Tomato Basil Chicken – A Fresh, Flavorful Weeknight Favorite
Tomato Basil Chicken is one of those dishes that feels special without being fussy. It’s full of bright flavor from ripe tomatoes, garlic, and fresh basil, all wrapped around tender, juicy chicken. You can make it on a busy weeknight, yet it’s still impressive enough for company.
Serve it over pasta, spoon it onto creamy polenta, or pair it with a crisp green salad. The ingredients are simple, the steps are straightforward, and the results taste like summer in every bite.
Ingredients
Method
- Season the chicken: Pat the chicken dry and season both sides with salt and pepper. This step helps the chicken brown and stay juicy.
- Sear the chicken: Heat olive oil (and butter, if using) in a large skillet over medium-high heat. Add the chicken and cook until golden on both sides, about 3–4 minutes per side. Remove to a plate; it will finish cooking in the sauce.
- Sauté the garlic: Lower heat to medium. Add a bit more oil if the pan looks dry. Stir in the garlic and cook 30–60 seconds until fragrant, not browned.
- Build the sauce base: Add tomato paste (if using) and cook 1 minute, stirring. Pour in chicken broth and scrape up browned bits from the pan. Add tomatoes and a pinch of red pepper flakes.
- Simmer: Let the tomatoes bubble and soften, 6–8 minutes. If using canned, simmer until slightly thickened and saucy. Taste and add salt if needed.
- Return the chicken: Nestle the chicken and any juices back into the pan. Cover and simmer gently 6–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish with basil and acid: Remove from heat. Stir in most of the basil and a splash of balsamic or lemon. The acid brightens the sauce and balances the sweetness of the tomatoes.
- Serve: Top with remaining basil and a shower of Parmesan if you like. Spoon over pasta, rice, or polenta, or serve with crusty bread for dipping.
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Get Your Program TodayWhat Makes This Recipe So Good
- Big flavor, minimal effort: Garlic, tomatoes, and basil team up to make a sauce that tastes slow-simmered, even though it comes together quickly.
- Weeknight-friendly: From start to finish, you’re looking at around 30–40 minutes. Most of the time is hands-off.
- Fresh and flexible: Use cherry tomatoes or canned tomatoes depending on what you have.
Swap basil for other tender herbs when needed.
- Light but satisfying: It’s not heavy, yet still comforting. You can keep it lean or add a swirl of cream or a sprinkle of cheese.
- Pairs with everything: Pasta, rice, mashed potatoes, crusty bread—this sauce loves them all.
What You’ll Need
- Chicken: 4 boneless, skinless chicken breasts (or 6–8 thighs). Pat dry and season well.
- Salt and black pepper: For seasoning the chicken and balancing the sauce.
- Olive oil: For searing and building flavor.
Use extra-virgin if you like.
- Butter (optional): Adds richness and helps brown the chicken nicely.
- Garlic: 3–5 cloves, thinly sliced or minced for bold aroma.
- Tomatoes: 3 cups halved cherry or grape tomatoes, or a 28-ounce can of crushed or whole peeled tomatoes (hand-crush if whole).
- Tomato paste (optional): 1 tablespoon to deepen the sauce color and flavor.
- Chicken broth: 1/2 to 3/4 cup to loosen the sauce and deglaze the pan.
- Red pepper flakes (optional): A pinch for gentle heat.
- Fresh basil: 1 packed cup, torn or sliced, plus more for garnish.
- Balsamic vinegar or a squeeze of lemon: A splash for brightness at the end.
- Parmesan (optional): Freshly grated for finishing.
How to Make It
- Season the chicken: Pat the chicken dry and season both sides with salt and pepper. This step helps the chicken brown and stay juicy.
- Sear the chicken: Heat olive oil (and butter, if using) in a large skillet over medium-high heat. Add the chicken and cook until golden on both sides, about 3–4 minutes per side.
Remove to a plate; it will finish cooking in the sauce.
- Sauté the garlic: Lower heat to medium. Add a bit more oil if the pan looks dry. Stir in the garlic and cook 30–60 seconds until fragrant, not browned.
- Build the sauce base: Add tomato paste (if using) and cook 1 minute, stirring.
Pour in chicken broth and scrape up browned bits from the pan. Add tomatoes and a pinch of red pepper flakes.
- Simmer: Let the tomatoes bubble and soften, 6–8 minutes. If using canned, simmer until slightly thickened and saucy.
Taste and add salt if needed.
- Return the chicken: Nestle the chicken and any juices back into the pan. Cover and simmer gently 6–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish with basil and acid: Remove from heat. Stir in most of the basil and a splash of balsamic or lemon.
The acid brightens the sauce and balances the sweetness of the tomatoes.
- Serve: Top with remaining basil and a shower of Parmesan if you like. Spoon over pasta, rice, or polenta, or serve with crusty bread for dipping.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat or in the microwave.
- Freezer: Freeze in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge. Rewarm over low heat, adding a splash of broth if the sauce is thick.
- Make-ahead tips: You can sear the chicken and make the sauce up to 1 day in advance. Reheat together and finish with fresh basil and acid just before serving.
Benefits of This Recipe
- Balanced nutrition: You get lean protein from the chicken and antioxidants from tomatoes and basil.
- Budget-friendly: Everyday ingredients, big payoff.
Canned tomatoes keep it economical year-round.
- Customizable: Easy to adapt to different diets—gluten-free with rice or polenta, lower-carb with zucchini noodles.
- Quick cleanup: It’s a one-pan meal, especially if you cook your side in the same skillet after.
What Not to Do
- Don’t skip seasoning the chicken: Salt and pepper matter for flavor and browning.
- Don’t overcook the garlic: Burnt garlic turns bitter. Keep the heat moderate.
- Don’t boil the chicken hard: A gentle simmer keeps it tender. A rolling boil dries it out.
- Don’t forget the acid at the end: A splash of balsamic or lemon lifts the whole dish.
- Don’t add basil too early: Fresh basil is delicate.
Stir it in off the heat to preserve color and aroma.
Recipe Variations
- Creamy Tomato Basil Chicken: Stir in 1/4 to 1/3 cup heavy cream or half-and-half at the end for a silky sauce.
- Mozzarella Melt: Top the chicken with sliced fresh mozzarella, cover for 2–3 minutes, and let it melt into the sauce.
- Roasted Tomato Twist: Roast cherry tomatoes with olive oil, salt, and pepper at 425°F until blistered, then fold into the sauce for a deeper, sweeter flavor.
- Olive and Caper Kick: Add a handful of chopped olives and a tablespoon of capers for a briny, puttanesca-style spin.
- Spinach Boost: Stir in 2 cups of baby spinach at the end and let it wilt for extra greens.
- Grilled Version: Grill seasoned chicken breasts, then spoon the tomato basil sauce (made separately on the stove) over the top.
- Thighs Instead of Breasts: Use boneless, skinless thighs for a richer, more forgiving cut. Simmer a few minutes longer if needed.
FAQ
Can I use canned tomatoes instead of fresh?
Yes. A 28-ounce can of crushed or whole peeled tomatoes works well.
If using whole, crush them by hand for a rustic texture. You may need a pinch of sugar if the tomatoes taste very acidic.
How do I keep the chicken from drying out?
Sear it quickly over medium-high heat, then finish gently in the sauce. Aim for an internal temperature of 165°F (74°C) and pull it off the heat right when it gets there.
Is this recipe gluten-free?
The chicken and sauce are naturally gluten-free.
Choose gluten-free sides like rice, polenta, or gluten-free pasta.
What can I use instead of basil?
Fresh parsley or a mix of parsley and a little fresh oregano works. Avoid dried basil at the end—it can taste flat. If using dried herbs, add them earlier in the simmer.
Can I make this in the oven?
Yes.
After searing the chicken and building the sauce on the stove, transfer the skillet to a 375°F oven and bake 10–15 minutes, or until the chicken is cooked through. Finish with basil and vinegar or lemon.
What should I serve with it?
It’s great with spaghetti, orzo, rice, or creamy polenta. A simple side salad or roasted vegetables rounds out the meal.
In Conclusion
Tomato Basil Chicken is simple, vibrant, and reliably delicious.
With just a few fresh ingredients and one pan, you get a meal that tastes like you put in a lot more effort than you did. Keep the basics the same—good tomatoes, fresh basil, and gentle heat—then tweak it to match your mood. Whether you make it creamy, cheesy, or extra garlicky, this dish is the kind you’ll come back to again and again.
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