Skillet Chicken Breasts with Burst Cherry Tomato Sauce

Step 1

We developed this recipe with Diamond Crystal Kosher Salt. If using table salt, use half the given amount. Serve with rice, egg noodles, or crusty bread.

Step 2

FOR THE CHICKEN: Combine herbes de Provence, salt, and pepper in small bowl. Pat chicken dry with paper towels and sprinkle evenly with herb mixture.

Step 3

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place chicken in skillet and cook, flipping every 3 minutes, until chicken is well browned and registers 160 degrees, 10 to 12 minutes. Transfer chicken to cutting board, tent with aluminum foil, and let rest for about 10 minutes.

Step 4

FOR THE SAUCE: Meanwhile, heat oil, garlic, and anchovies in now-empty skillet over medium heat until garlic is just beginning to brown, 1 to 2 minutes, breaking up anchovies with wooden spoon. Add tomatoes, wine, 1½ teaspoons oregano, salt, and pepper flakes and bring to simmer. Cover and cook, stirring occasionally, until most of tomatoes have burst, about 5 minutes.

Step 5

Uncover skillet and cook, breaking up tomatoes with back of wooden spoon, until juices are thickened and saucy, about 5 minutes. Off heat, stir in butter until evenly incorporated. Top chicken with sauce and sprinkle with remaining 1½ teaspoons oregano. Serve.