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Tomato Basil Chicken Breasts

Tomato basil chicken breasts are golden seared in a skillet, then simmered in a bright garlic-tomato sauce with burst cherry tomatoes. Finish with fresh basil ribbons and shaved Parmesan for a vivid Italian-American caprese-style skillet 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 and seasoning
  • 4 boneless skinless chicken breasts Trim if needed.
  • 0.5 tsp salt To taste; start with about 1/2 tsp for 4 breasts.
  • 0.5 tsp black pepper To taste; start with about 1/2 tsp.
  • 1 tsp garlic powder To taste.
  • 1 tsp Italian seasoning To taste.
Tomato basil sauce
  • 2 tbsp olive oil
  • 4 garlic cloves, minced Use 4 cloves, minced.
  • 2 cup cherry tomatoes, halved Halve for quick bursting.
  • 0.25 cup dry white wine or chicken broth Use wine for brighter flavor, or broth for alcohol-free.
  • 1 tsp dried Italian seasoning
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh basil, chiffonade plus whole leaves Chiffonade for ribbons; reserve a few whole leaves for garnish.
  • 1 tbsp balsamic vinegar
  • 0.5 cup Parmesan cheese, shaved Shave for finishing.
  • 1 tsp olive oil for extra drizzling For finishing drizzle before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts all over with salt, black pepper, garlic powder, and Italian seasoning to taste. Pat the surface evenly so it browns well.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear chicken for 5-6 minutes per side until golden, then check that the thickest part reaches 165°F and remove to a plate.
Build the garlic tomato sauce
  1. In the same pan, cook the minced garlic for 30 seconds over medium-high heat, stirring, until fragrant. Don’t let it brown.
  2. Add halved cherry tomatoes and cook for 3-4 minutes until they burst and release their juices. Scrape up any browned bits from the bottom.
  3. Pour in the dry white wine and let it bubble for 1 minute. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Simmer and finish
  1. Return the chicken to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes so the chicken absorbs the flavors.
  2. Scatter the fresh basil over the top (including chiffonade ribbons and whole leaves for garnish).
  3. Finish with shaved Parmesan and an extra drizzle of olive oil before serving for a glossy, savory top.

Notes

For best browning, dry the chicken surface before seasoning and avoid moving the breasts during searing. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet. Freezing is not recommended because cherry tomatoes and basil can lose texture. For a lower-fat swap, use reduced-fat Parmesan and trim excess chicken fat.