Quick One Pot Dinner: Bruschetta Chicken
4 boneless, skinless chicken breasts
1 can diced tomatoes
1 small onion, diced
2 garlic cloves, minced
1/4 cup fresh basil, roughly chopped
2 teaspoons salt
1 and 1/2 teaspoons pepper
Preheat the oven to 375F degrees.
If the chicken breast are not equal in thickness, pound them down slightly. Sprinkle each with 1/2 teaspoon of salt and pepper.
In a large oven-safe pan or skillet, heat the olive oil, onion and garlic over medium heat for a few minutes until the onions are translucent.
Add the chicken and cook for 6 minutes total, 3 minutes per side. You want the chicken browned on the outside. The chicken will not be cooked through yet.
Pour in the diced tomatoes and slightly cover the chicken. Place the pan into the oven for 15-20 minutes (depends on thickness) or until the chicken reaches an internal temperature 165F degrees.
Remove the chicken from the oven and add the basil. Stir slightly.
Serve immediately. Leftovers stay fresh in an air-tight container for up to 3 days.