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Creamy Tomato-Basil Chicken

Pan seared chicken breasts simmered in a cream sauce with fresh tomatoes and basil.
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Creamy Tomato-Basil Chicken
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Servings: 3
Total Time: 20 minutes
Recipe by: Rae


3 boneless, skinless chicken breasts
pinch salt
pinch pepper
1/2 cup flour
2 TBSP olive oil
1 TBSP sliced garlic
8 oz Camapri tomatoes, quartered
2 TBSP white wine
1/2 cup chicken stock
1/2 cup heavy cream
1/2 tsp salt
dash pepper
1/2 cup basil leaves, torn into 1 inch pieces
1/2 tsp white vinegar


1. Pat the chicken dry with paper towels and then sprinkle with salt and pepper and dredge in the flour.

2. Heat a 10-inch skillet over medium high heat and add the oil. Dust off the excess flour and add the chicken to the pan. Cook on one side for 3 minutes, then turn each breast over and lower the heat to medium and cook for 4 minutes. The chicken should be golden brown, but will still be raw inside.

3. Add sliced garlic, tomatoes, and white wine. Cook until the wine has evaporated, about 3 minutes. Add the chicken stock, heavy cream, salt, and pepper. Cook for about 5 minutes until the sauce is thickened and the chicken registers 165 degrees F internal temperature.

4. Turn off the heat and stir in the basil and vinegar. Taste the sauce and season with salt and pepper if needed.

5. Serve the chicken with the sauce.

Notes & Tips

This chicken is great served with pasta or rice.

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