Chicken Breasts with Pine Nuts and Tomatoes
Elevate your weeknight dinner game with this Mediterranean-inspired recipe for Chicken Breasts with Pine Nuts and Tomatoes. Juicy, golden-brown chicken breasts are paired with a vibrant sauce of sweet cherry tomatoes, toasted pine nuts, and fragrant garlic, all cooked to perfection in a single skillet. A touch of dry white wine adds depth to the dish, while fresh basil and a sprinkle of grated Parmesan cheese create a burst of flavor with every bite. This quick, 35-minute recipe is as simple as it is elegant, making it perfect for busy nights or entertaining guests. Serve it alongside roasted vegetables, fluffy rice, or crusty bread for a meal that’s full of fresh, wholesome ingredients—and irresistibly delicious.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic cloves (minced)
- 2 cups cherry tomatoes (halved)
- 0.25 cup pine nuts
- 0.25 cup dry white wine (optional)
- 0.25 cup fresh basil leaves (chopped)
- 0.25 cup parmesan cheese (grated)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium, and in the same skillet, add the butter. Once melted, sauté the minced garlic for 1 minute until fragrant, making sure not to burn it.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they soften and start to release their juices.
Pour in the white wine (if using) and let it simmer for 2 minutes, allowing the alcohol to evaporate. If not using wine, skip this step and proceed to the next.
Add the pine nuts to the skillet and toast them lightly for 1-2 minutes, stirring frequently to prevent burning.
Return the cooked chicken breasts to the skillet, nestling them into the tomato mixture. Spoon some of the sauce over the chicken and let it cook for another 2-3 minutes to warm through.
Sprinkle the fresh chopped basil over the dish and give it a gentle stir.
Transfer the chicken to serving plates and top with grated parmesan cheese. Serve immediately with your favorite side dishes, such as roasted vegetables or rice.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
