Tuscan Chicken with Roasted Tomato Medley

Savor the flavors of Tuscany with succulent chicken and a sweet roasted tomato medley, all topped with freshly grated Parmesan.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes until they are blistered and slightly caramelized, which enhances their natural sweetness.
2. 2.
   While the tomatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the sliced chicken breast and sprinkle with Italian seasoning and a pinch of salt. Cook for 5-7 minutes on each side until golden brown and cooked through. Ensure the chicken is cooked to an internal temperature of 165°F (75°C) to guarantee it's done.
3. 3.
   Once the chicken is cooked, remove it from the skillet and let it rest on a plate to keep the juices intact. This step is essential for moist, flavorful chicken.
4. 4.
   Remove the roasted tomatoes from the oven, and add them to the skillet over low heat. Stir gently to incorporate any leftover juices from the chicken, enhancing the flavor. This complements the sweet and acidic notes of the tomatoes.
5. 5.
   Slice the rested chicken and place it on a serving plate. Pour the roasted tomato mixture over the top, and sprinkle with grated Parmesan cheese to finish. The cheese will melt slightly over the warm tomatoes and chicken, adding a creamy finish. Serve immediately.