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Chicken Breasts with Tomatoes and Herbs

slightly adapted From Bon Appetit


4 tablespoons (1/2 stick) unsalted butter, room temperature

2 garlic cloves, minced

1 tablespoon chopped fresh oregano

1 teaspoon sweet paprika

Kosher salt and freshly ground black pepper

4 skinless, boneless chicken breasts

4 cups mixed cherry tomatoes (1 1/2 lbs)

2 tablespoon chopped fresh flat-leaf parsley

1. Mash butter, garlic, oregano, and paprika in a small bowl to blend. Season to taste with salt and pepper.

2.  Add half of the oregano butter to a medium heavy skillet and melt over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, or a thermometer reads 150-155F, about 5 minutes per side (depending on how big thick the chicken is). Transfer chicken to a plate. Tent chicken with foil to keep warm.

3. Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining oregano butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.