One Pan Balsamic Tomato Chicken
This whole 30, paleo, and keto one pan meal is loaded with the most amazing flavor and is done in under half an hour!
- Prep Time: 5 minutes
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 3 servings 1x
Ingredients
- 3 chicken breasts
- 1 pound cherry tomatoes
- 10 basil leaves, sliced and divided
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 425 degrees
- Heat an oven safe skillet over medium high heat (cast iron is perfect for this!) with some olive oil
- Season your chicken with salt and pepper on both sides, and when your pan is hot, add your chicken. Sear for 3 minutes per side and then remove the chicken to a plate
- During your 6 minute sear, mince your garlic, slice your basil, and get your balsamic and tomatoes out and ready
- When you’ve removed the chicken to a plate after it’s done searing, lower the heat to medium, add more olive oil, and add your tomatoes and garlic + salt and pepper to the pan. Let this cook, stirring often, for about a minute, adding more oil as needed if the pan gets dry. After the minute(ish) add your balsamic vinegar
- Cook, stirring often, until some of the tomatoes have started to split open or burst
- At this point, stir in half of your fresh basil, add your chicken breasts back to the pan on top of the tomato mixture, and roast the whole thing in the oven for 10 minutes
- Remove from the oven after 10 minutes and remove the chicken to a plate to rest for 5 minutes. Leave the tomatoes in the hot pan for that rest time – it’ll give extra time for them to cook down a little bit more + the flavors to further marry
- To serve, plate the chicken and then spoon tomatoes and pan sauce over top. Top with your remaining half of the fresh sliced basil.
Nutrition
- Serving Size: 1 chicken breast + 1/3 of tomatoes and sauce
- Calories: 337
- Sugar: 6 g
- Sodium: 157 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 73 g
- Cholesterol: 132 mg