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Creamy Tomato‑Basil Chicken in a Skillet – Weeknight Comfort, Restaurant Flavor

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and thyme)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 to 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • 1/2 cup low-sodium chicken broth
  • 1 (14.5-ounce) can crushed tomatoes or tomato sauce
  • 1/2 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil, plus extra leaves for garnish
  • Juice of 1/2 lemon (about 1 tablespoon), to brighten
  • Cooked pasta, rice, or crusty bread for serving (optional)

Instructions

  • Season the chicken: In a bowl, combine salt, pepper, garlic powder, and Italian seasoning. Sprinkle evenly over both sides of the chicken. Press lightly so the seasoning sticks.
  • Sear to build flavor: Heat olive oil and butter in a large skillet over medium-high. Add chicken in a single layer and sear 4–5 minutes per side until golden. Don’t cook through yet; you’ll finish it in the sauce. Transfer to a plate.
  • Sauté aromatics: Lower heat to medium. Add minced garlic and red pepper flakes to the skillet. Stir 30–45 seconds until fragrant, scraping up browned bits. Don’t let the garlic burn.
  • Deglaze and simmer: Pour in chicken broth. Scrape the pan to release any stuck bits—those add depth. Stir in crushed tomatoes and bring to a gentle simmer for 3–4 minutes.
  • Make it creamy: Reduce heat to medium-low. Stir in the heavy cream and Parmesan until smooth. Taste and adjust salt. The sauce should be slightly thick but still pourable.
  • Finish the chicken: Return chicken and any juices to the skillet. Spoon sauce over the pieces. Simmer 5–8 minutes, or until chicken reaches 165°F internal temperature and the sauce thickens to your liking.
  • Add fresh notes: Stir in chopped basil and lemon juice. Taste again and fine-tune salt, pepper, and heat level.
  • Serve: Plate the chicken with plenty of sauce. Top with extra Parmesan and basil. Serve over pasta, rice, or with toasted bread to soak it all up.