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)
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.
