temperature. Serve and enjoy!
Nutrition
Nutrition
- per serving
- Calories
- 360
- Carbs
- 7 grams
- Protein
- 48 grams
- Fiber
- 2 grams
- Fat
- 13 grams
