I’m always on the lookout for fabulous recipes that use chicken breasts. Chicken is cheap, healthy, and easy to cook. But it can also be really bland or dry. There is seriously nothing worse than rubbery chicken. I think that’s what a lot of people think about when they think of chicken. Rubber or just plain old and boring.
This recipe is none of those things. It’s bright, summer, just bursting with flavor. The chicken is so wonderfully juicy and tender thanks to the way it’s cooked plus the tasty pan sauce.
What’s your favorite chicken recipe?
Taste: Oh so fresh, savory, and summery.
Texture: The chicken is perfect – a golden brown crust on the inside and moist, tender meat inside. The tomatoes are so juicy and wonderful they’re almost like candy.
Ease: Easy enough to be made on a weeknight.
Appearance: The tomatoes are like bright gems in this dish and the parsley on top adds a wonderful contrast.
Pros: Scrumptious, easy, and fresh.
Cons: None! Except for the fact that you have to crank your oven a bit which sucks in the summer here.
Would I make this again? Yes.
Chicken with Herb-Roasted Tomatoes
Yield: 4 servings
1 1/2 pounds cherry tomatoes
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
Kosher salt and freshly ground black pepper
1 tablespoon Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves, chopped
Preheat oven to 450°F.
In a large bowl toss the tomatoes, 2 tablespoons of olive oil, herbes de Provence, and salt and pepper to taste. Place tomatoes in a rimmed baking dish and roast in oven for about 15 minutes, or until tomatoes burst and give up some of their juices. Remove from oven and drizzle with Worcestershire sauce.
Meanwhile, season chicken all over with salt and pepper. Heat 2 tablespoons of olive oil a large ovensafe skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 6 to 8 minutes total. Transfer pan to the oven and roast until chicken registers 165°F with an instant-read thermometer, about 8 to 10 minutes. Transfer chicken to a cutting board and allow to rest for at least 5 minutes.
Add remaining 1 tablespoon of olive oil to the pan and heat over medium heat, being careful not to place hands on handle as the pan will still be extremely hot. Add shallot to pan and cook, stirring, until fragrant, about 1 minute. Deglaze the pan with the vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes and their juices and simmer until a sauce begins to form, about 1 minute.
Slice chicken and divide among plates. Spoon tomatoes and sauce over and garnish with parsley.