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Tomato Basil Chicken Breasts

Tomato basil chicken breasts in an Italian skillet with golden-seared chicken and a bright sauce of burst cherry tomatoes, garlic, basil, and balsamic. This fresh tomato chicken recipe simmers quickly for juicy meat and vivid, aromatic flavor.
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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
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 1 tsp garlic powder Use to taste.
  • 2 tsp Italian seasoning Use to taste; also used later in the sauce.
Olive oil and aromatics
  • 2 tbsp olive oil For searing and finishing.
  • 4 cloves garlic, minced Minced for quick sautéing.
Tomato basil sauce
  • 2 cup cherry tomatoes, halved Use fresh for burst and color.
  • 0.25 cup dry white wine or chicken broth Add enough to deglaze; bubble briefly.
  • 1 tsp dried Italian seasoning Stirs in with the wine.
  • 0.25 tsp red pepper flakes Adjust for heat.
  • 1 tbsp balsamic vinegar Adds tang and depth.
  • 2 tbsp fresh basil, chiffonade Reserve a few whole leaves for garnish.
Finish
  • 0.5 cup Parmesan cheese, shaved Shave or grate fresh for melting and serving texture.
  • 0.5 tsp extra olive oil Drizzle at the end if desired.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the boneless skinless chicken breasts dry and season all over with salt, pepper, garlic powder, and Italian seasoning. Heat 1 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Place chicken in the skillet and sear for 5-6 minutes per side until deep golden and a meat thermometer reads 165°F in the thickest part. Transfer the chicken to a plate and tent loosely.
Build the tomato basil sauce
  1. Add the remaining 1 tbsp olive oil to the pan if needed, then add minced garlic and cook for 30 seconds until fragrant. Stir so it doesn’t brown.
  2. Add halved cherry tomatoes and cook for 3-4 minutes until they burst and release their juices. Scrape up browned bits from the bottom of the pan.
  3. Pour in the dry white wine and let it bubble for 1 minute. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Simmer and finish
  1. Return the chicken to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes until the chicken is hot and coated.
  2. Scatter fresh basil ribbons over the top. Finish with shaved Parmesan and extra olive oil before serving.

Notes

For the juiciest chicken, use a thermometer and pull the breasts at 165°F, then rest briefly while you simmer the sauce. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet so the sauce doesn’t break. Freezing is not recommended due to texture changes in the tomatoes. For a lower-fat swap, use part-skim Parmesan (or a smaller amount) and add an extra drizzle of olive oil only at the end.