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chicken with tomato herb pan sauce

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Chicken with Tomato Herb Pan Sauce a flavorful and delicious dinner.

For someone not being a fan of tomatoes, I’m sure cooking a lot with them. But that’s the thing, I can tolerate them in cooking, I just can’t eat them by itself. Like the picture above, I picked those tomatoes off and gave them to Jason after I took the picture. Haha, I’m so picky and annoying, sue me!

This recipe is popping up all over the web and now I know why. It’s delicious. The ingredients and spices are what gives this dish the ability to give your taste buds a happy dance. The seasoned butter that you prepare for this dish really gives it a well-rounded flavor and the juice from the tomatoes brings out their natural sweetness and gives the pan sauce the extra umph. Jason instantly loved this dish, and quite frankly, even with my loathe for tomatoes, I loved this dish too. I was able to eat a couple cherry tomatoes because of how cooked down they were and they just tied perfectly in with the seasoned chicken. The side dishes I prepared with this also paired perfectly, if I do say so myself. I made mashed potatoes from scratch (which were awesome, nothing beats homemade mashed taters!) and I sauteed some spinach with garlic. You can pair any side dish with this chicken. Most on the web have paired it with garlic rice pilaf, but I decided to go another route. It’s all preference and whatever you feel like doing, really.

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chicken with tomato herb pan sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

This was such a deliciously flavorful meal that you will love!

Servings: 4
Ingredients
  • 4 chicken tenderloins
  • 1/2 cup flour
  • 2 tbsp salted butter, softened
  • 1 clove garlic, minced
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp paprika
  • 2 cups cherry tomatoes
  • 1/3 cup chicken broth
  • Fresh minced parsley for topping, optional
Instructions
  1. Season both sides of the chicken with salt and pepper.
  2. Lightly dredge the chicken in flour and set aside.
  3. In a small bowl, combine butter, garlic, Italian seasoning and paprika.
  4. In a large skillet, on medium-high heat, melt 1 tbsp. of the seasoned butter with some olive oil.
  5. Place the chicken in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.
  6. Transfer to a plate and cover loosely with foil.
  7. In the same skillet, increase the heat to high and add in the tomatoes.
  8. Cook the tomatoes, stirring occasionally, until the skins are charred and they begin to burst. It takes about 5 minutes.
  9. Add the remaining seasoned butter to the pan, stirring to melt.
  10. Begin to crush the tomatoes slightly to release their juices.
  11. Add in the chicken broth, scraping bits from the bottom of the pan.
  12. Cook for a minute or two longer until well blended.
  13. Take a piece of chicken and put it on a serving plate. Top with the pan sauce and tomatoes. Sprinkle with parsley and serve with your side dishes.
Recipe Notes

Source: Annie's Eats

 

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Posted on October 17, 2011

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  1. 01/29/2012 at 9:41 pm

    Hi! I love your blog. I made this recipe the other night and it came out delicious–thank you. I posted it to my new food blog along with links to your site. Feel free to check it out: http://www.heartforcooking.blogspot.com/2012/01/chicken-with-tomato-herb-pan-sauce.html.

    I look forward to making many more of your recipes!

    Jessica

    • 01/29/2012 at 9:43 pm

      awesome! thanks for coming back and letting me know :) looks delicious!

  2. Annette J.
    03/29/2012 at 1:08 pm

    I feel the same way about tomatoes as you!! Hard to explain to others why I will eat them cooked, but not raw and I still avoid the big chunks even when they are cooked. The recipe sounds yummy!!

  3. CG
    10/26/2012 at 2:51 pm

    Just made this today for lunch but did a few things differently.

    Firstly, bone/skinless chicken breasts, pounded thin. It took longer to cook them but that was okay. Secondly, I mixed parsley and oregano since I don’t have Italian seasoning. Thirdly, I used a mix of yellow and red cherry tomatoes- very pretty color!

    I think the olive oil is pointless. It would be better to just make more of the seasoned butter (and if you use something like Smart Balance, you can lie to yourself and say it’s healthy) rather than dilute the flavor.

    And I get that the dish’s flavor should come from the butter and the tomatoes but the flour should be seasoned (salt and maybe basil?). I didn’t and while it was still quite tasty I would have preferred a little more “oomph”.

    Overall, I really liked this recipe. It’s simple, pantry-friendly, and it went over fairly well with my kids.

    With a couple of tweaks, it will find a permanent home in my recipe book.

    Thanks for posting!!!!!!!!!!!!

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