Chicken in Basil Cream Sauce with Roasted Tomatoes

A while back I found myself in a dinner rut and consuming the same 3-4 meals on rotation for weeks. I finally broke the pattern by throwing together some of my favorite ingredients in a completely new way. Tender juicy chicken smothered in a rich basil cream sauce and topped off with roasted tomatoes and bits of garlic… holy goodness! This is one meal that I wouldn’t mind eating on repeat for several nights!

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(Serves 2-3)

Ingredients:

20-30 cherry or grape tomatoes, halved

3 garlic cloves, minced

1/4 cup olive oil, divided

Salt and pepper to taste

2-3 boneless skinless chicken breasts

1 cup chicken broth

1/2 cup finely chopped shallot

1/4 cup chopped basil

Juice from half a lemon

Pinch of cayenne pepper

1/4 cup heavy cream

2 Tbs butter

Preheat oven to 375 degrees F and cover a baking sheet with foil.

Add halved tomatoes and minced garlic, drizzle with half the olive oil, season with salt and pepper and place in the oven to bake for 20-25 mins. When finished baking, pull foil up over tomatoes, creating a pocket, and seal the edges to keep them warm while prepping everything else.

Keep oven on at 375 degrees F.

Heat remaining 2 tablespoons of olive oil in a stainless steel or cast iron pan over medium to high heat. Pound the chicken breasts down so they’re even in size, season with salt and pepper, and add to pan once the oil is hot. Cook for 3-4 minutes on each side or until a nice golden brown color forms on the outside. We don’t want to cook these all the way through since they’ll be going in the oven to finish cooking. Transfer chicken to a plate and tent with foil to keep warm.

Using the same skillet, add chicken broth, shallot, basil, lemon juice, and cayenne pepper. Bring to a boil over medium to high heat and boil uncovered for 10 mins or until reduced to 1/2 cup of liquid.