Tomato and Basil Boneless Chicken Breasts is an easy to make and delicious chicken recipe you can have on the table in no time flat, and don’t we love that!
Just because a dinner recipe is easy, doesn’t mean it’s not absolutely AMAZING.
Paring boneless chicken breasts with fresh vegetables and herbs is just about as good as it gets around here. My son is a lover of all things green and fresh from the garden. He got everything he could have wanted in this easy to make chicken dinner. Let’s gather the ingredients and make this garden fresh recipe together.
Tomato and Basil Boneless Chicken Breasts Ingredients:
- 1 pint cherry tomatoes cut in half
- 1/4 cup fresh Basil leaves, thinly sliced
- 5 Tablespoons olive oil
- 2 1/2 Tablespoons Balsamic Vinegar
- 1 medium clove fresh garlic
- salt and pepper to taste
- 4 boneless skinless chicken breasts
- 4 cups baby arugula
- 1/2 cup Feta Cheese
Recipe Steps For This Delicious Tomato and Basil Chicken Dinner
Step One
Preheat the oven to 200 degrees. Why are we preheating the oven when these chicken breasts are cooked in a frying pan? We want to keep the first two butterflied chicken breasts warm while we cook the second two butterflied chicken breasts. If it’s not a problem for you to have the chicken breasts at room temperature when you serve them, you can skip preheating the oven.
Step Two
Place the halved cherry tomatoes, thinly sliced basil leaves, olive oil, Balsamic vinegar, chopped garlic and salt and pepper in a medium bowl. Toss the ingredients gently to combine them and set them aside.
Step Three
Butterflying the chicken breasts. To butterfly the chicken breasts place a sharp knife on the side of a breast and cut across the breast to the other side without cutting the breast in half. You don’t want the chicken breast cut completely in half, you want it cut so it opens up like a book. Why are we butterflying the breasts if we aren’t going to fill them? Butterflying the breast will help cook them faster to make for an easy and quick chicken dinner.
Step Four
Season the butterflied breasts with salt and pepper. Heat one Tablespoon of olive oil in a skillet over medium heat. Cook two butterflied breasts at a time in the pan until they are golden on one side. Flip the breasts over and cook the breasts until cooked completely through and golden brown on the other side. Place the cooked breasts on a sheet pan and place them in the oven to keep warm while you cook the second two breast the same way you cooked the first two chicken breasts.
Step Five
Divide the Arugula between four dinner plates. Place the cooked chicken breasts on top of the Arugula. Generously spoon the tomato mixture and it’s juices over the cooked chicken breasts. Sprinkle Feta Cheese over the cooked chicken and vegetables. All that’s left to do is EAT!
Can I Make This Tomato and Basil Chicken Using Grilled Or Baked Cooked Chicken From A Previous Dinner?
Absolutely you can! If you’ve got leftover grilled or baked chicken from a previous dinner use it for the recipe. Girl!, there’s nothing better that getting two delicious dinners from leftover cooked or grilled chicken you made for a previous meal! As a matter of fact, plan for it the next time you grill. Throw a couple of extra boneless chicken breasts on the grill to use for this recipe for later in the week. It’ll make this recipe even quicker to make having the chicken already cooked.
Easy and absolutely delicious, this boneless chicken breast dinner is …What’s For Dinner?!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Herbed Tuna Salad...Three Bean Salad...Black Bean Salad...Walnut Arugula Pesto...Oven Roasted Tomatos
Tomato and Basil Boneless Chicken Breasts
Ingredients
- 1 pint cherry tomatoes, cut in half
- 1/4 cup fresh basil, thinly sliced
- 5 Tablespoons olive oil
- 2 1/2 Tablespoons Balsamic vinegar
- 1 large garlic clove, minced
- 1/4 Teaspoon salt
- 1/8 Teaspoon black pepper
- 4 boneless skinless chicken breast butterflied
- 4 cups baby arugula
- 1/2 Feta Cheese
Instructions
- Place the tomatoes, 3 Tablespoons of olive oil, balsamic vinegar, garlic, 1/4 Teaspoon of salt and an 1/8 Teaspoon pepper in a medium size bowl. stir the ingredients to combine them. Butterfly each chicken breast (cut each chicken breast almost in half so you can open it up but it's still attached on one side). Open the butterflied chicken breast (lay it open like a book) and pound the breast between to pieces of plastic wrap with a mallet until it's 1/4 inch thick.Salt and pepper the breasts. Place a 12 inch skillet over medium heat. Heat one Tablespoon of olive oil in the skillet. Place 2 of the chicken breasts (opened up) in the pan. Cook the breasts until golden brown on one side, flip the breasts and cook on the other side until the breasts are cooked through. Place the cooked breast on a baking sheet and place them in a warm oven to keep them hot while you cook the other 2 butterflied breasts the same way in the 1 remaining Tablespoon of oil. Divide the arugula between 4 plates. Place one cooked chicken breast on top of the Arugula on each plate. Generously spoon the tomato mixture and it's juices over the chicken breasts on each plate.
