All you need is 6 ingredients, 1 skillet, and 30 minutes to make this one pan chicken topped with sautéed grape tomatoes, garlic, and balsamic vinegar (240 calories or 3 WW points).
I set about making this meal and I was all, “I’m going to use five ingredients, max!” Mind you, I said this to exactly no one but still.
Chicken. Grape tomatoes. Garlic. Balsamic Vinegar. Basil. SIX ingredients.
In one pan, I seared thin chicken breast cutlets, then transferred them to a plate while I sautéed a pint of grape tomatoes with minced garlic and a few splashes of sweet balsamic vinegar. The balsamic deglazed the pan, lifting all the crispy bits left behind from cooking the chicken, and reduced slightly to form a syrup. As the tomatoes simmered, they concentrated in flavor, bursting and blending with the olive oil, garlic, and balsamic to make a chunky Italian salsa of sorts. I topped my one pan chicken with a handful of chopped fresh basil and some sharp Parmesan and…fantastic.
Weeknights call for easy chicken recipes like this one pan chicken—6 ingredients, 1 skillet, and minimal clean up.
One Pan Chicken with Garlic Balsamic Tomatoes
- 1 pound boneless skinless chicken breast cutlets (or boneless, skinless breasts that have been pounded thin)
- .5 tsp salt
- .25 tsp freshly ground black pepper
- 6 tsp extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1 pint pint cherry or grape tomatoes
- .3333 c balsamic vinegar
- .3333 c packed fresh basil, finely chopped
- 1 tbsp Parmesan cheese, for serving (optional)
- Season the chicken cutlets on both sides with the salt and pepper.
- In a large frying pan, heat 2 teaspoons of the olive oil over medium-high heat. Add half of the chicken cutlets and cook, undisturbed, until golden brown on one side, about 3 minutes. Flip the cutlets and cook for 3 more minutes. Transfer to a plate and cover to keep warm. Add 2 more teaspoons of the olive oil to the now-empty pan and cook the remaining cutlets. Transfer them to the plate.
- Reduce the heat to medium and add the remaining 2 teaspoons olive oil. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and balsamic and cook, stirring occasionally, until the vinegar has thickened slightly and the tomatoes have begun to burst, about 10 minutes. Turn off the heat and let the tomatoes stand while you plate the chicken.Serve with fresh basil and Parmesan cheese.