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Tomato Basil Chicken Breasts

Tomato basil chicken breasts with a one-skillet tomato garlic sauce and melted mozzarella on top. Pan-seared chicken is simmered until tender and finished at 165°F for juicy, flavorful results.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
Tomato Basil Sauce
  • 3 garlic cloves minced
  • 1 yellow onion finely diced
  • 1 can (14.5 oz) diced tomatoes
  • 0.5 cup tomato sauce
  • 1 tbsp tomato paste
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup fresh basil chopped
  • 1 tsp balsamic vinegar
Cheese
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
Garnish
  • 0.25 fresh basil leaves
  • 0.25 cup extra Parmesan cheese

Equipment

  • 1 cast iron skillet

Method
 

Season the Chicken
  1. Pat the chicken breasts dry with paper towels, then season both sides with garlic powder, Italian seasoning, kosher salt, black pepper, and smoked paprika.
Sear the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat, then cook the chicken for 5–6 minutes per side until golden brown.
  2. Transfer the chicken to a plate; it does not need to be fully cooked yet.
Prepare the Tomato Basil Sauce
  1. Reduce heat to medium, add the diced onion, and cook for 3–4 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Add the diced tomatoes, tomato sauce, tomato paste, dried oregano, red pepper flakes, balsamic vinegar, and chopped basil, then simmer for 8–10 minutes until the sauce slightly thickens.
Finish the Chicken with Cheese
  1. Return the chicken breasts to the skillet and spoon the tomato basil sauce over each piece.
  2. Sprinkle mozzarella and Parmesan cheese over the top.
  3. Cover the skillet and cook for 5–7 minutes until the cheese is melted and the chicken reaches an internal temperature of 165°F.
Serve
  1. Garnish with fresh basil leaves and extra Parmesan, then serve.

Notes

For the best flavor, let the sauce simmer until it thickens slightly before adding the chicken back. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze cooked chicken (with sauce) up to 2 months. For a lighter option, use part-skim mozzarella and reduce the cheese topping slightly while still finishing covered to melt.