Skillet Chicken With Fresh Tomatoes
Sam Jones/Quinn Brein
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This simple Skillet Chicken With Fresh Tomatoes dish comes together quickly for an easy dinner. It is a great dish for using all of those fresh, juicy tomatoes from the garden (or farmers’ market). Serve over pasta, rice, or with a side of roasted potatoes.
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
salt and freshly ground black pepper, to taste
1 teaspoon minced garlic
1 pound tomatoes, cored and coarsely chopped
1/4 cup fresh chopped basil
1/4 cup chopped scallions
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon crushed fennel seed
1/8 teaspoon freshly ground black pepper
In a large skillet over medium heat, warm the oil. Sprinkle the chicken pieces with salt and pepper and add to the skillet. Add garlic and cook for 5 to 8 minutes, or until the chicken is no longer pink. Remove the chicken and set aside. Add the remaining ingredients to the skillet. Cook for 5 to 8 minutes, or until the tomatoes are soft. Add the chicken and stir, until the chicken is warm.
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