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4 from 2 votes
Rosemary Chicken and Tomatoes
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
Author: Ann Stewart
  • 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
  1. 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.
  2. Heat the cast iron skillet over medium-high heat. When it is hot, add the olive oil.
  3. Reduce heat to medium and place chicken breast in pan and cook for 1 minute without moving.
  4. Wait until it is golden brown and then flip the chicken breasts. Cook for an additional minute.
  5. 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.
  6. 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.
  7. 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.
  8. Take breast out and serve with rice, quinoa or grab a crust bread and dig in!