Chicken Breasts with Brown-Butter Garlic Tomato Sauce

Another busy summer day means another quick dinner. Tonights dinner is inspired by what I found in my cabinet (tomatoes & garlic) and freezer (chicken) that had to be used up.

I’ve been picking tomatoes left and right from our garden and keeping them in the cabinet. So I wanted to highlight them in tonights dinner since they’re (literally!) bursting with flavor. This chicken dish does just that! The tomatoes are the star, the fresh parsley and garlic take second place and the chicken is the the vessel that holds it all together. Give it a brown butter sauce and this dish is done!

But wait… what’s brown butter sauce? It’s when you cook butter for a few minutes and it starts to foam and turn brown. It’s a complex, nutty flavor that can be used in any cooking or baking dish. I highly, highly recommend this step as it only takes 2 minutes!

The key to getting the flavors to marry is when you’re cooking the tomatoes in the brown butter sauce, scrape all the chicken bits off the bottom of the pan to add an amazing flavor to it.

With this dinner coming together in just 20 minutes, the easiest dinners really are the best tasting ones!

Chicken Breasts with Brown-Butter Garlic Tomato Sauce

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 (6-oz.) skinless, boneless chicken breasts
  • Kosher salt & freshly ground pepper, to taste
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter (or ghee)
  • 4 garlic cloves, sliced
  • 1 1/2 – 2 cups halved grape tomatoes
  • 3 tablespoons fresh flat-leaf parsley leaves


  1. Place chicken breasts on a cutting board; pound to a 1/2-inch-thickness using a meat mallet or small, heavy skillet (all four breasts should fit in one large skillet). Sprinkle chicken with salt and pepper. img_4421
  2. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 3-4 minutes (depending on thickness) on each side or until done. Remove from pan; keep warm. Do not wipe pan clean.
  3. Reduce heat to medium. Add remaining 1 tablespoon oil,  some salt and pepper, butter, and garlic to drippings in pan; cook 2 minutes or until butter just begins to brown, stirring frequently. Stir in tomatoes; cook 2 minutes or until tomatoes are wilted.
  4. Spoon tomato mixture over chicken; sprinkle with parsley. Enjoy! img_4438

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