Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken breasts dry. Season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Heat 2 tablespoons olive oil in a wide skillet over medium-high and sear 4–6 minutes per side, until browned; transfer to a plate while the center is still underdone.

2. 2

   Lower the heat to medium. Add 3 minced garlic cloves and cook 30 seconds, then add 2 cups halved cherry tomatoes, ½ cup chicken broth, and 1 tablespoon balsamic vinegar. Scrape up the browned bits and simmer 5–7 minutes, until the tomatoes slump and the sauce smells bright and savory.

3. 3

   Return the chicken and its juices to the skillet. Cover and simmer 5–8 minutes, turning once, until the thickest piece reaches 165°F and the sauce lightly coats a spoon.

4. 4

   Turn off the heat and fold in ½ cup torn fresh basil. Spoon the tomatoes and pan juices over the chicken and serve with crusty bread, rice, or pasta while the basil is still green.