Tomato Basil Chicken

5 from 12 votes

This Tomato Basil Chicken will easily become a new favorite recipe for you during the week. It only takes 30 minutes to cook (including prep time). It’s made with a creamy tomato and basil sauce that pairs well with pasta and rice.

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: American, Italian

Servings: people

Author: Brianna May

Equipment

Ingredients

4 medium boneless skinless chicken breasts, about 2 pounds
2 teaspoons Morton kosher salt
1 teaspoon EACH granulated garlic & smoked paprika
fresh ground black pepper
2 Tablespoons unsalted butter
1 shallot, diced finely*
7-8 cloves garlic, minced
1 teaspoon Italian seasoning
1 Tablespoon flour
1/2 cup chicken broth or water*
1 24-ounce jar tomato basil pasta sauce
2/3 cup heavy cream
1/2 cup parmigiano reggiano
fresh basil, for topping

Instructions

In a large skillet over low heat, melt the butter. Turn the heat off.
2 Tablespoons unsalted butter
Toss the chicken, salt, garlic, smoked paprika, and pepper in the butter. Arrange the chicken in a single layer.
4 medium boneless skinless chicken breasts, about 2 pounds, 2 teaspoons Morton kosher salt, 1 teaspoon EACH granulated garlic & smoked paprika, fresh ground black pepper
Increase the heat to medium. Sear each chicken breast for 6-8 minutes, depending on the thickness of your chicken breasts. The internal temperature should be almost 165 degrees. Cover if needed.
Remove the chicken from the pan and set aside. Reduce the heat to medium-low.
Add the shallot and sauté for 2-3 minutes or until softened.
1 shallot, diced finely*
Add the garlic, Italian seasoning, and flour. Cook for 1-2 minutes or until fragrant.
7-8 cloves garlic, minced, 1 teaspoon Italian seasoning, 1 Tablespoon flour
Deglaze the pan with the broth, scraping all of the brown bits off the bottom.
1/2 cup chicken broth or water*
Stir in the tomato sauce and cream.
1 24-ounce jar tomato basil pasta sauce, 2/3 cup heavy cream
Stir in the parmesan and bring to a light boil.
1/2 cup parmigiano reggiano
Add the chicken back in and cook until warmed through. Top each chicken breast with fresh basil.
fresh basil, for topping

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Shallot: If you can’t find shallots at the store, you can use 1/2 of a small onion as a replacement.
Chicken Broth: You can use a dry white wine instead of using chicken broth to deglaze the pan. This swap helps create a complex, acidic flavor that elevates the dish.
Pasta Sauce: You can also use an Italian herb pasta sauce instead of tomato basil for this tomato basil chicken dish.
Serve over a starch. You can create a more filling version of this tomato basil chicken recipe by serving it over pasta or rice. You can also serve this Italian tomato chicken recipe over mashed potatoes if you don't have rice or pasta at home.
Use white wine to deglaze. Using white wine instead of chicken broth to deglaze the pan helps take this dish to the next level. Since the alcohol cooks out as the sauce simmers, it’s okay to serve this version of the recipe to the entire family.
Don’t skip searing the chicken. You can create even juicier chicken by searing the meat in butter or olive oil before cooking it in the sauce. Searing helps lock the moisture in and creates a beautiful golden-brown color on the outside of each chicken breast.

Nutrition