Tomato and Basil Chicken with Pan Sauce
One-dish tomato and basil chicken is served with a creamy pan sauce, and made in under 30 minutes. A light, simple, summer supper!
Ingredients
- 2 boneless skinless chicken breasts cut into 4 halves
- Salt and Pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- ¾ cup chicken stock or broth
- 4 ounces cream cheese
- ¼ teaspoon garlic powder
- 2 tablespoons fresh basil chopped (reserve some for garnish)
- 6-8 ounces grape tomatoes halved (reserve some for garnish)
- 1 tablespoon fresh parsley chopped (reserve some for garnish)
Instructions
- Prepare the Chicken: Cut two chicken breasts in half to create 4 smaller pieces. Season both sides of each chicken piece with salt and pepper.
- Coat the Chicken: Place the flour in a shallow dish. Lightly dredge each chicken piece in the flour, coating evenly.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, or until the chicken is cooked through and the juices run clear. Remove the chicken from the pan and cover with foil to keep warm.
- Make the Sauce: In the same skillet, pour in the chicken stock. Use a whisk or wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add Cream Cheese: Whisk in the cream cheese until the sauce is smooth and creamy. This may take a few minutes.
- Add Seasonings and Veggies: Stir in the garlic powder, chopped basil, parsley, and most of the grape tomatoes, reserving some basil, parsley, and tomatoes for garnish. Let the sauce simmer for a few minutes.
- Combine & Serve: Return the cooked chicken to the skillet and spoon the sauce over each piece, coating well. Serve the chicken topped with a spoonful of sauce and garnish with the reserved tomatoes, basil, and parsley.