Description
Tender chicken breasts slow-cooked in a velvety sauce of roasted cherry tomatoes and garlic, paired with crispy rosemary-seasoned potatoes for a sophisticated, Mediterranean-inspired weeknight meal.
Ingredients
4 boneless, skinless chicken breasts
4 cups cherry tomatoes
1 whole garlic bulb
1 cup heavy cream
2 tbsp olive oil
1 cup cubed potatoes
1 tbsp fresh rosemary (finely chopped)
1 tsp salt
½ tsp black pepper
½ tsp Italian seasoning
Instructions
Preheat oven to 425°F (220°C). Arrange tomatoes and garlic bulb on a baking sheet; roast for 25-30 minutes until blistered.
Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet; sear chicken for 3-4 minutes per side.
In a blender, puree roasted tomatoes, garlic, and ½ cup water until smooth. Whisk into skillet with cream and 1 tbsp rosemary; simmer 10 minutes.
Season potatoes with salt, rosemary, and pepper. Roast alongside tomatoes for 20-25 minutes at 425°F. Serve chicken with sauce and potatoes.
Notes
Roast chicken and tomatoes simultaneously to streamline timing.
For extra richness, stir in 1 tbsp tomato paste.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 50
- Category: Meals
- Method: Pan-Frying/Simmering
- Cuisine: Mediterranean Fusion