Pan-seared Chicken with Blistered Garden Tomatoes and Basil

Pat the 4 chicken breasts dry with paper towels. Season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil creates ripples (but before it smokes), carefully place the chicken in the pan. Sear for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and cover loosely with foil to rest.

Reduce heat to medium. Add 2 cups of whole cherry tomatoes and 3 minced garlic cloves to the same skillet. Sauté for 3-4 minutes, stirring occasionally, until the tomato skins begin to blister and burst, releasing their juices.

Pour in 1 tablespoon of balsamic vinegar and 1/4 cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid reduce by half (about 1-2 minutes).

Remove the skillet from the heat. Stir in the 1 cup of fresh basil leaves (tear larger leaves if necessary) allowing them to wilt slightly in the residual heat.

Return the chicken and any accumulated juices to the pan, turning to coat in the tomato-basil mixture. Serve immediately.