One Pan Chicken with Garlic Balsamic Tomatoes
6 ingredients, 1 skillet, and 30 minutes! An easy chicken recipe of pan-seared chicken breasts topped with sautéed grape tomatoes, garlic, and balsamic vinegar.
Servings: 4 servings
Calories: 240kcal
Ingredients
- 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)
Instructions
- 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.
Notes
1 serving: 3 WW Freestyle points
Nutrition
Calories: 240kcal | Carbohydrates: 12g | Protein: 24g | Fat: 10g | Sugar: 4g