Feta Topped Chicken with Dill Tomato Sauce

This dish is a Greek-style twist on Chicken Parmesan. The tomato-dill sauce has a fresh, pungent flavor and a drizzle of lemon juice added just before serving a tangy note that works nicely with the salty flavor of the feta cheese. Served with a side of spinach-orzo and roasted green beans, this dinner comes together in just about 45 minutes.

Feta Topped Chicken with Dill Tomato Sauce

Feta-Topped Chicken With Dill-Tomato Sauce

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Try a Greek-influenced twist on classic Chicken Parmesan by using a dill-tomato sauce and feta cheese atop pan-seared, boneless chicken breasts.


  • 4 boneless , skinless chicken breast halves
  • 1/2 cup flour
  • Salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1-1/2 cups diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 to 3 tablespoons fresh dill, finely chopped (see notes)
  • 4 ounces crumbled feta cheese
  • 2 tablespoons freshly squeezed lemon juice


  • Preheat the oven to 400°F and coat a baking dish large enough to hold the chicken in a single layer with nonstick spray.
  • If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
  • Combine the flour with 3/4 teaspoon of salt and a few grinds of black pepper and spread on a sheet of waxed paper. Dredge the chicken in the flour, shaking off any excess.
  • Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook until barely golden, 2 to 2-1/2 minutes per side. Transfer to the prepared baking dish and set aside.
  • Lower the heat on the pan to medium and add the remaining tablespoon of olive oil. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer.
  • Add the tomatoes and tomato paste, combine well and continue cooking until the sauce has thickened slightly, 3 to 4 minutes. Stir in the dill, taste, and season lightly with salt and pepper.
  • Note: The feta cheese will add a bit of overall saltiness to the dish, so be conservative when salting the sauce.
  • Top the chicken breasts, first with the sauce, then with the crumbled feta. Bake, uncovered for 8 to 10 minutes, or until the cheese is softened and slightly melted. Remove from the oven, drizzle with lemon juice and serve immediately.

Tips for Making This Recipe

Recipe Notes:

The amount of dill you use in this recipe really depends on how much you enjoy the flavor of this fragrant herb. We love dill, so we use the full 3 tablespoons, but if you’re not sure, start with the smaller quantity.
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