Go Back

Tomato Basil Chicken Breasts

Tomato basil chicken breasts made in one Italian skillet with golden seared chicken and a bright garlic tomato sauce. Cherry tomatoes burst, then the chicken simmers briefly for a vivid, aromatic finish with fresh basil and shaved Parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
Tomato basil sauce
  • 2 tbsp olive oil
  • 4 garlic, minced
  • 2 cup cherry tomatoes, halved
  • 0.25 cup dry white wine or chicken broth use either
  • 1 tsp dried Italian seasoning
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh basil, chiffonade, plus whole leaves for garnish
  • 1 tbsp balsamic vinegar
  • 0.5 cup Parmesan cheese, shaved

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden, reaching an internal temperature of 165°F, then remove.
Build the garlic tomato sauce
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring, until they burst and release their juices.
  2. Pour in the white wine (or chicken broth) and let it bubble for 1 minute. Stir in the dried Italian seasoning, red pepper flakes, and balsamic vinegar until combined.
Simmer, garnish, and serve
  1. Return the chicken to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes.
  2. Scatter the fresh basil over the top right before serving. Finish with shaved Parmesan and an extra drizzle of olive oil.

Notes

Pro tip: keep the heat at medium-high so the chicken browns evenly before adding the sauce. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing is not recommended because the basil and tomatoes can lose texture. For a lighter option, use low-fat Parmesan and reduce olive oil to 1 tablespoon.