One Pan Garlic Tomato Basil Chicken
Tender chicken breasts are seared to perfection then onions, garlic, and tomatoes are blistered and simmered just slightly until the fragrant basil is added in to really infuse this dish with fresh flavor!
Servings: 2
Ingredients
- 18 ounces (526 g) boneless skinless chicken breasts sliced in half for 4 thin pieces
- 216 grams grape tomatoes sliced in half
- ½ large yellow onion diced
- 4 cloves garlic minced
- Handful of fresh basil leaves chopped
- 1 tablespoon (14 g) butter optional
- Salt and pepper to taste
- Balsamic vinegar for extra flavor (optional)
Instructions
- Slice chicken breasts in half then season generously with salt and pepper.18 ounces boneless skinless chicken breasts, Salt and pepper
- Over medium-high heat in a large skillet, add 1-2 tablespoons of olive oil then once the oil is hot sear the chicken on both sides until it’s nice and browned. This took me about 6 minutes on each side.
- Once the chicken is browned and mostly cooked through, remove from the skillet and set on a plate. In the same skillet, add the onion and garlic and cook until softened and fragrant. Remove the skillet from the heat for about 2 minutes then add in the tomatoes. Allow tomatoes to soften a bit and the juices to burst then add the basil.216 grams grape tomatoes, ½ large yellow onion, 4 cloves garlic, Handful of fresh basil leaves
- Add the chicken back into the skillet and let it warm back up with the “sauce.” Spoon the onion, tomato, basil mixture on top of the chicken then add butter (if using). Remove from heat and serve! Drizzle balsamic vinegar glaze or regular balsamic vinegar on top for extra flavor.1 tablespoon butter, Balsamic vinegar
Nutrition
Serving: 1000 grams | Calories: 380 kcal | Carbohydrates: 9 g | Protein: 56 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 178 mg | Sodium: 349 mg | Potassium: 1266 mg | Fiber: 2 g | Sugar: 4 g
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