Chicken With Tomato Pan Herb Sauce Recipe

Name: Chicken With Tomato Pan Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless chicken breasts, skinless, butterflied and halved (4 halves total); salt and pepper; ¾ cup flour; 3 tablespoons unsalted butter, softened; 1 garlic clove, minced; 1 ½ teaspoons fresh oregano, minced; ½ teaspoon sweet paprika; salt and pepper; 2 teaspoons olive oil; 2 cups cherry tomatoes (about 12 oz.) or 2 cups grape tomatoes (about 12 oz.); ½ cup dry white wine or ½ cup chicken broth; 1 tablespoon minced fresh parsley

Servings: persons

2 boneless chicken breasts, skinless, butterflied and halved (4 halves total)
salt and pepper
¾ cup flour
3 tablespoons unsalted butter, softened
1 garlic clove, minced
1 ½ teaspoons fresh oregano, minced
½ teaspoon sweet paprika
salt and pepper
2 teaspoons olive oil
2 cups cherry tomatoes (about 12 oz.) or 2 cups grape tomatoes (about 12 oz.)
½ cup dry white wine or ½ cup chicken broth
1 tablespoon minced fresh parsley

1
Season both sides of the chicken breasts with salt and pepper.
2
Lightly dredge both sides of the chicken in the flour, shaking off the excess.
3
Set aside.
4
In a small bowl, combine the butter, garlic, oregano, and paprika.
5
Season with salt and pepper to taste.
6
In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.
7
Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.
8
Transfer to a plate, cover loosely with foil, and set aside.
9
Increase the heat to high and add the tomatoes to the skillet.
10
Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.
11
Add the remaining butter mixture to the pan.
12
Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.
13
Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.
14
Cook for a minute more until well blended.
15
Transfer the chicken to serving plates, and top with the pan sauce.
16
Sprinkle with parsley and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 boneless chicken breasts, skinless, butterflied and halved (4 halves total), salt and pepper, ¾ cup flour, 3 tablespoons unsalted butter, softened, and more.

Yes, Chicken With Tomato Pan Herb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Tomato Pan Herb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions