Description
This Creamy Tomato Basil Chicken recipe features tender boneless skinless chicken breasts cooked in a rich, flavorful sauce made from diced tomatoes, tomato pasta sauce, cream, and fresh basil. Ready in just 25 minutes, this dish offers a perfect balance of creamy texture and zesty tomato flavor, garnished with freshly grated Parmesan to add a savory finish. Ideal for a quick weeknight dinner with an Italian twist.
Ingredients
Chicken & Seasoning
- 1 tablespoon canola oil
- 2 boneless skinless chicken breasts (roughly 1 lb or 454 grams)
- Salt and pepper, to taste
Sauce
- 1 tablespoon minced garlic (2-3 cloves)
- ¾ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 1 pinch crushed red pepper flakes (optional)
- 398 ml canned diced tomatoes with Italian herbs
- ¾ cup tomato pasta sauce (marinara or other seasoned tomato sauce)
- ¾ cup whipping cream (whole milk or half and half can substitute)
- 1 tablespoon corn starch
- 2 tablespoons freshly chopped basil (or 1 tablespoon basil pesto as substitute)
Garnish
- Freshly grated Parmesan cheese, as desired
Instructions
- Prepare Chicken: Halve the chicken breasts lengthwise to create two thinner pieces each. This ensures even and quick cooking. Alternatively, you may use four chicken breasts flattened to the same thickness, but you will need a larger skillet.
- Heat Oil and Season: In a large skillet, heat the canola oil over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Brown the Chicken: Place the chicken breasts in the skillet and brown on each side. This process takes approximately 2 to 4 minutes per side, resulting in a nicely seared exterior.
- Remove Chicken: Take the browned chicken out of the pan and keep it covered to retain heat while preparing the sauce.
- Sauté Aromatics: To the same skillet, add minced garlic, salt, dried basil, black pepper, and crushed red pepper flakes if using. Cook the mixture for about 1 minute, taking care not to burn the garlic.
- Add Tomatoes and Sauce: Pour in the canned diced tomatoes with Italian herbs and the tomato pasta sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet to incorporate that flavor into the sauce.
- Incorporate Cream Mixture: Whisk together the whipping cream and corn starch until smooth, then stir it into the skillet. Combine thoroughly with the tomato mixture for a creamy consistency.
- Simmer with Chicken: Return the chicken breasts to the pan. Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cover and cook until the chicken reaches a safe internal temperature of 165°F (74°C) and the sauce has thickened slightly, which should take a few minutes.
- Finish and Serve: Stir in freshly chopped basil (or add basil pesto if using), and garnish with freshly grated Parmesan cheese as desired. Serve hot for an elegant and satisfying meal.
Notes
- Halving or flattening the chicken breasts helps them cook evenly and more quickly.
- Whole milk or half and half can be substituted for whipping cream for a lighter sauce.
- Use fresh basil for vibrant flavor; basil pesto is a convenient alternative.
- To check doneness, use a meat thermometer to ensure the chicken reaches 165°F.
- For extra heat, increase the crushed red pepper flakes according to taste.
- This dish pairs well with pasta, rice, or crusty bread to soak up the creamy tomato sauce.
