A delightful Mediterranean-inspired chicken dish with a rich tomato and feta cheese sauce.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot enough before adding ingredients to prevent sticking.
Add the shallots and oregano to the skillet and sauté until the shallots are softened, about 5 minutes.
Stir frequently to avoid burning the shallots.
Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on one side, about 5 minutes.
Do not overcrowd the skillet; cook in batches if necessary.
Flip the chicken breasts and add the crushed tomatoes and chicken broth to the skillet. Bring to a boil.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Reduce the heat to low, cover the skillet, and simmer until the chicken is cooked through, about 10 minutes.
Check the chicken's internal temperature to ensure it's fully cooked.
Remove the chicken from the skillet and set aside. Increase the heat to high and boil the sauce until it thickens, about 5 minutes.
Stir occasionally to prevent the sauce from sticking to the skillet.
Stir in the feta cheese and kalamata olives, then return the chicken to the skillet. Simmer until heated through, about 5 minutes.
Taste the sauce and adjust seasoning if needed.
Serve the chicken with the sauce over a bed of orzo or alongside a fresh salad.
Garnish with fresh herbs like parsley or basil for added color and flavor.
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