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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with pan-seared chicken and a rich tomato garlic sauce, finished under the brothy melted mozzarella. Juicy, tender slices topped with basil and baked in one oven-safe skillet for weeknight ease.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp kosher salt Kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
For the Tomato Basil Sauce
  • 1 tbsp olive oil
  • 4 garlic cloves minced
  • 2 cup cherry tomatoes halved
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes optional
  • 0.25 cup chicken broth
  • 0.25 cup chopped fresh basil
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
Garnish
  • 0.5 cup fresh basil leaves
  • 2 tbsp freshly grated Parmesan cheese additional
  • 0.25 tsp cracked black pepper

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Pat the chicken breasts dry, then season both sides with kosher salt, black pepper, garlic powder, Italian seasoning, and smoked paprika.
Pan-sear
  1. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  2. Sear the chicken for 5–6 minutes per side until golden brown; transfer the chicken to a plate.
Make the tomato basil sauce
  1. Add 1 tablespoon of olive oil to the skillet and sauté the garlic for 30 seconds until fragrant.
  2. Stir in the cherry tomatoes, diced tomatoes (drained), Italian seasoning, crushed red pepper flakes, and chicken broth.
  3. Simmer for 5–7 minutes until the tomatoes soften and the sauce thickens slightly.
  4. Stir in the chopped fresh basil.
Bake and finish
  1. Return the chicken to the skillet and spoon the tomato sauce over each breast.
  2. Sprinkle the mozzarella and Parmesan evenly over the chicken.
  3. Transfer the skillet to a 400°F oven and bake for 10–12 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
  4. Garnish with fresh basil leaves, additional freshly grated Parmesan cheese, and cracked black pepper before serving.

Notes

Pro tip: for the juiciest breasts, let the chicken rest on a plate for 2 minutes after searing while you start the sauce. Store leftovers in the refrigerator up to 3–4 days in a sealed container. Freezing is not recommended for best texture. For a lighter option, use part-skim mozzarella while keeping the same baking time.