Chicken with Tomato and Basil Cream Sauce

4.93 from 14 votes

Chicken with Tomato and Basil Cream Sauce

This dish is ALMOST a one skillet meal. The sauce is started in a sauté' pan and then poured over everything in the skillet. Serve with vegetables, over noodles or rice.

Prep Time15

Cook Time30

Total Time1 45

Course: Main Dish

Servings: servings

Calories: 428kcal

Author: Sally Humeniuk

Ingredients

Cream Sauce

1 cup chicken broth
¼ cup white wine
2 Tbsp butter
Juice from one lemon
2 cups heavy cream

Chicken

2 Tbsp olive oil divided
¼ cup all-purpose flour
¾ tsp sea salt
¼ tsp black pepper
3-4 chicken breasts pounded thin for even cooking

Tomatoes

4 medium tomatoes sliced to ¼" thickness
3 garlic cloves minced
salt and pepper

Finishing

½ cup grated Parmesan cheese
3 Tbsp fresh basil more if desired
2 Tbsp toasted pine nuts
Parmesan cheese to taste

Instructions

Start the cream sauce. Simmer chicken broth and white wine until reduced by about one-third. Lower heat and add butter, lemon juice and cream. Keep warm on low heat.
1 cup chicken broth, ¼ cup white wine, Juice from one lemon, 2 cups heavy cream, 2 Tbsp butter
Cook the chicken. Season and lightly dredge chicken in flour, salt, and pepper. Cook in a skillet with 1 tablespoon olive oil over medium-high heat until almost cooked through, about 3 minutes per side. Transfer to an oven-safe plate and keep warm.
2 Tbsp olive oil, ¼ cup all-purpose flour, ¾ tsp sea salt, ¼ tsp black pepper, 3-4 chicken breasts
Caramelize the tomatoes. In the same pan, add remaining 1 tablespoon olive oil and tomatoes in a single layer. Season with salt and pepper, cook until softened and slightly caramelized, about 5 minutes. Add garlic and cook another minute or two.
salt and pepper, 4 medium tomatoes, 3 garlic cloves
Combine. Heat oven to 250℉. Slice chicken and return it to the skillet with the tomatoes. Stir Parmesan into the cream sauce, then pour over chicken. Gently toss to combine.
½ cup grated Parmesan cheese
Cover the skillet and place it in oven for 20 minutes. This extra time allows the sauce to reduce slightly and everything to meld together. The sauce may separate a bit as it sits—just give it a quick stir before serving.
Finish and serve. Finish with fresh basil and toasted pine nuts.Top with more basil and extra Parmesan. Serve with a hearty bread to soak up the cream sauce. Also delicious over rice, pasta, or roasted vegetables.
3 Tbsp fresh basil, Parmesan cheese, 2 Tbsp toasted pine nuts

Notes

Pound chicken evenly for the best texture
Don’t rush the tomatoes—they develop flavor as they caramelize
Use freshly grated Parmesan for the smoothest sauce
If the sauce separates after sitting, just stir it gently to bring it back together
A little sauce goes a long way—it’s rich
Use heavy cream for the best texture. Lower-fat substitutes like half-and-half or milk can curdle or separate in the hot sauce.

Nutrition