If you are looking for a way to jazz up some boneless, skinless chicken breasts, look no further than this easy Pan-Roasted Chicken with Cherry Tomatoes, Feta and Herbs. It is the perfect skillet meal to level up your weeknight dinner.
In this recipe, chicken is dusted in flour, seared, then finishes cooking in the oven with a delicious cherry tomato sauce. While in the oven, the blistered cherry tomatoes burst open and make a delightful sauce with the chicken broth and lemon. Feta is also added on top of the chicken before placing the skillet in the oven and it adds a salty and creamy touch to the chicken, but you can easily omit it and the dish will still be great without it if you are looking for a dairy-free dinner. The feta can also be easily replaced with goat cheese or even mozzarella cut up into smaller pieces if preferred! My favorite part? The dill garnish. I love the freshness the dill adds to this dish; however, any herb really works here! Try fresh oregano, basil or even parsley if you’d like! That is what is so great about this skillet — you can sub whatever you have on hand that night!
All in all, this is the perfect weeknight dinner that my entire family devoured. Serve it alongside a side salad, roasted asparagus or brussels sprouts, or even a little pasta tossed with butter. Yum!
Pan-Roasted Chicken with Cherry Tomatoes, Feta, and Herbs
- 4 boneless skinless chicken breasts (approx. 2 lbs total)
- 2 tsp kosher salt
- ¼ cup cassava flour can sub regular all-purpose flour
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 pint cherry tomatoes
- ½ cup chicken broth
- 2 tbsp freshly squeezed lemon juice or 1 lemon
- 2 ounces feta cheese about ½ block *omit for Whole30, paleo or dairy-free option
- ½ cup fresh dill fronds
- Preheat the oven to 375 degrees F.
- Place the chicken on a cutting board and cover with a sheet of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform thickness, about ½ inch thick. Discard the plastic wrap and season both sides of the chicken breast with the salt and pepper.
- Place the cassava flour in a shallow bowl. Individually dredge the chicken in the cassava flour to evenly coat, shaking off any excess.
- Heat the olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. When the oil is shimmering, sear the chicken on both sides until golden brown, about 3 minutes per side (they don’t have to be cooked through). You will likely need to do this in 2 batches to not overcrowd the pan. Transfer the cooked chicken to a plate and set aside.
- Reduce the heat to medium-low and add the garlic and tomatoes and cook, stirring, until the tomatoes are slightly blistered, about 2 minutes. Pour in the broth and the lemon juice and stir, scraping up the browned bits in the bottom of the skillet.
- Nestle the chicken back into the skillet. Crumble the feta into large pieces all over the tops of the chicken and tomatoes. Transfer to the oven and cook, uncovered, until the cheese is golden brown, the chicken is cooked through and the sauce has thickened and is bubbling, about 10 minutes.
- Remove from the oven and let cool for 5 minutes. Top with the fresh dill, serve and enjoy!
Food Photography and Styling by Eat Love Eats.
Nicole MMarch 30, 2023 at 7:38 pm
Delicious! I added shallots in with the garlic for extra punch and used lots of fresh basil/parsley/oregano and it was so good! @alex: is it possible to make without the flour for fewer carbs next time or is it important?
AlexMarch 31, 2023 at 2:07 pm
Hi!! You can do it without the flour– but the flour does help the sauce have a little more body to it!
CCMarch 30, 2023 at 12:10 am
This was delicious and yet another home run hit! I served with roasted broccoli and buttered gluten-free linguini and my whole family (of picky eaters!) raved.
AlexMarch 30, 2023 at 3:52 pm
Yay!! so glad it was a hit! Thank you for sharing!
LisaMarch 21, 2023 at 3:12 am
This recipe is another home run! So light and flavorful. I served it with roasted asparagus and buttered ancient grains (farro) penne pasta. This will be on a regular rotation! Thanks Alex!
Amy LinthicumMarch 24, 2023 at 8:55 pm
The time in the oven took a long longer than 20 minutes for me? Any suggestions I had thoughts if adding mushrooms and spinach. Thoughts ?
MargoFebruary 9, 2023 at 12:52 pm
Love this recipe!!! I’m obsessed. I’ve made it several times and it’s so good and looks pretty. My kids don’t like feta so I leave a few pieces without the cheese.
Erika LJune 13, 2022 at 9:14 pm
If I want to add a green veggie (e.g. green beans) to the dish and don’t want to dirty a separate pan, can I simply add them in with the cherry tomatoes? Thanks!
AlexJune 16, 2022 at 1:17 pm
yes!! Green beans would be a great pick for this and should work great.
ChrysMay 17, 2022 at 12:35 am
This was so so good! Quick, easy, and full of flavor. But I am not surprised because I love everything you make!
AlexMay 17, 2022 at 12:26 pm
So glad you enjoyed it!
Caroline MitchellJune 19, 2022 at 1:19 pm
Made this last night, added greens and mushrooms. The cook time on the chicken breasts on medium high and the additional 10 min in the oven made the chicken over done/not tender. I’ll adjust for that next time.
KatieFebruary 1, 2023 at 9:03 pm
Yum! What step did you add mushroom in? With tomatoes?
Lisa SpringerMay 16, 2022 at 3:11 am
Flavors were so good! My sauce never thickened and feta didn’t brown. I was tempted to use arrowroot flour when I saw the recipe called for Cassava flour since I never seem to have any luck with Cassava thickening sauces. May try to finish it at 400 degrees instead of 375 as well.
NicoleJune 17, 2022 at 10:45 pm
I had the same problem! Had to turn the temperature up and then the chicken was a bit tough.
AmandaMay 2, 2022 at 2:17 am
Would boneless chicken thighs work in this as well? Thanks!
AlexMay 2, 2022 at 5:02 pm
yes those would be delish!!
CathyApril 26, 2022 at 3:01 pm
So good. No changes necessary.
SarahApril 22, 2022 at 6:49 pm
This was soooooo good! My husband, who hates tomatoes, said, ” I can’t believe I’m saying this, but the tomatoes are my favorite part!” Even the picky kids ate it! It was so quick and easy. I did use basil instead of dill, because I had it in the fridge. Going to serve it over pasta next time with some bread!! Felt very Italian!!!
OliviaApril 20, 2022 at 1:32 pm
This was delicious and so easy! My local store had absolutely no fresh dill, so I used a dried dill to garnish and it still tasted great. Loved by the entire family.
AftenApril 4, 2022 at 11:30 pm
Holy wow. What an easy dish! This recipe even gave me enough time while chicken was cooking to tidy up my mess! Kid and husband friendly!
MelissaDecember 22, 2022 at 12:06 am
So good, Alex!! I’d love to make this dish for an expecting friend. Do you think it would freeze or travel well?
AlexDecember 22, 2022 at 2:49 am
I think it will definitely travel well!! I think it would be okay frozen– but the fresh tomatoes would lose their luster a bit!
SharonMarch 31, 2022 at 11:48 pm
This was awesome! Came together very easily. I do a different version of this with an Italian flair and Parmesan here’s, I love the flavor of the lemon and feta cheese, brings a whole new dimension to it. Thanks.
Mallaree NinerMarch 21, 2022 at 9:54 pm
Another delicious and easy recipe Alex!!! I loved this one
AlexMarch 22, 2022 at 5:14 pm
So glad you enjoyed it!
InaJune 14, 2022 at 9:21 pm
Is there any way to make this ahead and triple the recipe for a party?
AlexJune 15, 2022 at 11:57 am
Hi!! You could definitely make this in a larger baking dish (instead of a skillet) to fit more into there and potentially triple it. I would just brown the chicken first (set aside) let the tomatoes blister + make the sauce, then pour them into the baking dish and then nestle the chicken into the sauce. Bake from there as directed.
Once it’s cooked and if you want to keep warm, cover with foil and reduce the heat in your oven to like 180 to keep warm. You can always uncover and broil for 4 mins or so just to get it nice and hot before serving and let the chicken get golden on top.
CassieMarch 19, 2022 at 10:52 am
Can I use the flour that I have- almond or arrowroot?
AlexMarch 22, 2022 at 5:15 pm
Arrowroot may get a little gummy in this recipe– I’d opt for all-purpose flour
LisaMarch 17, 2022 at 1:48 am
This was a GREAT weeknight meal! So quick and easy, simple ingredients, and tons of flavor!
ADMarch 20, 2022 at 7:01 pm
Came together easily, but lacked flavor and did not keep well at all as leftovers.
Sarah RMarch 16, 2022 at 12:52 pm
This was really great! Easy enough for a weeknight meal, but I could see this also working for a dinner party. Delicious, Alex!
AliciaMarch 15, 2022 at 11:06 pm
This is the first recipe I’ve tried and it was amazing! Easy to put together with ingrediants I had on hand. Looking forward to trying more!
EmilyMarch 15, 2022 at 12:34 am
This was great! Came together easily and cooked in the time noted. Next time I’ll double the tomatoes!
ValerieMarch 13, 2022 at 4:27 am
AlexMarch 14, 2022 at 10:01 pm
Thanks so much!!
Stefanie TMarch 11, 2022 at 12:35 am
Amazing!! Made this for dinner tonight. Super easy, and flavorful. Thanks Alex for another great recipe!