This Chicken with Balsamic Cherry Tomatoes recipe is an easy, light meal packed with tomato flavour.

In the peak of summer when all the tomatoes ripen at the same time, I often experience tomato overload. I love tomatoes and I eat them every day but a girl can only eat so many! I’m from an Italian family so tomatoes are a staple for us and we consume a lot of them. This is why I decided to create this chicken and tomato meal that uses up a lot of ripe tomatoes.

This dish is effortless to make and is a great way to pair chicken and tomatoes. The balsamic cherry tomato sauce gives your taste buds a real treat as it delivers a pleasant acidity and brightness which pairs nicely with the lean cooked chicken. There’s nothing complicated about this recipe, it’s just straight-up comfort food that will make you feel like you’re indulging without the added guilt.

What you need to make this recipe

There are only 5 main ingredients in this recipe (not counting the oils, salt, and pepper) and 3 garnish ingredients.

Boneless chicken breasts
Cherry or grape tomatoes
Shallots
Garlic
Balsamic vinegar
Parmesan cheese
Fresh basil
Crusty bread (optional)

Here’s how to make it

Boneless chicken breasts are pounded to tenderize and thin before seasoning with salt and pepper.

The chicken breasts are browned in batches in a hot skillet with oil until golden and cooked through.

Sliced shallots, crushed garlic, cherry tomatoes, and balsamic vinegar are simmered until the tomatoes are blistered and start releasing their juices.

The cherry tomato sauce is ladled over the cooked chicken, garnished with grated Parmesan cheese and fresh garden basil.

Tips for recipe success

The cooking moves quickly so have all ingredients prepped in advance.
Placing the chicken breasts in a zipper bag for pounding makes it convenient as the bag can be disposed of afterward.
To optimize browning of the chicken: (a) make sure the skillet and oil are really hot before adding the chicken; (b) cook the chicken in batches; and (c) once the chicken is placed on the hot skillet, do not disturb until it’s time to flip it over.
Don’t lift the lid when sautéing the tomatoes; keep covered to preserve the heat and moisture in the pan.
Use small cherry or grape tomatoes; if you can only locate large ones, cut them in half.

Don’t you just love a simple recipe with minimal ingredients that’s light and healthy but still delivers on flavour? I’d love to hear what you think of this dish!

Looking for more chicken dinner recipes? Check these out:

Chicken with Balsamic Cherry Tomatoes

Browned chicken breasts are topped with a balsamic cherry tomato sauce and garnished with Parmesan cheese and fresh basil.

Course Main Course

Servings 4 people

Ingredients

4 boneless chicken breasts
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper divided
1 tablespoon canola or vegetable oil divided
1 tablespoon olive oil
1 cup thinly sliced shallots (about 2 - 3 medium shallots)
4 garlic cloves minced
2 pints cherry or grape tomatoes (2 x 283g clamshells), left whole
¼ cup balsamic vinegar
Freshly grated Parmesan cheese for garnish
Fresh basil for garnish
Crusty bread for serving, optional

Instructions

If chicken breasts have tenders, remove the tenders for another use. Working with one chicken breast at a time, place one in a zipper bag and pound with a meat mallet or rolling pin to flatten to ½” to 1” thickness. Continue with remaining pieces. Season the chicken with half of the salt and pepper.
Heat about 3 teaspoons of canola or vegetable oil in a 12” skillet over medium-high heat.
Cook chicken in batches; add two chicken breasts at a time to the hot oil and cook for 4 minutes, without disturbing. Flip over and cook another 4 minutes or until the chicken is fully cooked. Remove chicken to a serving platter, tent with foil. Add remaining 3 teaspoons oil to the skillet and repeat process with remaining two pieces of chicken. Keep chicken tented and warm and allow the juices to accumulate.
Add 1 tablespoon olive oil to the same skillet. Add shallots and cook over medium-high heat until tender, about 2 minutes. Add garlic and cook 2 more minutes.
Add balsamic vinegar and tomatoes and stir until heated, about 1 - 2 minutes. Cover with a lid and cook for 7 - 8 minutes without uncovering, while shaking the pan from time to time. Moisture will accumulate in the pan and the tomatoes will start to break down and burst. Remove from heat, season with salt and pepper.
Pour the balsamic tomato sauce over the chicken and accumulated juices on the platter. Garnish top with freshly grated Parmesan cheese and fresh basil. Serve with optional crusty bread.