Tomato Basil Chicken is the kind of meal that feels fancy without the fuss. Tender chicken simmered in a flavorful, herby tomato sauce.

Overhead image of Tomato-Basil Chicken
chelsea

author’s note

One Pan, Tons of Flavor, Zero Stress!

I’m all about quick and easy meals, and this Tomato Basil Chicken is exactly that. Once the chicken is marinating, the rest comes together fast. I like to toss it in the marinade the night before, then when dinner rolls around, it’s ready to hit the pan and be on the table in no time.

What I love most about this dish is how simple it is. There’s no need for cream or butter, just tomato paste, chicken broth, and plenty of fresh basil. The classic flavors really come through and make the whole meal feel special without a ton of effort.

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Image of the chopped basil used in this recipe

Ingredients In Tomato Basil Chicken

IngredientQuick Swap or Tip
Chicken breasts (halved)Boneless thighs also work, jst don’t slice them in half.
Tomato pasteFor a lighter sauce, use ½ cup crushed tomatoes.
Dried basilItalian seasoning works; still finish with fresh basil for pop.
Red-wine vinegarFresh lemon juice gives similar brightness.
Balsamic glazeReduce regular balsamic in the pan 2 minutes if glaze is out.
Shaved ParmesanPecorino or mozzarella pearls melt beautifully on top.
Process shots of Tomato-basil Chicken-- images of the chicken being prepped and marinated

How To Make Tomato Basil Chicken

  1. Marinate chicken: Combine garlic, red wine vinegar, basil, oil, salt, and pepper. Coat the chicken and marinate for at least 30 minutes (overnight is great too).
  2. Sear the chicken: Brown it in a hot skillet, then set aside.
  3. Make sauce: In the same pan, whisk in tomato paste, broth, sugar, and dried basil.
  4. Finish it: Return the chicken to the pan, spoon the sauce over the top, and simmer. Add balsamic glaze, Parmesan, and basil to serve.

Quick Tip

Sugar in your tomato paste? I realize the concept of adding sugar to tomato sauce bothers some people, so feel free to leave it out if you’re one of those people. The sugar helps counteract the acidity and bitterness of the tomato paste and gives a smoother flavor. If your tomatoes don’t taste bitter, then you may not need the sweetener.)

Process shots-- images of the chicken being cooked and the sauce ingredients being mixed together

What To Serve With Tomato Basil Chicken:

  • Pasta: Angel hair is my favorite for soaking up the sauce. Couscous is another go-to.
  • Rice: Serve with white, garlic, or brown rice. Farro or pilaf work great too.
  • Bread: Crusty Italian bread or garlic bread is perfect for mopping up sauce.
  • Salad: A fresh Garden Salad or Caprese adds a crisp contrast.
  • Vegetables: Try grilled, roasted, or steamed broccoli, asparagus, zucchini, or bell peppers.

    Quick Tip

    Marinade or marinate? Did you know that marinade, spelled with the letter d, is a noun–the combination of spices and liquid, whereas marinate, with a letter t, is a verb, describing the action of putting food in the liquid? Seriously! You add marinade to a bowl and then let the chicken marinate in it.

    Process shots of Tomato Basil Chicken-- images of the tomato basil sauce being simmered and the chicken being added in

    Storage

    Leftovers?

    • Cool completely, then refrigerate tomato basil chicken in sauce up to 3 days.
    • For longer storage, freeze chicken and sauce separately up to 3 months; thaw overnight before warming.

    More Italian Chicken Recipes:

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    Tomato-Basil Chicken

    By Chelsea Lords
    Tomato-Basil Chicken is a quick, nutritious dish with classic Italian flavors. Marinated chicken is simmered in a flavorful tomato-basil sauce, proving that simple meals can be just as delicious as the fancy ones!
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Marinating Time: 30 minutes
    Total Time: 1 hour
    Servings: 4 servings

    Video

    Equipment

    Ingredients

    For the marinade:
    • 3 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon dried basil see note 1
    • 2 cloves garlic minced
    • Salt and pepper
    For the chicken:
    • 2 tablespoons olive oil
    • 1 pound boneless, skinless chicken breasts 2 large
    • 1/4 cup tomato paste
    • 1 cup chicken broth
    • 1/2 teaspoon granulated sugar
    • 1 teaspoon dried basil
    • Toppings as desired see note 2
    • Serving suggestions see note 3

    Instructions 

    • In a small bowl, combine all marinade ingredients. Season to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk.
    • Slice each chicken breast in half widthwise to create two thinner pieces (four pieces total). If needed, pound the breasts slightly to ensure uniform thickness.
    • Add the four chicken pieces to a gallon-sized resealable plastic bag. Pour in marinade, seal the bag without air, and gently knead to coat chicken pieces. Refrigerate for at least 30 minutes, up to 24 hours, flipping the bag occasionally to keep the chicken coated.
    • Remove chicken from the marinade. Heat a large nonstick pan over medium heat and add 2 tablespoons oil. Once oil is hot, transfer chicken pieces to the pan; don’t overlap. Cook chicken about 4–6 minutes on each side, until golden brown and cooked through. The thermometer should register 160°F. (Residual heat will take the chicken up to 165°F.) Remove chicken to a plate and tent with foil to keep it warm. Reduce pan heat to low.
    • Add tomato paste, chicken broth, dried basil, and sugar. Season to taste with salt and pepper. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Whisk until smooth, then increase heat a bit to medium-low.
    • Allow sauce to simmer a few minutes until it thickens slightly. If time allows, you can let it simmer up to 30 minutes (on low heat) for a deeper, richer flavor. If the sauce reduces too much, add a bit more chicken broth.
    • Return chicken to the pan and spoon sauce over. Allow to simmer a minute longer and serve.
    • To serve, drizzle with optional balsamic vinegar (or balsamic glaze), add a sprinkle of Parmesan, and garnish with fresh basil leaves. Drizzle on a touch of oil (optional). Serve as is or over pasta/couscous with hearty bread for mopping up leftover sauce!
    Final step! Please let us know how it was by leaving a review.

    Recipe Notes

    Note 1: Fresh basil leaves tend to brown and lose flavor when subjected to heat for too long. That’s why I use dried basil, which reconstitutes during the cooking process. Or you can use lightly dried chopped basil. It’s available in the refrigerated produce section of your local grocery store. 
    Note 2: Optional toppings: 2 tbsp. balsamic vinegar, freshly grated Parmesan cheese, fresh basil leaves, drizzle of oil. Balsamic vinegar adds a rich and complex flavor. You can also use a balsamic glaze, which is a reduced and slightly sweetened form of balsamic vinegar. For Parmesan, I like to use a block of Parmesan cheese and grate it using a fine grater. Fresh basil adds a wonderful freshness to the dish. You can chiffonade the leaves by stacking, rolling, and thinly slicing them. Finally, I recommend drizzling a dash of extra-virgin olive oil over the chicken. It introduces a lovely depth of flavor that blends beautifully with the balsamic vinegar.
    Note 3: Optional serving suggestions: couscous, pasta, or rice. The sauce from the chicken pairs well with angel hair pasta. Another huge favorite at my home has been couscous (which is actually tiny balls of pasta). Not only is it ready in minutes, but is also the perfect accompaniment to the sauce and chicken. Hearty Italian bread or garlic bread can be used to mop up the delicious sauce. A big garden salad or roasted/steamed veggies make great nutritious sides.
    Storage: Store the chicken and sauce together in the fridge for 2-3 days. For freezing, keep the sauce and chicken separate and freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 308kcal | Carbohydrates: 5g | Protein: 25g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 480mg | Potassium: 618mg | Fiber: 1g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Like this? Leave a comment below!

    Meet Chelsea

    Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

    Thanks for stopping by—I hope you find something delicious to make!

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    3 Comments

    1. Judith says:

      My husband is not a fan of vinegar in any form. Can I just use Red Wine in this?

      Reply
    2. Eleanor Lovett says:

      I am making the tomato basil chicken. Can I double the marinade I don’t think it’s enough for my 2 piece of chicken cut in half. Will it be too much marinade.

      Reply
      1. Chelsea Lords says:

        You can double it if you’d like!

        Reply