Burst Tomato Pan-Seared Chicken with Basil Oil
Ingredients
- 4chicken breast (boneless, skinless)
- 1½ poundcherry tomatoes
- ½ cupfresh basil
- 4 clovegarlic
- ¼ cupolive oil
- 1lemon
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Blitz 1/2 cup fresh basil with 2 tablespoons olive oil and a pinch of salt in a food processor (or finely chop basil and whisk with oil) to make basil oil. Set aside.
- 03
Pat 4 chicken breasts dry and season both sides with salt and pepper.
Method
- 01
Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear them for 6–7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 02
In the same pan, add remaining 2 tablespoons olive oil and the minced garlic. Cook for 30 seconds until fragrant.
- 03
Add cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they begin to burst and release their juices. Pour in any juices from the chicken plate.
- 04
Return chicken to the pan and toss gently with the tomatoes for 1 minute to coat.
- 05
Transfer to a serving plate. Drizzle with basil oil and squeeze fresh lemon juice over top. Serve immediately.
Spice Tips
For a hint of heat, add a pinch of red pepper flakes when cooking the garlic. A small splash of balsamic vinegar (1 teaspoon) mixed into the tomatoes adds depth without heaviness. Fresh oregano or thyme can substitute for basil if preferred.