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Tomato Basil Chicken - A Fresh, Flavorful Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Season the chicken: Pat the chicken dry and season both sides with salt and pepper. This step helps the chicken brown and stay juicy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.