Chicken cutlets cooked in a bright cherry tomato sauce with garlic and fresh basil. This easy one-pan dinner is light, summery and perfect with crusty bread, roasted potatoes or a simple vegetable side.
This recipe showcases fresh tomatoes and basil, making it an ideal summer meal. Cutting the chicken into cutlets speeds up cooking and gives the meat a tender texture. Dredging the cutlets in a little flour creates a pleasant coating similar to chicken piccata and helps the sauce thicken.
Serve the chicken with Italian roast potatoes, cannellini beans or simply with green beans dressed in lemon or tender broccolini for a complete meal.
Ingredient notes
- Chicken – Use 4 chicken breasts, halved lengthways to make cutlets. Buying pre-cut cutlets is a helpful shortcut if available.
- Flour –Plain all-purpose flour is used to lightly dredge the chicken. Shake off excess so it doesn’t burn in the pan.
- Chicken stock – Low-sodium stock is recommended so you can control seasoning as the sauce reduces.
- Cherry tomatoes –Ripe cherry tomatoes add sweetness and body to the sauce. Tomatoes on the vine are ideal.
- Basil – Fresh basil lifts the sauce; flat-leaf parsley is a good alternative if preferred.
Do I need to dredge my chicken in flour?
Dredging is optional but recommended. Flour gives the chicken a tender, slightly delicate coating, helps the sauce adhere, and thickens the sauce as it cooks. If you skip it, expect a thinner sauce and a different texture on the chicken.
- Creates a soft, appealing texture on the chicken.
- Helps the sauce cling to the meat.
- Contributes to a slightly thicker sauce.
Recipe tips
Adding the stock – Start with about 3/4 of the stock and add more if the sauce reduces too much. If you prefer a lot of sauce, add the full amount (up to 2 cups/500ml).
Adding all the stock at once – If you add all the stock at the beginning, the sauce will need a longer simmer (around 19–20 minutes) to reduce.
Make it spicy – Add red pepper flakes or sliced fresh chilli for heat. Nduja would also work well for a richer, spicier flavour.
Additional ingredients – Olives, capers, anchovies and sundried tomatoes are all tasty options. Add anchovies with the garlic; fold the others in at the end with the chicken.
More delicious chicken recipes to try
Mains
Breaded Chicken Cutlets – No Flour No Egg
Mains
Chicken Sorrentina (Pollo alla Sorrentina)
Mains
Braised Chicken with Beans, Sage and Pancetta
Mains
Chicken Piccata with Capers and Lemon
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Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video to guide you through.
Cherry Tomato and Basil Chicken
By Emily
Equipment
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Baking parchment
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Rolling pin or meat mallet
Ingredients
- 4 chicken breasts
- 2 cloves garlic
- 1 lb (450g) cherry tomatoes
- 1.5-2 cups (350ml-500ml) chicken stock, (low sodium)
- 1 handful fresh basil
- All purpose flour, for dredging
- Olive oil
- Salt and pepper
Instructions
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Halve the cherry tomatoes and place them in a bowl. Finely chop the garlic and set aside.
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Slice each chicken breast in half lengthways. Place each piece between two sheets of baking parchment and gently bash to about 0.5 cm (1/4 inch) thickness.
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Season both sides of the chicken with salt, then lightly dredge in flour and shake off the excess.
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Heat about 3 tablespoons of olive oil in a large pan over medium-high heat. Fry the chicken for roughly 3 minutes, flip and cook a further 2 minutes. Remove to a plate and repeat with remaining pieces, adding a little more oil if needed.
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Reduce the heat, add the chopped garlic and sauté for about 1 minute until fragrant. Add the halved cherry tomatoes, season with salt and pepper, then pour in 1.5 cups (350ml) chicken stock.
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Bring to a simmer over medium-high heat and cook for 15–17 minutes, until the sauce reduces and thickens slightly. If it reduces too far, add up to 2 cups (500ml) stock in total.
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Return the chicken to the pan, add torn fresh basil and simmer for 2–3 minutes until the chicken is heated through. Serve immediately.
Notes
- Storage – Store leftovers in the fridge up to 3 days. Reheat gently on the stove until piping hot.
- Make ahead – You can prepare the dish in advance and reheat before serving; the flavours develop nicely overnight.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- When using canned tomatoes, trusted brands deliver the best flavour.
- Vegetables are assumed to be medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.