Skillet Chicken with Blistered Tomatoes

If you’re looking for a one pan chicken with tomatoes recipe that feels fancy but comes together quickly on a busy weeknight, this Skillet Chicken with Blistered Tomatoes is about to be your new go-to.

Golden, flour-dredged chicken seared until it’s crisp on the outside and juicy on the inside, topped with saucy, garlicky sweet blistered grape tomatoes. One skillet, minimal cleanup, it’s a chicken and tomato dinner that looks (and tastes) like it took way more effort than it did. 🍅

A gold spatula is lifting a chicken breast covered with blistered tomatoes.

Table of Contents

Skillet Chicken and Tomatoes

Prepare to fall in love with this one-pan skillet chicken with blistered tomato recipe. It’s a quick 30-minute recipe that anyone can make and everyone will love.

Saucy chicken dishes are some of my favorite food groups. I have a deep love for my Lemon Butter Chicken, Creamy Mushroom Chicken, Garlic Butter Chicken Breast, Chicken And Broccoli…the list goes on!

Sometimes chicken recipes get a bad rep, but this Skillet Chicken and Tomato recipe is proof that chicken dinners can be juicy, flavorful, incredibly delicious.

I cannot get enough of the lightly breaded chicken soaked in that jammy cherry tomato concoction made with chicken broth or white wine. It has quickly become one of m🛜y husband and my favorite dinners.

When I set out to create this recipe, I wanted it marry chicken and tomatoes together because it’s the summer and I’m determine to cook with as much peaked season tomatoes as I can. Tomatoes have so much to offer in the flavor department!

I also want it to be kinda fool-proof, and that is one of the reasons why we are breading the chicken. Breading it helps keep the chicken moist and also soaks up the flavorful tomato sauce. There’s less of a chance of drying it out even if you overcook your chicken.

If you don’t already have an instant-read meat thermometer, it is a must for making this skillet chicken and tomato recipe (and all chicken recipes for that matter). You’ll want to poke it into thickest part of the chicken. Once the internal temperature reaches 165ºF, you’ll want to pull the chicken from the heat. Overcooking chicken is the reason why it comes out dry.

Why You’ll Love This Recipe

Ready in under 30 minutes. This is a legitimate weeknight dinner, not a weekend project.
One pan, minimal cleanup. The chicken and the tomato sauce cook in the same skillet, so there’s less to wash and more flavor built into every layer.
Simple ingredients, big flavor. No fancy sauces or long ingredient lists — just chicken, tomatoes, garlic, chicken broth (or white wine) and a few pantry staples doing all the work.
Naturally sweet, no added sugar. The tomatoes provide all the natural sweetness once they blister and break down.

Chicken and tomatoes are in a cast iron skillet.

Ingredients

Chicken breasts: Slicing the chicken breasts in half horizontally creates thinner cutlets that cook faster and more evenly, so you get a golden crust without drying out the inside. You can also use chicken thighs for this. Bone-in, skin-on chicken can be used as well, but you will most likely need to cook it for longer.
Salt and black pepper: For seasoning the chicken directly before we sear it into the chicken — don’t skip seasoning both sides.
All-purpose flour: A light dredge gives the chicken a beautiful golden-brown crust and helps the pan sauce cling to every bite later on.
Grape tomatoes: The star of the show. As they cook, they blister, soften, and release their juices, forming the base of a naturally sweet, savory sauce.
Garlic: Adds a punch of savory aroma once the tomatoes have broken down.
Chicken broth: Used to deglaze the pan, pulling up all those flavorful browned bits left behind from searing the chicken. White wine can be used in place of chicken broth if you prefer.
Fresh basil: A fresh, fragrant garnish that brightens up the whole dish right before serving. Other herbs such as parsley, oregano or Italian seasoning can be used as well.
Cooking oil: For searing the chicken and blistering the tomatoes.

How to Make One-Pan Chicken with Tomatoes

Step 1: Season the chicken

Heat a large 12-inch skillet over medium heat and spray/drizzle it with cooking oil.

While it warms up, season both sides of your halved chicken breasts generously with salt and pepper.

Step 2: Dredge in flour

Place the flour in a shallow dish and dredge each piece of chicken until it’s evenly coated.

This light coating is what gives you that golden, slightly crisp exterior.

Chicken breasts are seasoned with salt and pepper and then dredged in flour.

Step 3: Sear the chicken

Drizzle some oil into the hot skillet. Cook the chicken for 3-4 minutes per side, until nicely browned and cooked through to an internal temperature of 165°F.

If the outside is browning faster than the inside is cooking, cover the skillet with a lid to help it finish through without burning. Once done, remove the chicken and set it aside on a clean plate.

Once the chicken breasts are seasoned and dredged in flour, it is placed in the skillet and cooked through.

Step 4: Blister the tomatoes

Add a bit more oil to the same skillet, then add the grape tomatoes. Let them cook, undisturbed for stretches at a time, until they blister and soften.

This takes a little patience — resist the urge to rush it, since this step is where most of the flavor develops

After cooking the chicken, the tomatoes are added to the skillet and cooked until they start to blister.

Step 5: Build the sauce

Once the tomatoes are blistered, stir in the garlic and cook just until fragrant.

Pour in the chicken broth and gently scrape the bottom of the skillet to deglaze, lifting up all those browned bits of flavor. Add the ¼ teaspoon of salt.

Chicken broth is added to the blistered tomatoes and simmered to make a yummy sauce.

Step 6: Bring it together

Return the chicken to the skillet, nestling it into the tomatoes so it’s covered in that saucy goodness. Garnish with chopped fresh basil.

Step 7: Serve

Serve skillet chicken and tomatoes hot, straight from the skillet.

Chicken and tomatoes in a cast iron skillet makes an easy one pan dish.

This one-pan chicken and tomato recipe goes incredibly well with creamy mashed potatoes, vegetable rice, or a simple salad such as Strawberry Bacon Spinach Salad, Broccoli Bacon Salad or Bacon Ranch Pasta Salad. And some crusty bread to soak up all that yum sauce!

Substitutions and Variations

Tomatoes: Cherry tomatoes work just as well as grape tomatoes here — use whichever you have on hand.
Chicken: Boneless, skinless chicken thighs are a great substitute if you prefer dark meat; they’re a little more forgiving and stay juicy.
Flour: Swap in a gluten-free all-purpose flour blend to make this gluten-free.
Herbs: No fresh basil? A sprinkle of dried basil or fresh parsley works in a pinch.
Extra veggies: Stir in a handful of baby spinach at the end for extra color and nutrients — it wilts right into the warm sauce.
A splash of wine: For a deeper flavor, add a splash of dry white wine along with the chicken broth when deglazing.

Make Ahead and Storage

Make ahead: You can season and dredge the chicken up to a day in advance and keep it covered in the fridge until you’re ready to cook.

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days.

Freezer: This dish freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently in a covered skillet over low heat, adding a splash of chicken broth or water if the sauce has thickened too much. You can also microwave in short bursts, stirring in between.

Tips and Tricks

Half chicken lengthwise: Also known as butterflying the chicken, this will make each chicken piece thinner so that it cooks quicker and absorbs more of the delicious flavors from the sauce.
Even thickness matters: If your halved chicken breasts are uneven, give them a quick pound with a meat mallet so they cook at the same rate.
Don’t skip the dredge: The flour coating isn’t just for browning — it also gives the sauce a little something to cling to.
Don’t overlap chicken: When searing chicken, don’t overlap them. If chicken pieces are too big, don’t overcrowd the pan when searing – sear in two batches instead.
Cover chicken to cook: When cooking the chicken on the skillet, cover skillet with a lid to insides cook
Let the tomatoes do their thing: Blistering takes patience. Resist stirring constantly; let them sit in contact with the hot pan so they actually char and burst.
Use a splash more broth or wine if needed: If your sauce looks too dry before the tomatoes fully break down, add a little extra chicken broth to keep things saucy.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work well and tend to stay extra juicy. Just adjust the cook time slightly since thighs may cook a bit faster or slower depending on thickness.

Why did my tomatoes not blistered properly?

1. Give them time and don’t overcrowd the pan — if the tomatoes are too crowded, they’ll steam instead of blister. Cook them in batches if needed.
2. Make sure your skillet is oiled properly and is hot!

How do I prevent my chicken from coming out dry?

Use a meat thermometer! When the thickest part of the chicken reaches 165ºF, remove chicken from heat to prevent it from overcooking and turning dry.

What should I serve with this?

This pairs beautifully with crusty bread for soaking up the sauce, a simple pasta, mashed potatoes or a scoop of rice.

ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍