Creamy Tomato Basil Chicken
A fast and comforting skillet dinner, featuring tender chicken in a silky tomato-cream sauce with fresh basil.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless) Pound to an even thickness for even cooking.
- 1 cup heavy cream For lower fat, substitute half-and-half plus a teaspoon of butter.
- 1 can diced tomatoes (14.5 oz) With juice.
- 1 cup fresh basil, chopped Adds a bright finish.
- 2 cloves garlic, minced Sauté briefly.
- 1 tablespoon olive oil For cooking chicken.
- to taste salt and pepper For seasoning.
- optional grated Parmesan cheese For serving.
Instructions
Preparation
- Pat chicken dry and season both sides with salt and pepper.
- Heat a large skillet over medium heat and add olive oil.
Cooking Chicken
- Add the chicken breasts and cook 5–7 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C).
- Remove chicken and set aside on a plate.
Making the Sauce
- In the same skillet, add minced garlic and sauté for 20–30 seconds until fragrant, being careful not to let it brown.
- Pour in the diced tomatoes with their juices and the heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Add the chopped basil and simmer gently for about 4–5 minutes, until the sauce thickens slightly.
Combine and Serve
- Return the chicken to the skillet and spoon sauce over each breast.
- Cook for an additional 2–3 minutes just to reheat and marry flavors.
- Serve immediately with a sprinkle of grated Parmesan if desired.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat to avoid curdling the cream. For a dairy-free version, use full-fat coconut milk.