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 oomph.
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.
Haha, I’m so picky and annoying, sue me!
Jason instantly loved this dish, and quite frankly, even with my dislike 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
- Salted butter
- Italian seasoning
- 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.
See how to make the rest of the tomato herb sauce in the directions below!
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 sautéed 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
Chicken with Tomato Herb Pan Sauce
- 4 chicken tenderloins
- 1/2 cup flour
- 2 tablespoon salted butter, softened
- 1 clove garlic, minced
- 1 1/2 teaspoon Italian seasoning
- 1/2 teaspoon sweet paprika
- 2 cups cherry tomatoes
- 1/3 cup chicken broth
- Fresh minced parsley for topping, optional
- 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.
Photos by Jesse Reilly