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Tomato Basil Chicken Breasts

Tomato basil chicken breasts simmered in a rustic Italian skillet sauce with burst cherry tomatoes and basil ribbons. Golden seared chicken is tucked into a bright, garlicky tomato pan for a fast, fresh Italian chicken 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: 430
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
garlic powder
  • 0.5 tsp garlic powder to taste
Italian seasoning
  • 1 tsp Italian seasoning to taste
olive oil
  • 2 tbsp olive oil
garlic
  • 4 cloves garlic minced
cherry tomatoes
  • 2 cup cherry tomatoes halved
dry white wine or chicken broth
  • 0.25 cup dry white wine or chicken broth
dried Italian seasoning
  • 1 tsp dried Italian seasoning
red pepper flakes
  • 0.25 tsp red pepper flakes
fresh basil
  • 2 tbsp fresh basil chiffonade, plus whole leaves for garnish
balsamic vinegar
  • 1 tbsp balsamic vinegar
Parmesan cheese
  • 0.5 cup Parmesan cheese shaved

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning. Place olive oil in a large skillet over medium-high heat and sear until golden, about 5-6 minutes per side, until an instant-read thermometer reads 165°F, then remove the chicken.
Build the tomato basil sauce
  1. In the same pan, cook minced garlic for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they burst and release their juices.
  2. Pour in the dry white wine and let it bubble for 1 minute to reduce slightly. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Simmer and finish
  1. Return the chicken breasts to the pan and spoon the tomato sauce over each piece. Simmer for 2 minutes so the chicken warms through and the sauce clings.
  2. Scatter fresh basil over the top right before serving. Finish with shaved Parmesan and a drizzle of extra olive oil for a bright, glossy skillet finish.

Notes

Pro tip: don’t move the chicken during the first sear—leave it untouched until it releases easily for a deeper golden crust. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth or water. Freezing is not recommended because the cherry tomatoes can soften too much after thawing. For a lighter option, use reduced-fat Parmesan and trim excess chicken fat.