Italian Chicken Skillet
Vibrant cherry tomatoes and chicken breasts come together in this one-pan dish that goes from stove to table in less than 30 minutes.
Italian Chicken Skillet
Rated 5 stars by 1 users
Category
Mains
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Vibrant cherry tomatoes and chicken breasts come together in this one-pan dish that goes from stove to table in less than 30 minutes.
Team Makery
Ingredients
4 chicken breasts
1 onion, peeled and diced
5 cloves garlic, peeled and thinly sliced
2 cups cherry tomatoes, halved
1 capsicum, thinly sliced and deseeded
1/2 cup fresh basil leaves, roughly chopped
2-4 tablespoons olive oil
Salt and pepper, to taste
Parmesan cheese for garnish, grated (optional)
Directions
Rub salt and pepper on chicken breasts thoroughly. Ensure you do it on both sides.
In a large skillet, big enough to accommodate all four breasts, add 2 tablespoons olive oil and let it get hot on a medium-high flame. Place the chicken breasts flat side by side and cook on each side for 5-7 minutes. Once done, take the breasts out using tongs, letting any oil drip back into the skillet. Set the chicken aside on a plate.
Add the remaining oil into your skillet, add the onions and saute on a medium flame till they're cooked. Add the garlic, tomatoes, and capsicum to the skillet, and lay them out so everything is in one layer. Season with salt and pepper, and continue cooking till the capsicum and tomatoes break down.
Add half the basil, mix it in, and saute for a couple of minutes. Place the chicken breasts back into the pan, along with any juices the chicken may have released, nestling them in the vegetables and top with the rest of the basil.
If using cheese, sprinkle the grated cheese on top, wait a minute or two so the cheese melts.
Serve hot with some crusty toasted bread.