Chicken with Cherry Tomato Pan Sauce
Pan seared chicken served under a tasty sautéed tomato sauce with hints of balsamic vinegar and a bunch of fresh herbs.
  1. Preheat oven to 450 degrees F. Mix the olive oil, garlic, oregano, paprika, salt, and pepper.
  2. Pat the chicken dry, then rub with olive oil-herb mixture. Heat a frying pan over high heat for a few minutes. If it gets too hot and starts to smoke, take it off the stove to cool a bit. Put the chicken, breast side down, in the dry pan. Your chicken should sizzle. Don’t move it around, because it is becoming crispy and browned.
  3. After about three minutes, flip the chicken over with tongs and put it in the oven to finish cooking. (If you’re not using an oven-safe frying pan, transfer the chicken to a baking dish first.) After about 15 minutes, take the chicken out to check it. If it’s done, it will register 160 to 165 degrees Fahrenheit on a meat thermometer.
  4. Meanwhile, add the tomatoes and 2 teaspoons olive oil to a sauce pan and cook over medium heat while stirring. Cover and stir frequently until they start to char and burst open, about 5 minutes.
  5. Add the balsamic vinegar. Crush the tomatoes and deglaze the pan using a wooden spoon.
  6. Stir in basil, oregano, and parsley to the tomato sauce. Slice the chicken, mix any juices into the tomato sauce and serve with the sauce spooned over the chicken.