Season the chicken breasts with salt and black pepper.

In a small bowl, combine the saffron threads with a tablespoon of warm water. Let it steep and infuse for about 10 minutes.

Heat olive oil in a large skillet over medium heat.

Add the seasoned chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.

In the same skillet, add chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.

Add halved cherry tomatoes to the skillet and cook for another 2-3 minutes.

Pour in the infused saffron mixture and stir to combine.

Pour in chicken stock and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld.

Return the cooked chicken breasts to the skillet.

Let the chicken simmer in the saffron tomato sauce for an additional 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Drizzle lemon juice over the chicken and sauce.

Garnish with chopped fresh parsley before serving.