Chicken with Tomato and Herb Sauce

I hope you get over your shock that this is another non-dessert post. With summer foods like fresh tomatoes widely available, there have been many tempting dinner recipes I want to make. This one had been lurking on my list for a while, and I was really happy to taste the sweet cherry tomatoes at the farmer’s market.

The red ones were as good as the ones my dad grows, and the orange ones (sungold I think they called them) were even sweeter! The colors and flavor would be perfect for this chicken dish. The recipe is really easy and thus it allows you to make lots of adjustments for your family and palates. The basic idea is that you cook chicken with some tomatoes and herbs to get a flavorful dish.

I originally found this recipe from Dishing the Divine who adapted it from from Annie’s Eats. Both deserve credit, although the first one was my main inspiration and I liked her additions, like cornstarch.

Directions for Chicken with Tomato and Herb Sauce

Slightly adapted from Dishing the Divine and Annie’s Eats

  • 2 pounds chicken (breasts or thighs), but into bite-sized pieces
  • 1/2 cup flour (roughly)
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter, softened (I used a substitute)
  • 1 clove garlic, minced
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 2 cups cherry tomatoes (1/2 of them sliced in half)
  • 1 teaspoon sugar
  • 1/3 cup chicken broth
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Mix the softened butter with the garlic, oregano, and paprika.

In your pan, melt the butter with the olive oil and heat until foamy.

Meanwhile, dredge the chicken in the flour to lightly coat them. When ready, add the chicken to the pan, coating with the oil/herb mixture. Brown the chicken on each side before removing from the pan.

Add the tomatoes to the pan. Add more oil if needed. Stir the tomatoes and continue cooking them until they soften. Mash the tomatoes a bit as they cook to release some of their juices. Add the sugar and chicken broth to the pan. Mix the cornstarch and water together in a small bowl before adding to the pan, stirring to thicken the sauce. Add the chicken back to the pan to continue cooking. Stir and remove from the heat when the chicken is fully cooked.

Directions for Chicken with Tomato and Herb Sauce without pictures

Slightly adapted from Dishing the Divine and Annie’s Eats

  • 2 pounds chicken (breasts or thighs), but into bite-sized pieces
  • 1/2 cup flour (roughly)
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter, softened (I used a substitute)
  • 1 clove garlic, minced
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 2 cups cherry tomatoes (1/2 of them sliced in half)
  • 1 teaspoon sugar
  • 1/3 cup chicken broth
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Mix the softened butter with the garlic, oregano, and paprika. In your pan, melt the butter with the olive oil and heat until foamy. Meanwhile, dredge the chicken in the flour to lightly coat them. When ready, add the chicken to the pan, coating with the oil/herb mixture. Brown the chicken on each side before removing from the pan.

Add the tomatoes to the pan. Add more oil if needed. Stir the tomatoes and continue cooking them until they soften. Mash the tomatoes a bit as they cook to release some of their juices. Add the sugar and chicken broth to the pan. Mix the cornstarch and water together in a small bowl before adding to the pan, stirring to thicken the sauce. Add the chicken back to the pan to continue cooking. Stir and remove from the heat when the chicken is fully cooked.

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