Dress up Chicken breasts by making this Tomato Rosemary Chicken. A stove top dish using chicken breasts, fresh tomatoes, stock and lots of herbs for a flavourful mid week dinner.
What’s This Chicken Dish Like
- Difficulty – This is a pretty easy stove top dish that you can prep before hand and cook before serving. It can even be cooked in advance and reheated before serving.
- Taste – Tender pieces of chicken cooked in a herb tomato sauce. Delicious served with potato dishes.
- Serving – This recipes serves four as a main course. You can easily adjust the servings in the recipe card at the end of the post.
Ingredients to Make the Tomato Rosemary Chicken
Always start out with all our fresh ingredients lined up like ducks in a row. It just makes life easy. Again, like with so many dishes, not many ingredients are needed to make a delicious and beautiful dish.
In this recipe, you will see below that I used dry rosemary. Yes, it would be nice to use fresh, but I didn’t have any, so the dry stuff works just fine. But if you have fresh rosemary, please use it.
As for the tomatoes, these are ripe heirloom tomatoes. They are not necessary, but you do need fresh ripe tomatoes for this recipe and not tinned tomatoes. It’s essential and not something you can substitute for this recipe. As much as I love substituting ingredients, sometimes you just have to stick with what you have in front of you.
Also, I used chicken cutlets. But you can just as easily use chicken breast. If using chicken breast, flatten it slightly with a kitchen mallet. Then cut it through the center to make to cutlets or fillets. Job done.
Instructions
We start off by heating olive oil in a large skillet over medium to high heat. Add half of the garlic and half of the rosemary and stir until fragrant. About 2 minutes.
If you’re new to the blog, the full recipe is always located at the bottom of the page. Or you can get to it from here by clicking the jump to recipe link below. I have only been doing step-by-step recipes since the last six months, so it’s a pretty new thing with the blog.
Jump to Recipe
Season the chicken with salt and pepper. Add to the skillet and cook each side until browned, about 2 minutes each side. Then remove from pan and set aside.
Roughly chop up the tomatoes. You don’t need to be too fussy, just make sure they are not diced small. You are looking for big pieces. I think these were about 2 inch pieces, roughly . But like I said, not overly important.
Add the tomatoes to the reserved skillet with the remaining garlic and rosemary. Give a good stir and cook down until really soft, about 10 minutes.
When the tomatoes are really soft, add all the cooking wine at once and let it reduce by about 1/2. This is about 5 minutes.
Add all the stock and add the the chicken back to the pan. Give a good stir, cover, reduce heat to medium, low and let it cook for a further 15 minutes.
And The Tomato Rosemary Chicken is Done
And done! Top it with some fresh parsley and you dinner is ready to serve.
I have been honestly cooking this dish for more than 20 years and I still love it. It goes great with little roasted potatoes or even pasta. And if you want a bit of something extra, sprinkle over a little grated parmesan. It adds a really nice touch.
This is a delicious & fresh dish that gets so much flavour from the tomatoes. So, again don’t used tinned tomatoes for this recipe!
What to serve with your tomato Rosemary Chicken
This dish lends itself to easy and simple side dishes. The chicken is the main star so stick with something simple on the side. Here’s a few suggestions to get you started:
- Parmesan Topped Green Beans
- Sheet Pan Vegetables
- Thyme & Lemon Roasted Potatoes
- Parmesan Topped Zucchini
- Parmesan & Garlic Potato Wedges
Those are just a few ideas to get you started, or you might want to come up with your own delicious side dish.
This is a great family dinner, dinner for two option (remember I have that serving slider now!), for dinner party idea. So many ways to serve this delicious stove top chicken dish!
Frequently Asked Questions
When it comes to cooking, some of the best tomatoes are roma tomatoes, plum tomatoes, heirloom tomatoes, cherry tomatoes and campari tomatoes.
Yes, you can freeze fresh tomatoes, but keep in mind the texture will be different after freezing. After freezing, tomatoes will be great for cooking but I wouldn’t recommend adding defrosted tomatoes to salads and bruschettas.
Tomato Rosemary Chicken
Ingredients
- 4 chicken cutlets
- 6 tomatoes medium, halved and cut into 1 inch slices
- 1 cup chicken stock
- 1/2 cup white wine
- 4 cloves garlic crushed
- 1 tablespoon olive oil
- Bunch of fresh chopped parsley
- A few sprigs of rosemary
- Sea salt
- Black pepper
Instructions
- Heat olive oil, half of the garlic and a little of the rosemary in a large skillet over medium to high heat. Brown chicken for about 2 minutes per side. You don’t want to cook it throughout, or it will not be tender in the final dish. Remove chicken from pan and place on a plate and cover. Set aside
- Meanwhile, add the tomatoes, remaining rosemary and garlic to pan. With the heat at medium-low, cook the tomatoes until completely soft and they are all falling apart. At this point add the wine and reduce it to about half. Then add the chicken stock and return chicken to pan. Throw in the fresh chopped parsley, cover and simmer for about 15 minutes. Remove from heat and serve with your favourite side dish.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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