Creamy Tomato Basil Chicken
Creamy Tomato Basil Chicken features pan-seared chicken simmered in a rich garlic tomato cream sauce with fresh basil.A one-skillet dinner ready in just 30 minutes.Perfect with pasta, rice, or mashed potatoes.
Ingredients
- 2 large chicken breasts
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves minced
- ¼ cup chicken broth
- ½ teaspoon Dijon mustard
- ¾ cup heavy cream
- 1 medium tomato chopped
- ¼ teaspoon Italian seasoning
- 1 small handful fresh basil chopped or torn
Instructions
- Slice each chicken breast in half lengthwise to create four thin cutlets.
- Season both sides with garlic powder, salt, and black pepper.
- Lightly dredge each cutlet in flour, shaking off any excess.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and cook for 4–5 minutes per side until golden brown. Transfer the chicken to a plate.
- Reduce the heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds until fragrant.
- Stir in the Dijon mustard and chicken broth, scraping up the browned bits from the bottom of the pan.
- Pour in the heavy cream and stir until smooth.
- Add the chopped tomato, Italian seasoning, and fresh basil.
- Bring the sauce to a gentle simmer.
- Return the chicken to the skillet and spoon the sauce over each piece.
- Simmer for another 5–7 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
- Taste and adjust with additional salt and pepper if needed.
- Serve the Creamy Tomato Basil Chicken immediately with your favorite side dishes.
Notes
- Chicken thighs can be substituted for chicken breasts.
- Half-and-half can replace heavy cream for a lighter sauce.
- Add red pepper flakes for a spicy kick.
- Serve over fettuccine, mashed potatoes, steamed rice, or roasted vegetables.
- Garnish with extra basil and freshly grated Parmesan before serving.