Pan-Roasted Chicken with Fresh Tomato Sauce

Pan-Roasted Chicken with Fresh Tomato Sauce

Get perfectly moist and crispy chicken in less than an hour with this easy, tasty recipe.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • Heat oven to 350°F. In 12-inch ovenproof skillet, heat 1 tablespoon of the oil over medium-high heat. Cook tomatoes, shallots, salt and pepper in oil 3 to 4 minutes, stirring frequently, until shallots are tender. Stir in wine; cook 1 to 2 minutes longer or until wine is evaporated. Remove from heat; transfer to medium bowl. Wipe out skillet.
  • Place flour in shallow bowl. Places eggs in another shallow bowl. Mix bread crumbs and cheese in a third shallow bowl. Coat chicken in flour, then dip into eggs, letting excess drip back into bowl. Coat chicken in bread crumb mixture, pressing to adhere.
  • In same skillet, heat remaining 2 tablespoons oil over medium-high heat until hot. Cook chicken in oil 2 to 3 minutes or until bottom is browned. Turn chicken; transfer pan to oven. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Pour tomato mixture around chicken in pan; let stand 1 minute. Sprinkle with basil.
  • You don’t need to buy a special Italian wine for this dish – almost any red wine will do, from Pinot Noir to Cabernet. Up the flavor by trading a tablespoon of fresh oregano or marjoram for the 1/2 cup basil in this recipe.


  • 3 tablespoons olive oil
  • 2 cups grape tomatoes, halved lengthwise
  • 1/2 cup chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry red wine
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten
  • 2/3 cup Progresso™ Italian style panko crispy bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 boneless skinless chicken breasts (1 1/2 lb)
  • 1/4 cup chopped fresh basil leaves

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