Chicken Breasts with Tomato-Herb Pan Sauce

Chicken Breasts with Tomato-Herb Pan Sauce


  • 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.

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