Cherry Tomato & Herb Skillet Chicken
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!
Servings: 4 servings
Calories: 306kcal
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.