Skillet Tomato Chicken Recipe

Skillet Tomato Chicken Recipe

omato bird is a extraordinary-simple, one-pan, 30-minute fowl dinner recipe, assured to spark a summer love song on your kitchen. I posted a sneak peek of it to my Instagram story ultimate week and without delay obtained a flurry of messages soliciting for the recipe. You must adore clean tomatoes and easy skillet meals as a lot as I do. I knew we were virtual buddies for a purpose!

Skillet Tomato Chicken Recipe


  •  1/2 teaspoon ground black pepper — divided
  •  2 tablespoons extra-virgin olive oil — divided
  •  1/4 cup drained capers
  •  2 tablespoons red wine vinegar
  •  1 1/4 pounds boneless skinless chicken breasts — (about 4 small or 3 medium breasts)
  •  1 teaspoon kosher salt — divided
  •  4 cups grape tomatoes — or other assorted tomatoes, or diced plum tomatoes, halved
  •  1/4 cup chopped fresh parsley
  •  1/2 medium red onion — diced (about 1 cup)
  •  1 tablespoon minced garlic — about 3 cloves
  •  1 teaspoon honey


  1. lightly pound the bird breasts to an even thickness. Sprinkle with three/four teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, warmth 1 tablespoon olive oil over medium excessive. as soon as warm, upload the chook breasts, pinnacle-aspect down, and let cook undisturbed for four minutes, until gently browned. turn and prepare dinner an extra 4 minutes. flip once more and hold cooking 3 to five additional minutes, flipping every short time, until the hen is cooked thru and reaches an internal temperature of 165 stages F. the total cooking time will vary relying upon the thickness of your fowl. remove to a plate and cover to preserve heat.
  2. without wiping the pan, reduce the skillet heat to medium. upload the closing tablespoon olive oil, swirl to coat the pan, then add the red onion and allow prepare dinner until barely softened, about three minutes, scraping the browned bits off the bottom of the pan because it cooks. add the garlic and permit cook dinner 30 seconds until aromatic, then add the tomatoes, capers, red wine vinegar, honey, and last 1/4 teaspoon salt and 1/4 teaspoon black pepper. let cook till the tomatoes begin to soften, approximately 2 mins. return the chook to the pan. Sprinkle with clean parsley and serve.

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