Creamy Tomato Basil Chicken
Juicy chicken cooked in a creamy tomato sauce with fresh basil — rich, comforting, and perfect for a quick dinner.
Equipment
- Skillet / frying pan
- Knife & cutting board
- Mixing Spoon / Spatula
Ingredients
Chicken
- 2 chicken breasts boneless skinless halved lengthwise or pounded thin
Seasoning & Dredge
- ½ tsp garlic powder
- salt & pepper to taste
- 2 tbsp all-purpose flour for dredging
Sauce
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh) undrained if canned
- ½ cup heavy cream
- ¼ tsp Italian seasoning
- fresh basil, chopped
Optional Garnish / Add-ons
- ⅓ cup grated Parmesan cheese optional for richer flavor
Instructions
- Cut each chicken breast in half lengthwise (or pound them) so all pieces are of even thickness. Season with garlic powder, salt, and pepper. Dredge lightly in flour.
- Heat olive oil and butter in a skillet over medium-high heat. When hot, add the chicken and cook about 4-5 minutes per side (or until golden and cooked through). Remove the chicken and set aside. (from Salt & Lavender) :contentReference[oaicite:0]{index=0}
- In the same skillet, add minced garlic and sauté for ~30 seconds until fragrant.
- Add the diced tomatoes (with their juices), and Italian seasoning. Stir and let simmer for a couple minutes to combine.
- Pour in the heavy cream (or desired cream) and stir to incorporate. Let the sauce thicken slightly.
- Return the chicken to the skillet, spoon some sauce over it, and simmer for a few more minutes until chicken is fully heated and sauce has thickened. Stir in fresh basil just before serving.
Notes
You can use chicken thighs instead of breasts. If you want extra richness, stir grated Parmesan into the sauce. Serve over pasta, rice, or with crusty bread. (See also The Salty Marshmallow’s version) :contentReference[oaicite:1]{index=1}