fbpx Skip to content

Chicken in Anchovy Butter with Basil Tomatoes

Anchovy lovers rejoice! Anytime you need a fix, remember this dinner can be on the table in a half hour. You can easily adjust it for 2, 6 or 8. The math is a snap - just count on two anchovies per chicken breast. The result, despite the easy fix, is gorgeous. Keep the camera nearby.
Serves: 4
Prep Time: 10 min
Cook Time: 20 min


4 boneless, skinless chicken breasts
8 anchovy fillets, packed in oil
2 tbsp butter
¼ cup white wine
1 cup grape tomatoes
½ cup basil, fresh, shredded

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Trim fat from chicken. Finely chop anchovies. Melt butter in a large wide frying pan set over medium heat. Add chopped anchovies and using a wooden spoon, mash them into the butter as best you can. Add chicken breasts, bone side down, and cook until golden brown, 2 to 3 minutes a side.

  2. Add wine. Reduce heat to low. Cover and cook 5 minutes. Turn chicken and scatter tomatoes around the chicken pieces. Cover again and cook another 5 minutes. (Meanwhile shred basil.) Remove chicken to dinner plates.

  3. Turn heat to high and add basil. Use a wooden spoon to scrap up brown bits from the bottom of the pan and stir until tomatoes start to pop and liquid just coats the bottom of the pan. Pour over chicken. Rice or baby potatoes and a green veggie are noble companions.

Nutrition Info

Per 345 g serving Amount
Protein65 g
Fat11 g
Saturated Fat4 g
Carbohydrate2 g
Fibre1 g
Sugar1 g
Cholesterol180 mg
Sodium630 mg
Per 345 g serving % Daily Value
Vitamin A10
Vitamin C15
Vitamin B685
Vitamin B1257