Go Back

Tomato Basil Chicken Breasts

Tomato basil chicken breasts with golden-seared breasts and a rustic skillet sauce made from burst cherry tomatoes, garlic, and white wine. Finished with fresh basil ribbons and shaved Parmesan for a bright, aromatic Italian-American dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
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
  • 1 tsp Italian seasoning to taste
Tomato basil skillet sauce
  • 2 tbsp olive oil
  • 4 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
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Set them aside while you heat the skillet.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear the chicken for 5-6 minutes per side, until golden, and cook until the internal temperature reaches 165°F; remove to a plate.
Build the tomato basil sauce
  1. In the same skillet, cook the minced garlic for 30 seconds over medium heat until fragrant. Scrape up any browned bits with the spatula.
  2. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally. Continue until the tomatoes burst and release their juices.
  3. Pour in the dry white wine (or chicken broth) and let it bubble for 1 minute. Stir to combine the juices and loosen any caramelized bits.
  4. Stir in the dried Italian seasoning, red pepper flakes, and balsamic vinegar. Simmer until the sauce smells aromatic and looks glossy.
Finish and serve
  1. Return the seared chicken breasts to the skillet and spoon the tomato sauce over each breast. Simmer for 2 minutes until the chicken is heated through.
  2. Scatter the chiffonade fresh basil over the top right before serving, reserving a few whole leaves if desired. Finish with shaved Parmesan and a drizzle of extra olive oil for shine.

Notes

For best flavor and texture, sear the chicken without moving it until the first side releases easily, then flip only once. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet over low heat until hot. Freezing is not recommended because cherry tomatoes and basil can soften and lose brightness. For a gluten-free option, serve with gluten-free pasta or crusty bread—nothing in the recipe contains gluten.