Pan-Seared Chicken with Roasted Garlic and Tomato Confit

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared to golden perfection, served with a sweet and savory roasted garlic and tomato confit. This Mediterranean-inspired chicken recipe, ready in about 45 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 420 calories and feeds 2, 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.

Prep: 10 min Cook: 35 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 375°F. Toss 8 garlic cloves and 1 cup halved cherry tomatoes with 1 tbsp olive oil, 1 tsp chopped fresh thyme, 1/4 tsp red pepper flakes, and 1/4 tsp salt in a small baking dish. Roast for 25 minutes until the garlic is soft and tomatoes are caramelized.
  2. Step 2: While the confit roasts, season 2 boneless skinless chicken breasts on both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove from heat and let rest for 5 minutes.
  4. Step 4: Stir 1 tbsp balsamic vinegar into the roasted garlic and tomato confit, then fold in 1/4 cup chiffonade fresh basil leaves for brightness.
  5. Step 5: Serve the pan-seared chicken breasts topped generously with the warm roasted garlic and tomato confit.

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