– **Title**: Creamy Tomato Basil Chicken Breasts
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes (with juices)
– 1/2 cup heavy cream
– 1 cup fresh basil leaves, chopped
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 cup grated Parmesan cheese
– Extra basil leaves for garnish
– **Instructions**:
1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
4. Add the can of diced tomatoes with their juices and bring to a simmer. Cook for about 5 minutes to let the flavors meld.
5. Stir in the heavy cream, chopped basil, dried oregano, and red pepper flakes (if using). Mix well and let simmer for an additional 2-3 minutes.
6. Return the chicken breasts to the skillet, spooning the sauce over them. Cook for another 2-3 minutes until the chicken is heated through.
7. Stir in the grated Parmesan cheese until melted and the sauce is creamy.
8. Remove from heat, garnish with additional basil leaves, and serve hot. Enjoy your creamy tomato basil chicken with rice, pasta, or a fresh salad!
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are best for this recipe since they cook evenly. You could use thighs for extra flavor and juiciness if you prefer darker meat.
Garlic: Fresh garlic gives great depth to the dish. If you’re in a pinch, garlic powder can work too; just use about 1/2 teaspoon instead of fresh cloves.
Diced Tomatoes: Canned diced tomatoes create a flavorful base. For a chunkier sauce, use whole canned tomatoes and break them up as they cook, or fresh tomatoes if you have them on hand.
Heavy Cream: Heavy cream delivers the rich creaminess. For a lighter option, you may substitute half-and-half or coconut cream for a dairy-free alternative.
Parmesan Cheese: Grated Parmesan adds a nice salty touch. You can swap it with Pecorino Romano or nutritional yeast for a dairy-free option.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken breasts can be tricky. To achieve that beautifully golden color while keeping them juicy, here are a few tips:
- Start with chicken at room temperature; this helps them cook evenly.
- Preheat your skillet and use medium heat. This way, the outside gets a nice sear without drying out the inside.
- If you have a meat thermometer, aim for an internal temperature of 165°F (75°C) for perfectly cooked chicken.
How to Make Creamy Tomato Basil Chicken Breasts?
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and around 20 minutes of cooking time, so you’ll have a tasty meal ready in about 30 minutes! Perfect for a quick weeknight dinner.
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning both sides of each chicken breast with salt and pepper. This adds flavor and brings out the chicken’s natural taste!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Once hot, carefully place the chicken breasts in the skillet. Cook for about 5 to 7 minutes on each side until they’re golden brown and cooked all the way through. When finished, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Garlic:
In the same skillet, add the minced garlic. Sauté it for about 30 seconds, stirring constantly, until it’s fragrant. Be careful not to let it burn!
4. Make the Sauce:
Add the diced tomatoes (with their juices), heavy cream, Italian seasoning, and red pepper flakes (if you like a bit of heat) to the skillet. Stir everything to mix well and bring the mixture to a gentle simmer.
5. Add Basil and Cheese:
Once simmering, reduce the heat to low. Stir in the chopped basil and the grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy.
6. Return the Chicken:
Carefully return the cooked chicken breasts back to the skillet, placing them in the creamy sauce. Allow them to cook in the sauce for an additional 2 to 3 minutes to heat through and absorb some of that delicious flavor.
7. Serve and Enjoy:
Serve the chicken hot on plates, and generously spoon the creamy tomato basil sauce over the top. If you like, garnish with extra basil for a fresh touch. Enjoy your delicious meal!
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! If you’d like to use fresh tomatoes, about 4-5 medium-sized ripe tomatoes should work well. Just dice them and add them to the skillet after the garlic has sautéed. Keep in mind that fresh tomatoes will release more water, so you may need to simmer the sauce a bit longer to thicken it up.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt. For a dairy-free version, coconut cream or cashew cream works great, although it may slightly alter the flavor. Just ensure that any substitutes you choose are thick enough to create that creamy texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat gently on the stove over low heat, adding a splash of milk or cream to help recreate that creamy consistency if needed.
Can I Freeze This Dish?
Yes, you can freeze the creamy tomato basil chicken! Make sure it cools completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove, adding a little extra cream or broth to help with the sauce’s texture.
