Creamy Tomato Basil Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
362 kcal
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Course
Main Course
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Cuisine
American
Creamy Tomato Basil Chicken
Description
The chicken breasts are sliced thin for even cooking, seasoned lightly, and dredged in flour to create a crust when sautéed in olive oil and butter. After browning, the chicken is removed, and the flavorful bits in the pan are incorporated into a sauce made from garlic, Dijon mustard, and chicken broth. Adding heavy cream, diced tomato, Italian seasoning, and fresh basil creates a sauce that bubbles and thickens as the chicken finishes cooking in it.
The resulting dish offers a balance of creamy and tangy flavors from the tomatoes and mustard, with fresh herbaceous notes from the basil. The chicken retains moisture and a golden exterior, making for a rich and hearty meal. The sauce’s consistency coats the chicken evenly, enhancing the flavor profile.
Serve alongside grains or vegetables to complete the plate. The recipe notes advise against substituting heavy cream because lower-fat dairy may curdle during cooking due to acidity and heat, which helps maintain the sauce’s smooth texture.
Ingredients
- 2 large chicken breast
- 1/4 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/4 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 3/4 cup heavy cream aka whipping cream
- 1 medium tomato chopped
- 1/4 teaspoon Italian seasoning
- 1 small handful basil chopped/torn, fresh
Instructions
- Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and salt & pepper. Coat the chicken in flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook it for about 4-5 min/side until the chicken is nice and golden. Remove the pan from the heat, and take the chicken out of the pan and transfer to a plate.
- Add the garlic, Dijon mustard, and chicken broth to the pan and return it to the heat. Let it bubble for about 30 seconds, while stirring to scrape up the browned bits from the bottom of the pan and incorporate the mustard.
- Add in the cream, tomatoes, Italian seasoning, and basil. Once it starts to bubble, add the chicken back in and cook it for another 5 minutes or so (sauce will thicken up a bit and the chicken will cook through). You may need to reduce the heat if it's boiling too furiously. Season with extra salt & pepper as needed.
Notes
- Do not substitute heavy cream with half-and-half or milk, as the sauce may become thin and curdle from acidity and high heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 131mg | 44% |
| Sodium | 229mg | 10% |
| Potassium | 558mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1089IU | 22% |
| Vitamin C | 7mg | 8% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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