Pan-Seared Chicken with Burst Tomato Sauce and Garlic
Ingredients
- 4chicken breast (boneless, skinless)
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- 3 tablespoonolive oil
- ½ cupchicken broth
- 1 tablespoonbalsamic vinegar
- ·salt
- ·black pepper
- ¼ cupfresh basil
Prep
- 01
Pat 4 chicken breasts dry with paper towels.
- 02
Mince 6 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides.
- 02
Once oil is shimmering, add chicken and sear for 6 to 7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil to the pan, then add garlic and cook for 1 minute until fragrant.
- 04
Add cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to burst and release their juices.
- 05
Pour in chicken broth and balsamic vinegar, stirring to loosen any browned bits from the pan bottom. Simmer for 2 minutes.
- 06
Return chicken to the skillet, nestling it into the tomato sauce. Cook for 1 minute to warm through.
- 07
Tear fresh basil over the dish, season to taste with salt and pepper, and serve immediately.
Spice Tips
For a warmer finish, add a pinch of red pepper flakes when cooking the garlic. A squeeze of fresh lemon juice brightens the sauce at the end.