Photo of Chicken with fresh tomato sauce by WW

Chicken with fresh tomato sauce

Total Time
22 min
8 min
14 min
This dish highlights what Italian cooking is all about: using fresh ingredients to create a simple, yet delicious, dish. The 5-minute pan sauce is made with classic staples like plum tomatoes, rosemary, basil, garlic, shallots and balsamic vinegar. Since the sauce comes together in a matter of minutes, be sure to have all of the ingredients prepped before you start searing the chicken. Halved grape tomatoes make a great stand-in for the plum variety if that's what's available. Because this sauce is so versatile, you could also make this recipe with fish or pork chops or stir in beans for a vegetarian option.


Olive oil

1 tsp

Uncooked boneless skinless chicken breast(s)

1 pound(s), 4 (1⁄4-pound)


2 tsp, fresh, chopped

Table salt

½ tsp

Uncooked shallot(s)

1½ medium, or 1 large, minced


1 medium clove(s), minced

Balsamic vinegar

3 Tbsp

Plum tomato(es)

6 medium, diced

Reduced-sodium chicken broth

¼ cup(s)


¼ cup(s), fresh, chopped


  1. Heat the oil in a nonstick skillet. Sprinkle both sides of the chicken with the rosemary and salt, then add to the skillet. Sauté the chicken until browned and cooked through, 3–4 minutes on each side. Transfer the chicken to a platter. Let stand 5 minutes.
  2. Meanwhile, add the shallot and garlic to the same skillet. Cook until softened, about 2 minutes. Add the vinegar, stirring to scrape up the browned bits and cook until the vinegar is almost evaporated. Stir in the tomatoes and chicken broth; bring to a boil. Reduce the heat and simmer, uncovered, until the tomatoes just begin to soften, about 3 minutes. Stir in the basil. Spoon the sauce over the chicken.