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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.
Pan-Roasted Chicken with Cherry Tomatoes, Feta, and Herbs

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!

Pan-Roasted Chicken with Cherry Tomatoes, Feta, and Herbs

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
4.79 from 23 votes

Pan-Roasted Chicken with Cherry Tomatoes, Feta, and Herbs

Total: 25 minutes
Servings: 4 People

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.

Additional Info

Servings: 4 People

Food Photography and Styling by Eat Love Eats. 

 


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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Recipe Rating




40 Comments

  1. 5 stars
    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.

  2. 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!

    1. 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 ?

  3. 5 stars
    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.

  4. 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!

  5. This was so so good! Quick, easy, and full of flavor. But I am not surprised because I love everything you make!

      1. 3 stars
        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.

  6. 5 stars
    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.

  7. 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!!!

  8. 5 stars
    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.