Pan-Seared Chicken with Roasted Tomato and Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared to golden perfection served with a rich roasted tomato and garlic sauce bursting with Mediterranean flavors. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, extra virgin olive oil, roma tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). Toss 4 halved roma tomatoes and 6 whole peeled garlic cloves with 2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme on a baking sheet. Roast for 20 minutes until the tomatoes are soft and slightly caramelized.
  2. Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place the chicken breasts in the skillet and sear for 5 minutes without moving them, until the bottom is golden brown. Flip and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and tent with foil to rest.
  4. Step 4: Transfer the roasted tomatoes and garlic to a blender with 1/4 cup water, 1 tbsp freshly squeezed lemon juice, 1/4 tsp red chili flakes, and 6 chopped fresh basil leaves. Blend until smooth and season to taste with additional salt and pepper if needed.
  5. Step 5: Return the skillet to medium heat and pour in the tomato-garlic sauce to warm for 2 minutes, scraping up any browned bits. Serve the pan-seared chicken breasts drizzled with the warm roasted tomato and garlic sauce.

Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 Tomato and Garlic Sauce?

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 extra virgin olive oil from drying out.

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

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 Tomato and Garlic Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Pan-Seared Chicken with Roasted Tomato and Garlic Sauce?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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