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.
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
Ingredients
For the chicken
2chicken breasts(See note 1)
½teaspoonsalt
½teaspoonblack pepper
¼cupall-purpose flour(see note 2)
2tablespoonsolive oil
For the sauce
2tablespoonsbutter
1onion, thinly sliced
6clovesgarlic, sliced
1½tablespoonsof the flour used to coat the chicken
1¼cupschicken stock(see note 3)
½cupwhite wine(see note 4)
1tablespoonfresh parsley, chopped (see note 5)
1teaspoonfresh thyme leaves(see note 5)
½teaspoonground fennel(see note 6)
½teaspoonblack pepper
8cherry tomatoes, halved
8pitted green olives(see note 7)
salt and pepper, to taste
Instructions
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
Notes
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.