Can I make creamy tomato basil chicken ahead?

Yes! Make sauce up to 2 days ahead. Sear chicken day-of. Or make whole thing and reheat.

Why did my cream curdle?

Heat too high or added too fast. Always reduce to medium-low. Pour slowly while stirring.

Can I use chicken thighs?

Yes! Same cooking time. Ensure 165F internal temp.

What substitutes for heavy cream?

Half-and-half works but add slowly. Coconut cream for dairy-free.

Yes, up to 3 months. Thaw in fridge overnight. Reheat on stovetop.

What pasta works best?

Ridged pasta like penne or rigatoni. Sauce clings to ridges.

Can I use dried basil?

In a pinch, use 2 tablespoons dried. Add with tomatoes.

How prevent dry chicken?

Pull at 160F and let finish in sauce. Pound to even thickness.

Creamy Tomato Basil Chicken: 30-Minute Weeknight Hero

Name: Creamy Tomato Basil Chicken: 30-Minute One-Pot Comfort
Prep time: 5 min
Cook time: 23 min
Total time: 30 min
Cuisine: Italian/Mediterranean
Ingredients: Boneless Skinless Chicken Breasts (1.5 pounds, 3-4 pieces): These need to be pounded to even thickness – about 3/4 inch. Don’t skip this step. Thick chicken means raw center or overcooked edges. I use a meat mallet wrapped in plastic wrap.; You can use chicken thighs if you prefer dark meat. Cooking time stays the same but thighs are more forgiving.; Salt & Pepper & Garlic Powder: Basic seasoning that matters. Don’t be shy with the salt.; The Creamy Tomato Sauce Components; Canned Crushed Tomatoes (14.5 oz can): I prefer fire-roasted tomatoes for extra depth. San Marzano if you’re feeling fancy. DO NOT use tomato sauce – too smooth. DO NOT use diced tomatoes – too chunky.; Heavy Cream (3/4 cup): Full-fat only. Half-and-half will curdle.; Fresh Basil (1/2 cup, packed): FRESH. Dried basil tastes like sad pizza box. I buy bunches at farmers market and freeze extras in olive oil ice cube trays.; Garlic (4 cloves, minced): Always fresh. That jarred stuff has no punch.; Parmesan Cheese (1/2 cup, freshly grated): The real stuff, not the shaker can. Parmigiano-Reggiano melts smoothly.; The Secret Most Recipes Don’t Tell You; The game-changer is reserving pasta water if you’re serving this over pasta. The starchy pasta water helps sauce cling to noodles. Add 1/4 cup at a time until perfect consistency.; Let the sauce simmer for at least 5 minutes after adding cream. This gives flavors time to meld.; This sauce technique is similar to what makes spinach and feta pasta so creamy, and the pasta water trick works in classic italian meatballs served over spaghetti too.

Description

Easy one-pot creamy tomato basil chicken ready in 30 minutes. Tender pan-seared chicken in rich tomato cream sauce with fresh basil and parmesan.

Ingredients

The Chicken Base

Boneless Skinless Chicken Breasts (1.5 pounds, 3-4 pieces): These need to be pounded to even thickness – about 3/4 inch. Don’t skip this step. Thick chicken means raw center or overcooked edges. I use a meat mallet wrapped in plastic wrap.

You can use chicken thighs if you prefer dark meat. Cooking time stays the same but thighs are more forgiving.

Salt & Pepper & Garlic Powder: Basic seasoning that matters. Don’t be shy with the salt.

The Creamy Tomato Sauce Components

Canned Crushed Tomatoes (14.5 oz can): I prefer fire-roasted tomatoes for extra depth. San Marzano if you’re feeling fancy. DO NOT use tomato sauce – too smooth. DO NOT use diced tomatoes – too chunky.

Heavy Cream (3/4 cup): Full-fat only. Half-and-half will curdle.

Fresh Basil (1/2 cup, packed): FRESH. Dried basil tastes like sad pizza box. I buy bunches at farmers market and freeze extras in olive oil ice cube trays.

Garlic (4 cloves, minced): Always fresh. That jarred stuff has no punch.

Parmesan Cheese (1/2 cup, freshly grated): The real stuff, not the shaker can. Parmigiano-Reggiano melts smoothly.

The Secret Most Recipes Don’t Tell You

The game-changer is reserving pasta water if you’re serving this over pasta. The starchy pasta water helps sauce cling to noodles. Add 1/4 cup at a time until perfect consistency.

Let the sauce simmer for at least 5 minutes after adding cream. This gives flavors time to meld.

This sauce technique is similar to what makes spinach and feta pasta so creamy, and the pasta water trick works in classic italian meatballs served over spaghetti too.

Cook Mode Prevent your screen from going dark

Instructions

Preparation (5 Minutes)

Step 1: Prep the chicken (3 minutes)

Place chicken breasts between plastic wrap. Pound to even 3/4-inch thickness using a meat mallet or rolling pin.

Pat DRY with paper towels. Season both sides with salt, pepper, and garlic powder.

This drying technique is the same one that makes greek chicken gyros skin crispy – moisture is the enemy of a good sear.

Step 2: Mise en place (2 minutes)

Mince 4 cloves garlic. Chop 1/2 cup fresh basil. Grate 1/2 cup parmesan. Have cream measured. Once you start cooking, everything moves fast.

This prep-everything-first approach is essential in quick recipes like chicken shawarma crispy rice salad where timing matters.

The Main Cooking Method

Step 3: Sear the chicken (8 minutes)

Heat 2 tablespoons olive oil in large skillet over medium-high heat. When oil shimmers, add chicken. Don’t move it.

Cook 4 minutes first side until golden. Flip. Cook 3-4 minutes second side. Internal temp should hit about 155F.

Transfer chicken to plate. Don’t wipe the pan.

Step 4: Build the sauce (5 minutes)

Reduce heat to medium. Add 1 tablespoon butter. Add minced garlic, cook 30 seconds.

Pour in crushed tomatoes. Use wooden spoon to scrape up browned bits (deglazing).

Add 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper. Simmer 2 minutes.

Step 5: Add cream and cheese (3 minutes)

Reduce heat to medium-low. Slowly pour in heavy cream while stirring constantly.

Stir in parmesan. Add half the basil.

Step 6: Finish the chicken (7 minutes)

Return chicken and juices to skillet. Spoon sauce over top.

Cover and simmer medium-low for 6-7 minutes until chicken reaches 165F.

Step 7: Rest and serve (2 minutes)

Remove from heat. Let rest 2 minutes. Garnish with remaining basil.

If serving over pasta, cook your noodles while the chicken simmers. Try it with ragu alla bolognese techniques for authentic Italian flair.

Notes

How to Store Without Losing Quality

Room temp: Maximum 2 hours.

Refrigerator (3-4 days): Store in airtight container. Sauce thickens as it sits. Reheat gently on stovetop, adding splash of cream or broth.

Freezer (up to 3 months): Freeze together. Thaw overnight in fridge. Reheat on stovetop.

Meal Prep & Make-Ahead Strategies

For weekly meal prep: Make double batch Sunday. Portion into 4-5 containers.

Make-ahead for entertaining:

2 days before: Make sauce
1 day before: Prep chicken
Day-of: Sear chicken, reheat sauce, combine

Beverage pairings (no alcohol):

Sparkling lemonade with fresh basil
Iced herbal tea (mint or chamomile)
San Pellegrino with lemon
Fresh tomato juice

Prep Time: 5 minutes
Cook Time: 23 minutes
Category: Mediterranean Dinner Recipes
Method: One-Pot Skillet
Cuisine: Italian/Mediterranean

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 385 kcal
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 42g
Cholesterol: 140mg