Creamy Tomato Basil Chicken is a delicious, one‑pan meal that comes together in 30 minutes or less. Tender chicken thighs or breasts are seared until golden, then simmered in a silky tomato, cream, basil and parmesan sauce for an easy dinner the whole family will enjoy.
Creamy Tomato Basil Chicken
This recipe is simple, budget‑friendly, and uses mostly pantry and refrigerator staples. If fresh basil isn’t available, dried basil works very well here. The sauce is a rich but uncomplicated blend of tomato sauce, heavy cream, grated parmesan and seasonings that becomes luscious and velvety with minimal effort. Serve the chicken and sauce over rice, your favorite pasta, mashed potatoes, or alongside a green vegetable for a lighter meal.
The dish is easy to customize: use boneless skinless thighs for economical, flavorful results, or swap in chicken breasts if you prefer. If using breasts, watch the cook time closely so they remain juicy. The sauce can be increased if you like more to spoon over sides—simply double the sauce ingredients.
Recipe Overview
Servings: 6 | Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Ingredients
- 6 chicken thighs or breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- 1/2 white onion, chopped
- 1 (15 oz) can tomato sauce
- 1/2 cup heavy cream (substitute half‑and‑half for a lighter sauce)
- 1/4 cup grated parmesan cheese (freshly grated yields the creamiest texture)
- 2 tablespoons dried basil (or substitute 1/4 cup fresh, chopped)
Instructions
- Pat the chicken dry. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat the olive oil and butter in a large skillet over medium‑high heat until the butter is melted and the pan is hot.
- Add the chicken to the skillet, skin side down if using skin‑on thighs. Cook without turning for 5–6 minutes to develop a golden crust, then flip and cook another 5 minutes.
- Transfer the chicken to a plate and cover loosely with foil to keep warm while you make the sauce.
- Add the chopped onion and minced garlic to the skillet and sauté, stirring, for 1–2 minutes until fragrant and slightly softened.
- Pour in the tomato sauce, then add the heavy cream, grated parmesan and dried basil. Stir until the parmesan has melted and the sauce is smooth. Bring the sauce to a gentle simmer.
- Return the chicken to the skillet, spooning some sauce over the pieces. Cover and simmer over medium‑low heat for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Serve hot with extra sauce spooned over rice, pasta, mashed potatoes or steamed vegetables.
Notes
The chicken is seared first to lock in juices and create flavor, then finished in the sauce. If you prefer an even richer sauce, add a tablespoon more parmesan or a splash more cream. For a lighter version, use half‑and‑half or reduce the cream slightly. Freshly grated parmesan will give the smoothest texture; pre‑grated shaker cheese may make the sauce a bit grainier.
Tips and Variations
- To stretch the meal, add sliced mushrooms or baby spinach to the sauce during the simmer step.
- Double the sauce ingredients for extra sauce to enjoy with pasta or potatoes.
- If using chicken breasts, reduce the final simmer time and check temperature often to avoid drying out the meat.
Nutrition
Approximate calories per serving: 230 kcal. Nutrition info is automatically calculated and should be used as an estimate only.
Additional Info
Course: Main Course | Cuisine: American
Enjoy!
~ Nichole
If you try this recipe, consider leaving a review and rating to share what you loved or how you adapted it to your tastes.