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Tomato Basil Chicken Dinner Recipe
Ash Tyrrell

Tomato Basil Chicken Dinner Recipe

I first made this tomato basil chicken on a night when my fridge only had a few tomatoes, some basil, and chicken breasts sitting around. I wasn't expecting much, but the moment that pan sauce hit the chicken, I knew I had a new weeknight regular. It's the kind of dinner that looks like it took real effort, but it comes together in one skillet with almost no cleanup
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, halved horizontally into thinner cutlets – thinner pieces cook faster and stay juicier
  • Salt and black pepper to taste – seasons every layer of the dish, don't skip seasoning the flour too
  • ¼ cup all-purpose flour – gives the chicken a light crust that helps thicken the sauce later
  • 2 tablespoons unsalted butter – adds richness to both the sear and the finished sauce
  • 1 tablespoon olive oil – keeps the butter from burning while the chicken sears
  • 2 cloves garlic minced – the backbone of flavor in the pan sauce
  • 2 tablespoons diced shallot – brings a mellow slightly sweet onion flavor
  • 12 ounces mixed tomatoes halved or cut into wedges – use whatever ripe tomatoes look best that day
  • 1 tablespoon capers drained – adds a salty, briny pop that balances the tomatoes
  • ½ teaspoon red wine vinegar – brightens the sauce right before serving
  • ¼ cup chicken broth – loosens the sauce so it coats the chicken nicely
  • A generous handful of fresh basil leaves torn – always use fresh basil here, dried basil won't give you the same fragrance

Method
 

  1. I start by patting the chicken breasts dry with a paper towel, since dry chicken browns much better than wet chicken. I halve each breast horizontally into two thinner cutlets, then season both sides generously with salt and pepper. This step sets the foundation for a nicely seared, well-seasoned bite in every piece.
  2. Next, I spread the flour on a plate and season it with a pinch of salt and pepper. I press each chicken piece into the flour, coating it lightly on both sides and shaking off any excess. This thin coating is what gives the chicken a golden crust and helps the sauce cling to it later.
  3. I heat the butter and olive oil together in a large skillet over medium-high heat until the butter stops foaming. I lay the chicken in the pan without crowding it and let it cook undisturbed for about four minutes per side. I'm looking for a deep golden color before I flip, then I move the chicken to a plate once it's cooked through.
  4. In the same skillet, I add the shallot and garlic, stirring for about a minute until they turn fragrant. I toss in the tomatoes and let them soften for a couple of minutes, releasing their juices into the pan. I pour in the chicken broth next, scraping up any browned bits from the bottom, since that's where a lot of the flavor lives.
  5. I stir in the capers and red wine vinegar, then let the sauce simmer for two to three minutes until it thickens slightly. I return the chicken to the pan, spooning the sauce over each piece so it soaks in the flavor. A quick simmer here lets everything come together as one cohesive dish.
  6. Right before serving, I scatter the torn basil leaves generously over the top. The residual heat from the pan releases the basil's aroma without wilting it into nothing. I like to finish with one more light crack of black pepper before bringing it straight to the table.

Notes

  • I always use room-temperature chicken instead of cold-from-the-fridge, since it sears more evenly.
  • I let my skillet get properly hot before adding the chicken, otherwise it steams instead of browning.
  • I taste the sauce before adding salt, since the capers already bring a good amount of saltiness.
  • I add the basil at the very end, never while the sauce is still bubbling hard.
  • I use a mix of tomato varieties when I can, because it adds more depth than one single type.