A delightful dish featuring tender chicken in a rich tomato sauce, topped with a golden cheese crust.
Preheat your oven to broil and position the rack in the middle.
Ensure the oven is fully preheated for even cooking.
Heat olive oil in a skillet over medium heat. Sear the chicken breasts on both sides until golden brown. Season with salt and pepper. Set aside.
Don't overcrowd the skillet to ensure even browning.
In the same skillet, sauté the diced onion until translucent. Add minced garlic and cook for another minute.
Stir frequently to prevent the garlic from burning.
Pour in the white wine to deglaze the skillet, scraping up any browned bits. Let it reduce by half.
Reducing the wine concentrates its flavor.
Add the diced tomatoes, honey, and thyme sprigs to the skillet. Bring to a boil, then reduce to a simmer for 5 minutes.
Taste the sauce and adjust seasoning as needed.
Return the chicken to the skillet, spooning the tomato mixture over the top. Sprinkle with grated parmesan cheese.
Ensure the chicken is well-coated with the sauce.
Transfer the skillet to the oven and broil until the cheese is golden and bubbly, about 5 minutes.
Keep an eye on the dish to prevent burning.
Remove the thyme sprigs and serve the chicken with the tomato gratin on a plate.
Garnish with fresh herbs for a pop of color.
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