One Pan Chicken with Garlic Butter Tomato Sauce
This meal couldn't be any easier - or any more delicious! Made with a creamy, heavenly tomato butter sauce, skillet browned chicken breast, and fresh basil.
Servings 4 servings
Calories 554kcal
Ingredients
- 3 TBSP olive oil
- 4 medium chicken breasts
- salt + pepper, to taste
- 4 large tomatoes
- 2 large cloves garlic, minced
- 4 TBSP Danish Creamery European-Style Salted Butter
- 1/4 cup chopped fresh basil, loosely packed
Instructions
- Cook Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook, flipping halfway, until cooked through. Time will vary depending on size of chicken breasts. Once they're completely cooked through, set aside on a plate.
- Make the Garlic Tomato Butter Sauce: Wash tomatoes and dice. Add the tomatoes to the pan, still over medium heat. Cook, stirring occasionally, until the tomatoes have broken down and are sort of saucy-looking. Add the butter, and stir in until completely melted. Add the garlic, and cook, stirring, for a few minutes (taste to make sure the raw garlic taste is gone).
- Finish it off: Add the chicken back to the pan, and spoon some of the sauce over each chicken breast. Heat for a few minutes.
- Serve + Store: Add the fresh basil just before serving! Enjoy immediately! Store leftovers, in an airtight container, in the fridge for up to 5 days.
Notes
NOTE: You can lay a sheet of plastic wrap over the raw chicken breasts and gently pound out the thicker parts with a meat mallet or rolling pin to help things cook faster and evenly.
Nutrition
Calories: 554kcal