Recipe courtesy of Mary Berg
Tomato Butter Chicken with Roasted Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 825
- Total Fat
- 56
- Saturated Fat
- 31
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 65
- Cholesterol
- 321
- Sodium
- 1088
- Total: 1 hr (includes cooling and resting times)
- Active: 30 min
Ingredients
2 teaspoons olive oil
4 boneless chicken breasts, skinless or skin-on, patted dry
Kosher salt and freshly ground black pepper
2 garlic cloves, skin on
1/2 cup (113 grams) Tomato Butter, recipe follows
4 small bunches cherry tomatoes on the vine (see Cook’s Note)
1/2 lemon
1 tablespoon chopped parsley
1 teaspoon chopped oregano
Crusty bread, for serving
Tomato Butter:
2 to 4 large tomatoes, seeded and diced (about 2 cups)
1 cup (227 grams) butter, at room temperature
1 tablespoon chopped parsley
1 teaspoon chopped oregano
Kosher salt and freshly ground black pepper
Directions
- Heat your oven to 400 degrees F.
- Heat a large cast-iron or oven-safe skillet over medium-high heat. Add the olive oil to heat and sprinkle the chicken with salt and pepper. Add the chicken to the pan skin-side down as well as the whole garlic cloves and sear until the chicken is golden brown, about 5 minutes.
- Turn off the heat, flip the chicken over and dollop about 2 tablespoons of the tomato butter onto each chicken breast. Nestle in the tomatoes on the vine, sprinkle with salt and pepper and transfer the pan to the oven. Cook until the chicken is fully cooked through to 165 degrees F, 12 to 15 minutes.
- Set aside the chicken to rest for 5 minutes, then squeeze over the juice of the lemon and scatter the parsley and oregano on top. Serve with crusty bread.
Tomato Butter:
- For the tomato butter: Set your broiler to high, add the diced tomatoes to a rimmed baking sheet and broil until lightly charred, 10 minutes. Set aside and allow the tomatoes to cool to room temperature.
- When cool, transfer the tomatoes and any juices to the bowl of a food processor. Cut the butter into cubes and add to the food processor along with the parsley and oregano and season with salt and pepper. Blitz until smooth and well combined, about 20 seconds. Set aside 1/2 cup of the tomato butter for the chicken. Transfer the remaining butter to a container or shape into a log and wrap in plastic wrap and store in the fridge for up to 1 week or in the freezer for up to 3 months.
Cook’s Note
If you do not have cherry tomatoes to nestle in with the chicken, any roughly chopped and seeded tomatoes will work in their place.