Garlic-butter chicken with tomatoes



5 min


4 servings

* PLUS Cooking time: 14 minutes
Garlic-butter chicken with tomatoes

Andreas Trauttmansdorff


  • 2 tbsp garlic butter
  • 2 sprigs fresh rosemary or thyme
  • 4 skinless, boneless chicken breasts
  • 1 pinch salt and pepper
  • 1/4 cup white wine
  • 1/2 pint grape tomatoes


  • Melt garlic butter in a large frying pan over medium heat. If using regular butter, melt, then stir in minced garlic. Add rosemary and chicken. Sprinkle with salt and pepper. Cook, uncovered, until chicken is golden, 4 minutes per side.
  • Add wine. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in tomatoes. Cover and simmer, turning chicken occasionally, until springy when pressed, 6 to 8 more minutes. Place chicken and tomatoes on plates and spoon pan sauce overtop. Great with rice or boiled new potatoes.

Nutrition (per serving)

  • Calories
  • 214,
  • Protein
  • 30.8 g,
  • Carbohydrates
  • 1.9 g,
  • Fat
  • 8 g,

Garlic butter is a flavourful starter for sauteed chicken and tiny tomatoes. Finish with a splash of white wine for a fast Friday-night dinner with flair.