Chicken cutlets simmered in a bright cherry tomato and basil sauce, gently flavoured with garlic. This easy one-pan dish is ideal for warm-weather meals and pairs beautifully with crusty bread, roasted potatoes or a green vegetable side.
This preparation feels fresh and light, especially when tomatoes are at their peak. Cutting chicken breasts into thin cutlets speeds up cooking and makes the texture tender. Dredging the cutlets in a little flour before frying gives them a pleasant coating, helps the sauce adhere and contributes to a slightly thicker finish.
I like to serve this with Italian-style roast potatoes or cannellini beans and a simple green side such as lemon-dressed green beans or broccolini.
Ingredient notes
- Chicken – Use 4 chicken breasts halved lengthways into cutlets. If you find pre-cut chicken cutlets, they save time; otherwise, slice and gently pound to an even thickness.
- Flour –All-purpose/plain flour is used just to lightly dredge the chicken; shake off any excess before frying to avoid burning.
- Chicken stock – Choose low-sodium stock so you can control seasoning, especially as the stock reduces in the sauce.
- Cherry tomatoes –Ripe cherry tomatoes bring natural sweetness and create a fresh, bright sauce. Tomatoes on the vine work well.
- Basil – Fresh basil lifts the sauce — flat-leaf parsley can be used as an alternative if preferred.
Do I need to dredge my chicken in flour?
Dredging is optional but recommended. If you skip it, expect a thinner sauce and a different mouthfeel. Benefits of a light flour dredge:
- A softer, more tender texture on the chicken.
- Better adhesion of the sauce to the cutlets.
- Helps thicken the sauce as it simmers.
Recipe tips
Adding the stock – Start with about 3/4 of the stock, then add more if the sauce reduces too much. If you prefer a saucier result, use the full amount.
Adding all the stock at once – This works fine; it just requires a longer simmer (roughly 19–20 minutes on medium-high) to reduce and concentrate flavours.
Make it spicy – Add red pepper flakes or fresh chilli. Nduja would also add a smoky, spicy depth.
Other additions – Olives, capers, anchovies or sundried tomatoes can elevate the sauce. If using anchovies, add them with the garlic so they dissolve; stir the other ingredients in at the end with the chicken.
More delicious chicken recipes to try
Mains
Breaded Chicken Cutlets – No Flour No Egg
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Chicken Sorrentina (Pollo alla Sorrentina)
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Braised Chicken with Beans, Sage and Pancetta
Mains
Chicken Piccata with Capers and Lemon
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Step By Step Photos Above
Many recipes include step-by-step images, tips and occasional video to make the method straightforward.
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 a cutlet between two sheets of baking parchment and gently pound to about 0.5cm (1/4 inch) thickness.
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Season both sides with salt, then dredge lightly in flour, shaking off excess.
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Heat about 3 tablespoons olive oil in a large pan. Fry the cutlets for about 3 minutes on the first side, turn and cook another 2 minutes. Remove to a plate and repeat in batches if needed, adding a little more oil for the second batch.
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Reduce the heat, add the chopped garlic and sauté for about a 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 15–17 minutes, until the sauce reduces and thickens slightly. If it reduces too much, add more stock, up to 2 cups (500ml) total.
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Return the chicken to the pan, add torn fresh basil and simmer 2–3 minutes until heated through. Serve immediately.
Notes
- Storage – Keep refrigerated up to 3 days. Reheat gently on the stove until piping hot throughout.
- Make ahead – The dish can be prepared in advance and reheated before serving.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise noted.
- When using canned tomatoes, trusted brands give the best flavour.
- Vegetable sizes are medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.