Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 cups cherry tomatoes, whole
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • ¼ cup dry white wine
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels and season both sides generously with salt, pepper, and dried oregano.
  2. Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 3–4 minutes per side until a golden-brown crust forms. Remove chicken to a plate and set aside.
  3. In the same skillet, melt the butter and sauté minced garlic for 1 minute until fragrant. Add cherry tomatoes and cook for 5–7 minutes, shaking the pan occasionally, until the tomatoes soften and begin to pop.
  4. Pour in the white wine to deglaze the pan, scraping up the browned bits. Stir in the lemon juice and lemon zest, simmering for 2-3 minutes until the sauce thickens slightly.
  5. Return the seared chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and garnish with chopped fresh parsley before serving.