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Photo-style overhead view of finished skillet tomato basil chicken, four golden chicken cutlets nestled in glossy cherry…

Skillet Tomato Basil Chicken

Skillet Tomato Basil Chicken brings golden chicken, sweet tomatoes, garlic, and fresh basil together in one easy pan. It is a quick weeknight dinner with a light tomato pan sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1 small yellow onion thinly sliced
  • 4 cloves garlic finely chopped
  • 2 cups cherry tomatoes halved
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon red pepper flakes optional
  • 1/3 cup fresh basil chopped, plus more for serving
  • 1 tablespoon unsalted butter
  • 1/4 cup Parmesan finely grated, optional
  • lemon wedges for serving

Method
 

  1. Prep time is 15 minutes, cook time is 20 minutes, and the recipe serves 4. Place the chicken breasts on a cutting board and slice each one horizontally into two thin cutlets. Pat them dry with paper towels. Season both sides with 3/4 teaspoon salt, the black pepper, and Italian seasoning.
  2. Heat the olive oil in a large 12-inch skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. Cook for 3 to 4 minutes per side, until the cutlets are browned and the thickest part reaches 165°F. Move the chicken to a plate and loosely cover it with foil.
  3. Lower the heat to medium. Add the sliced onion to the same skillet and cook for 2 minutes, stirring to loosen the browned bits. Add the garlic and cook for 30 seconds. It should smell fragrant, but it shouldn’t turn dark.
  4. Stir in the cherry tomatoes, chicken broth, tomato paste, balsamic vinegar, red pepper flakes, and the remaining 1/4 teaspoon salt. Scrape the bottom of the pan with a wooden spoon, then simmer for 5 to 6 minutes. The tomatoes should look softened and glossy, with a few beginning to split.
  5. Return the chicken and any juices from the plate to the skillet. Spoon the tomato sauce over the cutlets and simmer for 2 minutes, just until the chicken is hot again.
  6. Turn off the heat. Stir in the butter and chopped basil. Sprinkle with Parmesan, if using, and add more basil and a squeeze of lemon before serving.

Notes

Slice the chicken evenly and dry it before seasoning so it browns instead of steaming. Do not crowd the skillet; use two batches if needed. Check the thickest part with a thermometer and cook to 165°F. Add basil after turning off the heat. Refrigerate leftovers within two hours and use them within 3 to 4 days.