Creamy Tomato Basil Chicken

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Creamy Tomato Basil Chicken

This easy one-skillet Creamy Tomato Basil Chicken transforms standard chicken breasts or thighs into a restaurant-worthy feast. It is a hearty, stress-free weekday dinner that pairs perfectly over a quick bed of pasta or served with warm, crusty bread to soak up every last drop of the decadent cream sauce.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Italian-American

Difficulty: Easy

Servings: servings

Calories: 533kcal

Author: Nora from Savory Nothings

Ingredients

1.5 pounds chicken breast OR boneless, skinless chicken thighs
2 tablespoons oil divided use
seasoning 1 tablespoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt & pepper to taste
1 medium red onion finely diced (about 1 cup)
2 cloves garlic minced
⅓ cup (packed) chopped sun-dried tomatoes (not drained! Use that flavorful oil!)
2 tablespoons tomato paste
8 oz grape or cherry tomatoes halved
1.5 cups low-sodium chicken broth
¼ cup sun-dried tomato pesto
⅔ cup heavy cream or to taste
1-2 teaspoons cornstarch
½ cup fresh basil leaves not packed; divided use
grated Parmesan cheese to serve (optional)

Instructions

Prep chicken:
If using chicken breast, cut the chicken lengthwise and crosswise into 8 cutlets. For either chicken cut, lightly pound the chicken between two sheets of plastic wrap to tenderize and to get a more even thickness.
Rub the chicken with 1 tablespoon oil, then sprinkle with the seasoning (1 tablespoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder), salt and pepper and gently rub it in.
1.5 pounds chicken breast, 1 tablespoons oil, seasoning
Sear chicken:
Heat a large skillet over medium-high heat. Once hot, add the chicken and sear well from each side (it doesn’t have to cook through yet). Remove to a plate and set aside.
Sauté aromatics:
Reduce the heat to medium. Add the remaining tablespoon of oil to the skillet. Sauté the onion until softened, about 5-6 minutes. Add the garlic and cook for 30 more seconds.
1 tablespoons oil, 1 medium red onion, 2 cloves garlic
Add tomatoes:
Stir in the sun-dried tomatoes for 30 seconds, then stir in the tomato paste until it smells fragrant and slightly darkens - 30 to 60 seconds. Stir in the cherry tomatoes and cook over medium to medium-low heat, until the tomatoes are starting to soften - 3-5 minutes, depending on the size and ripeness of your tomatoes. Lightly season with salt and pepper.
⅓ cup (packed) chopped sun-dried tomatoes, 2 tablespoons tomato paste, 8 oz grape or cherry tomatoes
Simmer the sauce:
Stir in the chicken broth, scraping any browned bits off the bottom of the pan. Stir in the pesto and bring to a simmer.
Cut ¾ of the basil into ribbons and add it to the pan. Simmer for 3-4 minutes, until the sauce has reduced a little.
1.5 cups low-sodium chicken broth, ¼ cup sun-dried tomato pesto, 0.38 cup fresh basil leaves
Finish:
Reduce the heat to the lowest simmer. Whisk the heavy cream and the cornstarch together in a small measuring cup, then stir it into the sauce (stir fast, and well).
Add the chicken and continue simmering gently until the chicken reaches an internal temperature of 165°F. Adjust heavy cream and seasoning to taste.
⅔ cup heavy cream, 1-2 teaspoons cornstarch
Serve:
Serve the chicken over pasta if you like, with extra basil and grated Parmesan cheese.
0.13 cup fresh basil leaves, grated Parmesan cheese

Notes

Prevent Curdling: Lower the stove heat to the lowest simmer before adding the cream and cornstarch mix, as high heat will cause the dairy to split.
Lump-Free Sauce: Fully whisk the cornstarch into the cold heavy cream before pouring it into the pan to avoid chalky white lumps.
Unlock Maximum Flavor: Do not skip scraping up the browned stuck bits from the bottom of the pan when you pour in the chicken broth.
Avoid Dry Chicken: Pull the dish off the heat the exact moment a meat thermometer reads 165°F to make sure it stays juicy.
Use the Tomato Oil: Use the oil straight from the sun-dried tomato jar for sautéing if you want, to give the dish a deeper, richer tomato flavor.

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