Description
Tender chicken breasts simmered in a rich, creamy tomato basil sauce with garlic and Parmesan cheese. This comforting dish comes together in one pan for an easy yet impressive weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp sugar
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter. Add garlic and onion, sautéing for 2-3 minutes until fragrant.
- Pour in crushed tomatoes, chicken broth, oregano, sugar, and red pepper flakes if using. Simmer for 5 minutes.
- Reduce heat to medium-low. Stir in heavy cream and Parmesan cheese until smooth.
- Return chicken to the skillet, spooning sauce over the top. Simmer for 5-7 minutes until chicken is cooked through.
- Stir in fresh basil and adjust seasoning with salt and pepper.
- Serve hot over pasta, mashed potatoes, or with crusty bread.
Notes
- For extra flavor, use fire-roasted crushed tomatoes
- Substitute half-and-half for a lighter version (sauce will be thinner)
- Add spinach or mushrooms for extra vegetables
- Leftovers taste even better the next day as flavors develop
- Garnish with extra fresh basil and Parmesan before serving
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-fried/Simmered
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast + sauce
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg