There’s something magical about skillet chicken with tomatoes and basil—it’s one of those dishes that feels fancy but comes together in no time. I first made this for a last-minute dinner party when my sister surprised me with guests, and now it’s our go-to « impress people without trying too hard » meal. The juicy chicken, sweet burst of tomatoes, and that fresh basil aroma filling your kitchen? Absolute perfection.
What I love most is how simple it is—just a handful of fresh ingredients and one trusty skillet. My kids call it « summer chicken » because it tastes like sunshine on a plate. The tomatoes get all jammy and sweet, the garlic makes everything smell incredible, and that pop of fresh basil at the end? Chef’s kiss. It’s the kind of dish that makes you feel like you’ve got your life together, even when you’re totally winging it.
Why You’ll Love This Skillet Chicken with Tomatoes and Basil
Let me tell you why this skillet chicken has become my weeknight superhero:
- Dinner in a flash: From fridge to table in 30 minutes flat – even faster than waiting for pizza delivery!
- Fresh flavors that pop: Juicy tomatoes, fragrant basil, and garlic work magic together. It tastes like you spent hours cooking.
- One-pan wonder: Less dishes means more time to actually enjoy your meal (and maybe even relax afterward).
- Endless possibilities: Serve it over pasta, with crusty bread, or even on salad greens – it’s delicious every which way.
Trust me, once you try this combo, you’ll be making it on repeat like I do. It’s that good.
Ingredients for Skillet Chicken with Tomatoes and Basil
Here’s everything you’ll need to make this flavor-packed dish. I’ve separated them into two groups because, let’s be honest, that’s how my brain works when I’m cooking – « chicken stuff » and « sauce stuff. » Pro tip: measure everything before you start cooking (my French chef friend calls this mise en place, I call it « not burning the garlic while frantically chopping basil »).
For the Chicken
- 4 boneless, skinless chicken breasts – about 6 oz each (look for ones that are similar thickness so they cook evenly)
- 1 tsp salt – I use kosher salt because it sticks to the chicken better
- ½ tsp black pepper – freshly ground if you’ve got it
- 2 tbsp olive oil – the good stuff for cooking, save your fancy finishing oil for later
For the Sauce
- 2 cups cherry tomatoes, halved (I like the multi-colored ones when they’re in season – so pretty!)
- ¼ cup fresh basil, chopped (please, please use fresh – dried basil just won’t give you that magical flavor)
- 2 cloves garlic, minced (or more if you’re garlic-obsessed like me)
- ¼ cup chicken broth – low-sodium so you can control the saltiness
See? Nothing crazy or hard-to-find. Just simple ingredients that work together like best friends. Now let’s make some magic happen in that skillet!
How to Make Skillet Chicken with Tomatoes and Basil
Alright, let’s get cooking! This skillet chicken comes together so easily, you’ll feel like a kitchen rockstar. Just follow these simple steps, and you’ll have a dish that looks and tastes like it came from a fancy Italian trattoria. Don’t worry – I’ll walk you through every step with all my little tricks I’ve learned from making this a hundred times.
Step 1: Season and Cook the Chicken
First things first – pat those chicken breasts dry with paper towels (this helps them get that perfect golden crust). Sprinkle both sides with salt and pepper – don’t be shy! Heat your olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the chicken – you should hear a happy sizzle. Cook for 5-6 minutes per side until beautifully golden and the internal temp hits 165°F. Pro tip: resist the urge to move them around too much – that’s how you get that perfect sear!
Step 2: Prepare the Tomato Basil Sauce
Now for the magic! In that same skillet (keep all those tasty browned bits!), add the garlic and sauté for about 30 seconds until it smells amazing – but don’t let it burn! Toss in those halved cherry tomatoes and chicken broth. Cook for 3-4 minutes, just until the tomatoes start to soften and release their juices. You want them to still hold their shape, not turn to mush. The sauce should be slightly thickened but still saucy – perfect for spooning over the chicken.
Step 3: Combine and Serve
Time to bring it all together! Nestle the chicken back into the skillet with that gorgeous tomato sauce. Let everything simmer together for about 2 minutes so the flavors can mingle. Right before serving, stir in that fresh basil – it’ll make the whole kitchen smell like an Italian summer. And that’s it! Dinner is served, and you barely broke a sweat. See? Told you it was easy!
Tips for Perfect Skillet Chicken with Tomatoes and Basil
After making this dish more times than I can count, I’ve picked up some tricks to make it absolutely foolproof. Here’s what I’ve learned:
- Save the basil for last: Stir it in right before serving to keep that bright, fresh flavor. If you add it too early, it’ll wilt and lose its magic.
- Give your chicken space: Cook it in batches if your skillet’s crowded. Overcrowding steams instead of sears – and we want that golden crust!
- Trust your thermometer: Chicken should hit 165°F internally, but I pull it at 160°F since residual heat will finish the job. No dry chicken in this house!
- Taste as you go: Tomatoes vary in sweetness, so adjust the salt and pepper last minute. Sometimes I’ll add a splash of balsamic vinegar if my tomatoes need a flavor boost.
Follow these simple tips, and you’ll have restaurant-quality chicken every single time. Promise!
Serving Suggestions for Skillet Chicken with Tomatoes and Basil
Oh boy, this is where the fun begins! This skillet chicken is like your favorite jeans – it goes with everything. My go-to? A big hunk of crusty bread to soak up that incredible tomato sauce – trust me, you’ll want to lick the plate. For heartier appetites, toss it with pasta or spoon it over creamy polenta. When I’m feeling fancy, I’ll serve it with a simple arugula salad dressed with lemon. Honestly? Even straight from the pan with a fork is totally acceptable – no judgment here!
Nutritional Information for Skillet Chicken with Tomatoes and Basil
Now, I’m no nutritionist, but here’s the scoop on what you’re getting with each serving of this delicious dish. Remember, these numbers are estimates – your exact counts might vary depending on your tomato sizes or how generous you are with that olive oil!
Each plateful (about one chicken breast with sauce) clocks in at roughly 280 calories, with 35g of protein to keep you satisfied. You’re looking at about 8g carbs and 12g fat – mostly the good kind from olive oil. Bonus? Those cherry tomatoes pack 25% of your daily vitamin C!
Honestly though? When something tastes this good and uses such wholesome ingredients, I don’t stress over numbers too much. Life’s too short not to enjoy your food!
Frequently Asked Questions
Can I use dried basil instead of fresh?
Oh honey, I wouldn’t recommend it! Fresh basil makes all the difference here – that bright, almost peppery flavor is what makes this dish sing. Dried basil just can’t compare. If you’re absolutely stuck, use 1 tsp dried (it’s more concentrated), but promise me you’ll try it with fresh next time? You’ll taste the difference immediately!
How should I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. The tomatoes will get even more flavorful! To reheat, I like using the oven at 350°F for about 10 minutes – keeps the chicken from drying out. Microwave works in a pinch, but cover it with a damp paper towel to keep things moist.
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! Just chop up 2 medium vine-ripe tomatoes into chunks. They might cook a tad faster, so keep an eye on them. The cherry tomatoes are my favorite because they’re so sweet and hold their shape, but use what you’ve got – cooking should be flexible!
What if my chicken breasts are really thick?
No worries – just butterfly them (slice horizontally almost all the way through, then open like a book) or pound them to even thickness with a rolling pin. This way they’ll cook evenly without drying out. Thick chicken is actually great because it stays juicy – just adjust the cooking time accordingly!
Can I make this ahead for meal prep?
You bet! Cook everything except the basil, then store separately. When ready to eat, reheat the chicken and sauce, then stir in fresh basil. The flavors actually improve after a day – just don’t add that basil until the very end or it’ll turn sad and brown.
Skillet Chicken with Tomatoes and Basil
Ingrédients
Equipment
Method
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Add cherry tomatoes and chicken broth. Cook for 3-4 minutes until the tomatoes soften.
- Return the chicken to the skillet and simmer for 2 minutes. Stir in fresh basil before serving.