Tomato-Braised Chicken Skillet
This recipe came up when I was short on time but wanted to still serve an impressive and hearty meal that could be enjoyed by everyone. What I came up with was my Tomato-Braised Chicken Skillet. When I created this recipe, I was short on ingredients and was also away from home, so I was in uncharted territory. I had recently had chicken puttanesca and was inspired to create a recipe that still had that rustic savoriness from the tomatoes, and the bold seasoning on the chicken. Another factor was the fact that it is a one-pan meal which I will always strive for. So, with all of my ingredients laid out in front of me, I got to work. I seared my chicken, sauteed my onion and bell peppers until softened and golden brown, and then added in my tomatoes, chicken broth, white wine, and spices. All I had to do after that was add the chicken back into the skillet and let it simmer for 10-15 minutes.
Once everything was said and done, it had turned out even better than I expected. The tomato flavor came out in a perfect balance with the wine and spices, and the chicken was seared to perfection! Personally, I think this tasted a tiny bit better than the chicken puttanesca I had a few days earlier. This meal is easy, light, and satisfying to eat! I hope you give it a try.
Ingredients:
2 boneless skinless chicken breasts, beaten and sliced evenly through
2 tbsp olive oil
1 medium onion, diced
2 bell peppers, diced
3 garlic cloves, minced
1 can crushed or diced tomatoes
1 cup cherry tomatoes
1/2 cup chicken broth
1/2 cup white wine
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
Salt & pepper
Fresh parsley or basil, chopped, for garnish
Instructions:
Beat the chicken breasts until their thickness is even, then slice through evenly to make two pieces. Season with salt, pepper, smoked paprika, and 1/2 tsp oregano.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes each side, until golden brown. Remove from the pan and set aside.
In the same skillet, add your onion and bell peppers and saute until softened, or about 5 minutes. Add in the minced garlic and stir for 1 minute.
Add the crushed tomatoes, cherry tomatoes, chicken broth, wine, remaining oregano, and red pepper flakes. stir thoroughly to combine.
Nestle the chicken back into the skillet and reduce the heat to low. Let simmer for 10-12 minutes, or until the chicken reaches an internal temp. of 165F.
Taste the sauce and adjust seasoning with salt and pepper if desired. Garnish with fresh parsley or basil before serving and enjoy!
