This post may contain affiliate links. Please read our disclosure policy.
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!Â
for more skillet chicken recipes:
Creamy Sun Dried Tomato Basil Chicken
Spinach, Artichoke, and Chicken Orzo Skillet
Pan-Roasted Chicken with Cherry Tomatoes, Feta, and Herbs
Ingredients
- 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
Instructions
- 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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
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!
So good, Alex!! I’d love to make this dish for an expecting friend. Do you think it would freeze or travel well?
I think it will definitely travel well!! I think it would be okay frozen– but the fresh tomatoes would lose their luster a bit!
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.
Another delicious and easy recipe Alex!!! I loved this one
So glad you enjoyed it!
Is there any way to make this ahead and triple the recipe for a party?
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.
Can I use the flour that I have- almond or arrowroot?
Arrowroot may get a little gummy in this recipe– I’d opt for all-purpose flour
This was a GREAT weeknight meal! So quick and easy, simple ingredients, and tons of flavor!
Came together easily, but lacked flavor and did not keep well at all as leftovers.
This was really great! Easy enough for a weeknight meal, but I could see this also working for a dinner party. Delicious, Alex!
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!
This was great! Came together easily and cooked in the time noted. Next time I’ll double the tomatoes!
So delicious!!
Thanks so much!!
Amazing!! Made this for dinner tonight. Super easy, and flavorful. Thanks Alex for another great recipe!