Golden, seared chicken breasts get all their flavor from a garlicky spice rub and a hard sear before they simmer low and slow in a rich, tomato-flecked sauce. Sun-dried tomatoes and thyme bring deep savory notes, while a splash of chicken broth builds the base into something silky and full-bodied. The chicken finishes gently poaching right in that sauce until it's tender and cooked through, soaking up every bit of garlic and herb along the way. A scatter of fresh torn basil at the end adds brightness and color against the deep red-gold sauce. It's the kind of skillet dinner that looks and tastes like a special occasion but comes together on a weeknight, and it's a solid pick for a lactose free table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the salt, black pepper, garlic powder, oregano, and red pepper flakes, then season both sides of each breast evenly with the mixture.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 4–5 minutes, until the undersides are deep golden and release easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer the chicken to a plate — it will not be cooked through yet.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
