This tomato basil chicken recipe has all the fresh Italian flavors I love in one skillet! I cook up some seasoned chicken breasts to give them a crisp, seared texture, then combine them with a juicy balsamic tomato mixture that pops with flavor. The fresh basil leaves add a signature sweet and peppery twist that makes every bite of this chicken recipe absolutely delicious!
Chicken Breasts with Balsamic Tomatoes and Fresh Basil
I turned a couple of chicken breasts into a summery, Italian-inspired dinner with just a few simple ingredients, and I am obsessed with the result! The combination of tomatoes, basil, and balsamic is one of my favorites, and it goes so well with chicken. It’s like my caprese chicken without the mozzarella — though adding some cheese on top wouldn’t be a bad idea.
This dish comes together all in one pan in around 30 minutes, which makes it easy enough for any night of the week. I love serving this tomato and basil chicken as a low-carb, protein-rich meal, but it also pairs well with orzo or pasta.
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This Italian-inspired meal is bursting with flavor!
Cooking the tomatoes with a little bit of balsamic and broth makes them absolutely irresistible. It creates a light pan sauce that glazes the chicken, and hits every sweet, tangy, and savory note. Serving it with orzo is my favorite way to soak up all that flavor!
Tomato Basil Chicken Recipe
This vibrant one-pan dinner features juicy pan-seared chicken breasts with fresh tomatoes, lots of basil, balsamic, and parmesan. Quick, simple, and perfect for any night of the week!
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Dutch Oven (OR)
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Large Skillet
Serves 4
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Combine the Italian seasoning, garlic powder, salt, and pepper in a small dish. Sprinkle the seasoning over the chicken.
1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
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Add 1 tablespoon olive oil to a skillet over medium-high heat. Once heated, add in the chicken and cook for 5-6 minutes per side, until browned and the internal temperature reaches 165℉. Once cooked, set aside on a plate.
1 tablespoons olive oil, 4 boneless, skinless chicken breasts
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Add in another tablespoon of olive oil, the onion, and a sprinkle of salt. Cook the onion for a few minutes, until softened.
1 tablespoons olive oil, ½ onion
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Add in the tomatoes and garlic. Continue to cook for a few minutes until the tomatoes begin to blister and soften.
10 ounces grape tomatoes, 4 cloves garlic
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Add in the balsamic vinegar and basil, then give everything a good stir. Add in ½ cup of chicken broth, little by little, scraping up the bits from the bottom of the pan.
1 tablespoon balsamic vinegar, 8 fresh basil leaves, ½ cup low-sodium chicken broth
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Add the chicken back to the pan, nestling it into and topping it with the tomatoes. Let everything simmer for a couple more minutes, until the sauce thickens.
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Top with more fresh basil and parmesan cheese.
shaved parmesan cheese
If the sauce is too thick, add in more chicken broth here.
**Grape or cherry tomatoes both work well, or quartered Roma tomatoes.
Becky’s Top Tips:
- Cast iron or another non-stick skillet work well for this recipe.
- To really enhance the flavor and juiciness of the chicken breast, start with a balsamic marinade. Marinate for as little as 30 minutes, or up to 8 hours/overnight.
- Other delicious additions for this dish include spinach, arugula, feta, mozzarella, or pesto.
- For a silkier texture, stir in a splash of heavy cream right at the end, off heat.
- Serve this chicken with orzo, pasta, rice, or a bed of greens.
Storage: Store tomato basil chicken breasts in an airtight container, in the fridge for 3 days, or in the freezer for 3 months.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Tomato Basil Chicken Recipe
Amount Per Serving
Calories 220
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 72mg24%
Sodium 137mg6%
Potassium 638mg18%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 25g50%
Vitamin A 676IU14%
Vitamin C 13mg16%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Tomato Basil Chicken Step by Step
Prep: Gather the list of ingredients for this tomato basil chicken skillet recipe. Chop the onion; halve the tomatoes; mince the garlic; and chop the basil.
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Season the Chicken: In a small dish, combine 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Then use it to season 4 thinly-sliced boneless, skinless chicken breasts.
Sear the Chicken: Add 1 tablespoon of olive oil to a skillet over medium-high heat. Once heated, add the seasoned chicken to the pan and cook for 5-6 minutes per side; until browned and the internal temperature reaches 165℉. Once cooked, remove chicken from the pan and set it aside on a plate.
Sauté the Onion: Then add another tablespoon of olive oil to the same skillet, along with ½ of a chopped onion, and a sprinkle of salt. Cook the onion for a few minutes, until softened.
Cook the Tomatoes: Next, add 10 ounces of halved grape tomatoes and 4 minced cloves of garlic to the pan. Continue to cook for a few minutes, until the tomatoes begin to blister and soften. They will start to release their juices as they cook.
Deglaze: Add 1 tablespoon of balsamic vinegar and 8 chopped basil leaves to the pan of tomatoes, and give everything a good stir. Then add in ½ cup of chicken broth, little by little, scraping up the browned bits from the bottom of the pan.
Finish Cooking: Add the browned chicken breasts back to the pan, nestling it into the tomatoes. Let everything simmer for a couple more minutes, until the sauce thickens. You can add a bit more broth here if the sauce is too thick or sticky.
Serve: Serve chicken breasts with balsamic tomatoes and fresh basil on top, and sprinkle with freshly-shaved parmesan. This dish can be served alone, or with orzo, pasta, rice, salad, or veggies.
How to Store, Freeze, and Reheat
Store tomato basil chicken in an airtight container, in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat gently on the stovetop over medium heat, until warmed through.
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