Cherry tomato white wine chicken is a skillet dish of golden seared chicken breasts in a light pan sauce of blistered tomatoes, onion, garlic, white wine, and chicken broth. It takes ten minutes to prepare, cooks in twenty, and serves four.
The wine lifts the browned bits from the pan, the tomatoes collapse into a sweet and tangy sauce, and a pinch of sugar rounds out the acid. Fresh basil and Parmesan finish the plate, and the whole meal tastes light but satisfying with pasta or crusty bread.
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Why You Will Love Cherry Tomato White Wine Chicken
The sauce uses the same pan as the chicken, so all the browned bits flavor it.
Cherry tomatoes stay sweet year round and break down quickly without peeling or chopping.
It is a light, bright dish that cooks in about half an hour.
What You Need for Cherry Tomato White Wine Chicken
- The chicken is four breasts pounded to even thickness, two tablespoons of olive oil, one teaspoon of garlic powder, salt, and pepper.
- The sauce is two cups of cherry tomatoes, one chopped onion, three minced garlic cloves, half a cup of white wine, and one cup of chicken broth, with basil and Parmesan to finish.
Chicken breasts. They cook quickly and stay tender when pounded thin.
Cherry tomatoes. They turn into a sweet, juicy sauce.
White wine. It adds acidity and lifts the browned bits.
Onion and garlic. They build a mellow, savory base.
Basil and Parmesan. They add fresh herb and salty depth.
How to Make Cherry Tomato White Wine Chicken
1. Prepare the chicken. Pound the breasts to even thickness and season both sides with salt, garlic powder, and pepper.
2. Sear. Heat one tablespoon of oil in a skillet over medium heat and cook the chicken for six minutes per side until golden, then rest it on a plate.
3. Cook the aromatics. Add the remaining oil, onion, and garlic and cook until fragrant, about three minutes.
4. Deglaze. Pour in the wine and scrape up the browned bits, then add the tomatoes and broth and cook until the tomatoes soften.
5. Finish. Add a pinch of sugar and the basil, return the chicken to the pan to simmer, and top with Parmesan.
Use a pan that holds the chicken in a single layer. Crowding drops the temperature and steams the meat, which stops it from browning. If your pan is small, cook the chicken in two batches and keep the first batch warm under foil while you finish the second.
Let the wine bubble for a minute or two before adding the broth so the sharp alcohol smell cooks off. The sauce should reduce by about half. A pinch of sugar is not meant to make it sweet, only to soften the acidity of the tomatoes and wine.
Leftovers of Cherry Tomato White Wine Chicken
Refrigerate leftovers in an airtight container for up to three days. Reheat covered in a skillet over low heat with a splash of broth. The tomatoes soften further in storage, but the sauce stays flavorful. Freeze the chicken in the sauce for up to two months.
Helpful Tips for Cherry Tomato White Wine Chicken
Flag the allergens. This dish contains milk from the Parmesan, and wine contains sulfites, so check every label.
Do not taste raw chicken. Do not taste the pan or sauce until the chicken is cooked, and wash your hands and tools after handling raw poultry.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest part.
Pick a dry wine. Sauvignon Blanc or Pinot Grigio works well.
Use broth instead. Add a splash of lemon juice in place of the wine.
Add capers. They give a briny, bright edge.
Squeeze the tomatoes. Press them gently with a spoon to release juice.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe handling of cooked poultry.
For a creamier finish, stir in a spoonful of butter or a splash of cream at the end, off the heat. The sauce becomes silky and mellow. A squeeze of lemon and a few capers add a bright, briny note that works well with the tomatoes and wine.
The sauce also works with thin pork cutlets, shrimp, or white fish. Shrimp needs only three minutes in the simmering sauce, while fish should be added in the last five minutes so it does not break apart. Keep the sauce the same and change only the protein.
What to Serve with Cherry Tomato White Wine Chicken
Serve the chicken over angel hair pasta, rice, or mashed potatoes, with a green salad and crusty bread to soak up the juices. For more tomato chicken ideas, try Tuscan chicken with cherry tomatoes, marinated tomato basil chicken breasts, creamy tomato olive chicken cutlets, or chicken thighs with mushroom garlic sauce.
FAQ About Cherry Tomato White Wine Chicken
Can I make cherry tomato white wine chicken without wine?
Yes. Use extra broth and a splash of lemon juice or vinegar.
Can you make cherry tomato white wine chicken ahead of time?
Yes. Cook it a day early and reheat gently.
Can you freeze cherry tomato white wine chicken?
Yes. Freeze the chicken in the sauce for up to two months.
Which wine should I use?
A dry white such as Pinot Grigio keeps the sauce light.
How do I keep the chicken from drying out?
Pound it thin and stop cooking at 165 F.
Cherry Tomato White Wine Chicken
Equipment
- Large skillet
- Meat mallet
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts pounded thin
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cup cherry tomatoes
- 1 medium onion chopped
- 3 cloves garlic minced
- ½ cup dry white wine
- 1 cup chicken broth
- ¼ cup fresh basil chopped
- ¼ cup grated Parmesan cheese
Instructions
Cooking
- Season. Pound the chicken and season both sides.
- Sear. Cook in oil 6 minutes per side and set aside.
- Aromatics. Cook the onion and garlic in oil for 3 minutes.
- Deglaze. Add the wine, tomatoes, and broth and cook until the tomatoes soften.
- Finish. Return the chicken, add the basil, and top with Parmesan.
