Pan Seared Chicken with Basil Vinaigrette

A white plate topped with meat covered in sauce.

Pan Seared Chicken with Basil Vinaigrette

Servings 4 Servings


  • Basil Vinaigrette:
  • 1 shallot roughly chopped
  • 2 cups fresh basil leaves, stems removed
  • 1 clove garlic
  • pinch red pepper flakes
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • Chicken:
  • 4 boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 6 tablespoons butter, divided
  • 2 tablespoons extra virgin olive oil
  • 2 cups cherry tomatoes
  • 4 cloves garlic, smashed
  • 3 tablespoons fresh lemon juice
  • ¼ cup fresh basil, torn


  • Vinaigrette:
  • Combine all the ingredients in a blender or food processor and blend until smooth. Season to taste. Set aside until ready to use.
  • Chicken:
  • Season the chicken with salt and pepper.
  • In a large skillet, melt 4 tablespoons of butter and 2 tablespoons olive oil. When the oil shimmers, add the chicken and cook 3-4 minutes per side or until internal temperature reaches 165ºF.
  • Add remaining butter, garlic, and tomatoes, quickly baste the chicken and tomatoes with the butter. Remove pan from heat. Squeeze in lemon juice.
  • Garnish chicken with fresh basil leaves and serve with vinaigrette. Enjoy!

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