Pan Seared Chicken Breasts with Tomatoes and Basil
These pan seared chicken breasts with tomatoes and basil are so tasty, you'd never guess they're so easy to make. Ready in just 20 minutes, it's the perfect meal for a busy day.
Course: Main Course
Keyword: chicken breasts, chicken in skillet, skillet meal
Author: Lilian Vallezi
2chicken breasts (halved lengthwise)
2garlic cloves (minced)
1/2tbsp white vinager
4big basil leaves cut into slices(chiffonade)
salt and pepper(to taste)
Over a meat board halve chicken breasts, lengthwise (you'll have 4 fillets now). Salt and pepper each of them on both sides.
Preheat olive oil in a big skillet over medium-high heat. Sear chicken breasts on both sides. It should take about 5 minutes per side (depending on how thick the fillets are). Add 3 tbsp of water and cover for the last 2 minutes. This will help to cook chicken a little faster, and to not burn the fond that's being created on the bottom of the pan. Chicken is done when temperature reaches 165ºF, or it's no longer pink inside, and juices run clear. Remove fillets from pan and place them on a plate, covered with foil to keep it warm.
Lower heat to medium-low, add 1 tbsp of butter and saute garlic until it starts changing color. Add 3 tbsp of water, vinegar and smoked paprika. Mix it all together, scrapping the fond off the bottom of the pan. Then add the tomatoes and let it cook for about 1 minute. Turn off the heat, add the last tablespoon of butter, and stir it in until completely melted.
Bring fillets back to the skillet, spoon sauce in the skillet over the fillets, and sprinkle it with basil.
Enjoy it with some white rice and salad.
You can add shredded Parmesan cheese on top if you'd like.See "Ingredients and Possible substitutions" in case you need to make any adjustments to this recipe.