Easy Lemon Garlic Tomato Chicken
Chicken
Intermediate

Easy Lemon Garlic Tomato Chicken

Weeknight pan chicken finished in a lemony garlic-tomato pan sauce.

"Quick, garlicky, lemony perfection — the kind of weeknight chicken that tastes like Sunday dinner!" - Alexia

40 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 6 thin boneless chicken breasts
  • 1 lemon (juice and slices for garnish)
  • 6 cloves garlic (minced)
  • 1 bunch fresh parsley (chopped)
  • 1-1/2 cups chicken stock (divided)
  • 5 tbsp butter
  • 1/3 cup extra virgin olive oil
  • 2 pints grape tomatoes
  • 1 cup all-purpose flour
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • Garlic powder (to taste)

Instructions

1

Prepare the Chicken

Pound the chicken breasts thin. Season both sides with sea salt, garlic powder, and black pepper.

2

Dredge the Chicken

In a shallow dish, season the flour with salt, garlic powder, and black pepper. Coat each chicken breast in the flour, shaking off any excess.

3

Brown the Chicken

Heat butter and olive oil in a large skillet. Once melted and hot, add the chicken and brown on both sides until golden. Remove and set aside — the chicken will finish cooking later.

4

Build the Sauce

In the same pan, add minced garlic and sauté for 30 seconds. Deglaze the pan with 1 cup of chicken stock, scraping up any browned bits. Squeeze in the juice from half a lemon and reduce for a few minutes.

5

Add the Tomatoes

Add grape tomatoes to the pan, season with salt and pepper, and pour in the remaining 1/2 cup of chicken stock. Cook until the tomatoes blister and begin to break open.

6

Finish the Dish

Return the chicken to the pan and coat it in the sauce. Simmer until the chicken is fully cooked and the sauce thickens slightly. Top with fresh parsley and lemon slices.