Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 pint cherry tomatoes, halved
1/4 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
8 oz burrata cheese
Fresh basil leaves for garnish
Directions:
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes, cherry tomatoes, chicken broth, dried oregano, and dried basil to the skillet. Stir to combine and bring to a simmer.
Return the chicken breasts to the skillet, nestling them into the tomato mixture.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the tomato sauce has thickened.
Remove the skillet from the oven and let the dish cool slightly. Place the burrata cheese on top of the chicken and tomatoes, allowing it to soften and melt slightly.
Garnish with fresh basil leaves before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 4 servings
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