Balsamic Chicken with Burst Cherry Tomato Skillet
Bursting with the tangy sweet flavours of balsamic vinegar and cherry tomates, this chicken skillet is absoultely delicious served over spaghetti, steamed veggies, or good crusty bread. Your whole family will love it!
Servings: 6
Ingredients
- 2 whole boneless skinless chicken breasts, portioned into 6 pieces
- 1 tbsp olive oil
- 1 tbsp Kirkland organic no-salt seasoning blend optional, you can use any all purpose seasoning blend you like or just stick with salt and peper
- 1 pint cherry tomatoes
- 2 tbsp butter sub ghee for dairy free
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/2 cup chicken broth or water
- pinch red chili flakes to taste
- sea salt and fresh ground pepper to taste
- 6-8 ounces mozzerella cheese, grated or torn use goats cheese for dairy free
- 1 handful fresh parsley or basil, chopped optional garnish
Instructions
- Preheat a large oven safe skillet over medium low heat.
- Pat dry the chicken breasts with paper towel. Drizzle with olive oil and season both sides generously with salt and fresly ground pepper. I also like to season the chicken with the no-salt seaoning blend from Costco but this is optional. To see how I portion and prep my chicken breasts, check out my perfectly cooked meat post.
- Sear the chicken in the heated skillet for 2-3 minutes per side until nicely browned (it will not be cooked through) and remove to a plate.
- Add the butter, balsamic vinegar, honey, broth/water, chilli flakes, salt and pepper and cherry tomatoes to the skillet. Stir to combine. Cook on medium low heat for 5-8 minute unti sauce has reduced and thickened slightly and cherry tomatoes have burst from the heat.
- Add the chicken back to the pan, cover and simmer on low for 5-8 minutes, until chicken is cooked through. If the sauce has reduced too much you can add another tbsp of butter and/or balsamic to make it more saucy. Taste sauce and adjust seasoning to taste if needed. (What does this mean? If it is too tart, add a touch more honey. Add butter for more richness. If it is too sweet, add more balsamic vinegar. If you want it more spicy, add more red chilli flakes. If it needs more flavour, season with more salt.)
- Set oven to broil.
- Scatter mozzerella over the skillet, concentrating on top of the chicken breasts. Set in the oven to broil for 2 minutes or until the cheese is bubbling and browned (watch carefully so it doesn't burn!).
- Garnish with fresh parsley or basil. Serve over a bed of pasta, rice, mashed potoates, steamed vegetables, and/or crusty bread.
