Tomato Basil Chicken Skillet

Italian home cooks have long celebrated the bright marriage of ripe tomatoes and fragrant basil in simple skillet meals. This one-pan chicken sears golden then simmers with garlic, shallot, and a splash of balsamic for a fresh weeknight dinner.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 320 cal
• 38g protein
• 12g carbs
• 13g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 lb (4 pieces) boneless skinless chicken breasts
• 1 1/2 lb mixed ripe tomatoes, chopped and halved
• 3/4 cup fresh basil leaves
• 4 garlic cloves
• 1 large shallot
• 3 Tbsp extra-virgin olive oil
• 1/2 cup chicken broth
• 1 Tbsp balsamic vinegar
• 4 fresh thyme sprigs
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 cups baby spinach

Instructions

1. 1Pat the chicken dry and season both sides generously with salt and black pepper. Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.
2. 2Add the chicken in a single layer and sear without moving until deeply golden on the first side, 4 to 5 minutes. Flip and cook another 3 to 4 minutes until nearly cooked through; transfer to a plate.
3. 3Lower heat to medium. Add the remaining oil, thinly sliced shallot, and minced garlic to the same skillet. Cook until softened and fragrant, about 2 minutes, scraping up any browned bits.
4. 4Add the mixed tomatoes, thyme sprigs, red pepper flakes, and a pinch more salt. Cook, stirring occasionally, until the tomatoes begin to burst and release juices, 5 to 6 minutes.
5. 5Pour in the chicken broth and balsamic vinegar. Bring to a lively simmer and let the sauce reduce slightly for 2 minutes so it tastes bright and concentrated.
6. 6Nestle the chicken back into the skillet along with any accumulated juices. Spoon some sauce over the tops. Cover partially and cook until the chicken reaches 165°F in the thickest part, 3 to 5 minutes more.
7. 7Stir the baby spinach into the sauce the chicken until just wilted. Tear most of the basil and fold it in off the heat.
8. 8Taste the pan sauce and adjust salt or vinegar. Discard thyme stems. Serve the chicken with plenty of the chunky tomato-basil sauce spooned over, finished with remaining basil leaves.