Herbed Chicken and Egg Skillet

This Herbed Chicken and Egg Skillet combines tender, seasoned chicken breast with perfectly poached eggs, all cooked in a savory, herb-infused sauce. The dish offers a delightful balance of textures, with the juicy chicken complementing the creamy yolk of the eggs. It's a wholesome, protein-packed meal that is perfect for breakfast or brunch, meeting dietary preferences without sacrificing flavor.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 4 large eggs
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Season the chicken breasts with salt, pepper, oregano, and thyme. Place them in the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the cherry tomatoes and cook until they start to soften, about 2-3 minutes.
5. Create small wells in the tomato mixture and crack an egg into each well. Cover the skillet and let the eggs poach for about 4-5 minutes, or until the whites are set but the yolks are still runny.
6. Slice the cooked chicken and arrange it on a serving plate. Spoon the tomato and egg mixture over the chicken and garnish with fresh parsley. Serve immediately.