Saucy Burst Tomato Basil Chicken #Saucy #Burst #Tomato #Basil #Chicken

Saucy Burst Tomato Basil Chicken

Saucy Burst Tomato Basil Chicken comes together in one pan! You start by seasoning the chicken and searing it in a pan. Then, we’ll cook fresh tomatoes down to make a delicious pan sauce that you can use over pasta, rice, or serve alongside crusty bread.

 #Saucy #Burst #Tomato #Basil #Chicken

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

Directions:

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. 

Original Recipe Article from littlespicejar.com

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