One-Pan Chicken with Cherry Tomatoes
A recipe for One-Pan Chicken with Cherry Tomatoes! Seared chicken is simmered briefly in a spiced cherry tomato sauce for a quick and easy meal.
Servings 4 Servings
Ingredients
Chicken:
- 1 pound (450 grams) boneless, skinless chicken breasts
- salt
- freshly ground black pepper
- 1/2 cup (63 grams) all-purpose flour
- 2 tablespoons (28 grams) unsalted butter
Cherry Tomato Sauce:
- 1 tablespoon (15 milliliters) olive oil
- 12 ounces (340 grams) cherry or grape tomatoes halved lengthwise
- 2 cloves garlic peeled and minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon sweet paprika
- salt to taste
- freshly ground black pepper to taste
- 1/3 cup (80 milliliters) dry white wine or chicken broth
- fresh parsley or basil leaves chopped, for garnish
- freshly grated Parmesan for garnish
Instructions
- On a cutting board, slice each chicken breast in half horizontally to make 4-6 thin cutlets.
- Season each side with salt and pepper.
- Sprinkle the flour in an even layer on a plate and press each side of each chicken cutlet into the flour, lightly dusting off the excess.
- Melt the butter in a large pan over medium high heat.
- Once melted, add the chicken cutlets in batches, taking care to not overcrowd, and cook until golden on each side. Do not cook all the way through.
- Remove the chicken to a plate and repeat with remaining pieces, adding more butter if needed.
- Once the last piece of chicken is removed, drizzle the olive oil into the pan.
- Once hot, add the cherry tomatoes and cook, undisturbed, until starting to turn golden brown and burst.
- Stir, cooking occasionally, until the cherry tomatoes start to break down.
- Stir in the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
- Stir in the oregano, paprika, salt, and pepper. Adjust seasonings to taste.
- Pour in the wine and scrap the bottom of the pan, releasing any browned bits.
- Nestle the seared chicken pieces back into the pan with the tomato sauce and simmer until the chicken is cooked through at the thickest part to 165˚F (74˚C).
- Remove from heat, adjust seasonings to taste, and sprinkle with the chopped parsley or basil.
- Serve the chicken with the tomato sauce immediately over pasta or rice.