Tomato-Basil Chicken

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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 Time15

Cook Time15

Marinating Time30

Total Time1

Course: Dinner

Cuisine: Healthy, Italian

Keyword: Tomato-Basil Chicken

Servings: servings

Author: Chelsea Lords

Cost: $10.98

Equipment

Resealable plastic bag gallon-sized
Large pan nonstick

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

US - Metric

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!

Video

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