Pan-Seared Chicken with Burst Tomato Sauce
Ingredients
- 4chicken breast (about 6 ounces each)
- 2 tablespoonextra virgin olive oil
- 4 clovegarlic
- 1½ poundcherry tomatoes
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh basil (loosely packed)
- 1lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut lemon in half for juicing.
Method
- 01
Pat the chicken breasts dry with paper towels and season both sides with 1/2 teaspoon salt and black pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook 6 to 7 minutes per side until golden and cooked through (165°F at the thickest part). Transfer to a plate.
- 03
In the same pan, add the remaining 1 tablespoon olive oil and the minced garlic. Cook for 30 seconds until fragrant.
- 04
Add the cherry tomatoes and red pepper flakes, then cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until the tomatoes begin to split and release their juice into a loose sauce. Season with the remaining 1/4 teaspoon salt.
- 05
Return the chicken to the pan and turn to coat in the sauce. Cook for 1 minute to warm through.
- 06
Tear the basil leaves and stir into the sauce. Squeeze the lemon juice over the pan, then serve immediately.
Spice Tips
For extra warmth, increase the red pepper flakes to 1/2 teaspoon. For a subtle depth, add a pinch of dried oregano or thyme with the garlic. A splash of white wine (2 to 3 tablespoons) stirred in after the tomatoes burst adds brightness.
Serve with crusty bread to soak up the sauce, or over rice or pasta. The tomatoes break down beautifully into a light pan sauce — no cream or stock needed.