This recipe seems to be the hot new thing lately. I’ve seen it on blog after blog after blog. Now that I’ve made it I can tell you, I think the hype is well deserved. I flipped right past this in Bon Appétit while dog-earring lots of other pages, surely thinking, “Chicken with pan sauce. What else is new?” It’s a good thing this was popping up everywhere because being such a simple and unassuming dish, I might have otherwise missed it. But this, my friends, is not to be missed.
It’s a basic chicken with pan sauce but this particular combination of ingredients elevates it to a new level. I’ve been doing a lot with roasted tomatoes lately (more recipes coming your way) and the pan sear these tomatoes similarly brings out the natural sweetness in the tomatoes. The seasoned butter and a splash of wine or broth help round out the sauce to make a meal that’s the no-leftovers kind of good. This has become a fast favorite in our house. In fact, Andrew loves it so much that one night after an unexpectedly long work day we went out to grab carry out sandwiches and when we told him we were getting dinner, he asked excitedly, “Chicken with tomatoes and rice?!” So cute. I like to serve this with garlic rice pilaf and broccolette, but it would pair well with many side options. Next time you need a fabulous meal fast, this dish has got you covered.