Sauteed Chicken with Tomato Thyme White Wine Vinegar
Elevate weeknight dinners with this flavorful and aromatic Sautéed Chicken with Tomato Thyme White Wine Vinegar. Juicy, golden-seared chicken breasts are paired with a vibrant, tangy sauce made from sweet cherry tomatoes, fragrant thyme, and a splash of white wine vinegar for a sophisticated balance of flavors. A garlic-infused base and a touch of butter make the sauce irresistibly rich, while chicken broth ties it all together. This quick and easy recipe, ready in just 35 minutes, is perfect for busy nights yet elegant enough for entertaining. Serve it with crusty bread, fluffy rice, or creamy mashed potatoes to soak up every drop of the luscious sauce. Packed with fresh ingredients and simple techniques, this dish delivers restaurant-quality results right from your own kitchen! Keywords: sautéed chicken recipe, tomato thyme chicken, white wine vinegar sauce, easy weeknight meal, chicken dinner ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 tablespoons white wine vinegar
- 2 teaspoons fresh thyme leaves
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with the salt and black pepper.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, lay the chicken breasts in the pan. Sear them for about 4-5 minutes on each side, or until golden brown and almost cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to soften and release their juices.
Pour in the white wine vinegar and chicken broth, stirring to combine. Sprinkle in the fresh thyme leaves and let the mixture simmer for 2-3 minutes to slightly reduce the sauce.
Return the chicken breasts to the skillet along with any juices that collected on the plate. Spoon the tomato and thyme sauce over the chicken and let it simmer for an additional 6-8 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasoning with more salt and pepper, if necessary.
Garnish with fresh parsley, if desired, and serve hot. Pair with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 221.1 g | 442% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2741 mg | 58% | |
*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.
