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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with golden-seared chicken and a rustic skillet sauce of burst cherry tomatoes, garlic, and basil. Finished with shaved Parmesan and fresh basil ribbons for a bright Italian-American dinner.
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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 and seasonings
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 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
  • 1 tsp olive oil extra for finishing

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. Heat a large skillet with 2 tbsp olive oil over medium-high heat until shimmering.
  2. Add the chicken to the skillet and sear for 5-6 minutes per side until deep golden, and the internal temperature reaches 165°F. Remove the chicken to a plate.
Build the tomato basil sauce
  1. Reduce heat slightly and cook the minced garlic in the same pan for 30 seconds, stirring until fragrant and just starting to turn golden. Keep the pan moving so it doesn’t burn.
  2. Add the halved cherry tomatoes and cook for 3-4 minutes until they burst and release their juices. Stir occasionally to coat the tomatoes with the garlicky oil.
  3. Pour in the dry white wine (or chicken broth) and let it bubble for 1 minute, scraping up any browned bits from the bottom. Cook until the liquid is slightly reduced.
  4. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar. Simmer just until the sauce looks glossy and evenly seasoned.
Finish and serve
  1. Return the chicken to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes so the flavors cling to the chicken.
  2. Scatter the fresh basil chiffonade over the top right before finishing. Add shaved Parmesan and drizzle with extra olive oil before serving for a bright, aromatic finish.

Notes

For best searing, pat the chicken dry and let it sit after seasoning for 5 minutes so the surface browns well. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over medium-low until warmed through (add a splash of broth if needed). Freezing is not recommended because the cherry tomatoes and basil can soften and the chicken may dry out. For a dairy-light option, use Pecorino Romano in place of Parmesan or reduce the amount of cheese.