Juicy chicken breasts simmered in a rich, creamy tomato basil sauce. One pan, 30 minutes, and restaurant-level flavor at home.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Course: Main Course / Dinner
Cuisine: Italian-Inspired
Calories: ∼385 kcal per serving
Why You’ll Love This Recipe
One-pan and ready in 30 minutes
Creamy, garlicky tomato sauce with fresh basil
Perfect with rice, pasta, mashed potatoes, or crusty bread
Great for meal prep — reheats beautifully
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (about 700g / 1.5 lb)
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp Italian seasoning
2 tbsp olive oil
For the Tomato Basil Sauce:
2 tbsp butter
4 cloves garlic, minced
1 small onion, finely diced
1 can (400g / 14 oz) crushed tomatoes
1 tbsp tomato paste
1/2 cup heavy cream
1/2 cup chicken broth
1 tsp sugar (to balance acidity)
1/2 tsp chili flakes (optional)
1/2 cup grated Parmesan cheese
1 cup fresh basil leaves, chopped + extra for garnish
Salt and pepper to taste
For Garnish:
Fresh basil leaves
Extra Parmesan
Pinch of chili flakes
Instructions
1. Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, paprika, garlic powder, and Italian seasoning.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from the pan and set aside.
3. Make the Sauce Base
In the same pan, melt the butter over medium heat. Add the onion and cook for 2-3 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
4. Add Tomatoes
Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes and chicken broth. Add sugar and chili flakes. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
5. Make It Creamy
Lower the heat and stir in the heavy cream and Parmesan cheese. Simmer for 2 minutes until creamy and smooth. Taste and adjust salt and pepper.
6. Add Basil and Chicken
Stir in the fresh basil. Return the chicken to the pan and spoon the sauce over the top. Simmer for 2-3 minutes to let the flavors come together.
7. Serve
Garnish with more fresh basil, Parmesan, and chili flakes. Serve hot.
What to Serve With It
White rice or garlic butter rice
Penne, spaghetti, or fettuccine
Mashed potatoes
Crusty bread for scooping up the sauce
Steamed vegetables or a green salad
Tips for the Best Tomato Basil Chicken
Don’t overcook the chicken: Use a meat thermometer. Remove at 165°F / 74°C for juicy chicken.
Use fresh basil: Dried basil works in a pinch (1 tsp), but fresh basil gives the best flavor.
For a thicker sauce: Let it simmer 2-3 extra minutes before adding the cream.
For a lighter version: Use half-and-half instead of heavy cream and skip the Parmesan.
Make it spicier: Add extra chili flakes or a pinch of cayenne.
Storage & Meal Prep
Fridge: Store in an airtight container for up to 3-4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm on low heat on the stove with a splash of cream or broth, or microwave in 1-minute intervals.
Nutrition (Per Serving – Approximate)
Calories: 385 | Protein: 42g | Carbs: 9g | Fat: 20g | Fiber: 2g | Sugar: 5g | Sodium: 580mg
FAQs
Can I use chicken thighs?
Yes! Boneless skinless chicken thighs work perfectly. Cook 6-7 minutes per side.
Can I make it dairy-free?
Yes, use coconut cream instead of heavy cream and skip the Parmesan or use a dairy-free alternative.
Can I make it ahead?
Yes, the sauce can be made 1 day ahead and stored in the fridge. Add the chicken and basil when reheating.