You can combine simple flavors to ANY DISH to get delicious results. Here’s how a few fresh, easy to find ingredients transform basic chicken:

  • Colorful, small heirloom tomatoes
  • Scallions (or green onions)
  • Chives
  • Fresh garlic
  • Pink Himalayan sea salt
  • Freshly ground pepper

PLUS chicken cooked in a hot pan (or add broth or warm water and cover to keep it moist as it cooks)

To roast a chicken means you are using dry heat vs. moist heat to cook it.  I like to use a hybrid approach and start cooking the chicken with dry heat to enhance the flavors and give it beautiful coloring, then half-way through use moist heat (like water or broth) to seal in the juices.  


  • Chicken breasts
  • Scallions/Green onion
  • Colorful heirloom tomatoes
  • Chives (we like freeze-dried chives because they have better flavor than traditionally dried chives you find in the spice section – and chives are harder to find in the fresh section than some of the other herbs)
  • Garlic cloves
  • Salt & pepper to taste


  1. Take your chicken out of the refrigerator anywhere from 15 min – 2 hrs prior to cooking so it can get closer to room temperature.
  2. Warm your skillet to medium-high heat.  
  3. Lightly spray with oil (we like the neutral flavor of avocado oil).
  4. While the skillet is heating, pound the thick parts of the chicken to make them more uniform in thickness.  
  5. Once the pan is hot, put the chicken in.  Add a little bit of salt, pepper, and chives and cover with a lid for 5 – 8 minutes.  
  6. Then flip chicken and add 1/4 cup of broth, stock, or water, garlic, tomatoes, chives, (and only if it needs it, a little bit more salt and pepper) and cook covered for another 3 – 8 minutes (possibly a few minutes longer depending on the thickness of chicken breast).  
  7. Stir tomatoes and scallions once or twice.
  8. The chicken will be done when you pierce the thickest part and the juices are clear (not pink!)


Kirin Christianson