Tomato Basil Chicken Breasts Recipe
Introduction
Tomato Basil Chicken Breasts is a simple yet flavorful dish that combines tender chicken with a fresh, vibrant tomato and basil sauce. This recipe is perfect for a quick weeknight dinner that tastes like it took hours to prepare.
Ingredients
- 2 small boneless skinless chicken breasts (about 3/4 pound) or 1 large chicken breast, halved horizontally
- Salt and pepper
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 tablespoons diced shallots (about 1 medium shallot)
- 12 ounces assorted tomatoes, small ones halved and medium and large cut in wedges
- 1 tablespoon capers in brine, drained
- 1/2 teaspoon red wine vinegar
- Plenty of basil leaves (large leaves torn), for serving
Instructions
- Step 1: Season the chicken breasts all over with salt and pepper. Place the flour in a shallow bowl or plate and dredge the chicken by coating all sides evenly.
- Step 2: Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium heat. When bubbling, shake off excess flour from the chicken and add it to the skillet. Cook undisturbed until golden brown, about 4 minutes. Flip and cook until thoroughly cooked, about 4 more minutes. Transfer the chicken to serving plates.
- Step 3: Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and ⅓ cup water to help create sauce and speed cooking. Simmer until the sauce reduces by half, about 3 minutes.
- Step 4: Stir in the capers, remaining 1 tablespoon butter, and red wine vinegar. Turn off heat and season with salt to taste.
- Step 5: To serve, spoon the tomato sauce over the chicken and top with torn basil leaves. Season with black pepper as desired.
Tips & Variations
- Use a mix of cherry, grape, and heirloom tomatoes for a richer, colorful sauce.
- For a tangier flavor, add a teaspoon of lemon juice along with the vinegar.
- If fresh basil isn’t available, stir in 1 teaspoon dried basil into the sauce before turning off the heat.
- Serve over cooked rice or pasta to make the dish more substantial.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through to avoid drying out the chicken.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and stay juicy, but adjust cooking time as thighs may take slightly longer to cook through.
Do I need to peel the tomatoes?
Peeling is not necessary since the tomatoes cook down into a sauce, but you can peel them if you prefer a smoother texture.
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Tomato Basil Chicken Breasts Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Tomato Basil Chicken Breasts is a delightful and flavorful dish featuring tender pan-seared chicken breasts topped with a vibrant tomato and basil sauce. This quick and easy recipe combines juicy chicken with a fresh medley of tomatoes, shallots, capers, and aromatic basil leaves, making it perfect for a weeknight dinner or a special occasion meal.
Ingredients
Chicken
- 2 small boneless skinless chicken breasts (about 3/4 pound) or 1 large chicken breast, halved horizontally
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
Cooking Fat
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
Sauce
- 2 tablespoons diced shallots (about 1 medium shallot)
- 12 ounces assorted tomatoes, small ones halved and medium and large cut in wedges
- 1 tablespoon capers in brine, drained
- 1/2 teaspoon red wine vinegar
- 1/3 cup water
- Plenty of basil leaves (large leaves torn), for serving
Instructions
- Season and Dredge the Chicken: Season the chicken breasts evenly with salt and pepper. Place the flour in a shallow bowl or plate. Dredge the chicken through the flour, coating all sides evenly, then shake off any excess flour.
- Cook the Chicken: Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium heat. Once bubbling, add the floured chicken pieces to the skillet without disturbing them. Cook until golden brown on one side, about 4 minutes, then flip and cook for another 4 minutes or until the chicken is cooked through. Transfer the cooked chicken to serving plates.
- Prepare the Sauce: Add diced shallots to the skillet and cook, stirring occasionally, until softened and lightly caramelized, about 2 minutes. Stir in the assorted tomatoes and 1/3 cup water to create a sauce base. Simmer the mixture until the sauce reduces by about half, approximately 3 minutes.
- Finish the Sauce: Stir in the drained capers, remaining 1 tablespoon of butter, and red wine vinegar. Turn off the heat and adjust seasoning with salt to taste.
- Serve: Top each chicken breast with torn basil leaves and spoon the tomato sauce over. Season with freshly ground black pepper to taste and serve immediately.
Notes
- Use a mix of tomato varieties for more color and flavor complexity in the sauce.
- Ensure the chicken is cooked thoroughly by checking that internal temperature reaches 165°F (75°C).
- For a smoother sauce, you can lightly crush the tomatoes while cooking.
- Adjust vinegars and capers to your taste if you prefer a more or less tangy sauce.
- This recipe pairs well with rice, crusty bread, or a simple side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Tomato Basil Chicken, Pan-Seared Chicken, Italian Chicken Recipe, Quick Chicken Dinner, Tomato Sauce Chicken
