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!