Craving a juicy weeknight dinner that tastes way fancier than it is? This Skillet Chicken with Creamy Feta Sauce is your answer. Tender seared chicken in a tangy, silky sauce that's rich without being heavy. Perfect over rice, pasta, or with a big salad.
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A Fresh Take on a Reader Favorite
This recipe is one of the very first we shared here on Garnish with Lemon - and it's still going strong years later. But the original had a finicky sauce that sometimes turned out way too thick, so we went back to the kitchen.
Now we reduce chicken broth for concentrated flavor, stir in cream for richness, and use just enough feta for that signature salty bite. A splash of lemon juice at the end keeps it bright and balanced. Still comforting, just easier to nail every time.
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Why You'll Love this Easy Chicken Dinner
- Quick + comforting: Ready in 30 minutes. Perfect for busy weeknights.
- One-pan magic: The sauce builds right in the skillet, so every bit is packed with flavor (and cleanup is a breeze).
- Rich without heaviness: Cream and feta create a velvety sauce that won't weigh you down.
- So versatile: Serve with pasta, couscous, rice, or roasted veggies. It's a crowd pleaser.
Ingredients You'll Need
No need to reinvent the wheel. Simple ingredients will give you a big flavor payoff.
- Chicken breasts: Use 6-ounce pieces for even cooking. If yours are big (10-12 ounces), slice them in half or pound to even thickness.
- Neutral oil: Grapeseed, avocado or canola get a nice sear without smoking.
- Feta cheese: Block or crumbled both work (but block melts a bit more smoothly).
- Heavy cream: This is where the magic happens. Lighter creams will thin the sauce too much.
- Chicken broth: Gets reduced for concentrated flavor.
- Garlic: Fresh is most flavorful for this Mediterranean-inspired sauce.
- Lemon juice: Brightens the whole dish and cuts the richness.
- Chives: Fresh herbs give a pop of color and flavor.
How to Make Creamy Feta Chicken
Sear the Chicken
Pat chicken dry and season with salt and pepper. Sear 5-6 minutes per side. Remove and keep warm.
Pro tip: Pound chicken to even thickness for consistent cooking
Build the Sauce
Reduce heat and add broth and garlic. Let reduce by half.
Finish & Serve
Stir in cream, lemon juice, feta and chives. Nestle chicken back in and warm through.
Pro Tips for the Best Saucy Skillet Chicken
- Even cooking: If your chicken breasts vary in size, a quick pound with a meat mallet ensures they cook at the same rate.
- Don't rush the reduction: Letting the broth cook down concentrates flavor and prevents a watery finish.
- Herb swaps: Not into chives? Parsley or dill work beautifully, too.
- Make it saucier: Want more sauce? Add a splash of broth or cream at the end.
FAQs
Yes! Make the sauce up to a day ahead and gently reheat before adding the chicken. Add a splash of broth or cream if it's too thick.
It doesn't melt like mozzarella, but in warm cream it softens into silky ribbons of salty tang.
Absolutely! Boneless, skinless thighs work great. They may need an extra minute or two of cooking time.
What to Serve With Creamy Feta Chicken
We love to eat this with fluffy couscous, rice or even pasta to soak up that sauce. Want more Mediterranean-inspired recipes? Try these GWL favorites:
Made this? Loved it? Tell us everything!
Leave a quick star rating and comment below so we can trade tips and cheer each other on.
Who knows? Your twist might become someone else's new favorite!
Recipe
Skillet Chicken with Creamy Feta Cheese Sauce
Ingredients
- 4 (6-oz) Boneless Skinless Chicken Breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ tablespoons neutral oil (avocado, grapeseed, canola)
- 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
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Instructions
- Heat a large skillet over medium-high heat. Season the chicken breasts evenly with salt and pepper.4 (6-oz) Boneless Skinless Chicken Breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add the oil to the skillet and sear the chicken for 5-6 minutes per side, or until the internal temperature reaches 165℉. Remove the chicken and keep it warm.1½ tablespoons neutral oil (avocado, grapeseed, canola)
- Reduce the heat to medium. Pour in the chicken broth and minced garlic, scraping up any browned bits from the bottom of the pan (deglazing). Allow the mixture to simmer until the broth is reduced by half (around 3 minutes).¾ cup chicken broth, 1 tablespoon minced garlic
- Stir in the cream, lemon juice, feta cheese and half of the chives. Cook until the sauce has thickened slightly (about 2 -3 minutes).¾ cup heavy cream, 1 tablespoon fresh lemon juice, 3 ounces feta cheese, crumbled, 2 tablespoons chopped fresh chives, divided
- Return the chicken to the skillet to reheat. Taste the sauce and adjust the seasoning with additional salt and pepper, if necessary.
- Serve immediately. Spoon the sauce over the chicken and garnish with the remaining chives.2 tablespoons chopped fresh chives, divided
Notes
- Excellent served over rice, quinoa, or couscous.
- For even cooking, use chicken breasts of a uniform size (6 oz is ideal) or lightly pound thicker pieces.
- Feel free to substitute the chives with a different fresh herb.
- Both block and pre-crumbled feta cheese work well in this recipe.
- While heavy cream yields the richest sauce, half-and-half can be used for a lighter option.
- Leftovers can be stored for up to 3 days.
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Nutrition
Nutrition info not guaranteed to be accurate.
Jhuls | The Not So Creative Cook says
Yay! This sounds so delicious!! I should try this very soon.
Rachel says
Hello I have a question I only have a 5oz can of milk willmthat be ok
Hi Rachel, you really do need the full amount of milk for this recipe. I've read about how you can reduce regular milk on the stove to a certain point as a substitute for evaporated milk, but I've never tried it myself. If you're feeling adventuresome, give it a try and see how it goes. And stop back to let us know!
Lindsay says
Made this because I had some leftover steak, and I served it over egg noodles. For such a simple recipe it was amazingly good. I didn't have chive, but used some dehydrated onion with an extra splash of milk to make sure they didn't take all the moisture. Thank you so much! I will definitely make this again!
So glad you were able to adapt the recipe to work with your leftovers. Thanks for reporting back on your success, Lindsay!
Debra says
I made this last week and it was great! Hope you don't mind, I'm making a post about it on my blog (under Extras, then Recipes)
Renée B. says
Oh, this looks dangerously good - it is sure to become a hit at our house as well!
I hope so, Renee!