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Creamy Tomato Basil Chicken Breasts Recipe

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3.8 from 3 reviews

Creamy Tomato Basil Chicken Breasts are tender, thinly sliced chicken breasts simmered in a rich tomato and basil cream sauce. This quick and comforting skillet meal combines savory Italian herbs, fresh garlic, and a luscious cream-based sauce to create a perfect weeknight dinner that’s both flavorful and satisfying.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 tablespoon canola oil
  • 2 boneless skinless chicken breasts (roughly 1 lb or 454 grams)
  • Salt and pepper, to taste

Sauce and Flavorings

  • 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 also work)
  • 1 tablespoon corn starch
  • 2 tablespoons freshly chopped basil (or 1 tablespoon basil pesto as a substitute)
  • Freshly grated Parmesan for garnish, as desired

Instructions

  1. Prepare Chicken Breasts: Halve the chicken breasts the long way so that you have two thin pieces from each breast; this helps them cook evenly. Alternatively, you can use 4 chicken breasts flattened to the same thickness, but ensure a large skillet is available.
  2. Heat Oil and Season Chicken: Heat canola oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper.
  3. Brown Chicken: Place the chicken breasts in the hot skillet and brown on each side for about 2-4 minutes, until nicely seared.
  4. Remove Chicken: Take the chicken breasts out of the pan and keep them covered to retain warmth.
  5. Sauté Garlic and Spices: Add minced garlic, salt, dried basil, black pepper, and crushed red pepper flakes (if using) to the skillet. Cook for 1 minute, stirring frequently to avoid burning the garlic.
  6. Add Tomatoes and Sauce: Pour in the canned diced tomatoes with Italian herbs and the tomato pasta sauce. Use a wooden spoon to scrape and loosen any browned bits stuck to the bottom of the pan for added flavor.
  7. Combine Cream and Corn Starch: Whisk the whipping cream and corn starch together until smooth, then add this mixture to the skillet. Stir well to combine all ingredients.
  8. Simmer with Chicken: Return the chicken breasts to the pan. Bring the sauce to a low simmer, then reduce the heat to medium-low and cover. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly, about 5-7 minutes.
  9. Finish and Serve: Stir in freshly chopped basil or basil pesto. Serve the chicken breasts topped with the creamy tomato basil sauce and garnish with freshly grated Parmesan cheese as desired.

Notes

  • Halving the chicken breasts thinly ensures quicker and more even cooking.
  • If using basil pesto instead of fresh basil, add it after cooking to preserve its freshness.
  • You can substitute whipping cream with whole milk or half and half for a lighter sauce.
  • Use a meat thermometer to check the internal temperature of the chicken for perfect doneness.
  • Crushed red pepper flakes add a subtle heat; omit if you prefer a milder dish.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://iamstarved.com/creamy-tomato-basil-chicken-breasts-recipe/