Chicken With Herb-Roasted Tomatoes & Pan Sauce

11
Ingredients

30m
Prep Time

40m
Cook Time

1h 10m
Ready In

Recipe: #19563

June 14, 2015

Categories: Chicken, Tomato, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Chicken Dinner, more

recipe by:
breezermom

"Great recipe for when the tomatoes are coming in from your garden! Roasting the tomatoes really brings out their flavor."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (328.2 g)
Calories 425
Total Fat - 26.2 g
Saturated Fat - 4.5 g
Cholesterol - 101.3 mg
Sodium - 806.7 mg
Total Carbohydrate - 8.4 g
Dietary Fiber - 2.2 g
Sugars - 4.9 g
Protein - 38.2 g
Calcium - 59.6 mg
Iron - 2.7 mg
Vitamin C - 28.3 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 450 degrees.

Step 2

Combine tomatoes, 2 tablespoons oil and herbes de Provence in a large bowl. Season with salt and pepper. Toss to coat. Heat 1 tablespoon oil in a large, heavy ovenproof skillet until the oil shimmers. Carefully add tomatoes to the pan (oil may splatter). Transfer the skillet to the oven and roast, turning once, until the tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a mixing bowl and drizzle with Worcestershire sauce.

Step 3

Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer the skillet to the oven and roast the chicken for 8-10 minutes, or until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes.

Step 4

Add the remaining 1 tablespoon of oil to the same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze the pan with vinegar, scraping up the browned bits from the bottom of the pan. Add the tomatoes and their juices and simmer until the sauce is just beginning to thicken, about 1 minute. Season with salt and pepper to taste.

Step 5

Slice the chicken, divide among 4 plates. Spoon the tomatoes and sauce over; garnish with herbs.

Tips

No special items needed.

1 Reviews

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LifeIsGood

Yummy recipe! I loved the tomatoes. They are flavor-packed! Instead of using 2 different oven-safe pans, I got by with using one. I browned the chicken, then added the seasoned tomatoes and put it in the oven; taking the chicken out after 8 minutes; then tomatoes out at the 15 minute mark. After using the pan to do the shallot mixture, I added the tomatoes and chicken to heat everything back up again. The flavor is wonderful. Thank you for a healthy and delicious meal!