Chicken with Cherry Tomato Pan Sauce on Fresh Corn and Basil Polenta

Chicken with Tomato Pan Sauce

These days the farmers market has been absolutely packed with fresh local produce! There is so much selection that it is often difficult to choose just what to get. When I came across this recipe for chicken with tomato herb pan sauce on Pink Parsley it seemed like the perfect way to celebrate summer by incorporating so many of those fresh in season ingredients! Right now the tomatoes are at their best and I hardly needed an excuse to make a dish that includes them and when you lure me in with a simple pan sauce that is as tasty sounding as this one is, I did not stand a chance and I just had to make it. In addition amazing sounding chicken in tomato pan sauce I also really liked that it was served on polenta made with fresh corn and basil bring even more fresh ingredients to the table!

Chicken with Tomato Pan Sauce

Chicken with Tomato Pan Sauce

Chicken with Tomato Pan Sauce

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 2

Pan seared chicken served under a tasty sauteed tomato sauce with hints of balsamic vinegar and a bunch of fresh herbs.

  • 2 tablespoons unsalted butter, room temperature
  • 2 cloves garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 2 tablespoons flour
  • 2 chicken breasts, boneless and skinless
  • 2 teaspoons olive oil
  • 2 cups cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons basil, chopped
  • 1 teaspoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  1. Mix the butter, garlic, oregano and paprika.
  2. Pat the chicken dry, season it with salt and pepper and dust it with the flour.
  3. Melt 1 tablespoon of the butter into the oil in a pan over medium-high heat.
  4. Add the chicken and sautee until the chicken is golden brown and cooked through, about 3-4 minutes per side and set aside.
  5. Add the tomatoes and cook while stirring until they start to char and burst open, about 5 minutes.
  6. Add the remaining butter and the balsamic vinegar.
  7. Crush the tomatoes and deglaze the pan using a wooden spoon.
  8. Remove from heat and stir in the basil, oregano and parsley.
  9. Slice the chicken, mix any juices into the tomato sauce and serve with the sauce spooned over the chicken.

Fresh Corn and Basil Polenta

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 2

Creamy smooth polenta with juicy corn kernels and fresh basil.

  • 4 cups water or broth
  • 1/4 teaspoon salt
  • 1 cup polenta
  • 2 tablespoons butter or oil
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 3/4 cup corn, about 1 ear or corn
  • 2 tablespoons basil, chopped
  1. Bring the water and salt to a boil in a large sauce pan.
  2. Slowly whisk in the polenta.
  3. Reduce the heat to medium-low and simmer until tender, stirring occasionally.
  4. Remove from heat and mix in the butter, parmigiano reggiano, corn and basil.


Simona said...

it looks delicious endeed

manu said...

I love polenta it's so yummy.
My favourute is polanta&cheese gorgonzola most of all)
Have a nice day

Bev Weidner said...

That. Looks. So. Good. Dude!

Rosa's Yummy Yums said...

Oh, that dish is absolutely beautiful! What wonderful flavors.



Gloria said...

Look delicious Kevin! I love polenta

Mal said...

I love polenta, this looks so good!

Velva said...

Very nice. The flavors really pop.


Danielle said...

I made this last week too! I loved the pan sauce, as did my non-tomato-loving husband. I used grits instead of polenta and wasn't that wowed by them. Next time I'll have to see if the polenta makes it better.

decocinasytacones said...

Great recipe, I love polenta!.
Thaks for sharing.Hi from Spain

bellini said...

Love all of the fresh ingredients and everything about this dish Kevin.

kellypea said...

I've never thought of putting corn in polenta and know I'd love it. Great flavors in this, and you're right -- perfect for all the late summer produce. I'd love to try this!

Tres Delicious said...

Looks delicious, I'd die to have this. love the photo.

Erin @ The Spiffy Cookie said...

This has been on my list of things to make too since I saw it on Pink Parsley, love it!

Jette said...

I've always been wary of polenta, however this recipe has motivated me to finally try it...bravo!

BistroBess said...

I absolutely love polenta...this looks good!

Hiyam said...

Does the corn go in raw?

Uforic Food said...

I have been wanting to make polenta for ages now - this recipe has inspired me to finally do it. Look delish!

Kevin said...

Hiyam: The corn goes in raw and it cooks when the pie is baked. There would be nothing wrong with giving it a quick sauté in some bacon grease first however. :)

Chris said...

Mmmmm chicken and grits! (ha ha, I know it's polenta but it's almost the same as thick stone ground grits.)

Nice pan sauce, that is the one thing I miss out on from grilling so much.

karen said...

Why, oh why haven't I thought about adding fresh corn to polenta? What a great idea! And the tomatoes and chicken look absolutely divine.

My Greenbrae Cottage said...

Wow, this LOOKS amazing! Excited to try.

JIZZLE said...

I've been seeing this recipe everywhere and finally decided to make it. HOLY TOMATO. The sauce was so good! And the best part is that everything was so easy to make. The hardest part was just waiting for everything to be cooked. Thanks for the great recipe! I too have a closet kitchen and teenie tiny over and stove so I appreciate what you do here :)

Nora @ Natural Noshing said...

This sounds and looks amazing!!! I love polenta with fresh corn, the chicken and pan sauce would be the perfect compliment!

Richard said...

Mate! You have to get that dish onto They are crying out for chicken recipes like that. If you don't I will ;-)

Anonymous said...

Third time doing this recipe I love it, thanks for your recipes really easy and delish!

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