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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 and release juices, then the chicken simmers briefly before basil ribbons and shaved Parmesan finish it.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use similar thickness for even searing.
  • 0.5 tsp salt Season to taste; start with about 1/2 tsp per 4 breasts.
  • 0.5 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Add to taste with the salt and pepper.
  • 1 tsp Italian seasoning Add to taste; reserve some for the sauce.
Olive oil and aromatics
  • 2 tbsp olive oil For searing and finishing.
  • 4 cloves garlic Minced.
Tomato basil sauce
  • 2 cup cherry tomatoes Halved.
  • 0.25 cup dry white wine Or substitute chicken broth.
  • 1 tsp dried Italian seasoning For the sauce.
  • 0.25 tsp red pepper flakes Adjust heat to taste.
  • 1 tbsp balsamic vinegar Adds brightness to the tomato sauce.
  • 2 tbsp fresh basil Chiffonade, plus whole leaves for garnish if desired.
Finish
  • 0.5 cup Parmesan cheese Shaved.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste.
  2. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the tomato basil sauce
  1. In the same pan, cook the minced garlic for 30 seconds, stirring so it doesn’t brown.
  2. Add the halved cherry tomatoes and cook for 3-4 minutes until they burst and release their juices.
  3. Pour in the white wine and let it bubble for 1 minute.
  4. Stir in the dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Simmer, garnish, and serve
  1. Return the chicken to the pan and spoon the tomato sauce over each breast; simmer for 2 minutes.
  2. Scatter the chiffonade fresh basil over the top.
  3. Finish with shaved Parmesan and a drizzle of extra olive oil before serving.

Notes

For juicier chicken, use chicken breasts of similar thickness and avoid moving them during the first sear. Store leftovers covered in the refrigerator for up to 3 days; freeze the cooked chicken and sauce for up to 2 months (best thawed overnight in the fridge). For a dairy-light option, use a smaller amount of Parmesan or a hard vegan alternative—keep the basil and tomatoes unchanged for the flavor.