Name: Skillet Lemon Herb Chicken with Burst Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tbsp 30 mL extra virgin olive oil; ¾ cup 180 mL dry white wine, such as Sauvignon Blanc; ¾ cup 180 mL no-salt-added chicken broth; ⅛ teaspoon fine sea salt; ½ teaspoon black pepper (freshly ground); 2 teaspoons dried rosemary; 1 teaspoon dried thyme; ¼ teaspoon red pepper flakes; 6 5 oz / 140 g each boneless, skinless chicken breasts, trimmed of all visible fat; 1 small shallot (thinly sliced); 3 tbsp 24 g freshly minced garlic (about 6-7 cloves); 2 cups 300 g cherry or grape tomatoes, halved; ⅓ cup 50 g pitted Kalamata olives, rinsed thoroughly and halved; ⅓ cup 80 mL fresh lemon juice (from 1-2 lemons); ¼ cup 15 g chopped fresh flat-leaf parsley, for garnish

This post may contain affiliate links.

Jump to Recipe·Print Recipe

Getting a wholesome dinner on the table doesn’t have to mean hours of prep. This DASH-friendly mediterranean chicken recipe delivers a bright pan sauce and tender, golden-seared chicken in under 40 minutes. It is a quick, practical skillet meal for busy evenings.

What Makes This One-Pan Meal Stand Out

One-pan convenience: Cooking everything in a single Dutch oven or heavy skillet means cleanup is incredibly fast.
Bright, bold flavors: The combination of dry white wine, garlic, and fresh lemon juice creates a vibrant, savory sauce that clings to every bite.
Perfectly textured bites: Searing the chicken first ensures a deep golden-brown crust while a gentle braise keeps the inside remarkably juicy.

Fitting This Skillet Lemon Herb Chicken Recipe Into Your Week

Building a balanced plate is simple when the main course is this flavorful. Since this dish is packed with lean protein and veggies, it pairs beautifully with a fresh, crisp side. A great addition to the table is the ultimate Mediterranean salad for even more fresh vegetables. If you are serving a crowd that loves a dip before dinner, setting out some creamy avocado hummus keeps everyone happy while the chicken simmers.

Calories: 335 kcal
Protein: 44 g
Total Carbs: 7 g (Fiber: 2 g)

Nailing the Perfect Pan Sauce and Braise

The secret to the flavor lies in the fond—the browned bits left after you sear for 3-4 minutes per side. Don’t skip scraping the bottom of the pan when you add the shallot and garlic. When you pour in the white wine, let it bubble and reduce by half to concentrate the savory notes before adding the broth.

Foolproof Tips for Skillet Success

Pat the chicken completely dry with paper towels before seasoning; moisture prevents a good crust.
Keep an eye on the heat when reducing the wine so the minced garlic doesn’t burn and turn bitter.
Store any leftovers in an airtight container in the fridge for up to three days. The tomatoes and olives will continue to marinate in the sauce!

Common Questions About This Recipe

Can I use a different cut of poultry?
Yes, boneless skinless thighs work wonderfully here, though cooking times will vary slightly. Always rely on a meat thermometer to ensure a safe 165°F.

What if I don’t want to use wine?
Simply substitute the wine with extra no-salt-added chicken broth and a splash of white wine vinegar for that needed acidity.

Skillet Lemon Herb Chicken with Burst Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Cuisine: Mediterranean

Print Recipe

Description

Escape to the coast with this vibrant, one-pan Skillet Lemon Herb Chicken. Juicy, golden-seared chicken breasts are braised in a bright, savory sauce of white wine, garlic, and herbs, all brought to life with sweet burst cherry tomatoes and briny olives. It’s an elegant, DASH-friendly weeknight meal that comes together in under 40 minutes.

Ingredients

Scale

2 tbsp 30 mL extra virgin olive oil
¾ cup 180 mL dry white wine, such as Sauvignon Blanc
¾ cup 180 mL no-salt-added chicken broth
⅛ teaspoon fine sea salt
½ teaspoon black pepper (freshly ground)
2 teaspoons dried rosemary
1 teaspoon dried thyme
¼ teaspoon red pepper flakes
6 5 oz / 140 g each boneless, skinless chicken breasts, trimmed of all visible fat
1 small shallot (thinly sliced)
3 tbsp 24 g freshly minced garlic (about 6-7 cloves)
2 cups 300 g cherry or grape tomatoes, halved
⅓ cup 50 g pitted Kalamata olives, rinsed thoroughly and halved
⅓ cup 80 mL fresh lemon juice (from 1-2 lemons)
¼ cup 15 g chopped fresh flat-leaf parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare Ingredients: Halve the tomatoes. Place the olives in a fine-mesh sieve and rinse under cold running water for 30 seconds, then pat dry and halve them. Thinly slice the shallot and mince the garlic. Juice the lemon. Pat the chicken breasts thoroughly dry with paper towels.
Season the Chicken: In a small bowl, combine the ⅛ tsp salt, pepper, rosemary, thyme, and red pepper flakes. Sprinkle the herb mixture evenly over all sides of the chicken.
Sear the Chicken: Place a wide, heavy-bottomed Dutch oven or skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully place the chicken breasts in the pan in a single layer. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared chicken to a plate.
Build the Sauce: Reduce the heat to medium. Add the sliced shallot to the pan and cook for 2 minutes, stirring to scrape up any browned bits from the bottom of the pan. Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze and Simmer: Pour in the white wine, stirring to release any remaining flavorful bits. Allow the wine to bubble and reduce by about half, which should take 2-3 minutes. Stir in the no-salt-added chicken broth and fresh lemon juice.
Braise the Chicken: Return the seared chicken to the skillet. Scatter the halved tomatoes and olives into the liquid around the chicken. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 12-15 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
Garnish and Serve: Remove the skillet from the heat. Garnish generously with fresh parsley. Serve the chicken immediately with a spoonful of the pan sauce, tomatoes, and olives.

Notes

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 335

Disclaimer: As an AI, I don’t have a kitchen to cook in, but I’ve structured this recipe to focus on wholesome, nutritious ingredients based on the DASH framework. Always listen to your own body and consult your doctor when making dietary changes!

Emily

Hi, I’m Emily! As a wellness researcher and recipe developer, my mission is simple: to bridge the gap between nutritional science and the joy of eating. Here, you’ll find evidence-based recipes that feed your body without boring your tastebuds. Read her full story.