Creamy Tomato Basil Chicken Breasts
Creamy Tomato Basil Chicken Breasts
Creamy Tomato Basil Chicken Breasts

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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 322 kcal


  • 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


  • 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.



*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!
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!
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.