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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.
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Heat the cast iron skillet over medium-high heat. When it is hot, add the olive oil.
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Reduce heat to medium and place chicken breast in pan and cook for 1 minute without moving.
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Wait until it is golden brown and then flip the chicken breasts. Cook for an additional minute.
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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.
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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.
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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.
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Take breast out and serve with rice, quinoa or grab a crust bread and dig in!