A recipe for One-Pan Chicken with Cherry Tomatoes! Seared chicken is simmered briefly in a spiced cherry tomato sauce for a quick and easy meal.
This recipe for One-Pan Chicken with Cherry Tomatoes was inspired a few years ago by the Chicken with Tomato Herb Pan Sauce over on Everyday Annie. It is a great summer weeknight option using simply one pan/skillet and a few minutes.
Start by searing thin chicken breasts in a pan until golden on each side, then nestle them into a vibrant cherry (or grape) tomato sauce to finish cooking for a few minutes.
Serve hot from the pan with pasta or even a rice pilaf and sautéed vegetables.
A Few One-Pan Chicken Tips
I cut each chicken breast in half horizontally to make two thinner cutlets. You can skip this step if you get already thin-cut chicken breasts for even less prep.
Season each side of the chicken with a generous sprinkling of salt and freshly ground black pepper before coating in the flour.
If avoiding gluten, simply omit the flour coating.
Before cooking the cherry tomato sauce, briefly sear the seasoned chicken breasts on each side. This will help add flavor to the overall meal.
Do not crowd the chicken breasts in the pan when searing. Otherwise, they will steam instead of developing that golden crust. I usually sear the chicken in two batches.
When searing, do not cook the chicken all the way through. They will continue to heat at the end when nestled in the cherry tomato sauce.
This recipe can be made with either cherry tomatoes or grape tomatoes.
If your cherry or grape tomatoes are not at peak ripeness, you may want to add a pinch or two of granulated sugar or light brown sugar to round out the overall sweetness.
Want to add some heat? Stir in a pinch or two of red chili flakes with the oregano and paprika.
If you really love garlic, bump the amount up to 3-4 cloves.
Sometimes, I like to add a squeeze of lemon juice if I have it on hand.
Looking for more One-Pan Meals?
Try my:
This recipe was originally posted in August 2013 and updated in June 2025.
One-Pan Chicken with Cherry Tomatoes Recipe
Adapted from Everyday Annie
One-Pan Chicken with Cherry Tomatoes
Ingredients
Chicken:
- 1 pound (450 grams) boneless, skinless chicken breasts
- salt
- freshly ground black pepper
- 1/2 cup (63 grams) all-purpose flour
- 2 tablespoons (28 grams) unsalted butter
Cherry Tomato Sauce:
- 1 tablespoon (15 milliliters) olive oil
- 12 ounces (340 grams) cherry or grape tomatoes halved lengthwise
- 2 cloves garlic peeled and minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon sweet paprika
- salt to taste
- freshly ground black pepper to taste
- 1/3 cup (80 milliliters) dry white wine or chicken broth
- fresh parsley or basil leaves chopped, for garnish
- freshly grated Parmesan for garnish
Instructions
- On a cutting board, slice each chicken breast in half horizontally to make 4-6 thin cutlets.
- Season each side with salt and pepper.
- Sprinkle the flour in an even layer on a plate and press each side of each chicken cutlet into the flour, lightly dusting off the excess.
- Melt the butter in a large pan over medium high heat.
- Once melted, add the chicken cutlets in batches, taking care to not overcrowd, and cook until golden on each side. Do not cook all the way through.
- Remove the chicken to a plate and repeat with remaining pieces, adding more butter if needed.
- Once the last piece of chicken is removed, drizzle the olive oil into the pan.
- Once hot, add the cherry tomatoes and cook, undisturbed, until starting to turn golden brown and burst.
- Stir, cooking occasionally, until the cherry tomatoes start to break down.
- Stir in the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
- Stir in the oregano, paprika, salt, and pepper. Adjust seasonings to taste.
- Pour in the wine and scrap the bottom of the pan, releasing any browned bits.
- Nestle the seared chicken pieces back into the pan with the tomato sauce and simmer until the chicken is cooked through at the thickest part to 165˚F (74˚C).
- Remove from heat, adjust seasonings to taste, and sprinkle with the chopped parsley or basil.
- Serve the chicken with the tomato sauce immediately over pasta or rice.
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