Chicken with Tomato-Herb Pan Sauce


All summer long (or, at least since our garden has been producing) we’ve had a big bowl of grape tomatoes at the ready.  We throw them in salads, Zachary’s lunches, pop them in our mouths as we’re preparing dinner or doing something else, you name it. In sum, we all love tomatoes and they don’t go to waste in our house, ever.

I cannot tell you how long I’ve had this meal on my to-make list (Okay, based on when this recipe was published, I can. It was 5 years ago. Gulp.), but I fiiiiiiiinally remembered it recently when we did actually have what seemed like an “excess” of tomatoes.

This is one of those meals that’s incredibly simple in terms of both ingredients and ease of prep, but it really delivers. Obviously, the highlight of this dish are the tomatoes. They aren’t overloaded with a bunch of other ingredients. Just a few enhancements that really make them shine. My eldest has been groooooooooaning about all the chicken we eat lately and this was a night he miraculously didn’t complain, so that’s a particularly high compliment.

Chicken with Tomato-Herb Pan Sauce

  • 10 minutes
  • 15 minutes
  • 4 servings


  • 2 Tbsp. unsalted butter, at room temperature
  • 1 clove garlic, minced
  • 1½ tsp. chopped fresh oregano
  • ½ tsp. sweet paprika
  • 3 Tbsp. flour
  • 4 boneless/skinless chicken breast halves (about 1 lb. total)
  • 2 tsp. olive oil
  • 2.25 cups cherry or grape tomatoes (3/4 lb.)
  • 1 Tbsp. chopped fresh parsley


  1. In a small bowl, mix together the butter, garlic, oregano and paprika. Season to taste with salt and pepper; set aside.
  2. Season the chicken with salt and pepper and then lightly dredge in the flour, shaking off any excess.
  3. In a large, heavy-bottomed skillet over medium-high heat, melt 1 Tbsp. of the butter and 2 tsp. olive oil. Lay the chicken breasts in the pan and cook, flipping once, until cooked through. For 4 oz. halves, this should take about 4 minutes per side (longer for thicker pieces). Transfer to a plate and keep warm.
  4. Increase the heat to high and add tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining butter. Crush tomatoes slightly with a wooden spoon or turner to release their juices and continue stirring until butter has melted. Scrape the bottom of the skillet with the wooden spoon to loosen any browned bits. Stir in any accumulated juices from the plate the chicken has been resting on.
  5. Slice the chicken (optional) and top with the pan sauce. Sprinkle with parsley.

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