Skillet Roasted Chicken and Tomatoes
Jump to recipeThis skillet roasted chicken dinner is one for the rotation. With the PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, all you have to do is pop one out of the individually-wrapped packaging and you’re ready to go. Season the chicken with thyme and fennel before finishing them off in the oven with cherry tomatoes and garlic for a quick and easy weeknight meal full of flavor.
Ingredients
- 2 Tbsp.
olive oil
- 4
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts
Kosher salt and pepper
- 1 lb.
cherry tomatoes, halved
- 4
sprigs fresh thyme
- 2
cloves garlic, chopped
- 1/2 tsp.
fennel seeds, crushed
- 1/4 cup
dry white wine
- 1/4 cup
parsley, chopped
Crusty bread, for serving
Directions
- Step 1Heat oven to 425°F. Heat 1 Tbsp oil in large oven-safe skillet on medium. Season chicken breasts with 1/2 tsp each salt and pepper and cook one side until golden brown, 5 to 7 minutes.
- Step 2Flip chicken, add tomatoes, garlic, thyme and fennel, drizzle with 1 Tbsp oil and season with 1/4 tsp each salt and pepper. Add wine then transfer skillet to oven and roast until chicken is just cooked through, 8 to 12 minutes.
- Step 3Transfer chicken to plates, sprinkle tomatoes with parsley and serve with chicken and crusty bread, if desired.
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