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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with a bright skillet sauce: golden seared chicken simmered briefly in garlic tomato juices with burst cherry tomatoes and fresh basil ribbons. Finish with shaved Parmesan and a drizzle of olive oil for a vivid, aromatic Italian skillet dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
  • salt to taste
  • black pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
tomato basil sauce
  • 2 tbsp olive oil
  • 4 clove 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

Equipment

  • 1 Cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts with salt, black pepper, garlic powder, and Italian seasoning to taste. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Add the chicken to the skillet and sear for 5-6 minutes per side until golden. Cook until the internal temperature reaches 165°F, then remove to a plate.
Build the tomato basil sauce
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes until they burst and release their juices.
  2. Pour in the dry white wine (or chicken broth) and let it bubble for 1 minute, scraping up browned bits. Stir in the dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes.
  2. Scatter the chiffonade fresh basil over the top and let it wilt slightly in the hot sauce. Finish with shaved Parmesan and an extra drizzle of olive oil before serving.

Notes

Pro tip: pat the chicken dry before seasoning for better browning, and don’t rush the tomato stage—wait until the cherry tomatoes visibly burst. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently in a skillet with a splash of water or wine. Freezing isn’t recommended for best texture. For a lighter option, use reduced-fat Parmesan and trim any excess chicken fat.