Last summer, I made this Tomato Basil Vinaigrette. I have wanted to make it into a pan sauce with chicken since then. It was easy and delicious, and I finally got around to it! This simple chicken is extra flavorful, thanks to the garlicky marinade and the tangy tomato sauce. It’s quick, simple, delicious, and great for weeknights. 🙂
FRESH BASIL: CAN I USE IT?
Sure! Yes! A tablespoon would be enough to chop in the marinade, and another teaspoon would be added to the pan sauce. Fresh basil can be added to the final dish.
WHAT ELSE CAN YOU ADD?
This is my favourite part of every recipe. If you have any ideas, I am happy to share them with you. These are some ways to make this tomato basil chicken even more delicious.
- Mix in a little cream cheese or heavy cream to make it creamy.
- Grape tomatoes: After removing the chicken from the saucepan, add the halved grape tomato halves and saute until softened.
- Bacon: Cook some bacon in a pan before you cook the chicken. Then crumble it over your final dish.
- You can make it extra cheesy by topping each chicken piece with fresh mozzarella. To melt the mozzarella, cover the skillet with a lid.
WHAT TO SERVE WITH TOMATO BASIL CHICKEN
- I prefer simple dishes, so I served my chicken with a simple side dish and some homemade bread. You could also pair it with Cucumber Tomato Salad, Lemon Parsley Pasta or Pesto Cheese Toasted Bread.
TOMATO BASIL CHICKEN
- This Tomato Basil Chicken is a delicious and easy option for dinner. It has a garlicky marinade and tangy tomato sauce.
INGREDIENTS
- 1/4 cup olive oil ($0.64)
- 2 Tbsp red vinegar ($0.20).
- 4 cloves minced garlic ($0.32)
- 1 teaspoon dried basil, divided ($0.10)
- 1/4 tsp salt ($0.02)
- 1/8 teaspoon freshly cracked black pepper ($0.02)
- 1.3 lbs. Chicken breasts ($6.24)
- 1/2 cup chicken broth ($0.07)
- 2 Tbsp tomato paste ($0.14)
- 1/4 tsp sugar ($0.01)
INSTRUCTIONS
- Combine the olive oil and red wine vinegar in a small bowl. Add 1/2 teaspoon dried basil and salt.
- You will need a sharp knife to cut the chicken breasts into smaller pieces.
- Place the breasts of the chicken in a shallow dish. Pour the marinade on top. To ensure that all surfaces are covered, flip the chicken several times. The chicken can be marinated for up to 30 minutes or overnight (refrigerated), flipping occasionally.
- Place a large skillet on medium heat. When the pan is hot, add the chicken to the skillet. The marinade should have enough oil to prevent the chicken from sticking. The chicken should be cooked for approximately five minutes per side or until it is golden brown. Once the chicken is cooked through, transfer it to a plate.
- Add tomato paste, chicken broth, and 1/2 tsp of dried basil to the skillet. Mix the ingredients with a whisk. Make sure to remove any brown bits from the bottom of your skillet.
- Let the sauce simmer on medium heat for five minutes or until it thickens slightly. Place the chicken back in the skillet. Add the sauce to the top. Enjoy.
