This one-pot chicken dish relies on a fun and unexpected technique: sautéing the meat alongside bite-sized tomatoes that take on a deep, rich flavor as they cook. It’s a great trick for those non-summer months with the selection in the produce aisle leaves a bit to be desired. Once you’ve browned the chicken, you’ll add grape or cherry tomatoes straight to the pan and gently stir as they blister and begin to burst. A splash of white wine, fresh tarragon and scallion round out the flavor in this crowd-pleasing main. Think of it as the easiest, chunkiest tomato sauce ever.

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Anna Williams

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat.

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  • Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side. Transfer to plates.

  • Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.

  • Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes.

  • Stir in the scallions and tarragon and serve with the chicken.

Nutrition Facts

287 calories; calories from fat 34%; protein 36g; carbohydrates 6g; sugars 4g; fiber 2g; fat 11g; saturated fat 2g; calcium 46mg; iron 2mg; sodium 331mg; cholesterol 94mg.