Creamy Tomato Basil Chicken
A quick and flavorful skillet dish featuring seared chicken breasts in a creamy tomato and basil sauce, perfect for busy weeknights.
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.
Notes
Serve the chicken over cooked pasta, match with low-carb sides, or enjoy over rice. Store leftovers in an airtight container for 3–4 days in the refrigerator; freeze for up to 3 months.