Chicken with Cherry Tomatoes and Capers (Easy Skillet Dinner for Two)

  

 

If you’re looking for a quick and delicious chicken dinner that feels like you’ve cooked all day but comes together in minutes, this Chicken with Cherry Tomatoes and Capers is a keeper. Tender escallopes of chicken are browned until golden, then simmered with sweet cherry tomatoes, garlic, white wine, and briny capers for a bright, flavourful sauce that tastes like pure sunshine. 

This is a simple, small‑batch recipe made for two, perfect for busy weeknights, and easy to scale up when needed. Serve it with buttery new potatoes for a meal that’s comforting, fresh, and effortlessly elegant.

  

This really is one of my all-time favorite ways to cook chicken breasts. They always come out so tender and juicy and the cherry tomatoes and capers along with the pan juices, etc. create a lovely lush sauce. It is a recipe that I adapted many years ago from one of my favorite cookbooks, written by one of my favorite cookbook authors.  Apples For Jam, by Tessa Kiros. It is a beautiful cookery book of lovely family style recipes woven together by a rainbow of colors and family memories. I quite simply love this book.  All of the recipes are simple to make and delicious.

Chicken and tomatoes go really well together.   One only need to look at delicious recipes such as Chicken Cacciatore or Chicken Parmesan to see that this is true.

This recipe goes together very quickly so I would suggest you have all of the ingredients ready and hand before you start.  The chicken breasts are cut into two escallopes horizontally which makes for quick cooking . . .

The cherry tomatoes are cut in half as well and are quickly frizzed in some olive oil along with some garlic.  You dust the chicken pieces with some flour and salt and pepper and then brown them in the same pan, along with some sage.    It doesn't take very long at all as they are only half as thick as they normally are.

A splash of white wine, a few capers . . . .  bubble bubble bubble, a handful of chopped parsley and just like magic you have tender moist chicken with a delicious sauce of cherry tomatoes and capers, that will please anyone who enjoys good food!

 I always serve it with some boiled new potatoes.  It goes down a real treat, and goes together quickly.  If you are looking for a quick, easy and delicious supper and are feeling a tad bit lazy, this is your perfect meal!  Looks like you slaved all day, but took literally minutes.

 

INGREDIENTS NEEDED 

TO MAKE

CHICKEN WITH CHERRY TOMATOES & CAPERS

Simple ingredients put together in the most delicious way!

• olive oil
• 2 cloves of garlic, peeled and lightly crushed
• 1 cup (150g) fresh cherry tomatoes, halved
• 2 boneless skinless chicken breasts, each sliced in half horizontally through the middle into two escallopes (4 pieces in total)
• plain flour for dusting
• salt and black pepper to taste
• 2 tsp freeze dried crumbled sage leaves (NOT powdered)
• 3 TBS white wine
• 2 TBS capers, drained and rinsed (the ones in vinegar)
• 1 TBS chopped fresh flat leaf parsley

 

NOTES ON INGREDIENTS

Cherry Tomatoes

Cherry tomatoes bring a bright, sweet acidity to the dish. Halving them helps them cook quickly and “pucker” slightly, concentrating their flavour . Their freshness is what gives the sauce its lively, summery character.

Garlic

Lightly crushed garlic cloves are cooked right in the oil with the tomatoes, infusing the whole dish with gentle warmth rather than sharpness . Leaving them in the pan after removing the tomatoes keeps that flavour base going.

Chicken Breasts

The chicken breasts are sliced horizontally into escallopes, which means they cook quickly and evenly while staying tender . This also helps them brown beautifully in the pan.

Flour

A light dusting of flour helps the chicken brown and gives the sauce a bit of body without making it heavy . Readers note that rice flour or arrowroot work perfectly for gluten‑free versions.

Freeze‑Dried Sage

Freeze‑dried crumbled sage (not powdered) adds a fragrant, savoury note that complements both chicken and tomatoes . Powdered sage would be too strong and muddy the flavour.

White Wine

Just a splash of white wine lifts the sauce and adds brightness. It cooks off quickly, leaving behind depth rather than alcohol . Chicken stock or even water can be used instead.

Capers

Capers packed in vinegar bring a salty‑tangy pop that balances the sweetness of the tomatoes and richness of the chicken. Rinse them before adding so they don’t overpower the dish.

Fresh Parsley

A handful of chopped flat‑leaf parsley stirred in at the end brightens the whole dish and adds fresh herbal lift.

 

HOW TO MAKE CHICKEN WITH CHERRY TOMATOES & CAPERS

You will be amazed at how very quick and easy this dish is to put together!  Low effort, maximum flavors!

1. Heat a splash of olive oil in a large non stick frying pan. Add the garlic and tomatoes, season lightly and fry over high heat until they are just beginning to pucker a bit. Scoop the tomatoes out onto a plate and set aside. Leave in the garlic. (Don't let anything brown. The tomatoes should be only lightly cooked and just releasing their juices.)
2. Season the slices of chicken breast to taste and dredge lightly with flour, patting it into the meat and shaking off any excess. (You want them coated, but not overly so. Too much flour would thicken the sauce too much.)
3. Heat another splash of olive oil in the pan. Add the sage and cook for about a minute and then add the chicken slices, presentation side down. (If you have fresh sage leaves, these will give an even better flavor than the crumbled dried sage leaves.)
4. Fry over medium high heat until they are golden and then flip them over and brown the other sides. (Don't over cook them. It won't take very long for them to turn golden brown and cook through.)
5. Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporates somewhat. (This is where your sauce starts to form.)
6. Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear. (The interior temperature of the chicken should register 165*F/74*C)
7. Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious. (Spoon the pan juices over top of each serving of chicken along with the cherry tomatoes and capers.)

 

🍅 HELPFUL TIPS & KITCHEN WISDOM 🍅

⭐ Prep Smart

• Have everything ready before you start — this dish cooks quickly, so mise en place is your friend.

• Slice the chicken horizontally into escallopes for fast, even cooking. This is key to keeping the meat tender.

• Halve the cherry tomatoes so they cook just enough to soften and pucker without turning mushy.

⭐ Build Great Flavour

• Frizz the tomatoes and garlic over high heat until they just begin to pucker — this concentrates their sweetness beautifully.

• Dust the chicken lightly with flour to help it brown and give the sauce a lovely body. Shake off excess so it doesn’t clump.

• Use freeze‑dried sage, not powdered — it gives a fresher, more aromatic flavour.

⭐ Sauce Success

• Don’t worry about the wine — it bubbles off as it cooks. If you prefer not to use wine, chicken stock or even water works well.

• Let the sauce bubble briefly after adding wine, tomatoes, capers, and parsley. This reduces and concentrates the flavours.

• Cover and rest off the heat for a few minutes before serving — the chicken finishes gently and stays moist.

⭐ Serving Tips

• Boiled and buttered new potatoes are the perfect simple side — they soak up the bright tomato‑caper sauce beautifully.

• Want a richer finish? A splash of cream stirred in at the end is a reader‑approved variation that makes the sauce velvety.

⭐ Scaling & Substitutions

• Easily doubles or triples — just make sure your pan is large enough to hold the extra chicken pieces.

• Gluten‑free option: rice flour or arrowroot works beautifully for dusting the chicken. Readers have done this with great success.

 

FREQUENTLY ASKED QUESTIONS

CAN THIS RECIPE BE MULTIPLED TO SERVE MORE THAN TWO PEOPLE?

Yes — it doubles or even triples easily as long as you have a pan large enough to hold the extra chicken pieces.

DO I NEED TO USE WHITE WINE IN THE SAUCE?

 No — if you prefer not to use wine, you can substitute chicken stock or even water. The wine mostly bubbles off during cooking anyway.

WHY ARE THE CHICKEN BREASTS SLICED HORIZONTALLY?

 Cutting them into escallopes helps them cook quickly and evenly, giving you tender results in far less time.

WHAT KIND OF CAPERS SHOULD I USE?

Use capers packed in vinegar — just drain and rinse them before adding to the pan.

CAN I MAKE THIS GLUTEN FREE?

Yes — simply dust the chicken with rice flour instead of wheat flour. Readers have done this successfully.

HOW DO I GET THE CHERRY TOMATOES TO COOK PROPERLY?

 Halve them and fry over high heat until they just begin to pucker. This gives them great flavour and keeps them from turning mushy.

WHAT SHOULD I SERVE WITH THIS DISH?

Boiled and buttered new potatoes are the classic pairing — simple and delicious with the bright tomato‑caper sauce.

CAN I ADD CREAM TO MAKE A RICHER SAUCE?

 Yes — several readers have added a splash of cream at the end and loved the result. It creates a velvety finish to the sauce.

IS THIS A GOOD WEEKNIGHT MEAL?

Definitely — it comes together “lickety split” and looks like you’ve cooked all day, even though it takes only minutes. It is also delicious enough, however, and pretty enough to serve to company.

 

A FEW OTHER CHICKEN RECIPES TO ENJOY

Chicken is a frequent protein of choice here in my home. Here are a few other delicious ways to prepare it that you might also enjoy!

BUNDT PAN ROAST CHICKEN - A Bundt pan turns out to be the secret to an irresistibly juicy, rotisserie‑style roast chicken, cooked upright so all those gorgeous juices baste the bird from top to bottom as it roasts. The vegetables tucked into the bottom of the pan soak up every drop, emerging tender, sticky, and beautifully glazed. With crisp golden skin, succulent meat, and a full roast dinner made in one pan, this clever method delivers maximum flavour with minimal fuss — pure comfort on any day!

CHICKEN WITH LEEKS & BUTTERNUT SQUASH - This comforting autumn chicken stew brings together tender braised chicken thighs, sweet butternut squash, and soft, buttery leeks, all simmered slowly with herbs and pearl barley until everything turns meltingly tender and full of rich, cozy flavour. It’s the kind of simple, one‑pot supper that warms you right through — hearty, wholesome, and perfectly delicious.

 

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Yield: Two servings

Author: Marie Rayner

Chicken Scallops with Cherry Tomatoes & Capers

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This is a real favorite chicken dish in our home. Tender and juicy and loaded with flavor. It is incredibly simple to make.

Ingredients

• olive oil
• 2 cloves of garlic, peeled and lightly crushed
• 1 cup (150g) fresh cherry tomatoes, halved
• 2 boneless skinless chicken breasts, each sliced in half horizontally through the middle into two escallopes (4 pieces in total)
• plain flour for dusting
• salt and black pepper to taste
• 2 tsp freeze dried crumbled sage leaves (NOT powdered)
• 3 TBS white wine
• 2 TBS capers, drained and rinsed (the ones in vinegar)
• 1 TBS chopped fresh flat leaf parsley

Instructions

1. Heat a splash of olive oil in a large non stick frying pan. Add the garlic and tomatoes, season lightly and fry over high heat until they are just beginning to pucker a bit. Scoop the tomatoes out onto a plate and set aside. Leave in the garlic.
2. Season the slices of chicken breast to taste and dredge lightly with flour, patting it into the meat and shaking off any excess.
3. Heat another splash of olive oil in the pan. Add the sage and cook for about a minute and then add the chicken slices, presentation side down.
4. Fry over medium high heat until they are golden and then flip them over and brown the other sides.
5. Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporates somewhat.
6. Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear.
7. Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious.

Notes

This can easily be doubled or even tripled if you have a pan large enough.  Don't worry about the wine, it bubbles off. If you really don't want to use it you can use chicken stock, or even water.

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