Pan-Seared Chicken with Roasted Garlic and Tomato Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served with a vibrant roasted garlic and tomato ragout that bursts with fresh herbs and a touch of heat. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs sea salt, black pepper, olive oil 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly with 1 tsp sea salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 6 whole garlic cloves. Roast garlic in skillet, stirring occasionally, over medium heat for 3 minutes until fragrant and golden.
  4. Step 4: Add 2 cups halved cherry tomatoes and 1/4 tsp red chili flakes to the skillet, cooking for 5 minutes until tomatoes soften and begin to break down.
  5. Step 5: Stir in 1 tbsp white wine vinegar, 1/4 cup chopped fresh basil, and 1 tbsp chopped fresh oregano. Cook for 2 more minutes until sauce thickens slightly.
  6. Step 6: Spoon the tomato ragout over the chicken breasts and serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Garlic and Tomato Ragout take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Roasted Garlic and Tomato Ragout?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Garlic and Tomato Ragout?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Roasted Garlic and Tomato Ragout for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Roasted Garlic and Tomato Ragout gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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