Creamy Tomato Basil Chicken Breasts Recipe
Creamy Tomato Basil Chicken Breasts are tender, flavorful chicken breasts cooked in a rich tomato and basil cream sauce. This easy stovetop recipe combines garlic, herbs, diced tomatoes, and creamy whipping cream to create a comforting meal perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken
- 2 boneless skinless chicken breasts (roughly 1 lb or 454 grams)
- Salt and pepper, to season
- 1 tablespoon canola oil
Sauce
- 1 tablespoon minced garlic (2-3 cloves)
- ¾ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 1 pinch crushed red pepper flakes (optional)
- 398 ml canned diced tomatoes with Italian herbs
- ¾ cup tomato pasta sauce (marinara or other seasoned tomato sauce)
- ¾ cup whipping cream (whole milk or half and half can also be used)
- 1 tablespoon corn starch
- 2 tablespoons freshly chopped basil (or 1 tablespoon basil pesto as a substitute)
- Freshly grated Parmesan, for garnish as desired
Instructions
- Prepare Chicken: Halve the chicken breasts lengthwise to create two thin pieces from each breast for even cooking. If preferred, flatten 4 chicken breasts to the same thickness, ensuring a large skillet is used.
- Brown Chicken: Heat canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then brown them on each side for 2 to 4 minutes until golden. Remove from skillet and keep covered to retain heat.
- Sauté Aromatics: Add the minced garlic, salt, dried basil, black pepper, and crushed red pepper flakes (if using) to the skillet. Cook for 1 minute, stirring constantly to prevent garlic from burning.
- Add Tomatoes and Sauce: Stir in the canned diced tomatoes with Italian herbs and tomato pasta sauce. Use a wooden spoon to scrape and incorporate any browned bits stuck to the bottom of the pan to deepen flavor.
- Mix Cream and Cornstarch: In a bowl, whisk together the whipping cream and cornstarch until smooth. Pour this mixture into the skillet with the tomato sauce and stir well to combine.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer over medium heat.
- Cook Covered: Reduce heat to medium-low, cover the skillet, and cook until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly, approximately 8-12 minutes.
- Finish and Serve: Stir in freshly chopped basil or basil pesto. Serve the chicken breasts topped with sauce and garnish with freshly grated Parmesan cheese as desired.
Notes
- Halving or flattening chicken breasts ensures even cooking and prevents dryness.
- Adjust crushed red pepper flakes to taste or omit for milder flavor.
- Whole milk or half and half can substitute for whipping cream if preferred.
- Basil pesto can be used in place of fresh basil for convenience and extra flavor.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- This dish pairs well with pasta, rice, or crusty bread to soak up the creamy tomato sauce.
