These mouthwatering French Chicken Breasts are a simple, one-pan dish that bursts with flavors that is so easy to make.
Succulent chicken breasts combined with the savory goodness of onions, the sweetness of cherry tomatoes, the tanginess of olives, and the rich aroma of white wine and herbs. You can serve it with various side dishes to suit your taste and mood, from buttery mashed potatoes to pastas or a crisp garden salad and bread.
This delicious and hassle-free meal is perfect for any day of the week, and you can even serve it to guests when you want to impress without spending hours in the kitchen.
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Chicken breasts: The recipe uses two chicken breasts and cuts them in half horizontally to create 4 chicken breast fillets. I try to buy big chicken breasts to make this step easier.
Garlic: The recipe suggest 6 cloves of garlic but as with every Sprinkles and Sprouts recipe, measure garlic with your heart.
White wine: Any dry white wine you have will work here; I like a Soave or a Pinot Grigio. If you don't consume alcohol, replace it with extra broth.
Chicken broth: I use a low-sodium broth. You can use vegetable broth instead.
Fresh herbs: The recipe calls for fresh parsley and fresh thyme. You can swap the thyme for dried, but I recommend getting fresh parsley, as dried doesn't have the same bright flavor.
Ground fennel: You can find this in larger grocery stores, but feel free to leave it out of you can't find any.
Cherry tomatoes: These get halved and added to the sauce at the end so they are hot but still hold their shape.
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- The recipe works well with boneless chicken thighs. Cook them for 7 minutes a side. You can also substitute some pork chops for the chicken. Or some fillets of fish.
- You can replace the wine with masala or dry sherry.
- Feel free to use black olives if you prefer. Or use your favorite stuffed olives. If you use whole olives, remind your guest/family so they don't damage a tooth on the pit.
- Make this more substantial by adding some cooked baby potatoes to the sauce when adding tomatoes and olives. I suggest adding ½ a cup more broth as the potatoes will soak up the sauce.
- Add extra veg by stirring some steamed asparagus or green bean through the dish at the end. Or wilt some baby spinach into the sauce.
How to cut chicken fillets
Start by patting the chicken breasts dry, so they don't slip about the chopping board.
Keep the knife parallel to the chopping board and carefully cut through the middle of the chicken breast. Repeat with the second chicken breast.
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Once you have coated the chicken seasoned flour, please don't get rid of it; we will use some later when thickening the sauce. Rest assured, it cooks thoroughly, making it perfectly safe for consumption.
- The chicken breast fillets are thinner than whole chicken breasts, so they will only need 3 minutes a side to get some color as they finish cooking in the sauce.
- When you remove the chicken from the skillet, place it on a plate and tent it with foil, this keeps it warm and helps keep it juicy.
- Once you add the tomatoes and chicken to the pan, cook over low heat to prevent the sauce from sticking to the pan. You want to avoid stirring too vigorously, or the tomatoes will break down into your sauce.
Why You'll Love These French Chicken Breasts
Sides: These French Chicken Breasts are perfect for serving with a buttery mashed potato. Try my Paris Mash. You can also serve it with a side of pasta. This garlic parsley pasta, or this lemon garlic pasta, would be great. Or serve a side salad and some crusty bread.
Wine: This recipe is so easy to pair wine with! Anything dry will work well with the classic French flavors. My favorite is a Soave or a buttery, oaky Chardonnay. It is also great with a glass of Beaujolais or Pinot Noir.
For more easy chicken breast recipes why not try:
- Creamy Jalapeño Chicken Breasts
- Mexican Chicken Breasts
- Creamy Garlic Parmesan Chicken Breasts
- Chicken Fried Chicken
- Harissa Honey Chicken Breasts
- Pan Garlic Butter Chicken
- Chicken and Gravy
- See all chicken breast recipes
If you make these French Chicken Breasts, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
French Chicken Breasts
For the chicken
- 2 chicken breasts (See note 1)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (see note 2)
- 2 tablespoons olive oil
For the sauce
- 2 tablespoons butter
- 1 onion , thinly sliced
- 6 cloves garlic , sliced
- 1½ tablespoons of the flour used to coat the chicken
- 1¼ cups chicken stock (see note 3)
- ½ cup white wine (see note 4)
- 1 tablespoon fresh parsley , chopped (see note 5)
- 1 teaspoon fresh thyme leaves (see note 5)
- ½ teaspoon ground fennel (see note 6)
- ½ teaspoon black pepper
- 8 cherry tomatoes , halved
- 8 pitted green olives (see note 7)
- salt and pepper , to taste
For the chicken
- Pat the chicken breasts dry so they don't slip about the chopping board.2 chicken breasts
- Keep the knife parallel to the chopping board and carefully cut through the middle of the chicken breast. Repeat with the second chicken breast.
- Season the chicken with salt and pepper and lightly coat it in the flour. (don't discard the flour yet)½ teaspoon salt½ teaspoon black pepper¼ cup all-purpose flour
- Heat the olive oil over medium-high heat in a large heavy-based skillet or frying pan.2 tablespoons olive oil
- Fry the chicken for 3 minutes on each side until golden. Remove to a plate and tent with foil.
For the sauce
- Place the same frying pan back over medium-low heat (no need to clean it out) and add the butter.2 tablespoons butter
- Cook the sliced onions for 3-4 minutes, then add the garlic and cook for another 2 minutes. Don't allow the onions or garlic to color.1 onion6 cloves garlic
- Stir in flour until the onions look like they are coated in wet sand.1½ tablespoons of the flour used to coat the chicken
- Slowly pour in the broth while constantly stirring. Add the wine, herbs, ground fennel, and black pepper.1¼ cups chicken stock½ cup white wine1 tablespoon fresh parsley1 teaspoon fresh thyme leaves½ teaspoon ground fennel½ teaspoon black pepper
- Bring the sauce to a simmer and cook for 8 minutes.
- Add the halved tomatoes and olives to the pan and stir to coat in the sauce.8 cherry tomatoes8 pitted green olives
- Slide the chicken breasts back into the pan, reduce the heat to low, and cook for 5 minutes until everything is hot.
- Check the seasonings and serve.salt and pepper
- As we cut the chicken in half, pick larger chicken breasts if possible.
- Once you have coated the chicken seasoned flour, don't get rid of it; we will use some later when thickening the sauce. Rest assured, it cooks thoroughly, making it perfectly safe for consumption.
- You can use vegetable broth instead. I prefer to use a low-sodium broth and then adjust the seasonings at the end of the cook.
- Any dry white wine you have will work here; I like a Soave or a Pinot Grigio. Or substitute masala, brandy, or dry sherry. If you don't consume alcohol, replace it with extra broth.
- The recipe calls for fresh parsley and fresh thyme. You can swap the thyme for dried, but I recommend fresh parsley, as dried doesn't have the same bright flavor.
- You can find ground fennel in larger grocery stores, but feel free to leave it out of you can't find any.
- You can use black olives if you prefer. Unpitted olives make the dish easier to eat; if you use whole olives, warn your family/guests so they don't damage a tooth.
Nutrition is per serving