Pan Seared Chicken with Grape Tomatoes

I have made my new favorite Pan Seared Chicken with Grape Tomatoes several times and it’s always a winner. It’s simple and flavorful. What’s not to like?

This recipe contains chicken breasts (boneless skinless), tomatoes (grape), parsley (fresh), garlic (fresh), salt, butter, oregano (fresh), paprika, salt, black pepper

4 Servings

Prep time: 15 min

Cook time: 30 min

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cup(s) grape tomatoes
• 2 tbsp. fresh chopped parsley
• 8 clove(s) garlic
• 1 - 2 tsp. salt
• 1 butter, softened
• 1 1/2 tbsp. fresh oregano chopped
• 1 tsp. paprika
• pepper

Instructions:

• 1. Herbed Butter;
• 2. Make the butter earlier in the day or even the week. When it’s time to cook the chicken you’ll be finished in a snap!
• 3. Using a mortar and pestle, mash the garlic cloves with the salt until a nice paste forms
• 4. In a small bowl, combine: Garlic paste, butter, oregano, paprika. Salt and pepper to taste. Refrigerate until ready to use
• 5. In a large skillet, melt half the herbed butter over medium heat
• 6. Sprinkle the chicken with salt and pepper
• 7. Place chicken breasts in skillet, covering while cooking for approximately 10 minutes
• 8. Flip over the chicken and cook for another 10 minutes, just to be sure the chicken is cooked through and no longer pink in the center
• 9. Remove chicken and place on a platter, tenting the chicken to keep it warm
• 10. In the nice pan juices, cook the tomatoes for about 5 minutes
• 11. Add the remaining herbed butter and continue to cook for about 1 more minute, crushing the tomatoes as you stir
• 12. Season with salt and pepper to taste
• 13. Smother chicken with tomato mixture and sprinkle with parsley
• 14. I paired our dinner with corn on the cob and mashed potatoes. It was perfect!