One-Pan Tomato Basil Chicken

Tomato and basil shine in this Caprese-inspired skillet supper, a breezy nod to Italian summer gardens. Chicken sears golden in one pan with blistered cherry tomatoes, garlic, and a splash of balsamic before fresh basil finishes the dish.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 485 cal
• 48g protein
• 12g carbs
• 27g fat
• 2.5g fiber

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 3 tbsp olive oil
• 2 pints cherry tomatoes
• 4 garlic cloves, minced
• 1 shallot, thinly sliced
• 1/2 cup chicken broth
• 2 tbsp balsamic vinegar
• 1 packed cup fresh basil leaves
• 8 oz fresh mozzarella pearls
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat the chicken dry and season both sides generously with salt, black pepper, garlic powder, and Italian seasoning so the surface is evenly coated.
2. 2Heat a large 12-inch oven-safe 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 4 to 5 minutes, then flip and brown the second side for 3 to 4 minutes; transfer to a plate (it will finish later).
4. 4Lower the heat to medium, add the shallot and cook until softened and fragrant, about 2 minutes, scraping up browned bits.
5. 5Stir in the minced garlic and red pepper flakes for 30 seconds until aromatic but not browned.
6. 6Add the cherry tomatoes and cook, stirring occasionally, until several begin to blister and burst, 5 to 6 minutes.
7. 7Pour in the chicken broth and balsamic vinegar, bring to a lively simmer, and nestle the chicken back into the pan among the tomatoes.
8. 8Transfer the skillet to a 400°F oven and roast until the chicken reaches 165°F in the thickest part, 12 to 15 minutes.
9. 9Remove from the oven, scatter mozzarella pearls over the hot tomatoes and chicken, and tent loosely for 2 to 3 minutes so the cheese softens.
10. 10Tear the fresh basil over the pan, spoon blistered tomatoes and juices over each breast, and serve straight from the skillet while the basil is still bright.