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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with golden-seared chicken and a rustic skillet sauce made from burst cherry tomatoes. The garlic tomato base bubbles with white wine and balsamic, then simmers with chicken until saucy and tender.
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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 and seasoning
  • 4 boneless skinless chicken breasts
  • 0.25 tsp Salt To taste
  • 0.25 tsp pepper To taste
  • 0.5 tsp garlic powder To taste
  • 1 tsp Italian seasoning To taste
Tomato basil sauce
  • 2 tbsp olive oil
  • 4 cloves garlic 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
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Place olive oil in a large cast iron skillet over medium-high heat.
  2. Sear the chicken in the skillet 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 tomato basil sauce
  1. In the same pan, cook the minced garlic for 30 seconds, stirring to prevent browning. Add the halved cherry tomatoes and cook for 3-4 minutes until they burst and release their juices.
  2. Pour in the dry white wine and let it bubble for 1 minute. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the tomato sauce over each piece. Simmer for 2 minutes.
  2. Scatter the chiffonade fresh basil over the top. Finish with shaved Parmesan and a drizzle of extra olive oil before serving.

Notes

For best searing, pat the chicken dry and avoid moving it during the first side so it browns evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing is not recommended due to the texture of the tomatoes and basil. If you want it dairy-reduced, use a Parmesan-style hard cheese alternative or omit Parmesan and add an extra drizzle of olive oil and a pinch of salt to boost savor.