Skillet Chicken Breasts with Cherry Tomatoes

One-pan meals are popular in our household! What could be easier than a quick meal prep and cleanup? It tastes good too, this chicken in a skillet with cherry tomatoes. We prefer it with a green salad or plain buttered zucchini noodles.

Ingredients

• 1 tablespoon unsalted butter
• 1 1/2 pounds boneless, skinless chicken breasts
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons herb-infused olive oil, or more as needed
• 1/4 cup grated Parmesan cheese
• 1/2 red onion, thinly sliced
• 1/2 cup dry white wine
• 3 cups cherry tomatoes, halved
• 1/4 teaspoon red pepper flakes, or to taste
• 1/2 cup cream, or to taste
• 1 tablespoon minced fresh basil, plus more for garnish (optional)
• 3 cloves garlic, minced

Instructions

1. Set the oven’s temperature to 375°F (190°C).
2. Use paper towels to pat the chicken breasts dry before peppering both sides.
3. In a 12-inch (30 cm) oven-safe skillet, heat the canola oil over medium-high heat. Chicken should be seared for five minutes on each side. When it’s time to flip it, the chicken will come right out of the pan. The chicken should be taken out of the skillet and kept warm on a platter.
4. Sliced onion and garlic are added to the pan by stirring. Add another teaspoon (5 mL) of canola oil if the pan is too dry. Stir until aromatic after a few minutes. After scraping the browned crumbs off the pan’s bottom, add the chicken stock or water. Add the salt and pepper and stir.