Creamy Tomato Basil Chicken Breasts
I still remember the first time I cooked this creamy tomato basil chicken for a hurried weeknight — the sauce came together in minutes, the basil brightened everything, and everyone scraped their plates. It’s a simple skillet dinner: seared chicken breasts finished in a quick tomato-and-cream sauce scented with garlic and fresh basil. It shines when you want something comforting but not fussy, and it scales easily for family meals or a romantic two-person dinner. If you love dishes that pair a rich sauce with bright herbs (think a lighter cousin to a heavy pasta sauce), this one will become a go-to. For a similar cozy tomato-cream vibe in soup form, try this creamy tomato basil soup as a starter.
Why you’ll love this dish
This recipe hits a sweet spot between fast and flavorful. It uses pantry staples—canned tomatoes and dried Italian seasoning—plus fresh basil for a pop of brightness. The heavy cream turns the tomatoes into a silky sauce that clings to the chicken, so every bite is saucy without being greasy. It’s great for:
- Weeknight dinners when time is short but you want something impressive.
- Picky eaters who like familiar flavors: tomato, cream, mild herbs.
- Meal prep: the sauce reheats nicely over rice or pasta.
"A weeknight miracle—quick to make, elegant to serve, and the basil makes it sing." — home cook review
How this recipe comes together
Quick overview before you start:
- Sear seasoned chicken breasts in a hot skillet until golden and cooked through.
- Remove the chicken; use the same skillet to briefly sauté garlic.
- Add canned diced tomatoes and Italian seasoning, then stir in heavy cream and simmer.
- Return the chicken to the sauce for a few minutes to meld flavors.
- Finish with chopped fresh basil and adjust seasoning.
This flow keeps the pan flavors intact and prevents the cream from scorching. If you want richer depth, reduce the tomato mixture a minute or two before adding cream.
What you’ll need
- 4 chicken breasts (boneless, skinless)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
Ingredient notes and substitutions:
- Chicken: Boneless breasts cook fast. If using thicker breasts, pound them to even thickness or slice them in half horizontally.
- Heavy cream: For a lighter version, use half-and-half plus 2 tablespoons melted butter, or use full-fat coconut milk for a dairy-free twist.
- Tomatoes: Crushed or fire-roasted diced tomatoes both work for different textures and flavor—use what you have.
- Herbs: If fresh basil isn’t available, 1 teaspoon dried basil can be used, added with the Italian seasoning.
Also useful: a good skillet (preferably stainless steel or cast-iron) and an instant-read thermometer to check doneness.
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt and pepper.
- Add the chicken to the hot skillet. Cook 5–7 minutes per side, until golden and an instant-read thermometer reads 165°F (74°C). Transfer the chicken to a plate and set aside.
- Reduce heat to medium-low. Add the minced garlic to the same skillet and sauté about 1 minute, until fragrant. Scrape up any browned bits.
- Pour in the 14 oz can of diced tomatoes and stir in 1 teaspoon Italian seasoning. Cook 2 minutes to warm and meld flavors.
- Pour in 1 cup heavy cream and bring the sauce to a gentle simmer. Let it cook 1–2 minutes to slightly thicken.
- Return the chicken to the skillet, spoon some sauce over the breasts, and simmer another 4–5 minutes so the chicken finishes cooking and soaks up the sauce.
- Stir in 1/2 cup chopped fresh basil just before serving. Taste and adjust salt and pepper.
Best ways to enjoy it
- Serve the chicken over cooked pasta (linguine or penne), spooning generous sauce on top.
- For low-carb meals, pair with creamy mashed cauliflower or steamed green beans.
- Spoon the sauce and sliced chicken over rice or buttery polenta for a comforting plate.
- Garnish with extra basil leaves, a drizzle of olive oil, or a sprinkle of grated Parmesan.
For a complete menu, pair with a crisp green salad and a simple vinaigrette to cut the richness. If you like a cheesy finish, sprinkle Parmesan over the chicken just before serving.
Storage and reheating tips
- Refrigerate: Store cooled chicken and sauce in an airtight container for 3–4 days.
- Freeze: Place chicken and sauce in freezer-safe containers for up to 3 months. For best texture, freeze sauce and chicken together or freeze just the sauce and add freshly cooked chicken later.
- Thawing: Move to the refrigerator overnight.
- Reheating: Gently reheat on the stovetop over low heat until warmed through (stir occasionally). Microwave in 30-second bursts, covered, stirring between bursts. If the sauce has thickened too much, add a splash of water, broth, or cream.
- Food safety: Always reheat until the internal temperature reaches 165°F (74°C).
Pro chef tips
- Even thickness: Pound the chicken to an even thickness for consistent cooking.
- Sear for flavor: Don’t skip browning; those fond bits on the pan boost the sauce’s depth. Deglaze with the tomatoes to pull up those flavors.
- Control thickness: If the sauce is too thin, simmer a bit longer. If too thick, loosen with water or broth.
- Taste at the end: The cream softens acidity—adjust salt and pepper after adding cream. A squeeze of lemon brightens the final dish if needed.
- Use an instant-read thermometer: Chicken is safely cooked at 165°F; rely on the thermometer instead of timing alone.
- Make it ahead: The sauce can be made a day ahead and reheated; it often tastes better as flavors meld. For a playful appetizer idea using similar flavors and a fun dip, see these cheesy jalapeño ranch chicken poppers.
Creative twists
- Sun-dried tomato & Parmesan: Add chopped sun-dried tomatoes and stir in 1/3 cup grated Parmesan for umami richness.
- Spicy kick: Stir in crushed red pepper flakes or a spoonful of harissa with the tomatoes.
- Thighs instead of breasts: Bone-in or boneless thighs add more fat and flavor—adjust cooking time until 165°F (bone-in will take longer).
- Dairy-free: Use full-fat coconut milk and add a splash of lemon to cut the sweetness.
- One-pan pasta: Add par-cooked pasta to the skillet with a bit of reserved pasta water to finish in the sauce for a quicker one-pan dinner.
- Vegetarian swap: Replace chicken with thick grilled portobello caps or roasted cauliflower steaks.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs will stay juicier and tolerate longer cooking. Bone-in thighs need extra time and should reach 165°F (74°C) at the bone before serving.
Q: How do I thicken the sauce if it’s too thin?
A: Simmer uncovered a few more minutes to reduce. Alternatively, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, cooking 1–2 minutes until thickened.
Q: Can I make this recipe lighter or dairy-free?
A: For a lighter version, use half-and-half plus 2 tablespoons melted butter or a lower-fat cream. For dairy-free, full-fat coconut milk works; add a splash of lemon for brightness to balance the coconut flavor.
Q: What’s the best way to reheat without drying the chicken?
A: Reheat gently over low heat with a splash of water, broth, or extra cream. Cover the pan to trap steam and prevent drying.
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10–15 minutes to sear the chicken and 10–15 minutes to make the sauce and finish cooking.
Conclusion
This creamy tomato basil skillet is fast enough for busy nights but tasty enough to impress guests. If you want more inspiration or variations on the creamy tomato-basil theme, see this Creamy Tomato Basil Chicken Breasts – The Recipe Rebel and this gently different take at Creamy Tomato Basil Chicken • Salt & Lavender.
Creamy Tomato Basil Chicken
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless) For even cooking, pound to an even thickness if using thicker breasts.
- 1 tablespoon olive oil For sautéing.
- 2 cloves garlic, minced
- 14 oz can of diced tomatoes Crushed or fire-roasted are good substitutes.
- 1 cup heavy cream For a lighter version, use half-and-half plus 2 tablespoons melted butter.
- 1 teaspoon Italian seasoning
- 1/2 cup fresh basil, chopped Or use 1 teaspoon dried basil.
- Salt and pepper to taste
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt and pepper.
- Add the chicken to the hot skillet. Cook for 5–7 minutes per side, until golden and an instant-read thermometer reads 165°F (74°C). Transfer the chicken to a plate and set aside.
Cooking
- Reduce heat to medium-low. Add the minced garlic to the same skillet and sauté for about 1 minute, until fragrant.
- Pour in the can of diced tomatoes and stir in the Italian seasoning. Cook for 2 minutes to warm and meld flavors.
- Pour in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 1–2 minutes to slightly thicken.
- Return the chicken to the skillet, spoon some sauce over the breasts, and simmer for another 4–5 minutes to finish cooking and soak up the sauce.
- Stir in the chopped fresh basil just before serving. Taste and adjust salt and pepper.
