I love rosemary! Like it is legit y’all! That is the strongest declaration that I can make about a herb. When I was planning dinner: I knew that rosemary was going to be the star of the dish. I decided to make one of my favorite fall chicken dishes: Skillet roasted rosemary tomato chicken.
Wait a minute… Can I just take a minute to talk about how juicy these tomatoes are? I might be completely partial to tomatoes because during the summer I collected over 5lbs of tomatoes from our trees.
It is currently 86 degrees in Florida. Yup, it is still THAT hot and humid here. WHHHHHATTTT??!!?? I thought I read somewhere it was fall. However, I like to pretend that it’s about 20 degrees cooler. Which would mean, that I could finally put on my knit sweaters without burning up. So I decided to bypass the temperature outside: I turned my Air Conditioner on high. So now it is the perfect sweater weather temperature in my house. I’ll deal with my electric bill later.ould
The cast of characters: Chicken, rosemary, tomatoes, broth, onion, garlic and olive oil. The flavors that this skillet contains will brighten any day.
So when the rosemary stem releases their fragrant goodness into the juicy pan-roasted chicken, hmmm you will personally call me when you taste this dish. It’s better to taste it for yourself than for me to ever describe it in words. This dish is elegant enough to serve at a dinner party but also simple enough to make every day for dinner.
This skillet roasted rosemary tomato chicken wins every time. Don’t wait, you’ll love every single bite!
Rosemary Chicken and Tomatoes
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 sprig rosemary
- salt and pepper
- 1 lb mixed combination of cherry tomatoes
- 2 clove garlic
- 1 medium onion
- 1/2 cup broth
- Brine: To make your boneless skinless chicken breasts even juicier and more flavorful use a quick brine. Just with a 15 minutes simple brine the chicken breast will be juicier.
- Heat the cast iron skillet over medium-high heat. When it is hot, add the olive oil.
- Reduce heat to medium and place chicken breast in pan and cook for 1 minute without moving.
- Wait until it is golden brown and then flip the chicken breasts. Cook for an additional minute.
- Then remove chicken and set aside. Drain off oil. Add butter and add onion along with garlic sauté for 1 minute. Add chicken, broth and rosemary. Turn the heat to low.
- Add tomatoes, cover the skillet and cook on low for 10 minutes. Cover with a tight-fitting lid. Do not lift the lid; do not even think of peeking.
- After 10 minutes additional, turn off the heat. Let chicken rest for 10 more minutes. Again, do not lift the lid; do not peek I mean it.
- Take breast out and serve with rice, quinoa or grab a crust bread and dig in!
Don’t wait, you’ll love every single bite.