Paleo Skillet Chicken with Tomatoes and Feta

If you’re looking for an easy weeknight dinner that feels a little special, this Paleo Skillet Chicken with Tomatoes and Feta is a must-try! Tender chicken cutlets are lightly coated in cassava flour, quickly seared, and then baked with cherry tomatoes, creamy dairy-free feta, fresh basil, and a simple balsamic pan sauce.

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The tomatoes become tender and juicy as they bake, while the dairy-free feta adds a creamy, salty bite. The balsamic vinegar and chicken broth create a flavorful sauce that brings everything together.

Best of all, this recipe is made in one skillet and only needs 20 minutes in the oven, making it perfect for an easy weeknight meal.

Why You’ll Love This Recipe

• Easy to make: The chicken is quickly seared before finishing in the oven.
• One-skillet meal: less cleanup!
• Full of flavor: Juicy tomatoes, fresh basil, balsamic vinegar, and dairy-free feta make this chicken anything but boring.
• Paleo-friendly: Cassava flour replaces traditional flour, and dairy-free feta keeps this recipe dairy-free.

How to Make Chicken Cutlets

Pounding the chicken breasts into cutlets helps them cook quickly and evenly.

Place each chicken breast between two pieces of parchment paper or my favorite, a plastic freezer bag. Gently pound the chicken with a meat mallet until it is about ½-inch thick. Try to keep the chicken an even thickness so it cooks evenly.

What Does Chiffonade Mean?

Chiffonade simply means cutting leafy herbs into thin, ribbon-like strips.

To chiffonade basil, stack several basil leaves on top of each other and roll them tightly lengthwise. Using a sharp knife, carefully slice across the rolled basil into thin strips. Separate the strips with your fingers and sprinkle them over the chicken.

Don’t worry about making them perfect—the goal is simply to create thin basil ribbons.

Tips for the Best Skillet Chicken

Use an oven-safe skillet or braiser. Since this recipe goes from the stovetop directly into the oven, make sure your skillet is oven-safe.

Don’t skip the sear. Quickly searing the chicken gives it a light golden crust and adds extra flavor.

Use a light coating of cassava flour. Shake off any excess before adding the chicken to the skillet.

Check the temperature. Chicken should reach an internal temperature of 165°F in the thickest part.

Add extra basil before serving. A little fresh basil on top adds a bright pop of flavor and color.

What to Serve with Paleo Skillet Chicken

This chicken is delicious with a simple paleo side dish. Try serving it with:

• Roasted potatoes
• Mashed potatoes
• Roasted vegetables
• A simple green salad
• Sautéed zucchini

I especially love serving it over mashed potatoes because it soaks up all of the delicious balsamic tomato juices from the skillet.

Ingredients

• Chicken breasts
• Cassava flour
• Salt
• Pepper
• Garlic powder
• Onion powder
• Olive oil
• Cherry tomatoes
• DF Feta Cheese (Violife is my favorite brand)
• Balsamic vinegar
• Chicken broth
• Fresh basil

Let’s make this

• Heat oven to 350 degrees.
• Place the chicken breasts between two pieces of plastic wrap or parchment paper and gently pound them until they are about ½-inch thick. This helps the chicken cook evenly and keeps it tender.
• In a shallow bowl, combine the cassava flour, salt, pepper, garlic powder, and onion powder. Stir until well combined.
• Lightly dredge each chicken cutlet in the seasoned cassava flour, shaking off any excess.
• Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for about 2–3 minutes per side, or until lightly golden. The chicken does not need to be fully cooked at this point because it will finish cooking in the oven. Remove the skillet from the heat.
• Arrange the halved cherry tomatoes around the chicken. Add the dairy-free feta chunks, then drizzle the balsamic vinegar and chicken broth over everything.
• Scatter the fresh basil chiffonade over the top.
• Transfer the uncovered skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
• Remove from the oven and let the chicken rest for a few minutes before serving. Spoon the tomatoes, feta, and flavorful pan juices over each chicken cutlet.

This Paleo Skillet Chicken with Tomatoes and Feta is proof that an easy dinner can still be full of flavor. With tender chicken, juicy tomatoes, creamy dairy-free feta, fresh basil, and a simple balsamic sauce, this one-skillet meal is sure to become a weeknight favorite, but is sure to be a hit for your next dinner party.

Just like everyone else, I’m busy and always on the hunt for meals I can throw together in under 30 minutes. Craving more quick ideas? Check out my bowl recipes — they’re packed with flavor and come together fast.

Serve it with your favorite paleo side dish, spoon the flavorful tomato and feta juices over the top, and enjoy!