Bring the tomato flavor to this delicious Indian-inspired dish.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons olive oil
- 4 boneless chicken breasts, skinless or skin-on, patted dry
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, skin on
- 1/2 cup (113 grams) Tomato Butter, recipe follows
- 4 small bunches cherry tomatoes on the vine (see Cook’s Note)
- 1/2 lemon
- 1 tablespoon chopped parsley
- 1 teaspoon chopped oregano
- Crusty bread, for serving
- 2 to 4 large tomatoes, seeded and diced (about 2 cups)
- 1 cup (227 grams) butter, at room temperature
- 1 tablespoon chopped parsley
- 1 teaspoon chopped oregano
- Kosher salt and freshly ground black pepper
Instructions
- Heat your oven to 400 degrees F.
- Heat a large cast-iron or oven-safe skillet over medium-high heat. Add the olive oil to heat and sprinkle the chicken with salt and pepper. Add the chicken to the pan skin-side down as well as the whole garlic cloves and sear until the chicken is golden brown, about 5 minutes.
- Turn off the heat, flip the chicken over and dollop about 2 tablespoons of the tomato butter onto each chicken breast. Nestle in the tomatoes on the vine, sprinkle with salt and pepper and transfer the pan to the oven. Cook until the chicken is fully cooked through to 165 degrees F, 12 to 15 minutes.
- Set aside the chicken to rest for 5 minutes, then squeeze over the juice of the lemon and scatter the parsley and oregano on top. Serve with crusty bread.
- For the tomato butter: Set your broiler to high, add the diced tomatoes to a rimmed baking sheet and broil until lightly charred, 10 minutes. Set aside and allow the tomatoes to cool to room temperature.
- When cool, transfer the tomatoes and any juices to the bowl of a food processor. Cut the butter into cubes and add to the food processor along with the parsley and oregano and season with salt and pepper. Blitz until smooth and well combined, about 20 seconds. Set aside 1/2 cup of the tomato butter for the chicken. Transfer the remaining butter to a container or shape into a log and wrap in plastic wrap and store in the fridge for up to 1 week or in the freezer for up to 3 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 825 |
| Total Fat | 56 g |
| Saturated Fat | 31 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 65 g |
| Cholesterol | 321 mg |
| Sodium | 1088 mg |
Reviews
Mary is Amazing. My new favorite chef. The food network schedule no longer works for me so I mostly watch her on Max. I’ve loved every recipe that I’ve tried including this one. It’s a keeper.
This is delicious! Easy to make, a new favorite!
Turned out great. I modified the recipe a little. Used orange juice didn’t have any fresh lemon.
I made this last week and it was not only delicious, but a beautiful presentation! I put the leftover tomato butter in the freezer so that we can have it again very soon.
This recipe is absolutely outstanding! Don’t forget your crusty bread for dipping in the resulting sauce. From start to finish, this was done in about 20 minutes; it would be a terrific and easy meal for busy weeknights.
This recipe was easy to make and was a absolutely delicious, my whole family ate every bite. I made it exactly as written. The tomato butter made a nice toasty top to the chicken after baking. The chicken was tender. The cherry tomatoes provided a sweet “pop” with every bite of chicken. I removed the peel from the roasted garlic cloves and used it as a spread on the chicken. We used the leftover tomato butter as a spread for our bread and it was a huge hit. Next time, I think I’ll add a few more garlic cloves for use as a spread on bread. Thanks Mary, this recipe is a keeper!
I made this last week.
LOVED IT!
In my rotation now!
LOVED IT!
In my rotation now!
We both liked it! Great everyday recipe! I used thighs and leeks!