A delightful and simple chicken dish featuring juicy tomatoes and aromatic herbs, perfect for a quick and satisfying meal.
Heat a large skillet over medium-high heat and add the olive oil.
Ensure the oil is hot before adding the chicken to prevent sticking.
Season the chicken breasts with salt and black pepper on both sides.
Pat the chicken dry with a paper towel before seasoning for a better sear.
Place the chicken in the skillet and sear until golden brown on one side, about 3 minutes.
Avoid overcrowding the skillet to ensure even cooking.
Flip the chicken and sear the other side for another 3 minutes. Remove from the skillet and set aside.
Let the chicken rest to retain its juices.
Lower the heat to medium and add the garlic and shallots to the skillet. Sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Add the oregano and white wine to the skillet, scraping up any browned bits from the bottom.
Deglazing the pan adds depth to the sauce.
Add the cherry and grape tomatoes to the skillet and cook until they begin to burst, about 5 minutes.
Press gently on the tomatoes with the back of a spoon to help them release their juices.
Return the chicken to the skillet, cover, and cook until the chicken is fully cooked, about 10 minutes.
Ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken with the tomato mixture spooned over the top. Enjoy!
Garnish with fresh herbs like basil or parsley for added color and flavor.
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