Pan-Seared Chicken with Balsamic Glazed Tomatoes

• Chicken Breasts (boneless, skinless)

  12.3 oz
• Cherry Tomatoes

  12.3 oz
• Olive Oil

  2 tbsp
• Balsamic Vinegar

  3 tbsp
• Garlic

  2 cloves
• Fresh Basil

  0.3 cup
• Salt

  1 tsp
• Black Pepper

  0.5 tsp

All Steps

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   On a baking sheet, toss the cherry tomatoes with 1 tbsp of olive oil, minced garlic, 1/2 tsp of salt, and 1/4 tsp of black pepper. Roast for 15-20 minutes, or until tomatoes are softened and slightly burst.

3. 3

   While tomatoes roast, pat the chicken breasts dry with paper towels. Season both sides with the remaining salt and black pepper.

4. 4

   Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts.

5. 5

   Sear chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside to rest.

6. 6

   In the same skillet, add the balsamic vinegar. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the vinegar has reduced slightly and thickened into a glaze.

7. 7

   Serve the rested chicken with the roasted tomatoes, drizzled with the balsamic glaze, and garnished generously with fresh chopped basil.