Description
Juicy seared chicken simmered in a velvety tomato basil cream sauce, finished with Parmesan and fresh basil for a comforting, restaurant-worthy weeknight meal.
Ingredients
- Chicken Breasts, 4 boneless skinless (about 1 1/2 pounds)
- Olive Oil, 2 tablespoons
- Garlic, 3 cloves minced
- Tomatoes, 1 can (14.5 ounces) diced or 4 fresh ripe tomatoes, chopped
- Tomato Paste, 2 tablespoons
- Heavy Cream, 1 cup
- Parmesan Cheese, 1/2 cup grated
- Fresh Basil Leaves, 1/2 cup chopped
- Salt, 1 teaspoon
- Black Pepper, 1/2 teaspoon freshly ground
- Red Pepper Flakes (optional), 1/4 teaspoon
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Season 4 chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
- Sear the chicken, 5 to 6 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
- Lower heat to medium. Add minced garlic to the skillet and cook until fragrant, about 30 seconds to 1 minute.
- Add 1 can (14.5 ounces) diced tomatoes (or 4 chopped fresh tomatoes) and 2 tablespoons tomato paste to the skillet. Stir to combine and simmer for 8 to 10 minutes until the mixture thickens slightly.
- Stir in 1 cup heavy cream, 1/2 cup grated Parmesan, and 1/2 cup chopped fresh basil, mixing until smooth and aromatic.
- Return the seared chicken to the skillet, nestling each piece into the sauce. Cover and simmer 8 to 12 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Taste the sauce and adjust seasoning with additional salt, black pepper, or 1/4 teaspoon red pepper flakes if desired.
- Remove from heat and let the chicken rest for a few minutes. Spoon sauce over the chicken, garnish with extra basil and a light grating of Parmesan, then serve.
Notes
- Use freshly grated Parmesan for the best melt and flavor.
- Warm the cream slightly before adding to the sauce to reduce the chance of separation.
- If the sauce is too thin, simmer uncovered a few extra minutes to reduce and thicken.
- Sear chicken in batches if needed to avoid overcrowding the pan and to ensure a golden crust.
- To make ahead, prepare the sauce up to 2 days in advance and gently reheat with freshly cooked chicken before serving.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 1/4 recipe)
- Calories: 480
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
Keywords: chicken, tomato basil cream sauce, creamy tomato chicken, weeknight dinner, easy dinner, comfort food