This skillet chicken is finished in a sauce of onion, garlic, and diced tomatoes, then topped with burrata and fresh basil. The recipe makes four servings and uses one chicken breast per serving.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 (14.5 oz.) can diced tomatoes
- 1 ball reduced-fat burrata cheese
- Fresh basil leaves, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a skillet. Add the chicken and cook until browned on both sides, then transfer it to a plate while the sauce is started.
- Add the sliced onion and minced garlic to the skillet. Cook, stirring, until softened.
- Add the diced tomatoes and simmer until the sauce begins to thicken.
- Return the chicken to the tomato sauce. Continue cooking until the thickest part of each breast reaches 165°F (74°C) on a food thermometer.
- Divide the chicken and tomato sauce among four plates. Top with the burrata cheese and garnish with chopped fresh basil.
Practical Notes
Keep the onion slices fairly thin so they soften evenly with the garlic. When checking the chicken, insert the thermometer into the thickest portion without touching the pan. Resting the chicken on a plate while the tomatoes begin to braise prevents it from blocking the skillet surface.
Serve the burrata on the hot chicken and sauce so it softens without needing an additional cooking step. Refrigerate leftovers promptly in a covered container.
