Chicken Tomato Basil Skillet

I made this on a rainy, chilly week day last week and when my husband came home from work, the house smelled heavenly.  Tomatoes, basil and garlic are an obvious dream team, but simmering them in a pan creates a fresh,  fragrant summer sauce.  Pete looked over at the stove and said "Oh no, I'm going to eat this entire thing."  

Maybe it was a long, chilly workday, or maybe its just all of our favorite things, bubbling and saucy in a warm skillet.  What makes me happy is that we can eat the whole thing because this dinner has none of the fat or carbs that you'd get in a traditional chicken parmesan and only one pan to wash!

Here's what you'll need:

  • 6-8 chicken cutlets
  • olive oil, 2 tbsp
  • basil,  about 1/2 cup chopped, plus extra for garnish
  • 6-8 fresh plum tomatoes, chopped
  • salt & pepper
  • garlic, 2-3 cloves chopped
  • chicken broth or white wine, about 1/4
  • mozzarella cheese, shredded 1/2 cup  (part-skim, if you wish)

1.    Season chicken cutlets with salt & pepper.   Pre-heat oven to 350 degrees.

2.   In a large skillet over medium high heat, add olive oil.  When it shimmers, add chicken and brown on each side.  About 3-5 minutes each side.   Transfer to plate to rest.   Cook in batches, if necessary to avoid crowding the pan. 

3.  In the empty skillet (no need to wash or wipe out) add garlic, tomatoes and most of the basil.  Season generously with salt & pepper.   Cook until bubbly and reduced, about 10 minutes.  Add broth or wine to loosen the sauce. 

4.   Return the chicken breasts to the pan, in the sauce (ok to crowd now).  Place the skillet in the oven and bake for 10-15 minutes until bubbly.   In the last 5 minutes, sprinkle mozzarella on the chicken.  

5.  Remove from the oven and let stand for 5 minutes before serving.  Garnish with chopped basil.  

The kids love it too!

xo & a pinch,

Kelly