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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with golden-seared chicken and a bright Italian skillet sauce. Juicy cherry tomatoes burst as garlic blooms, then the chicken simmers briefly until glossy and infused with basil and Parmesan.
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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
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 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 garlic cloves 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. Heat olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden, until the internal temperature reaches 165°F; remove to a plate.
Build the tomato basil sauce
  1. Reduce heat to medium and cook the minced garlic in the same pan for 30 seconds, stirring so it doesn’t brown. Add halved cherry tomatoes and cook for 3-4 minutes until they burst and release their juices.
  2. Pour in the white wine (or chicken broth) and let it bubble for 1 minute, scraping up any browned bits from the pan. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Simmer and finish
  1. Return the chicken breasts to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes to warm through and lightly coat the chicken.
  2. Scatter fresh basil over the top, including a few whole leaves for garnish. Finish with shaved Parmesan and an extra drizzle of olive oil before serving.

Notes

Pro tip: Keep heat at medium-high for searing, then reduce once you add garlic to avoid burning. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warm (avoid boiling the sauce). Freezing is not recommended because cherry tomatoes can soften too much after thawing. For a lighter option, use part-skim Parmesan and reduce the olive oil drizzle at the end.