Chicken with Herb-Roasted Tomatoes and Pan Sauce


I don’t usually cook with tarragon, but I love it in chicken salad.  So I though that I’d give this recipe a try.  Right off the stem it smells a bit like  anise, which if you know me, I don’t like black licorice at all.  In fact it’s the one food that I think I can say that I will not eat.  But once added to food, it takes on this warm, sweet under tone that when used in moderation is really nice.  This dish has more of a French theme, but of course, I had to pair it with some pasta and good, crusty Italian bread to sop up all the juices from the roasted tomatoes.

5.0 from 2 reviews
Chicken with Herb-Roasted Tomatoes and Pan Sauce
Recipe type: Entree
Serves: 4
  • 1½ pounds cherry tomatoes or other small tomatoes on the vine
  • 6 tablespoons olive oil, divided
  • 2 tablespoons herbes de Provence
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1 tablespoons Worcestershire sauce
  • 1 pound skinless, boneless chicken breasts
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons flat-leaf parsley leaves
  • 3 tablespoons fresh tarragon leaves
  1. Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
  2. Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
  3. Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
  4. Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
Recipe from Bon Appétit | August 2012

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Comments: 4

  1. Reeni August 9, 2012 at 9:18 pm Reply

    How absolutely delicious and comforting! I love tarragon especially on chicken!
    Reeni recently posted..Creamy Shrimp, Corn and Zucchini OrzoMy Profile

  2. Monet August 11, 2012 at 12:17 am Reply

    Delicious! This looks like the perfect Saturday evening meal. Thank you for sharing such a flavorful chicken recipe.

  3. Noel Chapman August 21, 2012 at 9:24 am Reply

    A very comfort-style meal indeed. Dishes like these remind me of gathering with family and friends around the dinner table for a joyous Sunday meal. I’ve featured your recipe today on Recipe Exchange Tuesday. Thank you so much for participating!
    Noel Chapman recently posted..Weekly Meal Plan August 19-25, 2012My Profile

  4. […] featured recipe Chicken with Herb-Roasted Tomatoes and Pan Sauce is a delicious comfort-style meal perfect for that Sunday Family Dinner gathering and a recipe […]

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