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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with golden-seared chicken and a rustic bright skillet sauce made with cherry tomatoes that burst. Italian-style garlic tomato sauce simmers quickly and finishes with fresh basil ribbons and shaved Parmesan for a caprese-inspired dinner vibe.
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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
Seasonings
  • 0.5 tsp salt Use to taste.
  • 0.5 tsp pepper Use to taste.
  • 0.5 tsp garlic powder Use to taste.
  • 1 tsp Italian seasoning Use to taste.
Olive oil
  • 2 tbsp olive oil
Garlic and tomatoes
  • 4 garlic minced; 4 cloves
  • 2 cup cherry tomatoes halved
Wine or broth
  • 0.25 cup dry white wine or chicken broth choose one
Sauce seasonings
  • 1 tsp dried Italian seasoning
  • 0.25 tsp red pepper flakes
  • 1 tbsp balsamic vinegar
Fresh basil
  • 2 tbsp fresh basil chiffonade; plus whole leaves for garnish
Parmesan
  • 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 to taste. Heat olive oil in a large skillet over medium-high heat until shimmering, then add chicken and sear 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the tomato basil sauce
  1. In the same pan, cook minced garlic for 30 seconds. Add halved cherry tomatoes and cook 3-4 minutes until they burst and release their juices.
  2. Pour in dry white wine and let it bubble for 1 minute, then stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Finish and serve
  1. Return the chicken to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes.
  2. Scatter fresh basil over the top, then finish with shaved Parmesan and extra olive oil before serving.

Notes

For best searing, pat chicken dry and let it sit seasoned for 5 minutes before it hits the pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so the chicken stays juicy. Freezing is not recommended because cherry tomatoes and basil can lose texture after thawing. For a lighter option, use part-skim Parmesan and reduce olive oil to 1 tbsp without changing the sauce method.