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Chicken With Cherry Tomatoes Recipe - Simple, Fresh, and Full of Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs (cut larger breasts horizontally into thinner cutlets)
  • 1 tablespoon all-purpose flour (optional, for light dredging)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 garlic cloves, thinly sliced
  • 1 pint (about 2 cups) cherry or grape tomatoes, halved
  • 1/4 cup low-sodium chicken broth or dry white wine
  • 1 tablespoon balsamic vinegar (for sweetness and depth)
  • 2 tablespoons unsalted butter (for finishing the sauce)
  • 1/4 cup fresh basil leaves, torn (or 2 tablespoons chopped parsley)
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep the chicken: Pat the chicken dry. If using breasts, slice them into even cutlets about 1/2-inch thick. Season both sides with salt, pepper, and oregano. If you want a lightly golden crust, dust each piece with a thin layer of flour.
  2. Warm the pan: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. When it shimmers, add half the chicken in a single layer.
  3. Sear the chicken: Cook without moving for 3–4 minutes, until golden. Flip and cook another 2–3 minutes, until just cooked through. Transfer to a plate and repeat with the remaining chicken, adding more oil if needed.
  4. Sauté the garlic: Lower the heat to medium. Add the remaining olive oil and the sliced garlic. Cook for 30–45 seconds until fragrant, keeping it pale—don’t let it burn.
  5. Make the tomato base: Add the halved cherry tomatoes and a pinch of salt. Cook for 3–5 minutes, stirring occasionally, until the tomatoes start to burst and release their juices.
  6. Deglaze: Pour in the chicken broth or white wine, scraping up browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
  7. Add vinegar and spice: Stir in the balsamic vinegar and red pepper flakes if using. Taste and adjust salt and pepper.
  8. Finish the sauce: Reduce the heat to low and swirl in the butter until the sauce looks glossy and slightly thickened.
  9. Return the chicken: Nestle the chicken back into the pan with any juices. Spoon the tomato sauce over the top and warm for 2 minutes.
  10. Herbs and serve: Turn off the heat. Scatter fresh basil (or parsley) over the top. Serve with lemon wedges if you like a bright finish.