Rating: 3.5 stars
413 Ratings
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  • 4 star values: 92
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  • 2 star values: 54
  • 1 star values: 36

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.

Sara Quessenberry and Kate Merker


Read the full recipe after the video.

Recipe Summary test

15 mins
20 mins
Serves 4


Ingredient Checklist


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

  • 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.