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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with a golden sear and a rustic skillet sauce made from burst cherry tomatoes, garlic, and white wine. Finished with fresh basil ribbons and shaved Parmesan for an Italian chicken dinner that feels bright and aromatic.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the chicken breasts dry, then season all over with salt, black pepper, garlic powder, and Italian seasoning. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Add chicken and sear for 5-6 minutes per side, until deeply golden and cooked through to 165°F internal temperature. Remove the chicken to a plate while you make the sauce.
Build the tomato basil sauce
  1. In the same pan, cook the minced garlic for 30 seconds, stirring until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes until they burst and release juices.
  2. Pour in the white wine (or chicken broth) and let it bubble for 1 minute. Stir in dried Italian seasoning, red pepper flakes, and balsamic vinegar.
Finish and serve
  1. Return the chicken to the pan and spoon the tomato sauce over each breast. Simmer for 2 minutes to warm the chicken through.
  2. Scatter the fresh basil over the top, then finish with shaved Parmesan and a drizzle of olive oil before serving.

Notes

Pro tip: don’t move the chicken during searing—leave it undisturbed for the first 5-6 minutes per side so it forms a strong golden crust. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the tomatoes and basil soften on thawing. For a lighter option, use a reduced-fat Parmesan and trim any visible fat from the chicken before cooking.