Balsamic Chicken with Blistered Tomatoes

By Rachel Cooks

Ingredients

¼ cup balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
3 cloves garlic, minced
1 ½ pounds boneless skinless chicken breasts
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
2 tablespoons olive oil
1 pint cherry or grape tomatoes ((about 10 ounces))
1 tablespoon unsalted butter ((softened))
2 tablespoons sliced fresh basil or chopped parsley

Prep Time15mins
Cook Time30mins
Servings4

Instructions

Preheat oven to 425°F.

In a small bowl or measuring cup, combine vinegar, honey, Dijon mustard, and garlic to make sauce. Set aside.

Pat chicken dry and season both sides with Italian seasoning, salt, and pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and sear for 3 to 4 minutes per side, until deeply golden but not fully cooked through. Transfer chicken to a plate.

Add cherry tomatoes to the same hot skillet. Let them cook undisturbed for 2 to 3 minutes so they begin to blister and split, with dark brown spots. Stir once, lightly, then return chicken to the pan, nestling it among the tomatoes. Pour the sauce mixture over the chicken and tomatoes.

Transfer the skillet to the oven and roast for 15 minutes, or until chicken reaches an internal temperature of 165°F.

Carefully remove the skillet from the oven, and transfer the chicken to a clean plate.

Gently stir butter into sauce until melted and glossy.

Slice chicken, arrange on serving plates, and spoon sauce over the top. Sprinkle with fresh basil or parsley, and serve immediately.