The aroma of garlic and fresh basil fills the kitchen as the creamy tomato sauce simmers, enveloping tender chicken breasts. This Creamy Tomato Basil Chicken is not only quick to prepare, taking just about 30 minutes, but is also a delightful dish that brings comfort and flavor to your table. Its rich sauce made with heavy cream and parmesan is sure to please everyone at dinner.
This recipe is perfect for busy weeknights or special occasions when you want something delicious without spending hours in the kitchen. You can make it ahead and store the sauce separately, reheating it when you’re ready to serve.
Why You’ll Love This Recipe
- Juicy chicken pairs perfectly with creamy, tangy sauce.
- Fresh basil brings a burst of flavor and aroma.
- Simple to prepare, ready in under 30 minutes.
- Uses one pan for easy cooking and cleanup.
What You’ll Need
Gather these ingredients before you start cooking:
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 2 tbsp oil
For the Sauce
- 4 cloves garlic, minced
- 8 oz grape tomatoes
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tbsp tomato paste
- 1/2 cup chicken broth
For Serving
- Fresh basil, for garnish
- Optional: 8 oz pasta, if serving with pasta
Substitutions: Use heavy coconut cream for a dairy-free option.
Substitutions & Swaps
- Chicken can be swapped for turkey breasts.
- Use cherry tomatoes instead of grape if preferred.
- For a lower-calorie version, use half-and-half.
- Fresh basil can be replaced with dried basil.
How to Make It
Start making this dish by following these simple steps:
Tenderize chicken
Tenderize chicken breasts by pounding them to half thickness with a meat tenderizer. Season chicken breast on both sides with salt, pepper, and dried oregano.
Cook chicken
Heat oil in a large frying pan over medium heat. When the oil is hot, add the seasoned chicken to the pan and cook on medium for 5 minutes each side. Remove the chicken from the pan, reduce the heat to medium-low and add the minced garlic. Simmer for 2-3 minutes.
Blister tomatoes
Add the grape tomatoes to the pan whole and season with a sprinkle of salt and pepper. Cook on medium-low until the tomatoes blister and begin to burst, about 6 minutes.
Whisk sauce
While the tomatoes cook, whisk together heavy cream, tomato paste, and chicken broth. Smash any of the blistered tomatoes that haven’t burst yet and pour the liquid mixture into the pan.
Combine
Stir to combine and allow the mixture to start to simmer. Slowly pour in the parmesan cheese and stir until it is completely melted and mixed into the sauce.
Finish cooking
Place the chicken back in the pan and toss to coat with the sauce. Simmer for 3 more minutes and serve with ribbons of fresh basil.
Optional: Cook pasta
If you would like to serve this with pasta, boil 8 oz of pasta. Reserve 1/4 cup of the pasta water. Add the cooked and drained pasta, along with 1/4 cup pasta water into the pan with the chicken and sauce.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, sauce may separate when thawed.
Reheat: use stovetop on low for 5-7 minutes.
Tips for Best Results
- Make sure to pound the chicken evenly for uniform cooking.
- Don’t skip the grounding of spices for better flavor release.
- Reserve some tomato juice for a more robust sauce.
- Add crushed red pepper if you like a spicy kick.
Serving Suggestions
- Pair with fresh garlic bread for a complete meal.
- Serve over a bed of sautéed spinach for a healthy option.
- Enjoy with a side salad to balance the richness of the dish.
