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This creamy tomato basil chicken recipe has tender chicken and plenty of garlic in a delicious fresh tomato and basil cream sauce. It’s ready in about 30 minutes!
The fresh tomatoes and basil add such a nice and summery flavor that lightens up the cream sauce. Fresh tomatoes and cream are such a good combination, in my opinion. I have a Fresh Tomato Salmon Pasta that many readers love… it’s a wonder that I haven’t done a chicken version yet.
This recipe is also similar to my Creamy Tuscan Chicken, but I swapped the sun-dried tomatoes for fresh ones since I know some people don’t like them, and I also left out the spinach. You could, of course, add a handful (or two) of fresh spinach to this recipe, but I kept this one pretty simple.
Recipe notes & tips:
- 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.
- Try swapping the chicken broth for dry white wine if you’ve got an open bottle!
- I always like to thin out the chicken breasts (cut then in half lengthwise) so they cook faster and more evenly. That way, they stay tender!
Love the tomato & basil flavor combo? Try my 15 Minute One Pan Creamy Sun-dried Tomato and Basil Gnocchi.
What to serve with creamy tomato & basil chicken:
Try it over pasta or mashed potatoes. Roasted potatoes would also be delicious as would my Simple Parmesan Arugula Salad.
Other easy skillet chicken recipes:
I hope you will love this easy chicken recipe! Made this recipe? Questions? Leave me a comment below.
Creamy Tomato Basil Chicken
Ingredients
- 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
Instructions
- 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. You can serve this dish with some parmesan cheese grated over top if you wish.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve made this twice and it’s excellent. I add sundrieds and capers. I also add dry sherry. I add dry sherry to all of my cream recipes!
Love those additions!! Sherry and cream go so well together.
Delicious! Great recipe. Very easy to make with the ingredients I had on hand. Husband was very happy with dinner. Went back for seconds. Said we should add this to our rotating menu.
Wonderful!! 🙂 That’s what I like to hear!
One of our favorite recipes to make! So easy and the whole family loves it.
Wonderful! 🙂
My husband is finally getting his taste back after having Covid and he says this is the best thing he has ever eaten. Even the kids gobbled it up like a Thanksgiving turkey. This one is going in my favorites file!
That makes me so happy, Kim! Glad he’s on the mend!
Thank you for sharing… my kids really enjoyed it!!
Awesome!!
The video had lemon juice but I do not see it in the ingredients. Wondering how much?
Hi Ellen! Sorry for the delayed response (I wasn’t feeling well yesterday). The video is for a different recipe so don’t worry about adding any lemon juice to this one. I know it can be confusing, but the video ads pop up for every recipe and sometimes don’t match the recipe.
This was a big hit with my husband this evening! I’m so happy there are leftovers for tomorrow, BONUS! Thank you so much for sharing this recipe, it’s delicious !
That’s awesome! You’re very welcome!
This was a big win with my husband! I used almond flour and no mustard or chicken stock and it turned out AMAZING! This recipe will be a regular in our house!
Great!!
I always have half and half on hand for my coffee and use it in all your creamy recipes because I can’t meal plan to save my life. There’s a trick tho: put 1 tsp of cornstarch in a measuring cup, add about 1/4 cup of cream and stir until nice and smooth, then stir in remaining cream to make 1 cup. I haven’t tried it with milk but my sauce never breaks or curdles. Love all your recipes and a few have become family faves. Kids love them with egg noodles or mashed potatoes. You need to do a cookbook!!
Glad it worked out for you, Michelle! 🙂
Absolutely delicious! My family loved this recipe, they said it tasted like a restaurant meal. Loved that it didn’t take a long time to cook. Thank you so much.
That’s great!! Thanks for commenting! XO