Equipment
Ingredients
Proteins
- 600 g chicken breast, boneless, skinless
Aromatics & Produce
- 30 ml olive oil
- 6 garlic, minced
- 400 g cherry tomatoes, halved
- 15 g fresh basil, roughly torn
Pantry & Seasoning
- 120 ml chicken broth
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 353 kcal
- Protein
- 33 g
- Carbohydrates
- 6 g
- Fat
- 22 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 697 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 97 mg
- Potassium
- 608 mg
- Calcium
- 45 mg
- Iron
- 1.7 mg
- Magnesium
- 53 mg
- Phosphorus
- 296 mg
- Zinc
- 1.5 mg
- Vitamin A
- 46 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.16 mg
- Niacin
- 15.0 mg
- Folate
- 9 mcg
- Water
- 140 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the chicken breasts dry with paper towels. Season evenly on both sides with kosher salt and black pepper.
Heat half of the olive oil in a large skillet over medium-high heat. Using tongs, add the seasoned chicken breasts and sear for 5 to 7 minutes per side. Cook until the exterior is deeply golden brown and a meat thermometer inserted into the thickest part reads 74 degrees C (165 degrees F). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining olive oil to the skillet. Add the minced garlic and halved cherry tomatoes. Cook for 2 to 3 minutes, stirring frequently, until the garlic is deeply fragrant and the tomatoes begin to soften and release their natural juices.
Pour the chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a gentle simmer and let it cook for about 5 minutes until the sauce has reduced and thickened slightly.
Return the cooked chicken breasts, along with any resting juices accumulated on the plate, back to the skillet. Spoon the tomato and garlic sauce generously over the chicken. Let everything warm through together for 1 to 2 minutes.
Remove the skillet from the heat. Scatter the freshly torn basil over the top just before serving.
Chef's Notes
- Pounding the chicken breasts before searing ensures that the thick end and the thin end cook at exactly the same rate, preventing the narrow tail from drying out.
- The 'fond' (the browned bits left in the pan after searing the meat) is packed with flavor. Deglazing with the broth is a crucial technique to lift that flavor into your tomato sauce.
- Tear your basil leaves by hand rather than cutting them with a knife. This minimizes bruising and prevents the edges from turning black, keeping the oils intact.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Freeze the sauce and chicken together in a sealed container to retain maximum moisture.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water, or in the microwave at 50 percent power to prevent the chicken from drying out.
Troubleshooting
Chicken is dry and tough
Cause: The chicken was overcooked or not pounded to an even thickness
Fix: Slice thinly across the grain and toss thoroughly in the pan sauce to reintroduce moisture.
Prevention: Pound breasts to a uniform half-inch thickness before cooking and rely on a meat thermometer rather than time.
Garlic tastes bitter
Cause: The pan was too hot when the garlic was added, causing it to burn
Fix: Cannot be fixed. If you catch it burning, immediately wipe out the pan and start the sauce over with fresh garlic.
Prevention: Reduce heat after searing the chicken and wait a moment before adding aromatics.
Cultural Context
This dish draws heavily from Italian rustic cooking traditions, where high-quality seasonal produce is paired with simple proteins. The combination of tomatoes, garlic, and basil is a cornerstone of Mediterranean flavor profiles, designed to create a bright, savory pan sauce with minimal effort.
