Chicken with Burst Cherry Tomato Sauce | Robyns.World

Oh my! This recipe for chicken with burst cherry tomato sauce is so easy and delicious! Chicken breasts are one of the most common proteins used these days but you need to add something to give them some flavor. This savory sauce is simple to make, uses fresh ripe tomatoes, plus you can cook the chicken and sauce all in one skillet. Hubby is always a fan of when I use fewer dishes when cooking.

If you have really large chicken breasts, try slicing them in half to make 2 smaller pieces out of 1 – this also will cook faster. You could use other chicken pieces as well if you like, even chicken cutlets, just adjust the cooking time as needed based on the cuts of chicken you use.

Cherry tomatoes are plentiful and so juicy and delicious in the summer. They are also quite easy to grow if you are so inclined. Grape tomatoes could also be used in this recipe. Likewise, you could use a combination of red and yellow cherry tomatoes. Key to this sauce is that the tomatoes start to burst when cooking them. Once they have started, you can also use a potato masher to mush them up a bit more.

There are plenty of options to serve along with the chicken burst cherry tomato sauce. I served it with couscous this time.. Instead of cooking the couscous in plain water, try using chicken stock for a boost of flavor. Other side options include quinoa, orzo, rice, or noodles. This all will soak up the sauce a bit and taste fabulous.

Is this a recipe you might try? What would you change, if anything?

Robyn

 

Chicken with Burst Cherry Tomato Sauce

Serves 4
Meal type Main Dish
Website Robyns.World

Ingredients

  • 1 tablespoon olive oil
  • salt and pepper
  • 4 boneless, skinless chicken breasts
  • 4 cloves garlic, chopped
  • 2 Medium shallots, chopped
  • 1 teaspoon tomato paste
  • 1/3 cup balsamic vinegar
  • 1 pint cherry tomatoes (or grape tomatoes)
  • 1 teaspoon dried oregano
  • 1/3 cup chicken stock (or water)

Directions

Heat olive oil in large skillet. Salt and pepper both sides of the chicken pieces. Cook 3-4 minutes per side until browned. They should be almost fully cooked. Remove from skillet to a plate and set aside.

If your chicken breasts are really large, you can just use 2 and slice each in half.

In the same skillet, add the garlic and shallot and saute 1-2 minutes. Be careful not to burn the garlic. Make a small clear area in the skillet and add the tomato paste and stir a bit while cooking another minute.

Add the balsamic vinegar and scrape the bottom of the pan to get all the little bits mixed in with the sauce.

Add the cherry tomatoes and oregano. The tomatoes will start to burst after a couple of minutes. You can also smash them a bit (I use a potato masher) to break them up a bit more. As you are coking, add some or all of the stock or water as needed so that there is still liquid in the pan. About 5-7 minutes cook this mixture.

Now add the browned chicken and any juices that accumulated on the plate back into the skillet and cook another 3-4 minutes or until chicken is fully cooked.

Serve with couscous, orzo, rice, or noodles.