Chicken with a Tomato-Herb Pan Sauce

So I don't know about any of you..... but we've had a preeettty busy holiday season here at SKBT! In fact, I'm sort of looking forward to getting back into a routine, cooking and creating healthy dishes, and just taking a breath in general! Excess and holiday splurging is fun (oh believe you me, I had LOTS of fun this holiday season), but simple, straightforward healthy meals with real ingredients are the way to go on a day to day basis. Plus, they are usually quick and easy to pull together after a busy day at work.

This is one of my go to meals at home - super simple, flavorful, and relatively quick - and can really be used for a week night fix or a fancier dinner, because not only is it delicious, but it's gorgeous too! Try your hand at this - I promise you won't be sorry!

  • 4 boneless skinless chicken breasts

  • 1 pint grape or cherry tomatoes, rinsed

  • 2 t paprika

  • salt and pepper to taste

  • handful each fresh basil, thyme, rosemary, and oregano

  • 1/2 C chicken stock

  • Preheat the oven to 350°.
  • Salt and pepper the chicken, and heat about two tablespoons of extra virgin olive oil on medium-high on a skillet.
  • Once the oil is shimmering, brown the chicken on both sides, for about 5 minutes each.
  • Pop the chicken on a cookie sheet and finish cooking in the oven, about 25 minutes or until the chicken is cooked all the way through and no longer pink.
  • In the same pan you browned the chicken in, still on medium-high, sauté the tomatoes until they begin to pop and blister.
  • Smash them (yes, that's a technical term) with a spatula until their juices come out, and continue to cook as you add the salt, pepper and paprika.
  • Turn the heat down to medium-low and add in the fresh herbs and chicken stock.
  • Let the sauce cook for a bit, and be sure to scrape up the brown goodness at the bottom of the pan!

You can either leave the sauce chunky or purée as I did here. When the chicken is done, pour the sauce over and serve immediately.