This skillet roasted chicken dinner is one for the rotation. With the PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, all you have to do is pop one out of the individually-wrapped packaging and you’re ready to go. Season the chicken with thyme and fennel before finishing them off in the oven with cherry tomatoes and garlic for a quick and easy weeknight meal full of flavor.
Skillet Roasted Chicken and Tomatoes
Yields:4servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 25 mins
Ingredients
2 tbsp.
olive oil
4
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts
Kosher salt and pepper
1 lb.
cherry tomatoes, halved
4
sprigs fresh thyme
2
cloves garlic, chopped
1/2tsp.
fennel seeds, crushed
1/4c.
dry white wine
1/4c.
parsley, chopped
Crusty bread, for serving
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Directions
Heat oven to 425°F. Heat 1 Tbsp oil in large oven-safe skillet on medium. Season chicken breasts with 1/2 tsp each salt and pepper and cook one side until golden brown, 5 to 7 minutes.Flip chicken, add tomatoes, garlic, thyme and fennel, drizzle with 1 Tbsp oil and season with 1/4 tsp each salt and pepper. Add wine then transfer skillet to oven and roast until chicken is just cooked through, 8 to 12 minutes.Transfer chicken to plates, sprinkle tomatoes with parsley and serve with chicken and crusty bread, if desired.
