Pan-Grilled Chicken with Tomato and Basil

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Grilled in a pan and topped with a fresh tomato and basil salad that bursts with Italian flavors. This Italian-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 breasts (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 cups, halved cherry tomatoes
• 1/4 cup, chopped fresh basil leaves
• 1 tbsp balsamic vinegar
• 1 clove minced garlic
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Season 4 boneless skinless chicken breasts (6 oz each) evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
3. Step 3: While chicken cooks, in a medium bowl, combine 2 cups halved cherry tomatoes, 1/4 cup chopped fresh basil, 1 tbsp balsamic vinegar, 1 minced garlic clove, 1 tbsp olive oil, and 1/4 tsp red pepper flakes if using. Stir gently to combine.
4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Spoon the tomato basil mixture generously over each chicken breast before serving.