This is something I make fairly often and realized just this week that I have yet to share the recipe with you. You’ll have it on the table in the blink of an eye and it may be devoured just as quickly, too.
This Tomato Basil Cream Chicken is the perfect dish for those times when you are wanting yummy tomato flavor but are unable to get your hands on delicious, home-grown varieties. Store-purchased roma tomatoes are all you need-sounds blah, no? But let me just tell you how this whole deal works…I’m sure I can convince you to get the “blah” out of your brain…
You start by using my favorite pan-roasting chicken method…shocking, I know, but I’m going to push this method on you until I can’t push no mo. I’ve been preaching about it since the beginning, literally, and for a very good reason. It’s the best trick in my pocket, friends, and I want you to love it, too.
Sear your chicken..flip it over…throw the whole skillet in the oven and let it finish cooking for about 12-15 minutes. You’ll get this
I call it pan roasting. You could also call it succulent-savory-slightly crisp edged-perfectly cooked centered chicken; it answers to both. And you see those pan juices all around that chicken up there? That’s your golden ticket to perfect Tomato Basil Cream Sauce.
After the chicken cooks in the oven you let it rest on a plate. The juices will look lonely in the pan…so you’ll need to add some fresh chopped tomatoes. Acidic, juicy goodies…
Next, toss in a little garlic and white wine and let it cook for a quick minute. And then…the finale. The cream. The icing on the cake. The life of the party. The perfect balance to those acidic tomatoes and savory pan juices.
You’ll put your chicken back in the skillet with the sauce just to warm it through and throw on some fresh basil.
And that is it. Thats all she wrote. Serve it as-is. Serve it over pasta. Over mashed cauliflower. Polenta, even. But no matter how you serve it, you will not taste a single ounce of “blah”. I promise.
Tomato Basil Cream Chicken
note: any dryer white wine will work…use what you like to drink; I use Chardonnay or Pinot Grigio for this recipe.
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
1 Pound Boneless Skinless Chicken Breast Filets, seasoned liberally with salt + pepper
5 Roma Tomatoes, finely chopped
4 Cloves Garlic, finely chopped
1/2 Cup White Wine
1/2 Cup Heavy Cream
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Black Pepper
2 Tablespoons Chopped Fresh Basil
Preheat oven to 400. Heat olive oil and butter in a large oven-safe skillet over medium high heat. Add chicken, top side down, and cook for 3-4 minutes or until a nice sear forms. Flip the chicken over, transfer it to the oven and let it finish cooking for 12-15 minutes or until cooked through. Remove chicken to a plate and place pan over medium heat.
Add tomatoes to the pan and cook, stirring often, about 5 minutes or until tomatoes are softened and have released their juices. Add garlic and cook for 1 minute, stirring constantly. Turn heat up to high and add the wine; cook for 2 minutes, scraping the bottom of the pan. Stir in cream, salt and pepper and place chicken back in the pan. Let cook for 2-3 minutes or until chicken is warmed through. Spoon the sauce over the chicken, sprinkle with fresh basil and serve. Serves 4.