Tomato chicken is a super-simple, one-pan, 30-minute chicken dinner recipe, guaranteed to spark a summer love song in your kitchen. I posted a sneak peek of it to my last week and immediately received a flurry of messages requesting the recipe. You must adore fresh tomatoes and easy skillet meals as much as I do. I knew we were virtual friends for a reason!When Instagram stories first rolled out, my immediate reaction was “SRSLY?” I’m supposed to record and share live, unfiltered, in-the-moment videos of my actual life that anyone can watch?
Scary!Hey, Mom: Instagram stories is that row of little round profile pictures at the very top of your Instagram feed. Click on any one of them to watch and be careful. It’s addictive! Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high.
Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken.
Remove to a plate and cover to keep warm. Without wiping the pan, reduce the skillet heat to medium. Add the remaining tablespoon olive oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.
The easiest garlic butter tomato baked chicken with mozzarella. It's a one pan recipe that comes complete with roasted sweet balsamic tomatoes, cooked chicken with melty mozzarella and the most fantastic sauce for your quinoa, rice, pasta,.
Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the pan.
Sprinkle with fresh parsley and serve. Big hearts to this! I did make a few changes:-used diced tomatoes on the vine instead of cherry-ditched the capers because I don’t like them-used balsamic vinegar instead of red wine, and upped to 3 tbsp since I skipped the capers-I had two large chicken breasts, so I sliced them up and cooked them that way to divide it up better-I completely forgot to add the fresh parsley even though I had itIt came out super delicious! I made the skillet for two of us, but only half a serving survived the night which tells you a lot about how well it went over!
Ingredients5 chicken thigh chicken thighs05skinless, boneless chicken thighs (13-15 ounces of meat)0.5 yellow bell pepper yellow bell peppers1½medium yellow bell pepper, chopped3 cherry tomato cherry tomatoes03ounces of cherry tomatoes4 ounce garlic clove ounces garlic cloves04 garlic clovessalt salts0 saltpepper peppers0 pepper1 Italian seasoning Italian seasonings11teaspoon Italian seasoning, store-bought1 teaspoon olive oil teaspoons olive oils11tablespoon olive oil0.75 tablespoon chicken stock tablespoons chicken stocks1¾cup chicken stock.