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Golden-brown chicken cutlets smothered in an herby, bright cherry tomato sauce is a mouthwatering meal for any night of the week. This cherry tomato & herb skillet chicken is a quick recipe that is bursting with flavor. Serve it with fresh focaccia for a simple yet elegant meal the whole family will be craving!
If you have ever found yourself with chicken breasts thawed in the fridge and little inspiration for what to do with them, I’ve got you covered.
I’ve been there many times, and because of that common occurrence, I’ve spent a lot of time making chicken recipes that aren’t boring.
Creamy chicken skillet, honey garlic chicken, bang bang chicken — there are so many different flavors you can bring into your chicken so it doesn’t feel like the same dish over and over again.
This cherry tomato & herb chicken is my newest creation, and I can’t wait to have it again.
It is bright and summery, like balsamic bruschetta or fresh pico de gallo, but the tomatoes are cooked and caramelized with some garlic and fresh rosemary.
Skillet chicken is quick and easy to make, yet you end up with a restaurant-worthy dish that is absolutely packed with flavor.
If you have chicken breasts in the fridge begging to be used for dinner, you must try this recipe! It’ll instantly become a new favorite for summer and beyond.
Table of Contents
Why You’ll Love This Recipe
- One-pan dish: The beauty of this recipe is that it is made in just one hard-working cast iron skillet! We’ll cook the chicken, garlic, and tomatoes separately (each in the cast iron), then combine them for a delicious and flavorful main dish.
- Easy to make: This recipe comes together with just a few ingredients in less than 30 minutes, yet it tastes well-balanced and elegant like an entrée from your favorite restaurant!
- Flavorful: I can’t get over how good this recipe was. The tartness of the cherry tomatoes, the garlicky butter and herbaceous rosemary, and all of that pulled together with a hint of sweet heat from the pepper flakes and honey. It is utterly delicious!
- No oven required: On the really hot days of summer, I try to keep the oven turned off in the afternoon. This recipe is made quickly and easily in a cast iron skillet, no baking required! Just be sure to make some fresh focaccia bread in the morning to serve with it — you won’t be sorry!
Ingredients
- Chicken breasts: We’ll be using large chicken breasts sliced into thin cutlets. Don’t skip this step; full-size chicken breasts take a long time to cook on the stove and can end up burnt on the outside or dry on the inside. You can also buy chicken cutlets that don’t need any preparation.
- Cherry tomatoes: Cherry tomatoes offer a burst of sweet and tangy flavor! For fun added color, try a mix of heirloom cherry tomatoes with oranges, yellows, and reds.
- Red pepper flakes: Feel free to omit these if you want to avoid any heat, or add more if you like it spicy!
You can find the full list of ingredients and their measurements at the bottom of this post!
Variations
- You can use boneless chicken thighs in place of chicken breasts.
- Use thyme if you don’t have rosemary, or use a combination of both.
- Diced Roma tomatoes also work well for the sauce.
How to Make Cherry Tomato & Herb Chicken
Step 1. Pat the chicken cutlets dry and season both sides with the sea salt and pepper.
Step 2. Heat 1 tablespoon of the olive oil in the skillet over medium-high until it shimmers. Add the cutlets and sear undisturbed 4 to 5 minutes per side, until deeply golden and cooked through (165°F at the thickest part). Move them to a plate and tent loosely with foil.
Step 3. Lower the heat to medium-low. Add the remaining 1 tablespoon olive oil and the butter, if using. Add the sliced garlic and cook 30 to 60 seconds, just until fragrant. Do not let it brown, or it will turn bitter.
Step 4. Add the cherry tomatoes and a pinch of salt. Cook 6 to 8 minutes, stirring now and then, until the tomatoes blister, burst, and slump into a chunky sauce. Press a few against the pan with your spoon to help them release their juices.
Step 5. Stir in the honey, red pepper flakes, chopped herbs, and broth. Simmer 2 to 3 minutes, until the sauce comes together and lightly coats a spoon.
Step 6. Nestle the chicken and any resting juices back into the pan. Spoon the tomatoes and sauce over the top and warm through, 1 to 2 minutes.
Step 7. Finish with flaky salt, a scatter of fresh herbs, and a drizzle of olive oil. Serve warm, with focaccia alongside to soak up the pan juices.
Tips + Notes
- Don’t wipe or rinse your pan between each step! We don’t want to miss out on one bit of flavor.
- Chicken can easily dry out and get tough if it’s overcooked — be sure you’re monitoring the temperature closely and pulling it out of the skillet right around 165°F internal temperature. An instant-read digital thermometer is invaluable for chicken recipes like this one.
- You can never go wrong with a little cheese. Feel free to sprinkle freshly grated Parmesan over the dish before serving.
What to Serve with Cherry Tomato & Herb Chicken
My top recommendation for serving this cherry tomato chicken is with a big slice of homemade focaccia bread. The flavors pair beautifully, and the bread is perfect for mopping up all of the delicious juice the tomato sauce leaves behind.
If you don’t want bread or don’t have time to make it, here are some other great options to pair with your chicken:
- Dutch Oven White Rice
- Dutch Oven Mashed Potatoes
- Easy Rice Pilaf Recipe
- Cast Iron Skillet Potatoes
- Homemade Freshly Milled Pasta
And a veggie side is always welcome too! I’d suggest a nice green salad, cast iron skillet green beans, savory boiled asparagus, or cast iron zucchini.
Recipe FAQs
Yes, you can swap in boneless skinless chicken thighs for the breasts if you’d like. The cook time will be different; just make sure the internal temperature reaches 165°F.
Leftovers can be stored in the fridge for 3-4 days. Reheat it in the microwave, in the oven, or on the stove. If you warm it up on the stove, add a little extra broth or water to prevent the chicken from sticking.
This recipe is easily made dairy-free. Just swap out the butter for additional oil or a dairy-free butter substitute.
Related Recipes
- Creamy Garlic Chicken Skillet
- Tuscan Roasted Chicken
- Skillet Cajun Chicken Bites
- One Pan Chicken Alfredo
- Roasted Chicken Quarters
If you tried this Cherry Tomato & Herb Skillet Chicken or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Cherry Tomato & Herb Skillet Chicken
Equipment
Ingredients
- 2 large boneless skinless chicken breasts (about 1½ pounds), halved horizontally into 4 thin cutlets
- 1 teaspoon fine sea salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 4 cloves garlic thinly sliced or minced
- 2 cups cherry tomatoes left whole
- 1 teaspoon honey
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons chopped fresh rosemary plus more to finish
- ¼ cup chicken broth or water
- Flaky salt to finish
Instructions
- Pat the chicken cutlets dry and season both sides with the sea salt and pepper.
- Heat 1 tablespoon of the olive oil in the skillet over medium-high until it shimmers. Add the cutlets and sear undisturbed 4 to 5 minutes per side, until deeply golden and cooked through (165°F at the thickest part). Move them to a plate and tent loosely with foil.
- Lower the heat to medium-low. Add the remaining 1 tablespoon olive oil and the butter, if using. Add the sliced garlic and cook 30 to 60 seconds, just until fragrant. Do not let it brown or it will turn bitter.
- Add the cherry tomatoes and a pinch of salt. Cook 6 to 8 minutes, stirring now and then, until the tomatoes blister, burst, and slump into a chunky sauce. Press a few against the pan with your spoon to help them release their juices.
- Stir in the honey, red pepper flakes, chopped herbs, and broth. Simmer 2 to 3 minutes, until the sauce comes together and lightly coats a spoon.
- Nestle the chicken and any resting juices back into the pan. Spoon the tomatoes and sauce over the top and warm through, 1 to 2 minutes.
- Finish with flaky salt, a scatter of fresh herbs, and a drizzle of olive oil. Serve warm, with focaccia alongside to soak up the pan juices.
Notes
- Don’t wipe or rinse your pan between each step! We don’t want to miss out on one bit of flavor.
- Chicken can easily dry out and get tough if it’s overcooked — be sure you’re monitoring the temperature closely and pulling it out of the skillet right around 165°F internal temperature. An instant-read digital thermometer is invaluable for chicken recipes like this one.
- You can never go wrong with a little cheese. Feel free to sprinkle freshly grated Parmesan over the dish before serving.
