Easy Sautéed Chicken with Cherry Tomatoes & Feta One-Pot Recipe
This one-pot recipe combines tender sautéed chicken breasts with a vibrant cherry tomato and olive relish, enhanced by tangy feta and fresh mint. Perfect for a quick dinner, this dish packs bright flavors into a simple preparation.
Equipment
- 12-inch nonstick skillet
- Meat mallet or rolling pin (for pounding chicken)
Ingredients
For the Chicken:
- ½ cup all-purpose flour
- 4 6–8 ounce boneless, skinless chicken breasts, trimmed
- ⅛ teaspoon table salt
- ⅛ teaspoon pepper
- 3 tablespoons extra-virgin olive oil divided
For the Relish:
- 2 garlic cloves minced
- 12 ounces cherry tomatoes halved
- ⅓ cup pitted kalamata olives chopped
- 2 tablespoons water
- 1 ounce feta cheese crumbled (¼ cup)
- ¼ cup shredded fresh mint
Instructions
Prepare the Chicken:
- Spread flour in a shallow dish. Pound the thicker end of the chicken breasts between two sheets of plastic wrap to a uniform ½-inch thickness.
- Pat chicken dry with paper towels, then sprinkle with salt and pepper. Dredge each chicken breast in flour, shaking off the excess.
Cook the Chicken:
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Cook chicken until well browned and it registers 160°F, about 6–8 minutes per side.
- Transfer chicken to a serving platter, tent with aluminum foil, and let rest.
Make the Relish:
- In the now-empty skillet, heat the remaining 1 tablespoon olive oil with garlic over medium heat until fragrant (about 30 seconds).
- Stir in cherry tomatoes, olives, and water, scraping up any browned bits in the pan. Cook until the tomatoes are softened, about 2 minutes.
Finish the Dish:
- Stir in any accumulated chicken juices and season with salt and pepper to taste.
- Spoon the relish over the chicken, then sprinkle with feta and fresh mint. Serve immediately.
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