Tomato Basil Chicken – A Fresh, Flavorful Weeknight Favorite

Tomato Basil Chicken is the kind of dinner that tastes like summer and comfort at the same time. It’s bright, juicy, and ready in around 30 minutes, which makes it perfect for busy nights. The combination of ripe tomatoes, fragrant basil, and seared chicken creates a simple sauce that feels special without much effort.

You don’t need fancy ingredients or complex steps—just a good skillet and fresh flavors. Serve it over pasta, rice, or with crusty bread to catch every drop of sauce.

Tomato Basil Chicken - A Fresh, Flavorful Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5 to 2 pounds boneless, skinless breasts or thighs
• Tomatoes: 3–4 cups cherry or grape tomatoes, halved (or 2 large ripe tomatoes, diced)
• Fresh basil: 1 packed cup, roughly chopped, plus extra for garnish
• Garlic: 3–4 cloves, thinly sliced or minced
• Olive oil: 2–3 tablespoons
• Chicken broth or dry white wine: 1/2 cup (for deglazing)
• Balsamic vinegar: 1–2 teaspoons (optional, for brightness)
• Crushed red pepper flakes: Pinch (optional, for heat)
• Salt and black pepper: To taste
• Parmesan cheese: Freshly grated, for serving (optional)
• Lemon: 1, for a finishing squeeze (optional)

Instructions

 

• Prep the chicken: Pat the chicken dry and season both sides generously with salt and black pepper. If using breasts, you can pound them to an even thickness for more even cooking.
• Heat the pan: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer.
• Sear the chicken: Cook without moving until golden on the first side, about 4–5 minutes. Flip and cook another 3–5 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
• Sauté the aromatics: Lower heat to medium. Add a drizzle more oil if the pan looks dry. Add the garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.
• Build the sauce: Add the tomatoes and a pinch of salt. Cook 4–6 minutes, stirring occasionally, until the tomatoes soften and release their juices. Lightly smash some with a spoon to create a saucy texture.
• Deglaze: Pour in the chicken broth or white wine. Scrape up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
• Season and brighten: Stir in balsamic vinegar and a pinch of red pepper flakes if using. Taste and adjust salt and pepper. The sauce should be tangy, lightly sweet, and savory.
• Add basil and chicken: Turn off the heat and fold in most of the basil. Return the chicken and any juices to the pan, spooning sauce over the top. Let rest a minute or two so flavors mingle.
• Finish and serve: Add a squeeze of lemon for freshness, if you like. Garnish with remaining basil and a sprinkle of Parmesan. Serve with pasta, rice, potatoes, or bread.

Why This Recipe Works

This dish leans on a classic pairing: tomatoes and basil. The acidity of tomatoes balances the richness of chicken, while basil adds a clean, peppery lift.

Cooking the tomatoes down just a bit creates a light, rustic sauce without needing cream or extra thickeners.

Using boneless, skinless chicken breasts or thighs keeps things quick. A hot sear locks in juices and builds flavor in the pan. Deglazing with a splash of broth or wine picks up the browned bits, giving the sauce depth with almost no extra work.

Shopping List

• Chicken: 1.5 to 2 pounds boneless, skinless breasts or thighs
• Tomatoes: 3–4 cups cherry or grape tomatoes, halved (or 2 large ripe tomatoes, diced)
• Fresh basil: 1 packed cup, roughly chopped, plus extra for garnish
• Garlic: 3–4 cloves, thinly sliced or minced
• Olive oil: 2–3 tablespoons
• Chicken broth or dry white wine: 1/2 cup (for deglazing)
• Balsamic vinegar: 1–2 teaspoons (optional, for brightness)
• Crushed red pepper flakes: Pinch (optional, for heat)
• Salt and black pepper: To taste
• Parmesan cheese: Freshly grated, for serving (optional)
• Lemon: 1, for a finishing squeeze (optional)

Instructions

1. Prep the chicken: Pat the chicken dry and season both sides generously with salt and black pepper.

   If using breasts, you can pound them to an even thickness for more even cooking.

2. Heat the pan: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer.
3. Sear the chicken: Cook without moving until golden on the first side, about 4–5 minutes. Flip and cook another 3–5 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

   Transfer to a plate and tent with foil.

4. Sauté the aromatics: Lower heat to medium. Add a drizzle more oil if the pan looks dry. Add the garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.
5. Build the sauce: Add the tomatoes and a pinch of salt.

   Cook 4–6 minutes, stirring occasionally, until the tomatoes soften and release their juices. Lightly smash some with a spoon to create a saucy texture.

6. Deglaze: Pour in the chicken broth or white wine. Scrape up browned bits from the pan.

   Simmer 2–3 minutes to reduce slightly.

7. Season and brighten: Stir in balsamic vinegar and a pinch of red pepper flakes if using. Taste and adjust salt and pepper. The sauce should be tangy, lightly sweet, and savory.
8. Add basil and chicken: Turn off the heat and fold in most of the basil.

   Return the chicken and any juices to the pan, spooning sauce over the top. Let rest a minute or two so flavors mingle.

9. Finish and serve: Add a squeeze of lemon for freshness, if you like. Garnish with remaining basil and a sprinkle of Parmesan.

   Serve with pasta, rice, potatoes, or bread.

How to Store

Let the chicken cool to room temperature, then store in an airtight container with the sauce. It keeps in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed.

For longer storage, freeze for up to 2 months.

Thaw overnight in the fridge before reheating. Fresh basil darkens when frozen, so add a little fresh basil after reheating to revive the flavor.

Health Benefits

• Lean protein: Chicken provides high-quality protein that supports muscle repair and keeps you satisfied.
• Lycopene-rich tomatoes: Tomatoes are packed with antioxidants like lycopene and vitamin C, which support heart health and immunity.
• Healthy fats: Olive oil offers monounsaturated fats that are good for cardiovascular health when used in moderation.
• Herbs over heavy sauces: Fresh basil adds big flavor without extra calories, salt, or sugar.

Pitfalls to Watch Out For

• Overcooking the chicken: Dry chicken is the most common issue. Use an instant-read thermometer and pull at 165°F.
• Burning the garlic: Garlic can go from fragrant to bitter fast.

  Keep heat moderate and move quickly.

• Under-seasoning: Tomatoes need enough salt to bring out their sweetness and depth. Taste and adjust before serving.
• Skimping on reduction: If the sauce is too watery, simmer a bit longer to concentrate flavor. It should lightly coat a spoon.

Recipe Variations

• Creamy Tomato Basil Chicken: Stir in 1/4 cup heavy cream or half-and-half at the end for a richer sauce.
• Mozzarella Melt: Top the chicken with fresh mozzarella slices, cover the pan for 1–2 minutes to melt, then garnish with basil.
• Spinach Boost: Add 2 cups baby spinach to the sauce in the last minute until just wilted.
• Sun-Dried Tomato Twist: Replace half the fresh tomatoes with chopped sun-dried tomatoes in oil for a deeper, sweet-savory flavor.
• Grilled Variation: Grill the chicken and make the tomato-basil sauce in a skillet, then spoon it over the grilled pieces for a smoky note.
• Thighs for Extra Juiciness: Use boneless, skinless thighs if you prefer more forgiving, tender meat.
• Low-Carb Option: Serve over zucchini noodles or cauliflower mash.

FAQ

Can I use canned tomatoes?

Yes.

Use a 14.5-ounce can of diced tomatoes, drained, and simmer a bit longer to concentrate. Fresh tomatoes give a brighter flavor, but canned works well when tomatoes aren’t in season.

What’s the best pasta to serve with this?

Short shapes like penne or rotini catch the sauce nicely. Spaghetti or linguine also work.

If you prefer grains, try orzo, rice, or farro.

How do I keep chicken breasts from drying out?

Pound to an even thickness, sear over medium-high heat, and monitor temperature. Resting the chicken briefly before slicing helps retain juices.

Can I make it dairy-free?

Absolutely. Skip the Parmesan and any cream.

The dish is naturally flavorful thanks to tomatoes, garlic, and basil.

Is white wine necessary?

No. Chicken broth works perfectly. If using wine, choose a dry white like Sauvignon Blanc or Pinot Grigio and let it reduce to cook off the alcohol.

Can I meal-prep this?

Yes.

Cook as directed, store with the sauce, and reheat gently. Add fresh basil just before serving to keep the herb flavor bright.

What if my tomatoes are bland?

Add a small pinch of sugar or an extra splash of balsamic to balance acidity and boost sweetness. Proper seasoning with salt also helps bring out flavor.

Final Thoughts

Tomato Basil Chicken is proof that a handful of fresh ingredients can deliver big results.

It’s quick, colorful, and flexible enough to match what you have on hand. Keep this in your weeknight rotation, and don’t forget the bread or pasta to soak up the sauce. With a few simple techniques and a bunch of basil, dinner practically makes itself.