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Chicken Breasts with Tomato-Herb Pan Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This succulent chicken breast with tomato and herb pan sauce is a vibrant, one-pan meal that celebrates simple, fresh ingredients. By infusing creamy butter with garlic, sweet paprika, and fragrant marjoram, you create a rich base that perfectly complements the natural acidity of charred cherry tomatoes. It is a light yet deeply satisfying dish that brings a touch of Mediterranean flair to your midweek dinner rotation.

As a diabetes-friendly main course, this recipe prioritises high-quality protein and fresh vegetables without relying on heavy carbohydrates. The tomatoes burst in the pan to create a natural, juicy sauce that keeps the chicken moist and tender. Serve it alongside a large green salad or some steamed seasonal greens for a nutritious, balanced dinner that the whole family will enjoy.

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Ingredients for Chicken Breasts with Tomato-Herb Pan Sauce

  • 2 tablespoons (1/4 stick) unsalted butter, room temperature

  • 1 garlic clove, minced

  • 1 1/2 teaspoons chopped fresh marjoram or oregano

  • 1/2 teaspoons sweet paprika

  • Kosher salt and freshly ground black pepper

  • 2 skinless, boneless chicken breasts

  • 475ml mixed cherry tomatoes (11-350g )

  • 1 tablespoon chopped fresh flat-leaf parsley

How to make Chicken Breasts with Tomato-Herb Pan Sauce

Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.

Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in centre, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.

Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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