One-Pan Tomato Basil Chicken

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 3 tbsp olive oil
• 2 pints cherry tomatoes
• 4 garlic cloves
• 1 shallot
• 1/2 cup chicken broth
• 2 tbsp balsamic vinegar
• 1 cup fresh basil leaves
• 8 oz fresh mozzarella balls
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat the chicken dry and season both sides generously with salt, black pepper, and garlic powder so the surface is evenly coated.
2. 2Heat a large 12-inch skillet over medium-high heat and add the olive oil until it shimmers.
3. 3Sear the chicken without moving it until the underside is deep golden, about 5 to 6 minutes, then flip and brown the second side for 4 minutes more.
4. 4Transfer the chicken to a plate; it will finish cooking later. Thinly slice the garlic and shallot while the pan is still hot.
5. 5Lower the heat to medium and add the garlic and shallot to the same skillet, stirring until fragrant and just translucent, about 1 minute.
6. 6Add the cherry tomatoes and cook, shaking the pan occasionally, until several tomatoes blister and begin to burst, 4 to 5 minutes.
7. 7Pour in the chicken broth and balsamic vinegar, scraping up any browned bits, and let the mixture simmer until slightly reduced and saucy, about 3 minutes.
8. 8Nestle the chicken back into the pan among the tomatoes, scatter the mozzarella over the top, and sprinkle with red pepper flakes.
9. 9Cover and cook over medium-low heat until the chicken reaches 165°F in the thickest part and the cheese is melted and soft, 6 to 8 minutes.
10. 10Remove from heat, tear the fresh basil over the pan, and spoon the tomato-basil juices over each piece before serving family-style.