Chicken in Tomato Cream with Fresh Basil
Ingredients
- 4 pieceschicken breasts (boneless, skinless)
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- ½ cupheavy cream
- ½ cupchicken broth
- ·salt
- ·black pepper
- ¼ cupfresh basil
- ¼ cupparmesan cheese (freshly grated)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 5-6 minutes per side until golden brown. Transfer to a plate.
- 02
In the same skillet, add the diced onion and sauté for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Pour in the crushed tomatoes and chicken broth, stirring well. Return the chicken to the skillet, nestling it into the sauce. Bring to a simmer, reduce heat to medium, and cook uncovered for 10-12 minutes until the chicken is cooked through.
- 04
Stir in the heavy cream and cook for 1-2 minutes more until the sauce is warmed through. Taste and adjust salt and pepper as needed.
- 05
Tear the fresh basil and stir it into the sauce. Serve the chicken and sauce over pasta, rice, or with crusty bread, topped with grated parmesan.
Spice Tips
For warmth, stir in ¼ teaspoon red pepper flakes when you add the tomatoes. A splash of balsamic vinegar adds depth. Fresh oregano or thyme work beautifully alongside or instead of basil.
For a lighter version, use half-and-half or Greek yogurt instead of heavy cream. Leftovers keep in the refrigerator for up to 3 days.