Saucy Burst Tomato Basil Chicken

Saucy Burst Tomato Basil Chicken comes along in one pan! you begin by seasoning the chicken and searing it during a pan. Then, we’ll cook contemporary tomatoes all the way down to create a delicious pan sauce that you simply will use over food, rice, or serve aboard crusty bread.

Tomato Basil Chicken is that the direction to create once you have associate abundance of summer tomatoes and basil that you simply need to expend. we'd  be rolling right into fall with all the ornamentation, pumpkin spice lattes, and comfortable fall garments, however if there’s one factor I’m not able to jilting of simply nevertheless, it’s the gorgeous summer tomatoes and basil crops.

Saucy Burst Tomato Basil Chicken

And really, will something go in conjunction with tomatoes the means basil does? Okay, perhaps spread and jelly, you bought Maine there. however extremely this is often the savory cherish that dynamic couple.

WHY does one SEAR THE CHICKEN within the SAME PAN once you create TOMATO BASIL CHICKEN?

By searing the chicken 1st, we tend to produce layers of flavor within the pan that we are going to then use in the tomato basil pan sauce. once you cook seasoned chicken, it leaves behind of these brown bits (or fond) which is like striking a gold mine within the flavor department. therefore after we add the tomatoes to the pan, the acid within the tomatoes releases (or deglazes) all the flavour bits left behind by the chicken and adds free flavor to the pan sauce!

INGREDIENTS:

CHICKEN:

• 1 ½ pound of chicken breasts (cut thicker breasts in half, horizontally)
• 1 teaspoon EACH: salt AND garlic powder
• ½ teaspoon black pepper
• Oil, for cooking

TOMATO BASIL PAN SAUCE:

• 6-8 cloves garlic, minced
• 24 ounces (1 ½ pound) cherry tomatoes, cut in half
• ½ teaspoon EACH: salt AND red pepper flakes (less or more to taste)
• 1 teaspoon granulated sugar
• 2 tablespoons cold butter
• 1 cup packed basil leaves, julienned
• Cooked pasta, for serving

INSTRUCTIONS:

1. CHICKEN: Combine the salt, garlic powder, and black pepper in a small bowl. Place the chicken on a cutting board in a single layer and season evenly on both sides with the seasoning.
2. COOK CHICKEN: Heat a big swish of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken in a single layer and cook the chicken for roughly 3-5 minutes per side or until cooked through. If all the chicken does not fit at once, repeat this process; do not overcrowd the pan or the chicken won’t brown. Remove the chicken to a plate.
3. TOMATO BASIL SAUCE: Remove the skillet off the heat and allow it to cool to room temperature. After about 5 minutes, add the tomatoes to the pan and add a swish of oil if the pan is dry. Place the skillet on medium heat. Allow the tomatoes to start sizzling and softening for a couple of minutes Then using a wooden spoon and fork burst any tomatoes that need a little help. Scrape the pan to lift all the fond. Cook for roughly 12-15 minutes or until the tomatoes soften and become a chunky sauce. Season with the minced garlic, red pepper flakes, sugar, salt, and ½ the basil at this point and continue to cook the sauce for another 2 minutes. If at any point the tomatoes start to dry out, add a small splash of water, I didn’t need to. Add the butter and allow it to slowly melt into the sauce while you stir. Once the butter has melted, nestle the chicken breasts back into the sauce so they can soak up that flavor. Sprinkle with the remaining basil on top. Serve over pasta, cooked rice, cauli-rice or with crusty toasted bread on the side. 

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