Tomato Basil Chicken Breast

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sweet paprika
• 2 tablespoons olive oil, divided
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, thinly sliced
• 1/2 cup chicken or vegetable broth
• 2 tablespoons balsamic vinegar
• 1/2 cup fresh basil leaves, torn, plus more to serve
• 2 tablespoons cold butter (or olive oil for dairy-free)
• Crusty bread, rice, or pasta, to serve

How to make it

1. 1

   Place the chicken breasts between two sheets of parchment and pound them to an even 1/2-inch thickness. Pat dry, then season both sides with the salt, pepper, and paprika.

2. 2

   Warm 1 tablespoon of the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear, undisturbed, for 4 to 5 minutes until deeply golden, then flip and cook 3 to 4 minutes more, until cooked through (165°F at the thickest point). Transfer to a plate and tent loosely with foil.

3. 3

   Lower the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the cherry tomatoes and cook, stirring occasionally, for 3 to 4 minutes, until they soften and begin to burst.

4. 4

   Add the garlic and cook 1 minute, until fragrant but not browned.

5. 5

   Pour in the broth and balsamic vinegar, scraping the browned bits from the bottom of the pan — that's pure flavor. Simmer 3 to 4 minutes, until the sauce reduces slightly and the tomatoes break down into it.

6. 6

   Return the chicken to the pan with any resting juices, turning to coat, and warm through for 1 minute. Off the heat, swirl in the cold butter (if using) and the torn basil.

7. 7

   Serve straight from the pan with plenty of the sauce spooned over the top — alongside crusty bread, rice, or pasta. Finish with a few more basil leaves.