Tomato Basil Chicken Skillet is the kind of meal that checks all the boxes. It’s quick, flavorful, and made with wholesome ingredients. The fresh basil pairs beautifully with sweet tomatoes, creating a light yet rich sauce that clings to the seared chicken. It’s versatile, naturally gluten-free, and can be served with pasta, rice, or crusty bread for a complete meal. Plus, it’s all made in one skillet—easy to cook and even easier to clean up.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Cherry tomatoes or diced fresh tomatoes
Fresh basil leaves
Garlic, minced
Olive oil
Salt
Black pepper
Italian seasoning (optional)
Chicken broth or dry white wine (for deglazing, optional)
Parmesan cheese (optional, for garnish)
Directions
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, and Italian seasoning if using.
Sear the chicken on both sides until golden brown and cooked through (about 5–6 minutes per side depending on thickness). Remove from skillet and set aside.
In the same skillet, add more olive oil if needed and sauté the minced garlic until fragrant (about 30 seconds).
Add the cherry tomatoes and cook until they begin to burst and release their juices, about 5–7 minutes. Lightly smash some of the tomatoes to form a sauce.
Deglaze the pan with a splash of chicken broth or white wine, scraping up the browned bits from the bottom.
Return the chicken to the skillet and spoon the tomato mixture over the top.
Simmer everything together for a few more minutes to let the flavors combine.
Stir in fresh basil just before serving.
Optional: Top with grated Parmesan cheese.
Servings and timing
This recipe serves 4 people. Total time is about 30 minutes: 10 minutes prep, 20 minutes cooking.
Variations
Add cream: Stir in a splash of heavy cream or half-and-half for a creamy tomato basil sauce.
Spicy twist: Add red pepper flakes for a bit of heat.
Vegetable boost: Include spinach, zucchini, or bell peppers to up the veggie content.
Pasta version: Serve over linguine or penne to make it a hearty pasta dish.
Low-carb option: Pair with cauliflower rice or zucchini noodles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or microwave in short intervals, stirring in between. Add a splash of broth or water if the sauce thickens too much.
FAQs
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part—the juices should run clear, not pink.
Can I use canned tomatoes instead of fresh?
Yes, you can substitute fresh tomatoes with canned diced tomatoes. Drain slightly if they’re very watery.
What type of chicken works best?
Boneless, skinless chicken breasts or thighs work well. Thighs tend to stay juicier.
Can I make this ahead of time?
Yes, you can prepare it up to 1 day in advance and reheat when ready to serve.
What can I serve with this dish?
Great options include pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
How can I make it dairy-free?
Simply skip the Parmesan cheese or use a dairy-free alternative.
Can I add more herbs?
Definitely. Try thyme, oregano, or rosemary for added flavor depth.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as any added broth or wine is gluten-free too.
Can I grill the chicken instead?
Yes. Grill the chicken separately, then add it to the tomato basil mixture at the end.
Can I freeze this dish?
Freezing is not recommended due to the fresh basil and tomato texture, but the chicken and sauce can be frozen for up to 1 month if needed.
Conclusion
Tomato Basil Chicken Skillet is a fresh, flavorful, and incredibly easy dish perfect for any day of the week. Whether you’re feeding a family or meal prepping for the week, this recipe brings together simple ingredients with delicious results. With its versatility and ease, it’s sure to become a go-to favorite in your kitchen.
This Tomato Basil Chicken Skillet is a one-pan meal packed with fresh tomatoes, aromatic basil, and juicy seared chicken, all simmered in a light, flavorful sauce. Quick to prepare and perfect for weeknight dinners.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken breasts or thighs
2 cups cherry tomatoes or 2 large fresh tomatoes, diced
1/2 cup fresh basil leaves, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
1/4 cup chicken broth or dry white wine (optional, for deglazing)
1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken with salt, pepper, and Italian seasoning if using.
Sear the chicken on both sides until golden brown and cooked through, about 5–6 minutes per side. Remove from skillet and set aside.
In the same skillet, add more olive oil if needed and sauté the garlic until fragrant, about 30 seconds.
Add cherry tomatoes and cook until they begin to burst and release juices, about 5–7 minutes. Lightly smash some tomatoes to form a sauce.
Deglaze the skillet with chicken broth or white wine, scraping up any browned bits.
Return the chicken to the skillet and spoon the tomato mixture over the top.
Simmer for a few more minutes to blend the flavors.
Stir in fresh basil just before serving.
Optional: Top with grated Parmesan cheese before serving.
Notes
Use canned diced tomatoes if fresh tomatoes aren’t available.Thighs stay juicier than breasts—choose based on preference.Add cream or red pepper flakes for a creamy or spicy version.Store leftovers in the fridge for up to 3 days.Not recommended for freezing due to fresh basil and tomato texture.
