Chicken Breasts with Cherry Tomatoes and Zucchini

Adapted from Williams Sonoma book, "Chicken."

Yield: 4 servings
Community Recipe from


  • 2 tablespoon(s) olive oil
  • 2 whole(s) zucchini cut into 1/2" cubes
  • 2 tablespoon(s) shallot chopped
  • 2 cup(s) cherry tomatoes halved
  • 1 teaspoon(s) fresh rosemary chopped
  • 4 whole(s) skinless, boneless chicken breast halves pounded
  • 1/2 cup(s) dry white wine


  1. 1. Prepare your ingredients: cut zucchini into cubes, halve the cherry tomatoes, chop the rosemary and pound the chicken breasts with a mallet in between two pieces of parchment or plastic wrap to an even thickness.

  2. 2. In a large frying pan, heat 1 tablespoon of oil over medium-high heat. Add the zucchini cubes and cook, stirring occasionally, until lightly browned (about 6 mins). Add the shallot and cook, stirring, for one minute. Add the tomatoes and rosemary and cook, stirring occasionally, until the the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer to a plate and set aside.

  3. 3. Add the remaining tablespoon of oil to the pan. Season the chicken breasts with salt and pepper on both sides. Cook over medium-high heat, turning once, until browned on both sides and firm when pressed in the center, about 8 minutes total. Transfer to a plante.

  4. 4. Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for one minute to reheat, stirring once or twice. Transfer to a warm platter and top with the chicken breasts. Or, just plate separately. Serve immediately.
April 2013

This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.

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