Chicken Breasts with Tomato-Herb Pan Sauce

I feel like I keep harping on this subject – but I swear, this has been the worst summer in the 15 years I have lived in Seattle.  We are back into red right now though with temperatures reaching into the high 70s, and you can hear the cheering from miles away – but unfortunately it came a little late this year, and it doesn’t look like we are going to have many cherry tomatoes to enjoy.  My husband always planted a variety – some cherries, some big mamas, and some in between – but we always loved the cherries the best.  Finally a couple of years ago – he made a big decision…the garden would only have cherry tomatoes.  Why not grow just the good stuff?  I thought we would be missing out – that I wouldn’t be able to enjoy that wonderful tomato sauce, or make salsa – but I was surprised.  I could do all that with the cherry tomatoes, and they actually made everything taste sweeter and better!

I saw this recipe in Bon Appetit, and it sat in my pantry for quite a while waiting for the cherry tomatoes to turn ripe, when I finally couldn’t stand it any longer.  I had to go to the market and actually pay for them.  At least I was able to find them at the farmer’s market, where they looked reasonably fresh – although they were probably driven in from eastern Washington.  Needless to say, this chicken dish was amazing.  So sweet and delicious – the tender pieces of chicken took on that wonderful flavor, and it was just a party in my mouth.  Even the kids liked the chicken, although I had to remove the tomatoes – but no problem at all, that meant more for me.  I served this with some rice, and just scooped the leftover tomatoes on top of the rice – they were ridiculous.  So if you live in a place that had a hot summer – and you are wondering what to do with all those cherry tomatoes – look no further…here is the recipe for you…enjoy!!!


  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 garlic clove, minced
  • 1 1/2 teaspoons chopped fresh marjoram or oregano
  • 1/2 teaspoon sweet paprika
  • Kosher salt and freshly ground  black pepper
  • 4 skinless, boneless chicken breasts
  • 2 cups mixed cherry tomatoes (11-12 ounces)
  • 1 tablespoon chopped fresh flat-leaf  parsley


Mash butter, garlic, marjoram, and paprika in a small bowl to  blend. Season marjoram butter to taste with salt and pepper.

Melt 1 tablespoon marjoram butter in a medium heavy skillet  over medium heat. Season chicken with salt and pepper. Add chicken to skillet,  cover, and cook until no longer pink in center, about 5 minutes per side.  Transfer chicken to a plate. Tent chicken with foil to keep  warm.

Increase heat to high. Add tomatoes to skillet and cook,  stirring occasionally, until they begin to char and burst, about 5 minutes. Add  remaining marjoram butter to skillet. Crush tomatoes slightly to release juices;  stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce  over chicken. Garnish with parsley.

For a printer-friendly version of this recipe, please click here:  Chicken Breasts with Tomato

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7 thoughts on “Chicken Breasts with Tomato-Herb Pan Sauce

  1. LOL…I’d have to remove the tomatoes from my kids chicken too. Great recipe! My mom has loads of cherry tomatoes. Every time I’m there (usually about once a week) I’m steeling piles of them. I already made a bunch of pasta sauces…now this one will be next. :)

  2. I just made this for my family tonight and everyone was happy. It is the perfect weeknight recipe– simple, fast, delicious, and (relatively) healthy. I served it with penne and my daughter had a second helping of the tomatoes on top of pasta. Thanks!

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