This easy One Pan Creamy Tomato Basil Chicken Recipe is a quick, flavorful, protein packed meal. Tender Chicken cutlets lightly pan fried and served with a creamy tomato basil sauce. Serve this as a quick weeknight meal, for lunches throughout the week or for guests on a special occasion. This easy recipe is a great way to elevate chicken breasts. Serve alone or over pasta, with roasted veggies, or with mashed potatoes.
Easy seared chicken breast topped with a rich tomato sauce. Top with extra basil and parmesan cheese. Perfect for a quick family dinner, and even better as leftovers!
Highlights of this creamy tomato basil chicken:
- Quick recipes, perfect for weeknights
- One-pan makes easy clean up
- Versatile, serve with pasta, polenta, mashed potatoes, or with roasted veggies
- Family favorite, kids love the lightly breaded chicken
- Budget friendly, ingredients are affordable
- Easy way to lightly fry chicken vs frying in deep oil
- Tomato sauce comes together quick with simple ingredients
- Great for fresh summer produce
First Steps:
- In a shallow bowl combine flour, salt, and pepper
- Dredge chicken cutlets evenly
Grocery Store List & Substitutions:
- Boneless skinless chicken breasts, could substitute boneless skinless chicken thighs or chicken tenders
- All-purpose flour, could substitute a gluten-free flour mix
- Kosher salt
- Fresh cracked black pepper
- Extra virgin olive oil, could use avocado oil
- Garlic cloves
- Tomato paste
- Dry white wine
- Canned diced tomatoes
- Italian seasoning
- Onion powder or garlic powder
- Fresh basil
- Fresh tomatoes if desired, I mix in a few fresh cherry tomatoes
- Heavy cream or milk
- Parmesan cheese or mozzarella cheese
Serve this easy main dish with…
Simple Green Bean Almondine with Bacon
One-Pot 6 Cheese Mac and Cheese Recipe
Easy One-Pan Scalloped Sweet Potatoes
This One Pan Creamy Tomato Basil Chicken Recipe is great served over mashed potatoes, pasta, or cheesy polenta!
If you like this one pan chicken recipe, you’ll love these other easy chicken dinner recipes…
Air Fryer Teriyaki Chicken Recipe
Slow Cooker Lemon Chicken Orzo Soup
2 Ingredient Instant Pot Pesto Chicken
Tools I used for this recipe:
- Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great for even heat and this pot is large enough so nothing boils over
- Wooden Spoons – perfect for sautéing and mixing
- Can opener – a good can opener is a must, this one has stayed sharp for me for a while
Second Steps:
- Brown chicken cutlets, remove from pan
- Deglaze and add in sauce ingredients
- Once sauce has simmered, return chicken to the pan to finish cooking
- Mix in fresh basil and enjoy
Instructions for the creamy tomato basil chicken:
- In a large shallow bowl, combine flour, salt, and pepper. Dredge the chicken in the flour mixture, covering evenly. Set aside.
- Heat olive oil in a large Dutch oven or skillet over medium-high heat. Add in chicken and sear both sides until golden brown, 4-5 minutes per side. Remove browned chicken from the skillet and set aside.
- With the heat on medium-high, deglaze the pan with white wine. Add in the minced garlic and sauté for 2-3 minutes. Stir in tomato paste, diced tomatoes, and seasonings. Let simmer over medium heat for about 5 minutes. Stir in the heavy cream and basil.
- Return the chicken to the pan and let simmer for another 5-10 minutes until cooked through. Chicken should have an internal temperature of 165 degrees. Serve topped with extra sauce, fresh basil, and parmesan cheese. Serve immediately or store in an airtight container for 3-4 days.
Pro tips for this terrific recipe:
- Place your chicken in a hot pan and don’t flip until the chicken easily release, watch your heat so the chicken doesn’t burn but rather gets a golden brown crust. If chicken is browned but not cooked through, you can finish in the over if desired.
- Allow the tomato sauce to simmer and thicken, add additionally seasonings if desired.
- Use fresh basil for max flavor
- Mix in fresh cherry tomatoes for a bright pop in addition to canned tomatoes
One Pan Creamy Tomato Basil Chicken Recipe
Ingredients
- 4 Chicken cutlets, or 2 boneless skinless chicken breasts sliced in half
- 1/2 cup All-purpose flour
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 3 tbsp Olive oil
- 1/2 cup Dry white wine
- 3-4 cloves Garlic, minced
- 3 tbsp Tomato paste
- 1 14.5 oz. Can diced tomatoes with juice
- 1 tbsp Italian seasoning
- 1 tsp Onion powder
- 1 tsp Kosher salt
- 1/2 cup Heavy cream
- Fresh basil
Instructions
- In a large shallow bowl, combine flour, salt, and pepper. Dredge the chicken in the flour mixture, covering evenly. Set aside.
- Heat olive oil in a large Dutch oven or skillet over medium-high heat. Add in chicken and sear both sides until golden brown, 4-5 minutes per side. Remove browned chicken from the skillet and set aside.
- With the heat on medium-high, deglaze the pan with white wine. Add in the minced garlic and sauté for 2-3 minutes. Stir in tomato paste, diced tomatoes, and seasonings. Let simmer over medium heat for about 5 minutes. Stir in the heavy cream and basil.
- Return the chicken to the pan and let simmer for another 5-10 minutes until cooked through. Chicken should have an internal temperature of 165 degrees. Serve topped with extra sauce, fresh basil, and parmesan cheese.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.