Go Back

Tomato Basil Chicken Breasts

Tomato basil chicken breasts with golden-seared chicken and a bright rustic skillet sauce bursting with cherry tomatoes. Garlic tomato chicken simmers briefly for glossy, caprese-style flavor with fresh basil ribbons and shaved Parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
Tomato basil sauce
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 cup cherry tomatoes, halved
  • 0.25 cup dry white wine or chicken broth
  • 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
  • 0.5 tbsp olive oil extra for finishing, optional

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden, reaching 165°F internal temperature, then remove.
Cook the garlic and burst the tomatoes
  1. In the same skillet, cook the minced garlic for 30 seconds, stirring constantly so it doesn’t brown. Add the halved cherry tomatoes and cook for 3-4 minutes until they burst and release their juices.
Build the tomato basil sauce
  1. Pour in the dry white wine or chicken broth and let it bubble for 1 minute, scraping up any browned bits. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Simmer and finish
  1. Return the chicken to the pan and spoon the tomato sauce over each breast, then simmer for 2 minutes. Scatter the fresh basil over the top, finish with shaved Parmesan and a drizzle of olive oil, and serve.

Notes

Pro tip: don’t move the chicken too soon while searing—leave it undisturbed until the surface is golden for better browning. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing is not recommended for best texture. For a lighter version, use 1 tbsp olive oil and replace Parmesan with a reduced-fat hard cheese if desired.