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Place each chicken breast between 2 pieces of parchment paper or plastic wrap and lightly pound with a meat mallet to an even thickness of about 1/2 inch.
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Garlic Chicken + Fresh Tomato Skillet
This dish just feels like sweet simple Summertime.
Summer on a plate – that’s what this recipe is all about!
A light, flavorful, and healthy chicken breast dish that’s perfect for warm weather and busy days.
With fresh garlic, vibrant grape and cherry tomatoes, and a drizzle of high-quality balsamic vinegar, this recipe is a taste sensation that will leave you wanting more.
And the best part? It’s incredibly easy to make and ready in no time!
Say hello to your new go-to summer recipe: Garlic Chicken + Fresh Tomato Skillet
This dish is a symphony of simple flavors and textures, featuring tender and juicy chicken, sweet and tangy tomatoes, and a sprinkle of fresh basil for added brightness.
Serve it over a bed of greens, quinoa, or your favorite grain, and you’ve got a well-rounded and satisfying meal that’s perfect for any time of day.
So let’s get cooking and savor the taste of summer!
Use real, fresh garlic cloves, and local-fresh garden sweet tomatoes, also, fresh plucked basil leaves – for immense flavor!
While the chicken was cooking, my whole family began to gather in our kitchen, because it smells SO AMAZING!
Just one-pan to clean = easy.
➡️ Rachel’s Tips:
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up really nicely.
Here’s how:
Place your boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound very lightly, and gently with the flat side of a meat mallet, or heavy skillet, until they are even in thickness.
➡️ What to serve with your Garlic Chicken + Fresh Tomato Skillet:
Cauliflower Rice Risotto
Lemony Shredded Brussels
Perfectly Roasted Asparagus
makes 4 servings
Ingredients:
- 4 boneless, skinless, chicken breast
- 4 fresh garlic cloves, minced or pressed
- 1 lb. fresh grape and cherry tomatoes, preferably a mix of colors and shapes, halved or quartered
- 2 Tbsps high quality balsamic vinegar
- 1 Tbsp avocado oil, or high-quality olive oil
- sea salt and freshly ground pepper, to your taste
- a small bunch of fresh basil leaves
Instructions:
Place each chicken breast between 2 pieces of parchment paper or plastic wrap and lightly pound with a meat mallet to an even thickness of about 1/2 inch. 
Season your chicken with sea salt and freshly ground pepper lightly on both sides.
Heat your oil in a large skillet over medium-high heat. Cook chicken for about 4-5 minutes per side, or just until cooked through and no longer pink in the center.
Set your cooked chicken aside on a plate.
Add the garlic and cook until fragrant, about 1 minute. Add in your fresh tomatoes and balsamic vinegar then sauté, stirring, until the tomatoes begin to soften and split, about 3 minutes. Stir in the fresh basil and season with sea salt and pepper.
Return chicken to the skillet and spoon warm tomatoes on top.
I served this on top of a large salad. Alongside quinoa, brown rice, cauliflower rice, or zucchini noodles would be great options too!
Enjoy!
❤Rachel
Ingredients
- 4 boneless, skinless, chicken breast
- 4 fresh garlic cloves, minced or pressed
- 1 lb. fresh grape and cherry tomatoes, preferably a mix of colors and shapes, halved or quartered
- 2 Tbsps high quality balsamic vinegar
- 1 Tbsp avocado oil, or high-quality olive oil
- sea salt and freshly ground pepper, to your taste
- a small bunch of fresh basil leaves
Instructions
- Place each chicken breast between 2 pieces of parchment paper or plastic wrap and lightly pound with a meat mallet to an even thickness of about 1/2 inch.
- Season your chicken with sea salt and freshly ground pepper lightly on both sides.
- Heat your oil in a large skillet over medium-high heat. Cook chicken for about 4-5 minutes per side, or just until cooked through and no longer pink in the center.
- Set your cooked chicken aside on a plate.
- Add the garlic and cook until fragrant, about 1 minute. Add in your fresh tomatoes and balsamic vinegar then sauté, stirring, until the tomatoes begin to soften and split, about 3 minutes. Stir in the fresh basil and season with sea salt and pepper.
- Return chicken to the skillet and spoon warm tomatoes on top.
- I served this on top of a large salad. Alongside quinoa, brown rice, cauliflower rice, or zucchini noodles would be great options too!
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