Chicken with Cherry Tomato-Basil Sauce

Chicken with Cherry Tomato-Basil Sauce

Points® value
Total Time
20 min
5 min
15 min
A quick pan sauce can take skinless boneless chicken to great heights. This one pairs cherry tomatoes with fresh basil and adds plenty of oomph from toasted garlic. We love serving it over a grainy side like quinoa or farro—the better to soak up all the juices. You can also make the sauce on its own to spoon over shrimp, cod, or sliced steak.


Olive oil

2 tsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5=oz) breasts

Table salt

½ tsp

Black pepper

¼ tsp


1 large, finely chopped


2 clove(s), sliced

Cherry tomatoes

2 cup(s), halved

Reduced sodium chicken broth

¼ cup(s)


¼ cup(s), chopped


  1. In a 12-inch nonstick skillet, heat the oil over medium. Season the chicken with the salt and black pepper. Add the chicken and cook until browned on both sides and cooked through, 8 to 10 minutes. Transfer the chicken to a plate and keep warm.
  2. Add the shallot and garlic to the pan and cook until golden, about 2 minutes, stirring often. Add the tomatoes and stock and cook until the tomatoes begin to soften, 4 to 5 minutes, stirring occasionally. Stir in the basil. Serve the sauce over the chicken.
  3. Serving size: 1 chicken breast and about ½ cup sauce