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Tomato Basil Chicken Breasts

Tomato basil chicken breasts in a rustic skillet with golden-seared breasts and burst cherry tomatoes in a bright garlic-tomato sauce. Finished with fresh basil ribbons and shaved Parmesan for an easy Italian chicken dinner.
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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 Patted dry for better browning.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 1 tsp garlic powder To taste.
  • 1 tsp Italian seasoning To taste.
Tomato basil sauce
  • 2 tbsp olive oil Used for searing and finishing.
  • 4 garlic cloves, minced Minced.
  • 2 cup cherry tomatoes, halved Halved.
  • 0.25 cup dry white wine or chicken broth Choose one.
  • 1 tsp dried Italian seasoning Dried.
  • 0.25 tsp red pepper flakes Optional heat.
  • 2 tbsp fresh basil, chiffonade plus whole leaves Chiffonade for ribbons; reserve whole leaves for garnish.
  • 1 tbsp balsamic vinegar Adds tang to the sauce.
  • 0.5 cup Parmesan cheese, shaved Shaved for finishing.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a large cast iron skillet over medium-high until shimmering.
  2. Place the chicken in the skillet and sear for 5-6 minutes per side until golden. Cook until the internal temperature reaches 165°F, then remove the chicken to a plate.
Build the garlic tomato sauce
  1. Reduce heat slightly and cook the minced garlic in the same pan for 30 seconds, stirring until fragrant. Avoid browning the garlic.
  2. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring, until they burst and release their juices. Keep the sauce bubbling gently.
Finish and simmer
  1. Pour in the white wine (or chicken broth) and let it bubble for 1 minute, scraping up browned bits. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
  2. Return the chicken to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes until the chicken is warmed through.
  3. Scatter fresh basil over the top, reserving some whole leaves for garnish. Finish with shaved Parmesan and a drizzle of extra olive oil before serving.

Notes

For the best sear, make sure the chicken is patted dry and the skillet is fully hot before adding the meat. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid drying the chicken. Freezing is not recommended because tomatoes and basil can lose texture after thawing. For a lower-fat swap, use part-skim Parmesan and reduce the olive oil drizzle at the end.