Ingredients:

  • 4 (approx. 175 g each) Boneless, Skinless Chicken Breasts (about 700 g total)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil, divided
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 1 Lemon, zested and juiced
  • 2 Tbsp (10 g) Fresh Oregano, chopped
  • 2 pints (about 600 g) Cherry or Grape Tomatoes
  • 3 cloves Garlic, thinly sliced or minced
  • ¼ cup (60 ml) Dry White Wine (e.g., Sauvignon Blanc) or Chicken Stock
  • ½ tsp Red Pepper Flakes (adjust to taste)
  • 2 Tbsp (10 g) Fresh Parsley, chopped (for garnish)
  • 50 g (approx. ⅓ cup) Crumbled Low-Fat Feta Cheese (optional)

Instructions:

  1. Prep: Pat the chicken breasts thoroughly dry with kitchen roll. Slice the chicken breasts horizontally through the thickest part to create 8 thinner cutlets (or pound them thinly). Season evenly with salt, pepper, lemon zest, and half of the fresh oregano.
  2. Heat: Heat half the oil (½ Tbsp) in the skillet over medium-high heat until shimmering.
  3. Sear: Add the chicken cutlets, ensuring not to crowd the pan (work in two batches if necessary). Sear for 3–4 minutes per side until deeply golden brown and a beautiful crust has formed. Remove the chicken to a plate and set aside—it will not be fully cooked yet.
  4. Aromatics: Reduce the heat to medium. Add the remaining ½ Tbsp of oil to the pan. Add the sliced garlic and red pepper flakes and sauté for 30–60 seconds until fragrant (be careful not to burn the garlic).
  5. Deglaze: Pour in the white wine or stock. Scrape up any beautiful brown bits stuck to the bottom of the pan. Simmer for 1 minute until reduced slightly.
  6. Add Veg: Add the cherry tomatoes and the remaining fresh oregano to the skillet. Toss to coat in the garlic sauce.
  7. Simmer & Burst: Cover the skillet loosely or entirely and let the tomatoes steam for 3–4 minutes. Gently press any stubborn tomatoes with the back of a spoon to release their juices and create the sauce.
  8. Combine: Nestle the partially cooked chicken back into the sauce with the tomatoes. Spoon some of the sauce over the chicken pieces.
  9. Finish Cooking: Reduce heat to medium-low and cover the pan. Cook for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
  10. Rest & Finish: Remove the skillet from the heat. Squeeze the fresh lemon juice over the chicken and sprinkle with fresh parsley and the crumbled feta (if using). Allow the chicken to rest in the pan for 5 minutes before serving.