Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1.5 lb boneless skinless chicken breasts (about 4–5 small breasts)
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh minced garlic
- 1 small yellow onion, finely diced
- 24 oz grape tomatoes, halved
- 1 cup chicken broth
- 2 tbsp chopped fresh basil, plus more for garnish
- 1 tsp white sugar (optional)
- Parmesan cheese, grated, for serving
Instructions
- Pat the chicken dry and season both sides with Italian seasoning, garlic powder, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Sear the chicken for 3–4 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium, add a bit more oil if needed, sauté the diced onion until translucent, about 3 minutes.
- Add minced garlic and cook 30–45 seconds until fragrant.
- Stir in the halved grape tomatoes and a pinch of salt; cook 5–7 minutes, smashing a few tomatoes to release juices.
- Pour in the chicken broth and add white sugar if using; bring to a gentle simmer.
- Nestle the seared chicken back into the skillet, spoon sauce over it, and cover. Simmer 8–10 minutes until chicken reaches 165°F (74°C).
- Stir in chopped fresh basil and adjust seasoning to taste. Let rest 2 minutes off the heat.
- Serve hot with grated Parmesan and extra basil.
Notes
Use room-temperature chicken for even cooking and smash a few tomatoes for a quick sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Healthy