Burst Tomato Chicken with Basil Oil
Ingredients
- 4 pieces (about 6 oz each)chicken breast (boneless, skinless)
- 1½ pintscherry tomatoes
- ¼ cupfresh basil
- ½ cupolive oil
- 4 clovesgarlic
- 1lemon
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear or chop 1/4 cup fresh basil.
Method
- 01
Pat chicken breasts dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6-7 minutes per side until golden and cooked through (165°F internally). Transfer to a plate.
- 03
In the same skillet, add cherry tomatoes and remaining salt and pepper. Cook over medium-high heat for 3-4 minutes, shaking the pan occasionally, until tomatoes burst and release their juices.
- 04
While tomatoes cook, combine remaining 6 tablespoons olive oil, basil, and garlic in a small bowl or blender. Pulse or stir until you have a loose, fragrant basil oil. Season with a pinch of salt and pepper.
- 05
Slice lemon in half and squeeze juice into the tomato pan. Stir and cook for 1 minute more.
- 06
Divide chicken among bowls or plates. Spoon burst tomatoes and pan juices around the chicken, then drizzle generously with basil oil. Serve warm.
Spice Tips
For a hint of heat, add 1/4 teaspoon red pepper flakes to the basil oil. A pinch of smoked paprika stirred into the tomatoes adds depth without overwhelming the fresh flavors.
This dish is best served immediately while the tomato sauce is warm and the basil oil is fresh. Leftovers taste best at room temperature the next day.