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Creamy Tomato Basil Chicken Breasts

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Ingredients

Scale
  • 1 tablespoon 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

Instructions

  1. 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)
  2. Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
  3. Brown chicken breasts on each side. This will take about 2-4 minutes per side.
  4. Remove chicken breasts from the pan and keep covered.
  5. Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute — do not let the garlic burn!
  6. Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
  7. Whisk together the cream and corn starch and add to the pan. Stir to combine.
  8. 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.

Find it online: https://www.rapidrecipes.blog/tomato-basil-chicken-breasts/