Crispy chicken and burst cherry tomatoes sizzle along together in a single pan. You could add crusty bread or pasta, or you could keep it sweet and simple.
Makes 2 servings
15 minutes active
35 minutes total
Note: The chicken breasts may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Chicken breast (see note below)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450°F. Remove the tops from the cherry tomatoes. Smash and peel 5 or 6 cloves of garlic.
In a large bowl, combine the cherry tomatoes, garlic, and a few sprigs of thyme. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Remove the chicken from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
In a large cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken, skin-side down, and sear until golden, about 3 minutes. Flip the chicken and add the tomato mixture to the pan, arranging it around the chicken. Transfer the pan to the oven and roast until the chicken is golden and no longer pink at the center and the tomatoes are blistered, 12 to 15 minutes. Let the chicken rest before slicing across the grain, 5 minutes.
Transfer the chicken to plates, and spoon the cherry tomatoes and their juices over. Grind with pepper and serve warm.