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This creamy tomato basil chicken recipe has tender pan-fried chicken in a delicious garlic cream sauce with garden tomatoes and fresh basil. It’s ready in about 30 minutes!

You may also like my Creamy Tuscan Chicken or Creamy Tomato Basil Pasta next.

a skillet with creamy tomato basil chicken and a serving spoon

Why you’ll love it

This easy chicken recipe makes use of in-season tomatoes and basil straight from the garden for the best summer flavors. The fresh combination can’t be beat, and it’s a great way to lighten up the creamy garlic sauce with Italian herbs. It’s simple yet impressive!

In warmer weather, I definitely like to spend less time in the kitchen. That’s why this tomato and basil chicken is ideal since it’s ready in just half an hour! It also uses no fancy ingredients, and you probably have most of them in your pantry and fridge already.

What you’ll need

  • Chicken – we’re using chicken breasts
  • Garlic powder – along with salt & pepper, this will infuse flavor right into the cutlets
  • Flour – for dredging and getting a great crust on the chicken and thickening the sauce a bit
  • Olive oil and butter – for pan searing
  • Garlic – it adds deeper savory flavor
  • Chicken broth – the base of the sauce
  • Dijon mustard – my go-to trick to add more depth of flavor to sauces; you don’t taste it individually
  • Heavy cream – the taste and texture it adds is incredible!
  • Italian seasoning – it’s an all-purpose blend of dried herbs all in one jar
  • Fresh tomato and basil – the perfect summer duo
ingredients for creamy tomato basil chicken in prep bowls

Pro tip

I always like to cut the chicken breasts in half lengthwise so that they cook faster and more evenly. That way, they stay tender and juicy!

How to make creamy tomato basil chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken in a skillet and sauteing garlic, chicken broth, and dijon mustard

Cut the chicken to make four thinner cutlets, season with the garlic powder and salt & pepper, then dredge in flour. Heat up the oil and butter, then pan fry the chicken until golden on both sides. Transfer to a plate. Add the garlic, Dijon, and broth to the skillet.

making sauce for creamy tomato basil chicken in a skillet and adding chicken cutlets

Let it bubble until fragrant while stirring and scraping up the browned bits. Stir in the cream, tomatoes, Italian seasoning, and basil. Return the chicken, and simmer until it’s cooked through and the sauce thickens. Season with extra salt & pepper as needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • I don’t recommend subbing the cream for something else (e.g. half-and-half or milk) because the tomatoes are likely to curdle the sauce. Coconut milk may work, but the flavor will of course change.
  • Try swapping the chicken broth for dry white wine if you’ve got an open bottle. Sauvignon blanc or pinot grigio would be great.
  • Add a handful of fresh spinach near the end of cooking time if you wish.

What to serve with creamy basil tomato chicken

Leftovers and storage

  • Store leftovers for 3-4 days in the fridge in an airtight container.
  • Reheat slowly over a low heat so that the chicken doesn’t dry out.
  • I don’t recommend freezing this one because it has dairy, and the texture will likely change.
a plate with tomato basil chicken, mashed potatoes, and green beans

If you made this fresh tomato and basil chicken, please leave a star rating and review below! I love hearing from readers. Tag me on Instagram with any of your S&L creations.

a skillet with creamy tomato basil chicken and a serving spoon
5 from 21 votes

Creamy Tomato Basil Chicken

This creamy tomato basil chicken recipe has tender pan-fried chicken in a delicious garlic cream sauce with garden tomatoes and fresh basil. It's ready in about 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 2 large chicken breasts
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1/4 cup chicken broth
  • 1/2 teaspoon Dijon mustard
  • 3/4 cup heavy/whipping cream
  • 1 medium tomato chopped
  • 1/4 teaspoon Italian seasoning
  • 1 small handful fresh basil chopped/torn


  • Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and salt & pepper. Coat the chicken in flour.
  • Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook it for about 4-5 min/side until the chicken is nice and golden. Remove the pan from the heat, and take the chicken out of the pan and transfer to a plate.
  • Add the garlic, Dijon mustard, and chicken broth to the pan and return it to the heat. Let it bubble for about 30 seconds, while stirring to scrape up the browned bits from the bottom of the pan and incorporate the mustard.
  • Add in the cream, tomatoes, Italian seasoning, and basil. Once it starts to bubble, add the chicken back in and cook it for another 5 minutes or so (sauce will thicken up a bit and the chicken will cook through). You may need to reduce the heat if it's boiling too furiously. Season with extra salt & pepper as needed.


  • I do not recommend subbing the heavy cream for half-and-half or milk; the sauce will end up thinner and likely curdle due to the high heat and acidity of the tomatoes.


Calories: 362kcal, Carbohydrates: 6g, Protein: 26g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 131mg, Sodium: 229mg, Potassium: 558mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1089IU, Vitamin C: 7mg, Calcium: 49mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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This recipe was originally published on May 9, 2020. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! I’m Natasha.

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5 from 21 votes

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  1. Lorena Wilson says:

    5 stars
    So delicious Natasha! It’s so amazing how you come up with such a variety of recipes with basic pantry staples that any home cook always has available. You never disappoint. I must say that this is not always the case with recipe and cookbook creators. There have been several instances where well known chefs have professed this on the front of their cookbooks, only to disappoint and have me donating their books to the local library after a huge eye roll by myself. You’re the best!

    1. Natasha says:

      Aww your comment made my morning, Lorena!! 😀 Thank you so much!