Description
This easy one-pan basil halloumi chicken with tomatoes brings together juicy, seasoned chicken breasts, golden-seared halloumi cheese, and burst cherry tomatoes in a simple, flavorful dinner that’s both weeknight-friendly and impressive. With fresh basil and a squeeze of lemon to finish, it’s fresh, hearty, and ready in just over 30 minutes.
Ingredients
Units
Scale
For the Chicken
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Veggies & Cheese
- 8 ounces halloumi cheese, sliced into 1/2-inch thick slabs
- 1 pint (about 2 cups) cherry tomatoes
- 1 tablespoon olive oil
- 1 handful fresh basil leaves, torn
To Serve
- Lemon wedges
- Extra fresh basil, for garnish
Instructions
- Prep the Chicken – Pat the chicken breasts dry and place them on a plate. Drizzle with 1 tablespoon olive oil, and sprinkle both sides with dried oregano, garlic powder, salt, and pepper. Rub the seasonings in to coat evenly.
- Brown the Chicken – Heat a large non-stick or cast iron skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown (they don’t need to be cooked through yet). Transfer the chicken to a plate and set aside.
- Sear the Halloumi – In the same pan, add the sliced halloumi. Cook for 1-2 minutes per side until deeply golden and a little crispy. Remove and set aside with the chicken.
- Cook Tomatoes – Add 1 tablespoon olive oil to the pan and toss in the cherry tomatoes. Cook, stirring occasionally, about 3-5 minutes or until the tomatoes start to blister and burst, releasing some of their juices.
- Combine and Finish – Return the chicken and halloumi to the pan, nestling them amongst the tomatoes. Cover with a lid, lower heat to medium, and cook about 6-8 minutes, or until the chicken is cooked through (internal temp 165°F).
- Add Basil and Serve – Turn off the heat. Scatter the torn fresh basil over everything, and squeeze a little lemon juice on top. Serve warm, garnished with extra basil and lemon wedges.
Notes
- Slice the chicken breasts in half horizontally if they are very thick, which ensures even cooking.
- Halloumi cheese holds its shape well when fried, making it perfect for this dish. Do not substitute with other cheeses that melt.
- You can use grape tomatoes instead of cherry tomatoes if preferred.
- This dish pairs well with crusty bread, rice, or a light green salad.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 420
- Sugar: 6g
- Sodium: 1090mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 105mg