Chicken with Herb-Roasted Tomatoes and Pan Sauce

Everyone seems to have boneless, skinless chicken breasts on hand. Despite their popularity, I tend to shy away from cooking chicken because most recipes don't have the flavor I crave. Enter this recipe, and I'm changed. It is by far the best chicken recipe I've ever tried! The chicken is pan seared and roasted until tender and juicy. And the tomatoes, oh, the tomatoes! They take this dish to another level. Roasted with herbs until bursting with juicy flavor, then tossed in an easy sauce, I could eat them every day! Served with the chicken and fresh tarragon, it's a meal easy enough for a weeknight but delicious and impressive enough for company. Serve with warm bread on the side to sop up the extra sauce.

Chicken with Herb-Roasted Tomatoes and Pan Sauce
Tender chicken and flavorful roasted tomatoes in a gorgeous, simple sauce.
4 servings

1 1/2 pounds cherry tomatoes or other small tomatoes
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves

Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.

Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.

Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.

Slice chicken; divide among plates. Pour the tomatoes and sauce over; garnish with herbs.

Recipe adapted from Bon Appetit