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Tomato Basil Chicken
Tomato Basil Chicken
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Homemade restaurant-style tomato basil chicken served over pasta or zoodles.
Ingredients:
  • 1.5 pounds skinless, boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 3 tablespoons extra virgin olive oil
  • 1 shallot
  • 4 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 1(28 ounce) can crushed tomatoes
  • 1/2 cup chicken broth
  • 1/2 teaspoon Calabrian chile paste
  • salt, to taste
  • 1/4 cup fresh basil, roughly chopped
  • 1/2 cup half-and-half
Instructions:
  • Slice the chicken breasts horizontally to make cutlets. Then, generously season the chicken with salt, Italian seasoning, and paprika.
  • In a large skillet over medium-high heat, heat 2 tablespoons of oil until hot. Brown chicken on both sides until golden brown, about 3 minutes per side. Remove chicken from skillet and keep warm.
  • In the same skillet, pour in the rest of the olive oil and sauté the shallot until soft for about 3 minutes. Add the garlic and cook until fragrant for about 1 minute. Mix in the tomato paste and cook for 2 minutes.
  • Pour in crushed tomatoes and chicken broth, deglazing the skillet by scraping up all the flavorful browned bits. Let the sauce simmer until it thickens slightly, about 10 to 15 minutes. Enhance the sauce with Calabrian chile paste and salt, then gently fold in fresh basil and half-and-half.
  • Add the chicken back to the skillet with its delicious juices, let it simmer in the sauce until it reaches 165 degrees F (74 degrees C) in the center, about 3 to 5 minutes. Remove from heat and serve hot.

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