Chicken with Tomato and Basil Cream Sauce

5 from 12 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 Time45

Slow cooking in the oven to thicken45

Total Time1 45

Course: Main Dish

Servings: servings

Calories: 428kcal

Author: Sally Humeniuk

Ingredients

1 cup chicken broth
¼ cup white wine
Juice from one lemon
2 cups heavy cream
2 Tbsp butter
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
3-4 tomatoes sliced to ¼" thickness
2-3 garlic cloves minced
salt and pepper
½ cup grated Parmesan cheese
3 Tbsp fresh basil more if desired
Parmesan cheese to taste
2 Tbsp toasted pine nuts at serving, optional

Instructions

Start the cream sauce. Simmer chicken broth and white wine until reduced by about one-third. Lower heat and add lemon juice and cream. Simmer gently, then whisk in butter. 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 olive oil over medium-high heat until cooked through, about 4 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 oil and tomatoes in a single layer. Cook until softened and slightly caramelized, about 5 minutes. Add garlic and cook another minute or two.
salt and pepper, 3-4 tomatoes, 2-3 garlic cloves
Combine. 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
The dish is finished at this point but for a thicker sauce (that resembles the main photos in the recipe post) see the next step.
Optional step HIGHLY RECOMMENDED-
For a thicker sauce and deeper flavor, cover the skillet and place it in a 250°F oven for 20–40 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 with fresh basil and, if you like, a sprinkle of toasted pine nuts.
Finish and serve. Top with fresh basil and extra Parmesan. Add toasted pine nuts, if desired. Serve immediately, or keep warm in a low oven until ready.
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

Nutrition