That weird in-between season where you crave something warm and cozy but still fresh and light? This Pan-Roasted Chicken with Cherry Tomatoes, Feta, and Herbs is exactly that. 🍅✨ I love serving it over buttery orzo, and let me tell you—this is a family favorite in my house. Save this one for your next easy, flavor-packed dinner! 💥 Recipe below ⬇️ Ingredients: 4 chicken breasts 2 tsp kosher salt ¼ cup cassava flour (or sub regular all-purpose flour) 2 tbsp extra virgin olive oil 3 cloves garlic, minced 1 pint cherry tomatoes 1/4 cup dry white wine ½ cup chicken broth 2 tbsp freshly squeezed lemon juice (or juice of 1 lemon) 2 oz feta cheese (about ½ block, omit for Whole30/Paleo/dairy-free) ½ cup fresh dill fronds Instructions: 1️⃣ **Preheat the oven** to 375°F. 2️⃣ Place the chicken on a cutting board, cover with plastic wrap or parchment, and pound to an even **½-inch thickness**. Season both sides with salt and pepper. 3️⃣ In a shallow bowl, dredge the chicken in cassava flour, shaking off excess. 4️⃣ Heat olive oil in a large **oven-safe skillet** over medium-high heat. Sear the chicken until golden brown, about **3 minutes per side**. Transfer to a plate. 5️⃣ Reduce heat to medium-low, add garlic and cherry tomatoes, and sauté until tomatoes blister, about **2 minutes**. 6️⃣ Pour in broth the wine and let reduce by half. Then add the broth + lemon juice, scraping up browned bits. Nestle the chicken back into the skillet. 7️⃣ Crumble feta over the top and transfer the skillet to the oven. Bake **uncovered for 10 minutes**, until the chicken is cooked through and the sauce is bubbling. 8️⃣ Let cool for 5 minutes, then finish with fresh dill. Serve and enjoy! LTKWatchNow LTKShoeCrush LTKStyleTip