The name, Tomato Basil Chicken, probably gives away that this recipe is best made in the summer months, so I won’t point out the obvious. But there really is nothing better than picking your own tomatoes fresh from the garden and using them that night in your dinner. If you pick them when ripe, they are just bursting with flavor.
The combination of the moist chicken, fresh tomatoes and basil is wonderful. Then the oil blends perfectly with the butter and garlic to create a nice sauce. The tomatoes cook down and add even more juice to this delicious recipe.
Let me show you just how easy this really is….
1. Let your pan heat up on the stove for a few minutes. You want a nice hot pan for this. Add about 2-3 Tbsp of good quality olive oil to your pan and let that get warm – add the chicken. I chose to butterfly my chicken breasts so they weren’t as thick.
Season them really well with kosher or sea salt (not table salt) and fresh black pepper. Let them cook about 4 or 5 minutes until you see the edges start to turn white.
If you flip them too early you will end up with white chicken. Letting is stay on one side until they are almost cooked through will give you a nice sear and browning.
2. Flip the chicken and add your chopped up tomatoes, basil, butter and garlic.
3. Stir and let it cook a minute until you can smell the garlic.
Dinner in under 30 minutes!
- This recipe called for 2 chicken breasts. I used 3, it was too much. The sauce goes nicely with just 2.
- I chose to use both big tomatoes and cherry ones. I just wanted to have a variety and it’s what I had on hand. The smaller cherry tomatoes were really good.
- I cut the basil into small pieces and found it got a little lost. Try julienning it or just ripping it in large pieces.
- I used angel hair pasta because that’s all I had. It soaked up the juice in no time. I think a thicker noodle that has been cooked in homemade chicken broth would be perfect for this!
- It’s important to season this dish as it’s cooking. I don’t use table salt when preparing my dishes anymore I use kosher or sea salt. Be sure to taste it as it’s cooking and season accordingly.
- 2 chicken breasts
- Kosher salt and black pepper
- 2–3 Tbsp extra virgin olive oil
- 2 1/2 cups chopped fresh tomatoes
- 2 tsp minced fresh garlic
- 4 Tbsp cold butter
- 1/2 cup fresh basil, chopped
- freshly grated Parmigiano reggiano cheese, for garnish
- Season chicken breasts with kosher salt and fresh cracked black pepper.
- Add a couple of tablespoons of extra virgin olive oil to your skillet.
- Add the chicken and cook until it’s about 3/4 done, meaning you’ll see the edges of the chicken turn white with just a little pink left on the top middle. This will ensure a good sear.
- Flip the chicken over and add in the fresh tomatoes that you have chopped up.
- Next, add the fresh basil, the cold butter, and the minced garlic
- Garnish with shredded cheese