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
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2 tbsp extra-virgin olive oil
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3 tbsp fresh lemon juice
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2 garlic cloves, minced or puréed
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1 tsp chopped fresh rosemary
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Salt and black pepper, to taste
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2 boneless, skinless chicken breasts
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¼ cup dry white wine
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2 heaping cups cherry tomatoes (about ¾ lb)
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Pinch of granulated sugar
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2 tbsp all-purpose flour (or gluten-free alternative)
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2 tbsp neutral oil (grapeseed, sunflower, or canola)
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1 tbsp chopped flat-leaf parsley
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¼ cup grated Parmesan (optional)
Instructions
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In a bowl, whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper. Slice chicken and marinate for 15–30 minutes.
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Pat chicken dry and discard marinade. Pound between oiled plastic wrap sheets to ¼-inch thickness.
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Season one side of each piece. Dredge lightly in flour, shaking off excess.
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Heat neutral oil in a skillet over high heat. Sear chicken 1½ minutes per side. Keep warm in a low oven.
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Lower heat, deglaze skillet with wine, add cherry tomatoes. Stir until tomatoes burst (5–10 mins). Add sugar, salt, and pepper.
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Spoon tomato mixture over chicken, top with parsley and Parmesan if using. Serve hot with lemon wedges.
Notes
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Use rice flour or corn flour for a gluten-free version.
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Marinate up to 30 minutes; longer can affect texture.
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Substitute white wine with chicken broth if preferred.
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Add veggies like zucchini or olives for variation.
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Store leftovers up to 3 days in the fridge; reheat gently to retain moisture.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 335 kcal
- Sugar: 4 g
- Carbohydrates: 9 g
- Protein: 32 g