Lemony Herb Chicken with Pan-Roasted Tomatoes
A vibrant, one-pan meal bursting with bright lemon, savory herbs, and juicy tomatoes. Perfect for a weeknight dinner that feels like a coastal getaway.
Servings 6
Calories 419kcal
Equipment
- Wide, heavy-bottomed Dutch oven or braiser
- Cutting board
- Sharp chef's knife
- Tongs
- instant-read thermometer
Ingredients
- 3 tablespoons extra virgin olive oil
- ¾ cup dry white wine such as Sauvignon Blanc
- ¾ cup chicken broth
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper freshly ground
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 6 boneless skinless chicken breasts (about 5 oz / 140 g each)
- 1 small shallot thinly sliced
- 3 tablespoons freshly minced garlic about 6-7 cloves
- 2 cups cherry or grape tomatoes halved
- ⅓ cup pitted Kalamata olives halved
- ⅓ cup fresh lemon juice from 1-2 lemons
- ¼ cup chopped fresh flat-leaf parsley for garnish
- Crumbled feta cheese for serving (optional)
Instructions
- Mise en Place: Halve the tomatoes and olives; thinly slice the shallot and mince the garlic. Juice the lemon. Measure out the wine, broth, and seasonings. Pat the chicken breasts thoroughly dry with paper towels.
- Season the Chicken: In a small bowl, combine the salt, pepper, rosemary, thyme, and red pepper flakes. Using a knife, carefully make two shallow, parallel scores across the top of each chicken breast. Sprinkle the herb mixture evenly over all sides of the chicken.
- Sear the Chicken: Place the Dutch oven over medium-high heat and add the olive oil. Once shimmering, carefully place the chicken breasts in the pan in a single layer, ensuring not to crowd them. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared chicken to a plate.
- Build the Sauce Foundation: Reduce the heat to medium. Add the sliced shallot to the pan and cook for 2 minutes, stirring to scrape up any browned bits. Add the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze and Simmer: Pour in the white wine to deglaze the pan, stirring to release any remaining flavorful bits from the bottom. Allow the wine to reduce by about half, which should take 2-3 minutes. Stir in the chicken broth and fresh lemon juice.
- Braise to Perfection: Return the seared chicken to the Dutch oven. Scatter the halved tomatoes and olives into the liquid around the chicken. Bring the sauce to a gentle bubble, then reduce the heat to low, cover the pot, and cook for 12-15 minutes. The chicken is done when it is tender and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Garnish and Serve: Remove the Dutch oven from the heat. Garnish generously with fresh parsley and optional crumbled feta. Serve the chicken immediately with a spoonful of the pan sauce and tomatoes.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth to keep the chicken moist.
Ingredient Swaps: Feel free to substitute the Kalamata olives with 2-3 tablespoons of drained capers for a briny bite. If you don't have shallots, a small yellow onion, finely diced, will also work.
Troubleshooting: If the sauce reduces too much during the braise, add another ¼ cup of chicken broth to loosen it. For the best sear, ensure the pan is fully preheated and the chicken is completely dry before it hits the oil.
🍽️ Nutrition (Per Serving, Approx.)
Serving Size: 1 chicken breast with sauce- Calories: 419
- Total Fat: 15.5 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 2.3 g
- Monounsaturated Fat: 8.9 g
- Cholesterol: 146 mg
- Sodium: 635 mg
- Total Carbohydrate: 9.2 g
- Dietary Fiber: 2.1 g
- Total Sugars: 3.8 g
- Includes: 0 g Added Sugars
- Net Carbohydrates: 7.1 g
- Protein: 50.1 g
- Vitamin D: 0.3 mcg
- Calcium: 88 mg
- Iron: 2.9 mg
- Potassium: 1021 mg
- Vitamin C: 19.4 mg