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French Chicken Breasts

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 348 kcal
Course: Main Course
Cuisine: French

Ingredients

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

Instructions

For the chicken
    Cup of Yum
  1. Pat the chicken breasts dry so they don't slip about the chopping board.2 chicken breasts
  2. Keep the knife parallel to the chopping board and carefully cut through the middle of the chicken breast. Repeat with the second chicken breast.
  3. 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
  4. Heat the olive oil over medium-high heat in a large heavy-based skillet or frying pan.2 tablespoons olive oil
  5. Fry the chicken for 3 minutes on each side until golden. Remove to a plate and tent with foil.
For the sauce
  1. Place the same frying pan back over medium-low heat (no need to clean it out) and add the butter.2 tablespoons butter
  2. 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
  3. Stir in flour until the onions look like they are coated in wet sand.1½ tablespoons of the flour used to coat the chicken
  4. 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
  5. Bring the sauce to a simmer and cook for 8 minutes.
  6. Add the halved tomatoes and olives to the pan and stir to coat in the sauce.8 cherry tomatoes8 pitted green olives
  7. Slide the chicken breasts back into the pan, reduce the heat to low, and cook for 5 minutes until everything is hot.
  8. 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.

Nutrition Information

Calories 348kcal (17%) Carbohydrates 13g (4%) Protein 28g (56%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 90mg (30%) Sodium 513mg (21%) Potassium 481mg (14%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 525IU (11%) Vitamin C 15mg (17%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 13g 4%
Protein 28g 56%
Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.2g 10%
Cholesterol 90mg 30%
Sodium 513mg 21%
Potassium 481mg 10%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 525IU 11%
Vitamin C 15mg 17%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.