Creamy Tomato Basil Chicken Recipe

Introduction

This Creamy Tomato Basil Chicken is a comforting and flavorful dish that combines tender chicken breasts with a rich tomato and basil cream sauce. It’s perfect for a weeknight dinner or a special occasion when you want something both easy and impressive.

Ingredients

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil (for searing)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil (for sauce)
• 2 cloves garlic, minced
• 1/2 cup chopped yellow onion
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil leaves, plus more for garnish
• 1 teaspoon granulated sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese, for serving
• Cooked pasta (such as spaghetti, penne, or fettuccine), for serving
• Fresh mozzarella balls, for topping (optional)
• Spinach, added to the sauce in the last few minutes (optional)

Instructions

1. Step 1: Place each chicken breast between two sheets of plastic wrap or inside a large zip-top bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
2. Step 2: In a small bowl, combine garlic powder, onion powder, dried oregano, red pepper flakes (if using), salt, and pepper. Generously sprinkle this mixture over both sides of the chicken breasts, pressing gently to adhere.
3. Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts carefully, avoiding overcrowding. Sear for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
4. Step 4: Remove chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm while you prepare the sauce.
5. Step 5: In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and chopped onion; sauté for 3-5 minutes until the onion is soft and translucent, being careful not to burn the garlic.
6. Step 6: Pour in crushed tomatoes and tomato sauce. Stir in sugar, dried oregano, red pepper flakes (if using), salt, and pepper. Bring the sauce to a simmer.
7. Step 7: Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
8. Step 8: Stir in heavy cream and chopped fresh basil. Simmer for 2-3 minutes more, heating through but avoiding boiling to prevent curdling.
9. Step 9: Return the cooked chicken breasts to the skillet with the sauce.
10. Step 10: Spoon sauce over the chicken to coat each piece well.
11. Step 11: Let chicken simmer in the sauce for 5-10 minutes so flavors meld and chicken is warmed through.
12. Step 12: Serve over cooked pasta, garnished with fresh basil and grated Parmesan cheese. Add fresh mozzarella balls or spinach to the sauce if desired.

Tips & Variations

• For extra freshness, add a handful of spinach to the sauce in the last few minutes of simmering.
• Use fresh garlic instead of powder on the chicken for a more intense flavor.
• If you like a little heat, don’t skip the red pepper flakes or add a pinch more.
• Swap heavy cream for half-and-half for a lighter sauce, but the texture will be less rich.
• Pair the dish with crusty bread to soak up the creamy tomato sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the chicken or curdling the sauce. You may need to add a splash of cream or water when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, but bone-in chicken will take longer to cook. Adjust the cooking time accordingly and ensure the internal temperature reaches 165°F (74°C) for safety.

Is this recipe freezer-friendly?

You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.