Creamy Tomato Basil Chicken
A delightful dish combining chicken and sun-dried tomatoes in a rich, creamy sauce, perfect for both weeknight dinners and special occasions.
Ingredients
Main Ingredients
- 1 pound chicken breast or boneless skinless chicken thighs The main protein source providing a lean and tender base.
- 2 tablespoons oil Essential for sautéing and adding flavor.
- 1 teaspoon ground paprika Adds warmth and a hint of smokiness to the dish.
- 1 teaspoon garlic powder Enhances flavor with a savory note.
- 1 teaspoon onion powder Provides a sweet and savory depth of flavor.
- to taste Salt and pepper Key seasonings for balancing flavors.
- 1 medium red onion Adds sweetness and texture when sautéed.
- 2 cloves garlic Freshly minced for a robust aromatic flavor.
- 1/2 cup sun-dried tomatoes Intensify tomato flavor with a chewy texture.
- 2 tablespoons tomato paste Concentrates tomato flavor and enhances sauce richness.
- 1 cup grape or cherry tomatoes Juicy bursts of flavor that complement the sauce.
- 1 cup low-sodium chicken broth Forms the base of the sauce, adding moisture and flavor.
- 2 tablespoons sun-dried tomato pesto Adds a layer of complexity and richness.
- 1 cup heavy cream Introduces a rich and creamy texture.
- 1 tablespoon cornstarch Thickens the sauce for a silky consistency.
- 1/4 cup fresh basil leaves Imparts a fragrant herbal note crucial for freshness.
- to taste Grated Parmesan cheese Optional topping that adds a salty and nutty flavor.
Instructions
Preparation
- If using chicken breast, cut the chicken lengthwise and crosswise into 8 cutlets. Lightly pound the chicken between two sheets of plastic wrap to tenderize.
- Rub the chicken with oil and sprinkle with the seasoning, gently rubbing it in.
Cooking
- Warm a large skillet over medium-high heat.
- Add the chicken to the skillet and sear until golden brown on each side. Remove to a plate and set aside.
- Reduce the heat to medium and add the remaining oil, then sauté the onion until softened, about 5-6 minutes. Add the garlic and cook for an additional 30 seconds.
- Stir in the sun-dried tomatoes for about 30 seconds, then mix in the tomato paste until fragrant, approximately 30-60 seconds.
- Stir in the halved cherry tomatoes and cook until they begin to soften, about 3-5 minutes. Season lightly with salt and pepper.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the pesto and bring to a simmer.
- Cut 3/4 of the basil into ribbons and add to the pan. Simmer for 3-4 minutes, allowing the sauce to reduce slightly.
- Reduce heat to the lowest simmer. Whisk the heavy cream and cornstarch together in a measuring cup, then stir into the sauce.
- Stir well and add the chicken back into the pan, simmering gently until it reaches an internal temperature of 165°F.
- Taste and adjust cream and seasoning as preferred. Serve the chicken over pasta with extra basil and grated Parmesan cheese if desired.
Notes
To ensure a perfectly cooked chicken, use a meat thermometer to check for a temperature of 165°F throughout. Consider letting the chicken marinate in the seasonings for at least 30 minutes before cooking. You can substitute heavy cream with half-and-half for a lighter option. Incorporate fresh herbs at the end of cooking to help retain their vibrant flavor.