This easy skillet chicken breast recipe is cooked with fresh cherry tomatoes, butter, garlic, white wine, and herbs. It's fast, vibrant, simple, and fresh. Plus, dinner is ready in 30 minutes!
A Simple Chicken Recipe with Cherry Tomatoes
This skillet chicken breast with cherry tomatoes recipe tastes like summer and will easily become a favorite recipe.
The butter and olive oil combination stirred into the sauce at the end makes an easy, simple, and rich buttery tomato sauce for the chicken breast.
Serve this easy chicken breast and cherry tomato recipe with a nice salad or over a delicate pasta like orzo or angel hair.
Preparing Chicken Breast
Use chicken cutlets, chicken tenders, or butterfly your chicken breast for this chicken recipe with cherry tomatoes.
Butterfly means to cut chicken breast in half lengthwise so that the pieces are thinner.
Thinner pieces of chicken breast also cook faster, as well as being "more manageable". Additionally thinner pieces are generally a smaller portion size.
Three chicken breasts weigh approximately 1 ½ pounds. I don't want to eat half a pound of chicken so cutting the breast in half makes six 4 oz servings.
This amount of chicken generally gives us 4 servings. My husband can still have two pieces (equalling ½ pound and I can have ¼ pound).
Six pieces of chicken breast generally fit into a 12" skillet perfectly without over crowding the pan.
It's important to not overcrowd the pan, so that the chicken breast can develop a nice brown caramelized sear to flavor the cherry tomatoes sauce.
Like chicken thighs (dark meat) better? This fresh cherry tomato sauce recipe works with thighs as well but you will have to cook the thighs ~ 7-10 minutes longer.
Easy Variations on Chicken with Cherry Tomatoes
This easy chicken breast with cherry tomatoes recipe is versatile.
Don't have shallots? Use onions instead. Shallots are just delicate onions in a sense. They have a more mild taste compared to regular onions, but don't sweat these small differences.
They are also a little smaller (albeit more expensive) but are generally the perfect size for recipes that call for a smaller amount of onions like this one.
Use regular tomatoes if cherry tomatoes are not available. Garnish chicken with tomatoes with favorite dried or fresh herbs.
Don't have white wine? Skip it or add a splash of white, apple, or balsamic vinegar instead.
Lastly, this cherry tomato butter sauce can be used on fish, tempeh, tofu, bread or vegetables instead of chicken.
Serving Suggestion
Serve this Italian inspired pan fried chicken with tomatoes recipe with one of these complementary summer dishes:
You May Also Like
If you like pan fried chicken recipes, check out these "similar" chicken skillet dishes:
Things In My Kitchen:
- 12" nonstick skillet - 12" with a lid, oven safe to 400F, PFOA free. Perfect for seafood and delicate meats.
- 16 x 12 x .75 inch teak cutting board - juice grove, sits over my sink, sustainable managed plantation, easy on knives.
- 3 Fine Mesh Stainless Steel Colanders - stackable, durable, stainless steel, affordable.
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Chicken Breast with Cherry Tomatoes
EatSimpleFood.com
This easy pan fried chicken breast recipe is cooked with cherry tomatoes, butter, shallots, garlic, white wine, and herbs. It's fast, vibrant, simple, and fresh.
- Prep Time: 15 minutes
- Cook Time: 20 Minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 3 chicken breasts, butterflied (or 6 chicken cutlet)
- ¼ cup olive oil, divided
- 1 medium shallot, diced
- 2 medium garlic cloves, minced
- 2 cups (16 oz) cherry tomatoes, halved
- ¼ cup white wine
- ½ teaspoon salt
- pinch pepper
- ¼ cup (4 Tbsp) unsalted butter, cubed
- 2 tablespoon herbs, chopped (basil, parsley, oregano, thyme, or rosemary)
- crushed red pepper flakes, optional as garnish for heat
Instructions
Pan Fry the Chicken:
- Bring a nonstick 12" skillet to medium high heat and add enough olive oil to lightly coat the bottom of the pan.
- Pan fry the chicken on one side for ~ 3 minutes or until browned.
- Flip and cook the other side for ~ 2 ½ minutes or until browned, cooked through, and / or internal temperature of chicken reaches 165F.
- Remove chicken from pan and set aside.
Make the cherry tomato sauce:
- In the pan that you cooked the chicken in (don't rinse it out!) add 2 tablespoon of the olive oil and the shallots and cook ~ 1-2 minutes or until translucent.
- Add garlic and cook ~ 1 minute or until fragrant. Add a touch more olive oil if needed.
- Add cherry tomatoes, wine, salt, and pepper and cook for ~10 minutes or until liquid is nearly evaporated.
- Remove from heat and stir in remaining olive oil and butter.
- Serve tomatoes and sauce over or under pan fried chicken.
- Add salt to taste. Garnish with red pepper flakes if you like some heat. Happy eating! Beckie
Notes
- 3 chicken breasts is about 1 ½ pounds. I can not eat half a pound of chicken and this amount generally gives us 4 servings (6 oz of chicken for each serving). This amount of chicken (6 pieces) generally fit into a 12" skillet perfectly. Buy 6 chicken cutlets if you don't want to butterfly the breasts.
- Don't have shallots? Use onions instead.
- This dish is versatile. Use the tomato butter sauce on fish, tempeh, tofu, or quorn.
- Like chicken thighs (dark meat) better? This recipe works with thighs as well but you will have to cook the thighs ~ 7-10 minutes longer.
- Pair this with a nice salad or over a delicate pasta like orzo or angel hair.
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