Skillet Balsamic Chicken with Tomatoes

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1½ pint cherry tomatoes
• 4 clove garlic cloves
• ¼ cup fresh basil (optional)
• ½ cup balsamic vinegar
• ½ cup chicken broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Pat chicken breasts dry and season generously with salt, pepper, and oregano.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown, then remove from skillet and set aside.
3. Add cherry tomatoes and minced garlic to the skillet, cooking for 5-7 minutes until tomatoes begin to burst and soften.
4. Pour in balsamic vinegar and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
5. Return chicken to the skillet, nestling it among the tomatoes. Reduce heat to medium-low, cover, and cook for 8-10 minutes, or until chicken is cooked through (internal temperature of 165°F).
6. Remove chicken from skillet, let rest for a few minutes, then slice. Stir in fresh basil to the sauce if using.
7. Serve sliced chicken with the balsamic tomato sauce.