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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with golden seared chicken and a rustic, bright tomato basil pan sauce with burst cherry tomatoes. Finished with fresh basil ribbons and shaved Parmesan for a vivid 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 Pat dry so they brown well.
Seasonings
  • 1 Salt Use to taste.
  • 1 pepper Use to taste.
  • 1 garlic powder Use to taste.
  • 1 Italian seasoning Use to taste.
Pan sauce
  • 2 tbsp olive oil For searing and finishing.
  • 4 cloves garlic, minced Add after the chicken is removed.
  • 2 cup cherry tomatoes, halved Keep halved for quick bursting.
  • 0.25 cup dry white wine or chicken broth Choose one; both work for deglazing.
  • 1 tsp dried Italian seasoning For a savory tomato base.
  • 0.25 tsp red pepper flakes Adjust to taste.
  • 2 tbsp fresh basil, chiffonade, plus whole leaves for garnish Use chiffonade in the sauce and whole leaves for garnish.
  • 1 tbsp balsamic vinegar Adds tang and depth to the sauce.
  • 0.5 cup Parmesan cheese, shaved Shave for melting and texture.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat chicken breasts dry, then season both sides with salt, pepper, garlic powder, and Italian seasoning to taste.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering, then sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F.
  3. Transfer chicken to a plate while you make the sauce.
Build the tomato basil pan sauce
  1. In the same skillet, cook minced garlic for 30 seconds, stirring to prevent browning.
  2. Add halved cherry tomatoes and cook for 3-4 minutes until they burst and release their juices.
  3. Pour in white wine and let it bubble for 1 minute to reduce slightly.
  4. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar, scraping up any browned bits.
Finish and serve
  1. Return chicken to the pan and spoon the tomato sauce over each breast.
  2. Simmer for 2 minutes to warm through and lightly coat the chicken with sauce.
  3. Scatter chiffonade fresh basil over the top.
  4. Finish with shaved Parmesan and a drizzle of extra olive oil before serving.

Notes

Pro tip: keep the skillet hot for searing, and only reduce the wine briefly so the sauce stays bright and saucy. Refrigerate leftovers in a covered container up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing is not recommended for best texture. For a lower-sodium swap, use reduced-sodium Parmesan and a light hand on added salt while keeping pepper and seasonings to taste.