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Tomato basil chicken
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Tomato Basil Chicken Recipe

This vibrant one-pan dinner features juicy pan-seared chicken breasts with fresh tomatoes, lots of basil, balsamic, and parmesan. Quick, simple, and perfect for any night of the week!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Servings: 4
Calories: 220kcal
Author: Becky Hardin

Equipment

  • Dutch Oven OR
  • Large Skillet

Ingredients

  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon ground black pepper plus more to taste
  • 4 boneless, skinless chicken breasts thinly-sliced; about 1½ pounds*
  • 2 tablespoons olive oil divided
  • ½ onion chopped
  • 10 ounces grape tomatoes halved**
  • 4 cloves garlic minced
  • 1 tablespoon balsamic vinegar
  • 8 fresh basil leaves chopped; plus more for garnish
  • ½ cup low-sodium chicken broth use up to ¾ cup if needed
  • shaved parmesan cheese optional for serving

Instructions

  • Combine the Italian seasoning, garlic powder, salt, and pepper in a small dish. Sprinkle the seasoning over the chicken.
    1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
    Raw seasoned chicken breasts.
  • Add 1 tablespoon olive oil to a skillet over medium-high heat. Once heated, add in the chicken and cook for 5-6 minutes per side, until browned and the internal temperature reaches 165℉. Once cooked, set aside on a plate.
    1 tablespoons olive oil, 4 boneless, skinless chicken breasts
    Browned chicken breasts in a pan.
  • Add in another tablespoon of olive oil, the onion, and a sprinkle of salt. Cook the onion for a few minutes, until softened.
    1 tablespoons olive oil, ½ onion
    Sautéed garlic and onion in a pan.
  • Add in the tomatoes and garlic. Continue to cook for a few minutes until the tomatoes begin to blister and soften. 
    10 ounces grape tomatoes, 4 cloves garlic
    Cooking grape tomatoes in a pan.
  • Add in the balsamic vinegar and basil, then give everything a good stir. Add in ½ cup of chicken broth, little by little, scraping up the bits from the bottom of the pan. 
    1 tablespoon balsamic vinegar, 8 fresh basil leaves, ½ cup low-sodium chicken broth
    Tomatoes and basil cooking in a pan.
  • Add the chicken back to the pan, nestling it into and topping it with the tomatoes. Let everything simmer for a couple more minutes, until the sauce thickens.
    Chicken breasts, tomatoes, and basil cooking in a pan.
    • If the sauce is too thick, add in more chicken broth here.
  • Top with more fresh basil and parmesan cheese. 
    shaved parmesan cheese
    Tomato basil chicken in a pan.

Notes

*If you prefer to use boneless chicken thighs, increase the cook time by a few minutes per side, until cooked through.
**Grape or cherry tomatoes both work well, or quartered Roma tomatoes.
Becky's Top Tips:
  • Cast iron or another non-stick skillet work well for this recipe.
  • To really enhance the flavor and juiciness of the chicken breast, start with a balsamic marinade. Marinate for as little as 30 minutes, or up to 8 hours/overnight.
  • Other delicious additions for this dish include spinach, arugula, feta, mozzarella, or pesto.
  • For a silkier texture, stir in a splash of heavy cream right at the end, off heat. 
  • Serve this chicken with orzo, pasta, rice, or a bed of greens.
Storage: Store tomato basil chicken breasts in an airtight container, in the fridge for 3 days, or in the freezer for 3 months.

Nutrition

Calories: 220kcal | Carbohydrates: 6g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 137mg | Potassium: 638mg | Fiber: 1g | Sugar: 3g | Vitamin A: 676IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg