Skillet Lemon Herb Chicken with Burst Tomatoes
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, heart-healthy weeknight meal that comes together in under 40 minutes.
Servings 6
Calories 335kcal
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
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.