Best 6 Chicken Breasts With Tomato Basil Sauce Recipes

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Indulge in a culinary delight with our succulent Chicken Breasts with Tomato Basil Sauce recipe. This delectable dish combines tender chicken breasts, a vibrant tomato sauce infused with aromatic basil, and a medley of savory ingredients. Treat your taste buds to a burst of flavors with this classic Italian-inspired dish.

In addition to the main recipe, we offer variations that cater to different dietary preferences and culinary desires. Try our flavorful Chicken Breasts with Lemon Caper Sauce for a zesty twist. This recipe tantalizes with its tangy lemon and caper sauce, providing a refreshing contrast to the tender chicken.

For a creamy and indulgent experience, opt for our creamy Pesto Chicken Breasts. The creamy pesto sauce, made from fresh basil, Parmesan cheese, and pine nuts, coats the chicken in a velvety embrace, creating a rich and satisfying meal.

If you're craving a spicy kick, our Spicy Chicken Breasts with Arrabiata Sauce is the perfect choice. This recipe features a fiery tomato sauce infused with chili peppers, garlic, and red pepper flakes, adding a delightful heat to the tender chicken.

Finally, for a healthier alternative, our Grilled Chicken Breasts with Salsa Verde is a refreshing and light option. This recipe showcases a zesty salsa verde made from fresh herbs, olive oil, and capers, providing a vibrant and flavorful accompaniment to the grilled chicken.

Let's cook with our recipes!

CHICKEN BREASTS WITH TOMATO-BASIL SAUCE



Chicken Breasts With Tomato-Basil Sauce image

This quick, easy and delicious dish is perfect for after-work or any busy day. This goes really well with garlic mashed potatoes. Adapted from The Marshall Field's Cookbook.

Provided by Hey Jude

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
salt, to taste
fresh ground black pepper, to taste
1/4 cup flour
1 tablespoon olive oil
3 tablespoons butter, at room temp
1 shallot, minced
2 garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 cup chicken broth
16 grape tomatoes, halved
1/4 cup fresh basil, thinly sliced

Steps:

  • Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
  • Combine the oil and 1 T. of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
  • Add the shallot and garlic to the hot pan; saute for 1 minute, then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 T. butter and salt and pepper to taste. Stir until the butter is incorporated into the sauce.
  • Place a chicken breast on each plate and pour the sauce over. Serve at once.

TOMATO-BASIL CHICKEN BREASTS



Tomato-Basil Chicken Breasts image

In Sussex, Wisconsin, Alice Hofmann counts this fast, easy and flavorful entree among her favorites. "I like serving it with asparagus spears or broccoli florets," she notes. "Leftover ready-to-serve soup is next day's lunch!" TIP: For a tasty alternative, Alice sometimes substitutes Italian-style veal steaks (chopped and formed breaded veal) for the chicken.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1-1/3 cups uncooked spiral pasta
1-1/3 cups ready-to-serve tomato-basil soup
Minced fresh basil, optional

Steps:

  • In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain. , Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. ,

Nutrition Facts : Calories 417 calories, Fat 12g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 757mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY



Tomato, Basil & Mozzarella Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey

Provided by Crystal Hatch

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

2 boneless, skinless chicken breasts
olive oil, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
oregano, to taste
1 ball fresh mozzarella cheese
1 tomato, medium
5 leaves fresh basil leaf
1 cup dark balsamic vinegar, inexpensive
⅓ cup honey

Steps:

  • Preheat oven to 400°F (200°C).
  • On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
  • Bake for 30 minutes, or until cooked through and juices run clear.
  • While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
  • NOTE: It should take about 20 minutes for the mixture to reduce.
  • Once the glaze has reached your desired thickness, remove it from the heat and set aside.
  • Remove the chicken from the oven and top with slices of mozzarella and tomato.
  • Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
  • While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
  • Drizzle the balsamic glaze over the chicken and top with basil.
  • Enjoy!

Nutrition Facts : Calories 883 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 0 grams, Protein 61 grams, Sugar 77 grams

CHICKEN WITH TOMATO AND BASIL SAUCE



Chicken With Tomato and Basil Sauce image

Make and share this Chicken With Tomato and Basil Sauce recipe from Food.com.

Provided by littlemafia

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

6 chicken thigh fillets, cut into quarters
1 red onion, sliced into rings
4 bacon, rashers chopped
2 -3 garlic cloves, crushed
1 (13 1/2 ounce) can chopped tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon sugar
12 kalamata olives
1/4 cup fresh basil, chopped
salt and pepper

Steps:

  • Cook the chicken pieces for 5 minutes over moderate-high heat.Set aside.
  • Fry the onion with bacon and add the garlic.Cook for 5 minutes till bacon is browned.
  • Add tomatoes, dried basil and oregano and sugar.
  • Cook for 5 minutes or until slightly reduced .
  • Add the chicken to the pan,simmer for 10 minutes and add Kalamata olives with fresh basil.
  • Season with salt and pepper.

CREAMY TOMATO BASIL CHICKEN BREASTS



Creamy Tomato Basil Chicken Breasts image

These Creamy Tomato Basil Chicken Breasts are a simple, one-pan meal that comes together in a total of 25 minutes. This recipe is made with tender, juicy chicken breasts simmered in a rich, creamy, and flavourful sauce.

Provided by Ashley Fehr

Categories     Main Course

Time 25m

Number Of Ingredients 14

2 tablespoons canola oil
2 boneless skinless chicken breasts ((roughly 1 lb or 454 grams))
salt and pepper
1 tablespoon minced garlic ((2-3 cloves))
¾ teaspoon salt
½ teaspoon dried basil
¼ teaspoon black pepper
1 pinch crushed red pepper flakes ((optional but adds great flavor!))
398 ml canned diced tomatoes with Italian herbs
¾ cup tomato pasta sauce ((marinara or other seasoned tomato sauce))
¾ cup whipping cream ((whole milk or half and half also work*))
1 tablespoon corn starch
2 tablespoons freshly chopped basil ((1 tablespoon basil pesto is a great substitute if you can't find basil))
freshly grated Parmesan for garnish as desired

Steps:

  • Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) -- this helps them to cook more evenly. (You can also use 4 chicken breasts flattened to the same thickness, but you will need a large skillet to cook them)
  • Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
  • Brown chicken breasts on each side. This will take about 2-4 minutes per side.
  • Remove chicken breasts from the pan and keep covered.
  • Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute -- do not let the garlic burn!
  • Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
  • Whisk together the cream and corn starch and add to the pan. Stir to combine.
  • Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve.

Nutrition Facts : ServingSize 256 grams, Calories 322 kcal, Carbohydrate 11 g, Protein 15 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 97 mg, Sodium 903 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS



Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 12

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Steps:

  • Preheat oven to 500 degrees F.
  • Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
  • Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
  • While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
  • While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
  • Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Tips:

  • Use ripe tomatoes for the sauce. This will give it a sweeter, richer flavor.
  • Don't overcrowd the pan when searing the chicken. This will prevent it from cooking evenly.
  • Cook the chicken until it is just cooked through. Overcooking will make it dry and tough.
  • Add the basil at the end of cooking. This will help to preserve its flavor.
  • Serve the chicken with pasta, rice, or vegetables.

Conclusion:

This chicken with tomato basil sauce is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The sauce is flavorful and versatile, and it can be served with a variety of side dishes.

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