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.
Equipment
- Skillet
Ingredients
Chicken and Sauce
- 2 large chicken breasts
- 0.25 teaspoon garlic powder
- to taste salt & pepper
- for dredging flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 0.25 cup chicken broth
- 0.5 teaspoon Dijon mustard
- 0.75 cup heavy/whipping cream
- 1 medium tomato chopped
- 0.25 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.
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
Serving: 1serving
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