Royalty Fast Food

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.
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5. Add the olives, red pepper, and canned tomatoes in a bowl. Place the chicken breasts within. Add the cherry tomatoes on top and tuck the herbs in. Bake for 15 to 20 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
6. After removing the skillet from the oven, give the chicken some time to rest. Over whole-grain pasta, brown rice, quinoa, or couscous, serve the chicken and sauce. Lemon wedges are used as a garnish.

Directions

1. Step

With paper towels, pat dry the chicken breasts. Sprinkle salt, pepper, and smoked paprika on both sides.

2. Step

Melt butter and olive oil with herbs over medium heat in a sizable nonstick skillet. When the butter begins to bubble, add the chicken breasts and cook for 4 to 5 minutes per side, or until browned on both sides. Keep the chicken warm by removing it to a platter.

3. Step

Slices of red onion should be added to the same skillet and cooked for 3 to 4 minutes until soft. Add a little additional olive oil if the skillet feels dry. Add the garlic and heat for 30 seconds or until fragrant.

4. Step

Red pepper flakes and cherry tomatoes are added after the white wine and stirring have been cooking for about a minute.

5. Step

Add the cream and stir until the sauce bubbles. Return the chicken to the skillet along with any remaining juices. For about 10 minutes, or until the chicken is no longer pink in the center and the juices run clear, cook with the lid on and the heat reduced to low. A near-center instant-read thermometer should register at least 165 degrees F (74 degrees C).

6. Step

Sprinkle-grated Parmesan and minced fresh basil over everything. If desired, add more basil as a garnish.

Nutrition Facts