Pan-Seared Chicken with Fresh Tomato Pan Sauce
Ingredients
- 4chicken breasts (about 6 ounces each)
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 poundtomatoes (ripe, mixed varieties if available)
- 3 clovegarlic
- ¼ cupfresh basil
- 1lemon
- ½ cupchicken broth
Prep
- 01
Chop 1 pound ripe tomatoes into rough chunks.
- 02
Mince 3 cloves garlic.
- 03
Tear or coarsely chop 1/4 cup fresh basil.
- 04
Cut 1 lemon in half for juicing.
Method
- 01
Pat the chicken breasts dry and season generously on both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 5 to 6 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- 04
Add the tomatoes and 1/2 cup chicken broth. Bring to a simmer and cook for 3 to 4 minutes, breaking up larger tomato pieces with a wooden spoon, until the sauce softens slightly.
- 05
Remove from heat and stir in the fresh basil. Squeeze in the lemon juice and taste, adjusting salt and pepper as needed.
- 06
Divide chicken among plates and spoon the fresh tomato sauce over the top. Serve immediately.
Spice Tips
For subtle warmth, add a pinch of red pepper flakes when cooking the garlic. A pinch of fresh thyme or oregano can replace or join the basil for deeper herbal notes.
Use in-season tomatoes for the best flavor. Cherry or heirloom varieties work beautifully here. If you prefer, halve the chicken breasts lengthwise to cook faster.