Tomato Basil Chicken is something I often cook when I want a yummy meal but don’t want to be in the kitchen for a long time.

It’s great for a quick dinner during the week, and it’s also nice enough for when friends come over.

The best part about this recipe is how the fresh tomato and basil flavors mix so well with the tasty chicken. It’s a simple mix, but it tastes amazing.

Recipe Overview

This Tomato Basil Chicken is made in one pan. You cook the chicken and then make a sauce with fresh tomatoes, basil, and garlic.

It’s pretty healthy, with lots of protein and fresh stuff. The sauce is light but full of flavor, so it’s good if you don’t want a heavy meal.

You can change it up easily. Add other veggies or use different kinds of tomatoes, whatever you have.

I like to eat this with pasta, like spaghetti, so it soaks up the sauce.

Or, you can have it with some bread for dipping or rice on the side to make it a full meal.

Ingredients for Tomato Basil Chicken

1. 5 lbs of chicken breasts without bones or skin (that’s about 3 or 4 pieces)
1 big spoon of olive oil
1/2 small spoon of salt
1/4 small spoon of black pepper
2 cloves of garlic, chopped small
1 pint of small tomatoes (like cherry or grape), cut in half
1/4 cup of fresh basil, chopped
1/4 small spoon of red pepper flakes (if you want it a little spicy)

For the chicken, it’s best to use thin pieces because they cook fast. If you have thick pieces, you might want to flatten them or cut them in half.

Fresh, ripe tomatoes are important for the sauce to taste good. Small tomatoes are great because they’re sweet.

Fresh basil is a must – dried basil won’t taste as good.

If you don’t like spicy food, skip the red pepper flakes. But if you like a little heat, they make the dish taste nice and warm.

Step-by-Step Instructions

First, dry the chicken with paper towels. This helps them get brown when you cook them. Sprinkle salt and pepper on both sides.
Heat the olive oil in a big pan on medium-high heat. When the oil is hot, put the chicken in the pan.
Cook the chicken for about 4-5 minutes on each side, until it’s golden brown and cooked all the way. It should be 165°F (74°C) inside. Use a meat thermometer to check. Don’t put too much chicken in the pan at once.
Take the chicken out of the pan and put it on a plate.
Turn the heat down to medium. Put the chopped garlic in the same pan and cook for about 30 seconds, until it smells good. Don’t burn the garlic.
Add the tomatoes to the pan. Cook and stir sometimes, for about 5-7 minutes, until the tomatoes get soft.
Stir in the fresh basil and red pepper flakes (if you’re using them).
Put the chicken back in the pan with the tomato sauce.
Let it simmer for 2-3 more minutes, so the chicken gets warm and the flavors mix. The sauce should get a little thicker and cover the chicken.

Variations & Tips

If you want a thicker sauce, add a little bit of heavy cream or coconut milk at the end.

Add other veggies to the sauce, like zucchini or peppers. Put them in with the tomatoes.

If you don’t have fresh tomatoes, use a can of diced tomatoes (about 14 ounces), but drain the juice first.

This dish is best when you eat it right away, but you can keep leftovers in the fridge for up to 3 days.

To heat it up again, warm it in a pan on low heat or in the microwave.

Eat this with pasta, rice, bread, or a salad.

Key Details for Tomato Basil Chicken

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Things you’ll need: Big skillet, cutting board, knife, meat thermometer

FAQ

Can I use chicken with bones?

Yes, but it will take longer to cook. Make sure it’s 165°F (74°C) inside.

Can I make this ahead of time?

You can cook the chicken and make the sauce early. Keep them in the fridge separately. When you’re ready to eat, put them together in the pan and heat them up.

Can I freeze this?

Yes, freeze the cooked Tomato Basil Chicken in a container for up to 2 months. Let it thaw in the fridge before you heat it up.

What if I don’t have fresh basil?

Fresh basil is best, but you can use 1 teaspoon of dried basil if you have to. Add it with the garlic.

Can I add other herbs?

Sure, try other herbs like oregano or thyme.

Is this dish gluten-free?

Yes, this recipe doesn’t have gluten, as long as all your stuff is gluten-free.