Chicken with Cherry Tomatoes and Herb Pan Sauce

Chicken with Cherry Tomatoes and Herb Pan Sauce

I’m a sucker for print. I work in the digital and online world, but I’ll rep print as long as it stays.

My brother bought me a Bon Appetit magazine subscription and I devour it whenever it arrives in my mailbox. A recent recipe I adapted was from their July 2011 “The Grilling Issue.” Naturally, we added more garlic, spice and fresh parsley to this recipe but it’s the sauce that really drives this recipe home. You will love it!

This chicken dish is delicious and we served it with another Bon Appetit recipe a snap-pea, feta, raddish and fresh mint salad topped with a lemon, vinegar and olive oil dressing.

Chicken Breasts with Tomato-Herb Pan Sauce
[adapted from July 2011 Bon Appetit recipe]

You Will Need:

  • 1/4 stick unsalted butter (room temperature)
  • 5 cloves of garlic (minced)
  • 1 1/4 tsp. chopped fresh marjoram
  • 1/2 tsp. paprika
  • 1/2 tsp. chili
  • 4 skinless, boneless chicken breasts
  • 2 cups mixed cherry tomatoes
  • 4 Tbsp. chopped fresh parsley
  • salt and pepper to taste


Mash the butter, garlic, marjoram, chili and paprika in a small bowl to blend. Add salt and pepper to taste in mixed bowl.

Melt 1 tablespoon of the marjoram butter in a medium heavy skillet over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet, cover and cook (about 4-6 minutes each side). Transfer the chicken to a plate and cover with foil to keep warm.

Add tomatoes to the same skillet , stir occasionally for about 5 minutes, until they char and burst (this will start to permeate your kitchen with a sizzling, delicious smell). Add the remaining marjoram butter to skillet. Crush the tomatoes in the skillet to release juices.

Season the sauce to taste with salt and pepper. Spoon the sauce over the chicken. Garnish with parsley.