Creamy Tomato Basil Chicken
This creamy tomato basil chicken features tender pan-fried chicken in a garlic cream sauce with garden tomatoes and basil, ready in about 30 minutes.
Equipment
- Skillet
Ingredients
Chicken
- 2 large chicken breasts
Seasonings
- ¼ teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Cooking Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- ¼ cup chicken broth
- ½ teaspoon Dijon mustard
- ¾ cup heavy/whipping cream
- 1 medium tomato chopped
- ¼ teaspoon Italian seasoning
- 1 small handful fresh basil chopped/torn
Instructions
Preparation
- 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 it is golden. Remove the chicken from the pan and transfer to a plate.
- Add the garlic, Dijon mustard, and chicken broth to the pan and return to heat. Let it bubble for about 30 seconds, stirring to scrape up the browned bits from the bottom.
- Add in the cream, tomatoes, Italian seasoning, and basil. Once it starts to bubble, add the chicken back in and cook for another 5 minutes or until cooked through. Season with extra salt & pepper as needed.
Notes
Do not substitute heavy cream for half-and-half or milk; the sauce may become thinner and curdle due to high heat and acidity of tomatoes.
Nutrition
Serving: 1servingCalories: 362kcalCarbohydrates: 6gProtein: 26gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 131mgSodium: 229mgPotassium: 558mgFiber: 1gSugar: 2gVitamin A: 1089IUVitamin C: 7mgCalcium: 49mgIron: 1mg
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