Chicken thighs work best with this recipe but if you prefer, you can substitute 4 chicken breasts for the 8 thighs.

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Name: Chicken & Tomato Skillet Dinner
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 teaspoons olive oil; 8 skinless, boneless chicken thighs; Salt and pepper as desired; 3/4 cup chicken broth; 3/4 cup white wine; 1 1/2 tablespoons balsamic vinegar; 1/2 teaspoon dried thyme; 2 cups cherry or grape tomatoes halved; 1/2 cup fresh basil coarsely chopped; steamed brown or white rice, about 3 cups

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INGREDIENTS

4 teaspoons olive oil
8 skinless, boneless chicken thighs
Salt and pepper ; as desired
3/4 cup chicken broth
3/4 cup white wine
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
2 cups cherry or grape tomatoes ; halved
1/2 cup fresh basil ; coarsely chopped
steamed brown ; or white rice, about 3 cups

Servings

INSTRUCTIONS

Add olive oil to large nonstick skillet while heating the skillet over medium-high heat. When oil is hot, add chicken thighs to the pan and sprinkle the tops with salt and pepper as preferred. When undersides are nicely browned (about 4 minutes), flip over and brown other side (about 4 more minutes).

Pour in chicken broth, wine, and balsamic vinegar. Add the thyme and stir. Sprinkle tomatoes over the top, cover the skillet, and reduce heat to low. Simmer until chicken is cooked throughout (about 20 minutes).

Remove the lid, add fresh basil, and continue to simmer until the sauce has reduced a little (about 5 minutes more).

Serve chicken and tomatoes over steamed rice with some of the sauce poured over the top.

NOTES

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Chicken & Tomato Skillet Dinner

4 teaspoons olive oil
8 skinless, boneless chicken thighs
 Salt and pepper as desired
3/4 cup chicken broth
3/4 cup white wine
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
2 cups cherry or grape tomatoes halved
1/2 cup fresh basil coarsely chopped
 steamed brown or white rice, about 3 cups

Remove the lid, add fresh basil, and continue to simmer until the sauce has reduced a little (about 5 minutes more).

Serve chicken and tomatoes over steamed rice with some of the sauce poured over the top.

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Nutrition

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Serving Size: 1 Serving (386g)
Recipe Makes: 4 Servings

Calories: 683
Calories from Fat: 370 (54%)

Amt Per Serving		% DV

	Total Fat 41.2g	55 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 8.9g
Cholesterol 287mg		88 %
Sodium 281.6mg		10 %
Potassium 768.3mg		20 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.3g
Protein 69.9g		100 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 683

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