The Scoop
Savor the creamy and savory delight of Cherry-Top Chicken with a burst of cherry tomatoes and parmesan.
Well, if this dinner doesn't just put the cherry on top! Cherry-Top Chicken is creamy and savory and wildly delicious, with the simmered cherry tomatoes adding brightness and sunniness to the succulent fare on your plate! The chicken is gorgeous, simmered in a rich cream sauce, with a sprinkling of fragrant basil and nutty parmesan. Cherry-Top Chicken is the tops!
Ingredients
- 1 1/2 pounds chicken breasts, boneless and skinless
- 1/2 teaspoon smoked paprika
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons herb-infused olive oil, plus more, to taste
- 1 tablespoon unsalted butter
- 1/2 red onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 3 cups cherry tomatoes, halved
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup cream
- 1 tablespoon fresh basil, optional, minced, for garnish
- 1/4 cup parmesan cheese, grated, for garnish
Directions
- With paper towels, pat the chicken breasts dry.
- Season the chicken on both sides with the smoked paprika, the salt, and the pepper.
- In a large, nonstick skillet over medium heat, add 2 tablespoons of the olive oil and the butter.
- Add the chicken breasts to the oil and butter and cook until browned on both sides, about 4-5 minutes.
- Transfer the chicken to a plate and keep it warm.
- In the same skillet, add the red onion and cook until tender, about 3-4 minutes. If the skillet seems dry, add the extra olive oil.
- Add the garlic and cook, while stirring, until fragrant, about 30 seconds.
- Add the white wine and cook, while stirring, until incorporated, about 1 minute.
- Add the cherry tomatoes and the red pepper flakes and stir to combine, about 1 minute.
- Add the cream and cook, while stirring, until the sauce is bubbling.
- Add the chicken and any accumulated juices on the plate to the skillet.
- Cover and reduce the heat to low.
- Cook until the chicken juice runs clear and the meat reaches an internal temperature of 165 degrees F, about 10 minutes.
- Serve garnished with the basil and the parmesan cheese.
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