Description
This Skillet Chicken with Creamy Feta Cheese Sauce is a quick and delicious meal perfect for weeknights. Tender, juicy chicken breasts are seared to perfection and smothered in a rich, tangy sauce made with heavy cream, lemon juice, and crumbled feta cheese. Fresh chives add a burst of bright flavor and a beautiful garnish, making this dish elegant yet simple to prepare in just 35 minutes.
Ingredients
Scale
Chicken
- 4 (6-oz) Boneless Skinless Chicken Breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ tablespoons neutral oil (avocado, grapeseed, canola)
Sauce
- ¾ cup chicken broth
- 1 tablespoon minced garlic
- ¾ cup heavy cream
- 1 tablespoon fresh lemon juice
- 3 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh chives, divided
Instructions
- Season the chicken: Heat a large skillet over medium-high heat. Evenly season the chicken breasts with kosher salt and ground black pepper to enhance their flavor.
- Sear the chicken: Add the neutral oil to the hot skillet and sear the chicken breasts for 5-6 minutes on each side until they reach an internal temperature of 165℉, ensuring they are fully cooked and juicy. Remove the chicken from the skillet and keep warm.
- Deglaze and reduce broth: Reduce the skillet heat to medium. Pour in the chicken broth and add minced garlic, scraping the bottom of the pan to release any browned bits. Let the broth simmer until it reduces by half, about 3 minutes, intensifying the flavors.
- Prepare the sauce: Stir in the heavy cream, fresh lemon juice, crumbled feta cheese, and half of the chopped chives. Cook the sauce until it thickens slightly, around 2-3 minutes, creating a creamy, tangy base for the chicken.
- Reheat the chicken: Return the seared chicken breasts to the skillet to warm through in the sauce. Taste the sauce and adjust seasoning with additional salt and pepper if needed to balance the flavors.
- Serve: Serve the chicken immediately, spooning the creamy feta sauce generously over each breast. Garnish with the remaining fresh chives for a bright, fresh finish.
Notes
- Use an instant-read thermometer to ensure the chicken is cooked perfectly to 165℉ for safe consumption.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Neutral oils like avocado or grapeseed oil are preferred for searing due to their high smoke points.
- Serve this dish alongside steamed vegetables or a light salad for a well-rounded meal.
- The sauce can be made ahead and gently reheated before adding freshly cooked chicken when short on time.
