Chicken with Tomato-Herb Pan Sauce – I don’t know about you but I am always on the lookout for chicken recipes. They don’t have to be super easy or super fast they just have to be delicious! I don’t mind spending some time in the kitchen prepping ingredients or stirring, whisking, simmering, or boiling. We just eat a lot of chicken and it can become rather mundane if I don’t change it up every once in awhile.
I first saw this recipe on Josie’s blog and thought that it sounded interesting and full of flavor. In the end, it was both! 🙂 The tomato-herb sauce was definitely the star with the juicy and savory tomatoes that were full of herb-y flavor.
The chicken was really just a vehicle to get the tomatoes into your mouth but was delicious due to being cooked in a compound butter sauce. While this isn’t the fastest meal I’ve ever made, it comes together pretty quickly and ups the ante of a regular chicken dish. This is a recipe that will be made again and again, whether it’s for a weeknight meal or company.
Chicken with Tomato-Herb Pan Sauce
- 2 tbsp. unsalted butter, at room temperature
- 1/2 tsp. dried oregano
- 2 cloves garlic, pressed or minced
- 1/2 tsp. paprika
- Kosher salt and freshly ground black pepper
- 2 tbsp. all-purpose flour
- 2 boneless, skinless chicken breasts
- 2 tsp. olive oil
- 1 pint cherry tomatoes
- 1 tbsp. balsamic vinegar
- 2 tbsp. chopped fresh basil
- 1 1/2 tsp. chopped fresh oregano
- 1 tbsp. chopped fresh parsley
1. In a small bowl, mix together the butter, garlic, dried oregano, and paprika. Season to taste with salt and pepper and set aside.
2. Preheat oven to 200°F, or the lowest possible temperature. Pat the chicken dry with a paper towel and season with salt and pepper. Set aside.
3. Measure the flour onto a plate and season to taste with salt and pepper. Working with one breast at a time, dredge both sides in the flour. Shake gently to remove excess flour and repeat with remaining breast.
4. Melt 1 tablespoon of the oregano butter with the 2 teaspoons of the olive oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Add the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes, or until cooked through and reads 165-170°F on an instant read thermometer. Transfer the chicken to a small pan or oven-safe plate and keep warm while preparing sauce.
5. Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes.
6. Add the remaining butter and the balsamic vinegar to the pan with the tomatoes and begin to crush the tomatoes slightly to release their juices. Continue stirring until butter has melted.
7. Using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Stir in the fresh oregano, basil, and parsley.
8. Remove chicken from oven and top with tomato-herb sauce before serving.