Chicken, Food, Main Dishes, Quick & Easy Main Dishes

Chicken with Tomato Herb Pan Sauce


 I just recently realized that I haven’t shared a main dish recipe in quite some time.  I’ve been preoccupied by sides and breakfast foods lately.  Breakfast foods are a main obsession of mine, I love finding new things to eat for breakfast because otherwise I have a tendency to eat the same thing every morning.

On to this recipe.  It’s a quick and simple summer recipe that you can enjoy even if you don’t have much time to cook.  Another plus is that you don’t have to turn on the oven for this one.  Do you still have any tomatoes lingering around?  This recipe calls for grape tomatoes, so it’s a perfect way to use up those leftovers from your garden.

You also need some fresh herbs for this recipe – basil, oregano and parsley.  I’m sure it would probably still taste good with dried herbs, but the fresh herbs are really what give this recipe its flavor, so try to get your hands on some fresh herbs if at all possible.

The chicken was delicious and the kitchen smelled great after cooking the chicken in the herb mixture.  The hubby requested this meal every week (so he said) since it is tasty, light, and healthy!


Chicken with Tomato Herb Pan Sauce
Adapted from: For the Love of Cooking
2 Tablespoons butter, softened
1 large clove garlic, minced
2 teaspoons fresh parsley, chopped
1 1/2 teaspoons fresh basil, chopped
1 teaspoon fresh oregano, chopped
salt and pepper to taste
2 boneless, skinless chicken breasts, pounded thin (1/2″ thick)
2 cups/1 pint grape tomatoes
1/2 cup chicken broth

1. Combine butter, garlic, parsley, basil, and oregano in a small bowl.
2. After chicken is pounded thin, season both sides of each breast with salt and pepper.
3. Add a little (2 teaspoons or so) of the butter mixture to a large skillet.  Once butter is melted, add chicken and cook for about 4-5 minutes on both sides, or until cooked through.  Remove from skillet and keep warm.

4. Add tomatoes to the skillet and season with salt and pepper.  Cook and stir tomatoes until they start to burst (seep their juices), about 7-9 minutes.  Add the rest of the butter mixture and chicken broth.  Cook and stir constantly, slightly squishing some of the tomatoes to release their juices.  Add the chicken breasts back into the pan to heat through.  Serve and enjoy!

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