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.

  • Yield about 4 servings


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.