Tomato Basil Chicken Skillet
This Tomato Basil Chicken Skillet is Italian-inspired comfort food at its simplest — juicy pan-seared chicken, sweet burst cherry tomatoes, fragrant fresh basil, and punchy garlic all come together in one pan in just 25 minutes. A splash of balsamic vinegar adds depth to the jammy tomato sauce, and a shower of freshly grated Parmesan ties everything together beautifully. Big, bold flavors with minimal cleanup.
Equipment
- Large cast iron skillet or heavy-bottomed pan 10–12 inches; a stainless steel or nonstick skillet also works
- Meat mallet or rolling pin For pounding chicken to even thickness
- Sharp chef's knife
- Cutting board
- Garlic press or microplane (optional)
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Tongs
- Meat thermometer For checking internal temperature of chicken
Ingredients
- 2 chicken breasts boneless, skinless; patted dry and pounded to ¾ inch thickness if thick
- 2 tablespoons olive oil 30ml
- 3 garlic cloves minced
- 2 cups cherry tomatoes about 300g; fresh preferred, left whole
- ½ cup chicken broth 120ml
- 1 tablespoon balsamic vinegar 15ml; substitute 1 tsp red wine vinegar + pinch of sugar if needed
- 1 teaspoon dried oregano
- salt to taste
- black pepper freshly ground, to taste
- fresh basil leaves a generous handful; torn by hand just before serving
- Parmesan cheese freshly grated, for serving
Instructions
- Pat chicken breasts completely dry with paper towels, then pound to an even ¾-inch thickness if needed. Season both sides generously with salt and freshly ground black pepper.
- Heat skillet over medium-high for 2 minutes, then add olive oil and swirl to coat. Add chicken and sear undisturbed for 5–6 minutes per side until golden and cooked through (165°F / 74°C internal). Remove to a plate and tent loosely with foil.
- Reduce heat to medium and add the minced garlic to the pan (do not wipe out the drippings). Stir for 30–60 seconds, scraping up the browned bits, until fragrant and golden — do not burn.
- Add cherry tomatoes and cook for 3–4 minutes, stirring occasionally, pressing some tomatoes gently with a spoon to help them burst and release their juices.
- Pour in chicken broth to deglaze the pan, then stir in balsamic vinegar and dried oregano. Simmer over medium heat for 3–4 minutes until the sauce thickens slightly and the tomatoes are jammy. Taste and adjust seasoning.
- Return the seared chicken to the skillet, spoon sauce over the top, and simmer on low for 2–3 minutes. Tear fresh basil leaves over the top, finish with freshly grated Parmesan, and serve immediately.
Notes
- Dry the chicken thoroughly before searing — surface moisture causes steaming rather than browning.
- Do not crowd the pan; cook chicken in batches if doubling the recipe to maintain a proper sear.
- Don't wipe out the pan after searing — those caramelized drippings (fond) add significant flavor to the sauce.
- Use fresh basil only at the end; dried basil won't deliver the same brightness and fresh basil darkens if cooked too long.
- If the sauce is too thin, simmer uncovered for a few extra minutes or press more tomatoes to release their pulp. Avoid thickening with flour.
- For a creamy variation, stir in 2–3 tablespoons of heavy cream or mascarpone just before returning the chicken to the pan.
- Chicken thighs work beautifully here and are more forgiving — use boneless, skinless thighs as a direct swap.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low with a splash of broth, or microwave in 60-second intervals.
- To freeze, shred the chicken into the sauce first — whole cooked chicken breasts can become rubbery after thawing. Freeze for up to 2 months.
- Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce; or keep it low-carb over zucchini noodles.
Nutrition
Serving: 1ServingCalories: 350kcalCarbohydrates: 12gProtein: 38gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 480mgPotassium: 820mgFiber: 2gSugar: 7gVitamin A: 20IUVitamin C: 35mgCalcium: 10mgIron: 10mg
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