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This Chicken with Burst Heirloom Tomatoes in a Butter Herb Pan Sauce is incredibly easy and full of flavor. Perfect for that end of summer meal, you can have this on the table in 30 minutes or less. This is sure to become a new family favorite!
Sun kissed heirloom tomatoes meet fresh garden herbs.. the combination is so tasty and full of goodness you will be wanting to make this again and again. Seriously, Its so simple and so delicious. The ultimate summertime meal.
Another great thing about this recipe? You can cook it all in one skillet for easy cleanup! Win win.
What really makes this recipe stand out are the heirloom tomatoes. They are sweet, tangy and so delicious when cooked over high heat until they “burst”. When crushed the juices add such a lovely flavor to the butter herb pan sauce.. plus its great for dipping bread in! Mmmmmm…
We had a huge heirloom tomato harvest this year. While planting the tomatoes we knew this would be the perfect recipe to use them for. Cooking with food you grew is so fulfilling!
So lets get to some of the basics of this simple recipe, shall we?
You’re going to love how easy this Chicken with Burst Heirloom Tomatoes in a Butter Herb Pan Sauce is! Start by seasoning the chicken and sear over medium high heat until each side is nicely browned. Then you prepare a delicious herb butter and bump the heat up on the skillet to high heat. Add the tomatoes, cook until they start to ‘burst’ then you press them with a spoon to crush out all the delicious juices. Cook to for a few more minutes, add the chicken and viola! You’re done! Super easy and super delicious.
I can’t wait to hear how this turns out for you!! Happy cooking!
If you make this, be sure to tag #butternutandsageblog on Instagram!
Recipe
Cheesy Chicken Broccoli and Rice Skillet
Ingredients
- 3 Tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 lb chicken breast pieces, chopped into bite sized pieces
- 3 tablespoons flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 2 cups chicken broth
- ¼ cup dry white wine
- 1 ¼ cup uncooked white rice, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 head (about 3 cups), broccoli florets chopped into small pieces
- 1 cup shredded gouda cheese
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Melt the butter and olive oil over medium high heat. Add the chopped onion, and cook until translucent about 5 minutes. Add the minced garlic. Cook for an additional minute until the garlic becomes fragrant. Add the diced chicken and cook until the chicken is no longer pink. (it will continue to cook later, so don't worry about cooking it through)
- Add the flour to the onion/chicken mixture. Stir well and cook for 1 minute. Slowly whisk in the milk and cream until fully incorporated. Cook until the mixture begins to thicken.
- Add the uncooked rice, white wine, thyme and garlic powder. Bring to a gentle simmer and turn the heat down to low. Cook for 10-15 minutes, until the rice begins to soften. Next add the chopped broccoli and mix well. Add 1 cup of the gouda, 1 cup of cheddar and mix well. Season with salt and pepper to taste. Add the remaining 1 cup of cheddar on top.
- Add to the oven and cook until the cheese begins to melt and becomes bubbly, about 8-10 minutes. Enjoy!!
Recipe
Chicken with Burst Heirloom Tomatoes in a Butter Herb Pan Sauce
Ingredients
- 1 lb. Chicken tenderloins
- 2 cups heirloom tomatoes
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Season the chicken with salt and pepper on both sides. ;In a small bowl, mix together the butter, oregano, basil, thyme, paprika and garlic powder. Heat the skillet over medium high heat. Melt 1 tablespoon of the butter (reserving the remaining 2 tablespoons) and 1 tablespoon olive oil. Sear the chicken until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
- Increase the heat to high, add the remaining 2 tablespoon butter until melted. Add the tomatoes. Cook stirring until the tomatoes begin to char and burst, about 5 minutes. Crush the tomatoes with a spatula to let out all the juices. Season to taste with salt and pepper. Add the chicken back to the pan and cook until the chicken is cooked through. Top with freshly grated parmesan cheese. Enjoy!
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