This recipe seems to be the hot new thing lately.  I’ve seen it on blog after blog after blog.  Now that I’ve made it I can tell you, I think the hype is well deserved.  I flipped right past this in Bon Appétit while dog-earring lots of other pages, surely thinking, “Chicken with pan sauce.  What else is new?”  It’s a good thing this was popping up everywhere because being such a simple and unassuming dish, I might have otherwise missed it.  But this, my friends, is not to be missed.

It’s a basic chicken with pan sauce but this particular combination of ingredients elevates it to a new level.  I’ve been doing a lot with roasted tomatoes lately (more recipes coming your way) and the pan sear these tomatoes similarly brings out the natural sweetness in the tomatoes.  The seasoned butter and a splash of wine or broth help round out the sauce to make a meal that’s the no-leftovers kind of good. This has become a fast favorite in our house.  In fact, Andrew loves it so much that one night after an unexpectedly long work day we went out to grab carry out sandwiches and when we told him we were getting dinner, he asked excitedly, “Chicken with tomatoes and rice?!”  So cute.  I like to serve this with garlic rice pilaf and broccolette, but it would pair well with many side options.  Next time you need a fabulous meal fast, this dish has got you covered.


For the chicken:
2-3 boneless, skinless chicken breasts, butterflied and halved (4-6 halves total)
Salt and pepper
¾ cup flour

For the sauce:
2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.)
1/3 cup dry white wine or chicken broth
1 tbsp. minced fresh parsley


  • 01

    Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.

  • 02

    In a small bowl, combine the butter, garlic, oregano, and paprika.  Season with salt and pepper to taste.  In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  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.  Transfer to a plate, cover loosely with foil, and set aside.

  • 03

    Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Cook for a minute more until well blended.

  • 04

    Slice the chicken, transfer to serving plates, and top with the pan sauce.  Sprinkle with parsley and serve.


  • The flavors in this dish sound wonderfully simple, but it looks so elegant! I would have thought the same as you and kept on flipping by it! So glad you clarified for us!

  • This looks like a great late summer dinner! I just found some gorgeous organic mixed-color locally grown cherry tomatoes at Whole Foods, and am going to make this before I eat them all ;).

  • Maggie Donaldson

    Annie, I have been looking for a simple supper for our first night in a self-catering holiday cottage and this is going to be perfect! The combination of butter and tomatoes is always wonderful, I think, and this is a quick way of getting that combo, and the smoky charred flavour from oven roasted tomatoes – genius!

  • Thank you, I was in need of a new chicken dish. Sounds great!

  • I guess I figured out what we are having for dinner tonight! It does look good.

  • I admit, when I saw the title to this post I thought about not even reading it because it seemed so plain! But I’m glad I did because to hear you say it is not to be missed caught my attention! Will try it soon.

  • Apparently I was on the bandwagon without even realizing I was on it! I adapted mine from Pink Parsley but I thought the tomato concoction was wonderful. My husband, who doesn’t even like tomatoes, gobbled it right up.

  • I can see why this is so popular! It looks amazing. I love the flavors and agree that roasting the tomatoes only makes them more delicious!

  • I’ve seen this on blog after blog too, but it looks great. :) Thanks for sharing.

  • We’ve been cooking lots with roasted tomatoes, too. The late summer ones are that are in stores right now are perfect for this dish!

  • nothing better than roasted tomato season…………this is also tasty on a piece of good beef, like a filet if you are into splurging. BTW your rice pilaf is quite tasty – thanks!

  • I haven’t seen this anywhere, so it’s new to me. Looks yum! The tomatoes just look awesome.

  • Love pan fried chicken, never thought to add the sun-dried tomatoes though. Looks wonderful and a great idea for a quick dinner.

  • You have convinced me I simply must try this! Id seen it before but not looking or sounding quite as tempting as yours does :)

  • I made this for dinner last night! It was good. Simple yet flavorful and tasted really fresh. I accidently dumped like 2 tbs of paprika in when trying to measure the 1 tsp and the chicken ended up tasting really nice and smokey!

  • Kim

    Made this for dinner last night and it is my new favorite!! Love the flavors!

  • This looks great! I too flipped right past it. Now I have to make it!

  • Tanya

    Just wondering how many people you would say that this would feed? Love your blog. I’ve tried many things, and haven’t tried a recipe that we haven’t liked! Which is a real accomplishment when feeding 8 people! Thanks for all your hard work! :-)

  • Annie

    4 at most.

  • This looks great and so simple! Can I substitute dry oregano for the fresh?

  • Teresa

    Mmmmmmmmmm this was delicious! My parents and I really enjoyed it. I used basil and parsley just because those were the herbs I had on hand and I hate seeing fresh herbs go to waste :) Served with some couscous and asparagus–a nice healthy, seasonal meal.

  • Elizabeth

    Made this for dinner tonight – will definitely be a regular. Easy to make and absolutely delicious. Made the Garlic Rice Pilaf with brown rice – no problem with cooking times. Was delicious.

  • Heather

    Funny you posted this recipe. I flipped right past it too! I think I might just have to make this for lunch today.

  • simple cook

    this is the best chicken i have ever tasted. I didn’t care for the sauce (i used wine…maybe the broth would have better suited me) but the chicken is fabulous. I don’t even really like chicken and i devoured it. Thanks for the recipe!

  • Brieanne

    I made this tonight with a side of steamed spinach and some crusty bread and it was the perfect meal. I will definitely be adding this to my meal rotation. Thanks for the keeper!

  • Ashley

    I am a recent subscriber to your blog but a major foodie. I love to cook though I have very little time for it these days. This is the first dish of yours I tried. I found your directions simple to follow and the flavors or this dish (and the Garlic Rice Pilaf) very subtle and amazing. I had to adjust the receipe slightly as I ran out of time to cook (after a quick browning of the chicken I added the tomatoes and all of the remaining ingredients together and simmered for 5 minutes). I enjoy your blog a great deal. Thank you and please keep the recipes coming.

  • Alexis

    I know this is a late comment but my husband and I made this and it was so wonderful. Who would know that a few tomatoes and some chicken cutlets could be so tasty? Thanks for sharing!

  • I agree with everyone else, this is a fantastic dish. The second time I made this I used canned tomatoes because I made it on a whim and didn’t have any grape or cherry tomatoes. It was still good, but not quite as sweet, and didn’t look as nice. This will definitely be making return appearances on our table. Thanks for sharing it!

  • I made this tonight & liked it a lot. I especially liked how tender the chicken turned out to be. My 6YO ate it up and husband liked it too (but neither one would touch the tomatoes).

  • Katie

    love LOVE this recipe! it’s super quick, easy and so delicious. i’ve made it twice in the past couple of months, and it’s once of my husband’s new favorites. thanks so much for sharing!!

  • Littlestarfish1

    Just cooked this and it was stunning, thanks so much for sharing :D big thumbs up from the hubby too! !!

  • Nicole M.

    I have made this several times and it is always a hit!

  • Sarah Bulmer

    I made this tonight with the garlic rice pilaf, like you suggested, and it was a perfect combination. I feel like I have another quick and easy recipe up my sleeve. The only thing I changed was to skip the dredging step, since I’m not a fan of dredged chicken breast.

  • Christy Kurtz

    After entering, chicken, tomatoes and onions into Google, this is what I found. While I didnt follow the recipe exactly (I added julianned onions with the tomatoes and added 2/3 cup of Sherry, didn’t have rice pilaf so I substituted a version of couscous); my family and I loved the end result. A savory dish with a hint of sweet, made with ease, gobbled up and added to the “pro” column. Thanks for sharing a keeper.

  • louise

    Made this tonight…. it was delicious! ! Thanks for the easy to follow recipe.. I used regular tomatoes instead of the cherry ones and it tasted fab!

  • Pricila Neal

    Amazing recipe!!!!! Success tonight – thanks for posting!