Cherry and Sun-Dried Tomato & Garlic Chicken (Paleo, GF)
This cherry tomato and sun-dried tomato garlic chicken brings Provence to your kitchen with basil, oregano and herbs de provence.
Alright now back to my Cherry and Sun-Dried Tomato & Garlic Chicken… 🙂
This recipe brings a little bit of Provence to your Fall. It is full of both cherry and sun-dried tomatoes, basil, oregano and Herbs de Provence… which has to be one of my favorite seasonings.
I just love the extra something something that Herbs de Provence adds to a recipe. I recently added a dash to sweet potatoes, and had to take another look at what is actually inside Herbs de Provence because it tasted that good!
If you are curious, Herbs de Provence, or at least the one that I use, is made up of thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, and lavender flowers.
Ah lavender flowers… the smell just brings me to summer… these are definitely what adds the provencal feel to the dish.
This Cherry and Sun-Dried Tomato & Garlic Chicken has been my lazy night go-to lately, because it’s so simple to make.
It’s also been my immune booster because of the garlic.
For this recipe, I cooked the garlic a bit with red pepper flakes, then I add the cherry tomatoes and sun-dried tomatoes, then the chicken and spices, and let everything cook until the flavors seep into each other.
The tomatoes here soften and crinkle beautifully, and the chicken grills nicely. It’s a savory flavorful dish which really cooks itself, and which brightens up crisp Fall nights.
I have a feeling I will be making this many many more times.
Cherry and Sun-Dried Tomato & Garlic Chicken (Paleo, GF)
Ingredients
- 1 Tbs olive oil
- 1/4 tsp red pepper flakes
- 2 Tbs diced garlic
- 18 ounces cherry or grape tomatoes , sliced in half (I used 1/2 of a 1 quart container)
- a scant 1/2 cup of julienne cut sun-dried tomatoes
- 1 lb chicken
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp herbes de provence
- salt to taste
- pepper to taste
Instructions
- Add 1 Tbs olive oil and 1/4 tsp red pepper flakes to a frying pan and heat over medium-high heat, for about 1.5- 2 minutes.
- Add the diced garlic to the oil, mix and cook for 2 minutes, mixing often making sure to not burn it.
- Reduce the stovetop heat to medium, and add the the sliced cherry tomatoes, a scant 1/2 cup of julienne cut sun-dried tomatoes (plus some extra oil from the sun-dried tomato container), and cook for 4 minutes, mixing every so often.
- Add the chicken to the pan, making sure each piece is touching the bottom of the pan. Top the chicken with 1 tsp dried basil, 1 tsp dried oregano, 1 tsp herbs de provence, and salt and pepper to taste. Cook the chicken for 4 minutes, then flip it. Cook for another 4 minutes and flip again.
- Increase the heat back up to medium-high, mix the tomatoes all around, and cook the chicken for 2-4 minutes and then flip it and cook for 2-4 minutes again.
- It is done when the tomatoes are cooked through and the chicken is cooked through to your liking.
Nutrition
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