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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with golden seared chicken and a rustic, bright tomato-basil skillet sauce. Cherry tomatoes burst into a quick wine-vinegar base, then chicken simmers until juicy, finished with shaved Parmesan and fresh basil ribbons.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 2 tbsp olive oil
Tomato basil sauce
  • 4 garlic cloves minced
  • 2 cup cherry tomatoes halved
  • 0.25 cup dry white wine or chicken broth
  • 1 tsp dried Italian seasoning
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh basil chiffonade, plus whole leaves for garnish
  • 1 tbsp balsamic vinegar
  • 0.5 cup Parmesan cheese shaved

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season boneless skinless chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a large skillet over medium-high heat and sear until golden, 5-6 minutes per side, until internal temperature reaches 165°F, then remove.
Build the tomato basil sauce
  1. In the same pan, cook garlic over medium-high heat for 30 seconds. Add cherry tomatoes and cook for 3-4 minutes until they burst and release their juices.
  2. Pour in dry white wine or chicken broth and let it bubble for 1 minute. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Simmer and finish
  1. Return chicken to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes to heat through and meld flavors.
  2. Scatter fresh basil over the top. Finish with shaved Parmesan and extra olive oil before serving.

Notes

Pro tip: When searing, don’t move the chicken during the first side—let it develop color for better sauce flavor. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or water. Freezing: yes, freeze up to 2 months, though the basil garnish is best added after thawing. Dietary swap: use chicken cutlets (or thinned breasts) for faster cooking while keeping the same sauce.