Pan-Seared Chicken with Italian-Style Salsa

This delicious chicken recipe is low in calories and fat, but gives you a nice dose of protein.

Recipe courtesy of celebrity chef, caterer and TLC cooking maven, Deborah Fewell (in Clean Eating).


  • 3 tbsp olive oil, divided
  • 9 cherry tomatoes, halved
  • 9 yellow teardrop or cherry tomatoes, halved
  • 3 sprigs fresh oregano, chopped
  • 3 full sprigs fresh basil, chopped
  • 1 tsp chile flakes (if you want more heat, increase by 1/4 tsp at a time)
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 1-2 tbsp balsamic glaze*
  • Sea salt and ground pepper, to taste
  • 4 boneless, skinless chicken breasts (4-6 oz each)

*Balsamic glaze can be found in your local supermarket. Or, you can make it yourself by boiling 2 cups balsamic vinegar over med-high heat until it’s reduced to a thick consistency or coats the back of a spoon (about 30 min).


  1. In a medium bowl, toss together 1 tbsp oil & the next 8 ingredients. Season with salt & pepper; set aside.
  2. Preheat oven to 400F.
  3. Heat a large oven-safe skillet over med-high heat.
  4. Season chicken with salt & pepper.
  5. Add remaining 2 tbsp oil to pan, then place chicken into pan.
  6. Let chicken brown and cook for about 3 minutes, then turn over to cook on opposite side for another 3 minutes.
  7. Transfer skillet to oven and cook chicken for 6-7 minutes.
  8. Remove chicken from oven and transfer to plate, spooning 1/4 of salsa evenly over each breast.
  9. Serve hot.

Published by Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)

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