YaYa’s Chicken Breast with Feta Cheese Sauce
This Chicken Breast with Feta Cheese Sauce is a simple, comforting main dish that brings tender, pan-seared chicken breasts together with a creamy, tangy feta cheese sauce. Using a few pantry staples like butter, flour, and evaporated milk, this dish comes together quickly; perfect for busy weeknights or a casual family supper. The chives add a fresh bite that balances the richness of the feta. Served alongside a crisp salad or roasted vegetables, this recipe is a wholesome choice that feels special without any fuss. It’s an easy go-to when you want something warm, satisfying, and homemade straight from YaYa’s kitchen.
Ingredients
- 6 6-ounce skinless chicken breast halves
- 1 tablespoon butter or stick margarine
- 4 teaspoons all-purpose flour
- 1 12-ounce can evaporated fat-free milk
- 1 tablespoon fresh or freeze-dried chives
- 3/4 cup crumbled feta cheese
Instructions
- Coat a large nonstick skillet with cooking spray and place it over medium-high heat until hot.
- Add the chicken breasts and cook for about 9 minutes on each side, or until fully cooked through. Keep warm while you prepare the sauce.
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and cook for about 1 minute, stirring constantly with a whisk.
- Slowly pour in the evaporated milk while whisking to keep it smooth. Stir in the chives.
- Reduce the heat to medium-low and let the sauce simmer for about 3 minutes or until it thickens, stirring occasionally.
- Once the sauce has thickened, add the crumbled feta cheese and stir until it melts into the sauce.
- Spoon the warm feta sauce generously over each chicken breast and sprinkle with extra chives or fresh cracked black pepper if you like.
Yaya’s Tips for Success
When it comes to cooking this comforting dish just right, here’s what works best in my kitchen:
- Pound the chicken slightly to an even thickness to ensure it cooks evenly.
- Use good quality feta for a creamier sauce with the right tang.
- Keep whisking the sauce constantly so it doesn’t lump up.
- Do not overcook the chicken; as soon as the juices run clear, it’s done.
- If you’d like a richer sauce, you can swap the evaporated milk for half-and-half.
Yaya’s Customization Ideas
I love this recipe because it’s so easy to adjust to suit what you’ve got on hand or what your crowd enjoys.
- Sometimes I add a handful of fresh spinach to the sauce for a touch of color and nutrition.
- If you’d like, a squeeze of fresh lemon juice at the end brightens the whole dish up beautifully.
- You could also sprinkle a few toasted pine nuts on top for extra texture.
For another easy, creamy dish idea, check out my Cauliflower Casserole for a cozy side that pairs wonderfully with this chicken.
Yaya’s Original Recipe Card
