Sautéed Tomato & Grape Chicken

This quick American skillet supper leans on an unexpected duo: juicy grape tomatoes and sweet red grapes. Chicken sears until golden, then finishes with shallot, garlic, and fresh basil in a buttery pan sauce.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 340 cal
• 38g protein
• 14g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 2 cups grape tomatoes
• 1 cup seedless red grapes
• 1 large shallot
• 3 garlic cloves
• 1/2 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp butter
• 1/3 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat the chicken breasts dry and season both sides generously with salt and black pepper.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering.
3. 3Add the chicken and sear undisturbed for 5 to 6 minutes until deeply golden on the first side.
4. 4Flip and cook another 5 minutes until nearly cooked through, then transfer to a plate.
5. 5Lower heat to medium, add the butter, and sauté the thinly sliced shallot until translucent and fragrant.
6. 6Stir in the minced garlic and red pepper flakes for 30 seconds until aromatic.
7. 7Add the halved grape tomatoes and whole grapes, cooking until the tomatoes blister and begin to collapse.
8. 8Pour in the chicken broth and scrape up any browned bits, letting the mixture simmer 2 minutes to thicken slightly.
9. 9Return the chicken and any resting juices to the skillet, spooning the tomato-grape mixture over the top.
10. 10Simmer gently 3 to 4 minutes until the chicken reaches 165°F internally and the sauce coats everything.
11. 11Tear the basil leaves and fold them in off the heat so they wilt just slightly.
12. 12Plate the chicken with plenty of the bright sauté spooned over and it.