chicken with tomato herb pan sauce

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

    Chicken With Tomato and Herb Pan Sauce

    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.

    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!

    Jason instantly loved this dish, and quite frankly, even with my loathe for tomatoes, I loved this dish too. It’s a simple dinner with a classy elevated appearance, and even more elevated taste. The herbs, fresh tomatoes, and the juicy chicken a great trio that you’ll want on your dinner table tonight.

    What Do I Need to Make Tomato Herb Pan Sauce?

    I love a good recipe that lets me just break out my kitchen pantry staples without ever having to make a separate trip to the store. The ingredients in this list are probably already in your pantry which is what makes this tomato herb sauce chicken even more appealing.

    Here’s a quick look at what you’ll need.

    • Chicken tenderloins
    • Flour
    • Salted butter
    • Garlic
    • Italian seasoning
    • Paprika
    • Cherry tomatoes
    • Chicken broth

    How To Make Chicken With Tomato Herb Sauce

    Season the chicken with salt and pepper. Then lightly dredge the chicken in flour and set aside. In a small bowl, combine butter, garlic, Italian seasoning, and paprika. In a large skillet, melt the seasoned butter with some olive oil.

    Place the chicken in the skillet and cook until golden brown on each side and cooked through. Transfer to a plate and cover loosely with foil. In the same skillet, increase the heat to high and add in the tomatoes.Cook the tomatoes, stirring occasionally until the skins are charred and they begin to burst.

    Add the remaining seasoned butter to the pan, stirring to melt. Begin to crush the tomatoes slightly to release their juices. Add in the chicken broth, scraping bits from the bottom of the pan. 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.

    Can I Make This Sauce With Something Other than Chicken?

    Yes! If you want to make this tomato herb sauce with something other than chicken, go right ahead! With a sauce this good why keep it contained to just one dish. There are plenty of other things you could use it on, and here are a few of my suggestions.

    • Serve it on top of your other favorite protein like fish, pork, beef, or tofu it goes so well with all of them.
    • Mix it in with your pasta noodles for a fresh take on traditional pasta sauce.
    • Use it as a homemade pizza base. Spread the sauce on, top with tomatoes and any other additional toppings like artichoke hearts, chicken, and spinach.
    • Make a homemade blt with a twist using this tomato herb sauce instead of just plain sliced tomatoes.

    What To Serve With Tomato Herb Sauce Chicken

    If you plan to make this chicken recipe as your main dish for dinner, you can really serve it with any of the sides you prefer or have on hand. Since this recipe is full of pretty simple and versatile flavors, you aren’t too limited with what will go with it.

    With that being said, the side dishes I prepared with this 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.

    Check Out More Easy Chicken Dishes

    Lightened Up Chicken and Broccoli Alfredo

    Oven-Fried Coconut Chicken

    Buffalo Chicken Pizza

    Farmhouse Chicken

    Low-Carb Chicken Parmesean Gnocchi Bake

    Bacon Ranch Chicken Kabobs

    chicken with tomato herb pan sauce

    This was such a deliciously flavorful meal that you will love!
    Prep Time: 20 mins
    Cook Time: 20 mins
    Total Time: 40 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
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    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

    • Season both sides of the chicken with salt and pepper.
    • Lightly dredge the chicken in flour and set aside.
    • In a small bowl, combine butter, garlic, Italian seasoning and paprika.
    • In a large skillet, on medium-high heat, melt 1 tbsp. of the seasoned butter with some olive oil.
    • Place the chicken in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.
    • Transfer to a plate and cover loosely with foil.
    • In the same skillet, increase the heat to high and add in the tomatoes.
    • Cook the tomatoes, stirring occasionally, until the skins are charred and they begin to burst. It takes about 5 minutes.
    • Add the remaining seasoned butter to the pan, stirring to melt.
    • Begin to crush the tomatoes slightly to release their juices.
    • Add in the chicken broth, scraping bits from the bottom of the pan.
    • Cook for a minute or two longer until well blended.
    • 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.

    Notes

    Source: Annie's Eats

     

  • 4 Comments
    Julie Wampler of Table for Two
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    Comments

  • Jessica says:

    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

    • Julie says:

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

  • Annette J. says:

    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!!

  • CG says:

    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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