Lemon and Garlic Chicken With Cherry Tomatoes is a bright and flavorful weeknight dish that’s both elegant and effortless. With juicy chicken breasts marinated in olive oil, lemon juice, garlic, and rosemary, then pan-seared to golden perfection and topped with bursting cherry tomatoes, this recipe offers a refreshing citrus-herb profile balanced with savory depth. It’s ideal for busy cooks who want restaurant-quality results without fuss. This Lemon and Garlic Chicken With Cherry Tomatoes comes together in less than an hour and bursts with fresh, vibrant flavor. Serve it alongside crusty bread or a crisp salad for a complete, satisfying meal in just four servings—perfect for family dinners or entertaining friends.
Why You’ll Love Lemon and Garlic Chicken With Cherry Tomatoes
- Bright & Zesty Flavors: The combination of lemon and garlic livens up tender chicken, while rosemary adds a subtle herbaceous note.
- Bursting Cherry Tomatoes: The tomatoes pop and release sweet, tangy juices when cooked—creating a beautiful sauce.
- Quick Kitchen Prep: Minimal marinating and pan-searing make this a speedy one-pan meal.
- Impressive Dish, Minimal Fuss: Thinner, pounded chicken ensures it cooks quickly and looks elegant on the plate.
- Customizable & Gluten‑free Friendly: Use gluten‑free flour alternatives like rice or corn flour, and skip the optional Parmesan for dairy‑free diners.
Ingredients
- 2 tablespoons extra‑virgin olive oil
- 3 tablespoons fresh lemon juice (about one medium lemon)
- 2 garlic cloves, minced or puréed
- 1 teaspoon chopped fresh rosemary
- Salt and freshly ground black pepper, to taste
- 2 boneless, skinless chicken breasts (about 1¾–2 pounds total)
- ¼ cup dry white wine (such as Sauvignon Blanc)
- 2 heaped cups cherry tomatoes (about ¾ pound)
- Pinch of granulated sugar
- 2 tablespoons all‑purpose flour (or gluten‑free alternative such as rice or corn flour)
- 2 tablespoons neutral‑flavored oil (grapeseed, sunflower, or canola)
- 1 tablespoon chopped fresh flat‑leaf parsley
- ¼ cup freshly grated Parmesan cheese (optional)
Step-by-Step: How to Make Lemon and Garlic Chicken With Cherry Tomatoes
- Marinate the Chicken
In a large bowl, whisk together olive oil, lemon juice, garlic, rosemary, salt, and pepper. Slice each chicken breast into two (or three if very large) and place into the marinade. Stir to coat evenly and refrigerate for 15–30 minutes. - Pound the Chicken
Take the chicken out of the marinade and gently blot it dry with paper towels; discard any remaining marinade. Lay overlapping sheets of plastic wrap on your work surface and lightly oil. Place each chicken piece between the plastic sheets and gently pound to about ¼‑inch thickness, starting from the center outward. Repeat for all pieces. - Season and Dredge
Sprinkle salt and pepper on just one side of each flattened chicken piece. Coat the chicken lightly in flour on all sides, shaking off any excess. - Pan‑Sear the Chicken
Preheat oven to low (keep warm). Add neutral oil to a heavy skillet and heat it over high flame. Working in batches if needed, cook chicken 1½ minutes per side, until golden-browned but still juicy. Transfer to a warm platter in the oven. - Deglaze and Cook Tomatoes
Lower heat to medium‑high and pour in the white wine. Deglaze the pan by scraping up the browned bits with a wooden spoon. Add cherry tomatoes and toss or stir until they begin to shrivel and burst (about 5–10 minutes). Add a touch of sugar, salt, and pepper to balance the flavors to your liking. - Finish and Serve
Spoon the tomato mixture over the chicken. Sprinkle with chopped parsley and optional Parmesan. Serve hot and, if desired, enhance the presentation with fresh lemon wedges.
Helpful Tips
- Marinating Time: Marinate for at least 15 minutes for tangy flavor, up to 30 minutes for more depth—any longer and the acid may start changing the chicken’s texture.
- Pounding Tip: Lay out plastic wrap in overlapping sheets to cushion the meat; pound gently to avoid tearing.
- Avoid Crowding the Pan: Cook chicken in batches if necessary to maintain high heat for a good sear.
- Tomatoes Ripeness: Use fresh, firm cherry tomatoes for the best texture; overripe ones may become mushy rather than burst.
- Sugar Adjustment: Start with a pinch, taste, and adjust—the tomatoes should taste balanced, not overly sweet.
- Oven Warm Hold: Keeping the cooked chicken in a low‑heat oven prevents drying and ensures all pieces remain hot when serving.
Substitutions And Variations
- Protein Choices: You can swap chicken breasts for thighs (boneless or bone‑in) but adjust cooking time accordingly. Thinner thighs cook in about the same time; thicker cuts may need more.
- Herb Swaps: Use thyme or oregano in place of rosemary for a Mediterranean twist.
- Dairy‑free Variant: Omit Parmesan or use a plant‑based cheese alternative.
- No‑Wine Option: Substitute chicken broth or extra lemon juice if you prefer to skip alcohol.
- Vegetable Twist: Enhance the tomato mixture with halved zucchini or pitted olives for added depth.
- Gluten‑Free Flour: Rice flour or corn flour works well as a dredge—providing crispness without gluten.
Storage Instructions
- Refrigeration: Keep leftovers in a sealed container in the fridge for up to three days.
- Freezer: Freeze chicken and sauce in freezer‑safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat sliced chicken and sauce together in a covered skillet over low heat, with a splash of broth or water to maintain moisture. Alternatively, use the microwave in short bursts, stirring the sauce in between to warm evenly.
Nutritional Information
(Approximate per serving, based on 4 servings)
- Calories: ~320–350 kcal
- Protein: ~32 g
- Total fat: ~14 g
- Saturated fat: ~3 g
- Carbohydrates: ~9 g
‑ of which sugar: ~4 g
‑ of which fiber: ~1 g - Sodium: depends on salt and Parmesan used (~300–450 mg)
- Vitamin C: high (from lemon and tomatoes)
- Protein‑rich and relatively low in carbs; gluten‑free if flour substitute used
Serving Suggestions
- Serve alongside crusty artisan bread or garlic‑buttered toast to soak up the lemon‑tomato pan sauce.
- A crisp green salad with cucumber, arugula, or spinach dressed simply in olive oil and lemon complements the dish.
- For a more substantial meal, pair with roasted potatoes, couscous, quinoa, or buttered pasta.
- Add a side of steamed asparagus or green beans sautéed with olive oil and garlic for extra color and nutrients.
Frequently Asked Questions About Lemon and Garlic Chicken With Cherry Tomatoes
Q: Is it okay to substitute chicken thighs for breasts?
A: Yes, chicken thighs are a great alternative. They’re flavorful and remain juicy—just adjust the cooking time slightly depending on thickness.
Q: What happens if I marinate the chicken longer?
A: Marinating longer can intensify the lemon‑rosemary flavors, but beyond 30–45 minutes the lemon juice may start to break down proteins, resulting in slightly mushy texture. I recommend 30 minutes max.
Q: Can I skip pounding the chicken?
A: You can, but pounding ensures even thickness for faster, more uniform cooking and a delicate presentation. Otherwise, thicker slices may cook unevenly and look bulkier.
Q: Is it essential to use white wine?
A: No—while white wine deglazes the pan and adds acidity and depth, you can swap with chicken stock or even water with a bit more lemon juice. The tomatoes still release their own juices to build the sauce.
Q: How do I avoid overcooking the chicken?
A: Sear quickly over high heat—1½ minutes per side is usually sufficient for thin‑pounded breasts. Move them to a warm oven to stay moist and finish residual cooking. A meat thermometer should read 165 °F (74 °C).
Q: Why add sugar to the tomatoes?
A: Just a pinch helps balance acidity and enhance the tomatoes’ natural sweetness without making the dish taste sugary. Start small and adjust to taste.
Q: Can I prepare parts ahead of time?
A: Yes. Marinate the chicken up to 30 minutes ahead, and pre‑halve tomatoes so they’re ready to cook. You can also chop parsley and grate optional Parmesan in advance.
Conclusion
I hope you’ve enjoyed this easy and flavorful Lemon and Garlic Chicken With Cherry Tomatoes recipe! It’s one of my favorite weeknight dishes because it’s quick, full of vibrant taste, and feels special without a lot of effort. The tangy lemon, fragrant garlic, and burst of sweet cherry tomatoes make every bite a delight. Thank you for trying it out—you’re part of a wonderful community of home cooks who inspire me every day. I can’t wait for you to experience how effortless and delicious this dish is. Wishing you happy cooking and many flavorful meals ahead!
Print
Lemon and Garlic Chicken With Cherry Tomatoes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Lemon and Garlic Chicken With Cherry Tomatoes is a quick, fresh, and flavorful one-pan meal. Tender chicken meets zesty lemon, garlic, and juicy cherry tomatoes for a delicious weeknight dinner that’s easy to prepare and perfect to impress. Gluten-free and customizable—try it tonight!
Ingredients
2 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
2 garlic cloves, minced or puréed
1 tsp chopped fresh rosemary
Salt and black pepper, to taste
2 boneless, skinless chicken breasts
¼ cup dry white wine
2 heaping cups cherry tomatoes (about ¾ lb)
Pinch of granulated sugar
2 tbsp all-purpose flour (or gluten-free alternative)
2 tbsp neutral oil (grapeseed, sunflower, or canola)
1 tbsp chopped flat-leaf parsley
¼ cup grated Parmesan (optional)
Instructions
In a bowl, whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper. Slice chicken and marinate for 15–30 minutes.
Pat chicken dry and discard marinade. Pound between oiled plastic wrap sheets to ¼-inch thickness.
Season one side of each piece. Dredge lightly in flour, shaking off excess.
Heat neutral oil in a skillet over high heat. Sear chicken 1½ minutes per side. Keep warm in a low oven.
Lower heat, deglaze skillet with wine, add cherry tomatoes. Stir until tomatoes burst (5–10 mins). Add sugar, salt, and pepper.
Spoon tomato mixture over chicken, top with parsley and Parmesan if using. Serve hot with lemon wedges.
Notes
Use rice flour or corn flour for a gluten-free version.
Marinate up to 30 minutes; longer can affect texture.
Substitute white wine with chicken broth if preferred.
Add veggies like zucchini or olives for variation.
Store leftovers up to 3 days in the fridge; reheat gently to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 335 kcal
- Sugar: 4 g
- Carbohydrates: 9 g
- Protein: 32 g