If you don’t like tomatoes, or even if you just like tomatoes, close this recipe and walk away. Pour yourself a glass of wine and peruse my other recipes, because this is definitely a dinner dish for the tomato lover.
This recipe is one pot, fast, foolproof and delicious. I threw it together when I had an abundance of grape tomatoes and chicken breast to use up quickly.
You simply dredge the chicken breast through spices and flour, cook it in oil and butter then add in the tomatoes.
Once those tomatoes are soft and cooked, you are going to smash them. And that’s going to be fun and completely satisfying.
Then you are going to add in some awesome with white wine and spices.
And that, my friends, is that.
Serve this plain if you are looking to cut carbs or serve it with some rice to soak up that delightful sauce. I loved this dish for so many reasons, but mainly because the warm, fresh tomatoes were so satisfying to eat. When you leave a few of them whole and then pop them against the roof of your mouth while eating…bliss. Just bliss.
Don’t, however, pierce the whole tomatoes with your fork and try to eat them. Just ask Mike, who literally got a shirtful of tomato juice when he did that.
Yip. Wife of the year, right here. Well, you would think he would know not to do that, right? So in fairness I am warning you that cooked whole tomatoes will explode when you pierce them, so just scoop them up and pop them into your mouth. Then you can burst them with your teeth- my favorite part!
So, is it just me, or does the title Smashed Chicken bring up thoughts of the wine used in this dish? Or is it just me and my wine brain? Either way, whether it’s from the wine or the actual smashed tomatoes, I loved the name I came up with for this dish!
Happy cooking everyone!
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Smashed Tomato Chicken
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Total Time
- 35 minutes
- Main Course
- Karlynn Johnston
- 2 pieces boneless skinless chicken breasts butterflied and halved into 4 OR 3-4 whole chicken breasts.
- 1/2 tsp salt
- 1/3 tsp pepper
- 1/3 cup flour
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- 1/2 tsp paprika
- 1/2 tsp oregano
- Salt and pepper
- 3 cups cherry or grape tomatoes
- 1/3 cup dry white wine or chicken broth
- 1 tsp white sugar optional taste your sauce first
- Combine flour and seasonings. Dredge both sides of the chicken in the flour, shaking off the excess. If you want whole chicken breasts, use 4, if you want smaller portions, butterfly two breasts into four pieces, the choice is yours.
- Place olive oil and butter into a large skillet and heat up. Place chicken breasts in skillet and start cooking.
- Once the chicken is almost completely cooked, add in the tomatoes and garlic.
- Cook on medium-high until the tomatoes are soft and warm, charring is ok if it happens!
- Using a potato masher, smash around 2/3 of the tomatoes slighty to release their juices.
- Add in the white wine and spices, making sure to scrape any browned bits off the bottom of the pan and into the sauce.
- Cook further until the chicken is done and taste : if needed add in white sugar to cut the acidity. You may not need this depending on the wine that you used.
- Season with salt and pepper to taste.
- Serve over rice or plain.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.