Creamy Tomato Basil Chicken Breasts
These Creamy Tomato Basil Chicken Breasts are a simple, one-pan meal that comes together in a total of 25 minutes. This recipe is made with tender, juicy chicken breasts simmered in a rich, creamy, and flavourful sauce.
Ingredients
- 2 tablespoons canola oil
- 2 boneless skinless chicken breasts roughly 1 lb or 454 grams
- salt and pepper
- 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 but adds great flavor!
- 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 also work*
- 1 tablespoon corn starch
- 2 tablespoons freshly chopped basil 1 tablespoon basil pesto is a great substitute if you can't find basil
- freshly grated Parmesan for garnish as desired
Instructions
- Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) -- this helps them to cook more evenly. (You can also use 4 chicken breasts flattened to the same thickness, but you will need a large skillet to cook them)
- Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
- Brown chicken breasts on each side. This will take about 2-4 minutes per side.
- Remove chicken breasts from the pan and keep covered.
- Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute -- do not let the garlic burn!
- Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
- Whisk together the cream and corn starch and add to the pan. Stir to combine.
- Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve.
Notes
NOTES
*You can use a lighter cream or milk for this recipe, but the sauce will be a little less rich and not quite as thick. It will still be delicious! Tips: Halve the chicken. Make sure you slice each chicken breast in half lengthwise so you end up with 4 thinner slices of chicken. This helps them cook more quickly and more evenly. If you use whole chicken breasts, you will need to cook them a bit longer.Check the temp. Make sure that you check the internal temperature of the chicken with a meat thermometer before serving it. It should be 165ºF! Storage: Leftover tomato basil chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then warm on the stove until heated through.
