Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, and smoked paprika.
  2. Heat 1 tbsp of butter in a 12-inch skillet over high heat. Once bubbling, sear chicken for 3–5 minutes per side until a mahogany crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  3. Reduce heat to low. In the same pan, add the remaining 3 tbsp of butter. Stir in the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
  4. Add the halved tomatoes and cook for 3–4 minutes, stirring occasionally, until they soften and burst.
  5. Stir in the lemon juice to deglaze the pan, scraping up the browned bits from the bottom.
  6. Return the chicken and any accumulated juices to the pan. Spoon the bubbling sauce over the meat for 1 minute to glaze and garnish with fresh parsley.