| | | | | |

Basil Garlic Chicken Breasts with a Tomato Basil Sauce

Basil Garlic Chicken Breasts with a Tomato Basil Sauce

We had another cold and rainy day here in Oregon, and after being away in Idaho all weekend long, and eating every meal from restaurants, I was ready for a comforting home-cooked meal. I paired these basil garlic chicken breasts with a tomato basil sauce with a side dish of orzo with garlicky mushrooms, parmesan, and basil, and roasted green beans. The tomato basil sauce in this recipe is simple yet full of flavor and the chicken was tender, juicy, and tasty.

Basil Garlic Chicken Breasts with a Tomato Basil Sauce

Ingredients:

  • 2 tbsp olive oil, divided
  • 2 boneless skinless chicken breasts
  • Dried basil, to taste
  • Garlic powder, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 1/2 small sweet yellow onion, finely diced
  • Pinch of crushed red pepper flakes
  • 3-4 cloves of garlic, minced
  • 10 small vine ripened tomatoes, diced
  • 2 tbsp butter
  • 3 tbsp fresh basil, chopped

Basil Garlic Chicken Breasts with a Tomato Basil Sauce

How to Make Basil Garlic Chicken Breasts with a Tomato Basil Sauce

Cut the chicken breasts in half then place in between two sheets of plastic wrap. Use a mallet to pound the chicken pieces until 1/2 inch thick.

Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan. Season both sides of the chicken pieces with dried basil, garlic powder, sea salt, and freshly cracked pepper, to taste.

Basil Garlic Chicken Breasts with a Tomato Basil Sauce

Place into the hot large skillet, and cook until golden brown, about 4-5 minutes. Flip the chicken over and continue to cook, until the chicken is cooked through, about 3-4 minutes. Remove from the pan and place on a plate then cover with a tin foil tent.

Reduce the heat to medium and add the remaining teaspoon of oil to the large skillet. Add the finely diced onion and a pinch of crushed red pepper flakes, to taste. Cook, stirring often, for 2 minutes.

Add the garlic and cook, stirring constantly, for 1 minute. Add the diced tomato and cook, stirring occasionally, for 15-20 minutes.

Add the butter and stir until thoroughly melted and combined. Taste and season with sea salt and freshly cracked pepper, to taste.

Add the fresh basil and the chicken (along with their juices) back to the large skillet. Coat the chicken with the sauce and simmer until the chicken is warmed through.

Basil Garlic Chicken Breasts with a Tomato Basil Sauce

Serve each piece of chicken with sauce spooned on top. Serve immediately and enjoy.

Basil Garlic Chicken Breasts with a Tomato Basil Sauce

Basil Garlic Chicken Breasts with a Tomato Basil Sauce

Basil Garlic Chicken Breasts with a Tomato Basil Sauce

Course: Main
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 2 tbsp olive oil divided
  • 2 boneless skinless chicken breasts
  • Dried basil to taste
  • Garlic powder to taste
  • Sea salt and freshly cracked pepper to taste
  • ½ small sweet yellow onion finely diced
  • Pinch of crushed red pepper flakes
  • 3-4 cloves of garlic minced
  • 10 small vine ripened tomatoes diced
  • 2 tbsp butter
  • 3 tbsp fresh basil chopped

Instructions

  • Cut the chicken breasts in half then place in between two sheets of plastic wrap. Use a mallet to pound the chicken pieces until 1/2 inch thick.
  • Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan. Season both sides of the chicken pieces with dried basil, garlic powder, sea salt, and freshly cracked pepper, to taste.
  • Place into the hot large skillet, and cook until golden brown, about 4-5 minutes. Flip the chicken over and continue to cook, until the chicken is cooked through, about 3-4 minutes. Remove from the large skillet and place on a plate then cover with a tin foil tent.
  • Reduce the heat to medium and add the remaining teaspoon of oil to the pan. Add the finely diced onion and a pinch of crushed red pepper flakes, to taste. Cook, stirring often, for 2 minutes.
  • Add the garlic and cook, stirring constantly, for 1 minute. Add the diced tomato and cook, stirring occasionally, for 15-20 minutes.
  • Add the butter and stir until thoroughly melted and combined. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Add the fresh basil and the chicken (along with their juices) back to the large skillet. Coat the chicken with the sauce and simmer until the chicken is warmed through.
  • Serve each piece of chicken with sauce spooned on top. Serve immediately and enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

I was lucky enough to recently receive an All-Clad NS1 Nonstick Induction Chef’s Panfrom All-Clad which is exclusively sold at Williams Sonoma, and I am absolutely in LOVE with it. This pan is not only beautiful it’s a dream to cook with. The nonstick induction chef’s pan sears and browns ingredients beautifully, which creates a rich flavor and perfect caramelization. The chicken in this recipe turned out perfectly browned without using a ton of oil because of this pan. I also like that it is deep enough to make a nice sauce without worrying about it spilling over. When using the lid, the pan is perfect for braising and simmering. I have a feeling this will be my go-to pan from now on. I am very happy to say that the generous folks at All-Clad are offering one of my readers a pan of their very own! See below for details to enter the giveaway.

GIVEAWAY  ** CLOSED – WINNER ANNOUNCED**: 

The generous folks at All-Clad are offering one of my readers their very own All-Clad NS1 Nonstick Induction Chef’s Pan valued at $99.95! Below are a few of this pan’s great qualities.

All-Clad NS1 Nonstick Induction Chef’s Pan with Lid:

All-Clad NS1 high-performance cookware combines the impressive heating abilities of anodized aluminum, a rugged three-layer PFOA-free nonstick interior, and induction-compatible steel bases—plus its dishwasher safe.  This chef’s pan’s flared silhouette, high sides, and broad cooking surface make it the perfect candidate for one-meals and everyday sautéing, frying, simmering, and steaming. Use the lid to retain moisture during cooking and keep foods warm until serving.

  • 12″ diam., 4 1/2″ high.
  • Durable hard-anodized aluminum provides rapid heat conduction with precise temperature control.
  • Bonded three-layer nonstick system delivers unparalleled release, scratch-resistance, and durability.
  • PFOA-free nonstick coating is ideal for healthy, low-fat cooking with easy cleanup.
  • Sturdy stainless-steel base prevents cookware from warping, protects stovetops from scratches, and ensures compatibility with induction ranges.
  • A tight-fitting stainless-steel lid helps circulate heat and moisture.
  • Flared rim facilitates precise, drip-free pouring.
  • Dishwasher safe.

To enter this giveaway simply leave a comment and tell me what’s the first thing you will cook with your new chef’s pan.

  • Leave a comment on this post.
  • Comments will close at 11:59 pm pacific time on Monday, November 16, 2015. The winner will be chosen at random and will be posted to the blog on Tuesday, November 17, 2015.
  • Giveaway open to United States residents only.

Be sure to include an e-mail address with your comment. A winner will be chosen randomly and announced on Tuesday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. The product will be shipped directly to the winner by All-Clad.

Disclosure: All-Clad sent me this All-Clad NS1 Nonstick Induction Chef’s Pan pictured above and they have provided another pan for this giveaway, at no cost to me.

For more about these wonderful pans, follow All-Clad and Williams-Sonoma on social media.

All-Clad: Facebook | Twitter | Pinterest | Instagram
Williams-Sonoma: Facebook | Twitter | Pinterest | Instagram

 

For daily recipes, please follow For the Love of Cooking on social media.

For the Love of Cooking: Facebook | Twitter | Pinterest | Instagram | Google+

Leave a Reply to debbie Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




136 Comments

  1. This pan is beautiful. I’d love to use it to make a pork chop recipe I learned from a cooking class I took in New Orleans. It was a seared pork chop that was finished in the oven and topped with a blueberry pepper sauce 🙂

  2. I’d like to make a cheese crust pizza in the pan. I saw a cheese crust pizza on Closet Cooking (a blog I visited years ago thanks to you, Pam).

    Your chicken looks divine. And lovely plating, as usual!

    -Cindy

  3. My favorite pan is an All Clad pan but it isn’t non stick. I would love this! The first thing I would make is hashbrowns.

  4. First year without kids for Thanksgiving (they’re off to college in Cali and we’re in Illinois) so I’m thinking crab cakes and crab legs! Authentic to the pilgrims (without the oysters!)

  5. The chicken looks so perfect cooking in that pan! I am obsessed with all my All-Clad and the non-stick is the best. I had no idea Williams-Sonoma had an exclusive pan!

    I would have to try this chicken 🙂

  6. This looks delish! I make a similar version using shrimp with the tomato & basil sauce that my family loves. I will definitely try it with chicken! Thanks & it would be a plus to cook it in a new pan 🙂

  7. What a fantastic pan! I would love to make a great stir-fry in this Chef’s pan. Mmm, I can smell it cooking right now! 🙂

  8. I would love to make the BASIL GARLIC CHICKEN BREASTS WITH A TOMATO BASIL SAUCE recipe above. It sounds so good. My son loves stuff like this.

  9. I’d cook chicken piccata! (or however it’s spelled….) I might try a variation of your chicken tonight, with the chicken legs I have on hand, because it’s cold and rainy here again….while my roof is open to the sky. Your pan is beautiful, Pam, and I”d love to have it.

  10. I would love this pan. The first thing I’d cook is your chicken mushroom orzo recipe – it’s one of our favorites and in regular rotation at our house!

  11. jackpot! what a great meal–my obsession with basil will reach new heights! i’d probably make some sort of pork chops first thing, as we have a freezer full and they need to get gone! 🙂

  12. First thing I would make…chicken for the chicken asian sandwich- yummy! Have you ever done or considered teaching a cooking class? I’d be the first to sign up here in Boise, Idaho! 🙂

  13. your chicken looks beautiful! i love cooking with fresh basil. but if i won the first thing i’d probably make in this is chicken pad thai! i love the higher walls of this pan! any time i try to cook pad thai (or really anything) in my current pan, noodles just go flying out of it left and right. this would be awesome 😀

  14. I recently purchased my first piece of All-Clad cookware and love it! Would love to add this non-stick to my new collection. First dish I’d make is a Shrimp scampi w/ fresh NC shrimp and herbs from my garden.

  15. I’d love to win the All-Clad pan. We eat a lot of chicken stir fry which would probably be my first dish in the All-Clad pan.

  16. I would make my WORLD FAMOUS : ) blueberry buttermilk pancakes! I bet they would come out even more delicious! Can’t wait!

  17. Now that it’s getting cooler, it’s time to make my mom’s stuffed cabbage recipe passed down from her mom. How great it would be to make them in a pan where they won’t get burnt!

  18. I would make some kind of yummy pasta dish with garlic, onions, spinach, bacon, olive oil, green olives, salt, pepper, italian sausage, a little parmesan cheese, a little ricotta and a sprinkling of feta cheese.

  19. I would love this pan! I would definitely try your basil garlic chicken breasts first. They sound delicious with the sauce.

  20. I think I would try the Mediterranean Pork Medallions first with this great looking skillet, this is one of my family’s favorite meals! Also any of your skillet based chicken thigh dishes, I could close my eyes and pick one and be completely happy! :o)

  21. OMG! I love that pan. I have an induction cooktop which I love. I think it’s the greatest. That pan would compliment it perfectly. Please consider me in the “give away”. The first thing I would cook is the recipe I just received – Basil-garlic-chicken-breasts-with-a-tomato-basil-sauce which looks scrumptious. I look forward to the daily recipes from For the Love Of Cooking. Great stuff!
    Pat

  22. This looks delicious. Perhaps it will be on the menu for next week. I was just at the brand new Williams-Sonoma Outlet store in Jeffersonville, Ohio yesterday!

  23. I love my induction cook top but only have the original pans, a new pan would be an awesome thing, and I will be trying this recipe as soon as possible. 🙂

  24. If i was lucky enough to win this pan… I would make a pecan crusted chicken breast. Just came back from New Orleans and loved this chicken. I told my friends I was going to make this when I got back to Montana. This pan will ensure a perfect chicken dish!! Thank you!

  25. Your recipe looks delicious and the pan is beautiful. I am on an egg kick right now, so I would probably make a frittata or an omelet first!

  26. The first thing I would cook with an All Clad pan is this recipe! Yum!

    Actually, I have been looking for new pans to purchase, but it is so overwhelming. Maybe winning would help me decided. ;0)

    Thanks for sharing a way to jazz up chicken a bit in this house.

    Cathy

  27. Chicken Picatta is my go-to quick weeknight “fancy” meal. I love to use that when I ask impromptu guests for weeknight dinner in particular. The chefs pan is so versatile, however. It would become an essential part of anyone’s kitchen tools.

  28. Looking at those beautiful tomatoes makes me want to make some spaghetti and meatballs, so the first thing I would make is homemade meatballs and tomato sauce!!!

  29. I love, love, love my conduction cooktop. Dad lives with me and we’re big fans of sauces, so pasta sauce would definitely be my first in this all-clad cookware.

  30. I love all clad . I have 1 pan and enjoy cooking with it. Food just seems to taste better . I will make shrimp scampi, since I live on the gulf , shrimp is delicious and fresh

  31. I would like to say it would be something fancy, but more likely than not it would be pancakes or French toast at my house! I have 2 carb-loving little people that go through bread like it’s their job!

  32. the first thing I will make…a new recipe I want to try called skillet lasagna..thanks, have a good weekend..hope the girls are having fun! 🙂

  33. If I won this wonderful pan, there are so many things I’d love to cook but I would probably start off with a nice paella!

  34. What a great pan. The first thing I would cook would be some nice piece of fish from the market down the street. I would season it with porcini powder and get a nice delicate crust on it. I would then carefully remove the fish from the pan and throw in some green onions and pickled onions along with some reduced chicken stock for a nice sauce to rest the fish on.

  35. Stir fry with lots of veggies – yum! I have been eyeing a pan exactly like this for years… thank you for the chance!!

  36. That looks like a perfect pan to do some delicious veggies – lightly seared – with a sprinkle of sea salt and a squeeze of lemon.

  37. I would put a few teaspoons of olive oil, followed by paprika, garlic powder, red pepper powder, and black pepper, two diced tomatoes, red bell peppers and diced chicken. Awesome fajitas!

  38. First thing I’d cook is a chicken stir fry. Its a staple around here, quick, easy, cheap, and yummy… what more do you need? (kand er sp ina@ yah oo. com)

  39. I would use this All Clad Pan every single day. First meal i would make is a delicious chicken vegetable stir-fry dinner or try one of your delicious recipes.

  40. I have been in a rut making boneless chicken and this recipe looks like something I would love. Can’t wait to try this. I have a couple of all-clad pans and they are worth the investment. Cheryl

  41. I have always dreamed of owning a All-Clad pan. The first thing I would do is saute onions, peppers and mushrooms and then cook my Denver omelet with lots of cheese, I love those suckers!!!

  42. I would love to try making rosemary chicken breasts in sherry vinegar in this pan. It’s an old recipe I discovered years ago that’s perfect for a pan like that.

  43. Plenty of good things, cause the big day is right around the corner. But maybe something simple like scrambled eggs with cheese. Mine always sticks to my old pan.
    Happy Thanksgiving

  44. This pan would be perfect for my sautéed chicken breast with white wine sauce. I could also find many uses with Holidays coming soon.

  45. I will cook tofu Mongolian beef! We have started eating veggie as a family, and this is a recipe I’ve wanted to try lately.

  46. I have never had a good quality pan such as All-Clad for cooking and think what a difference it would make in cooking dinners. The first thing I would make is Chicken Romano with a white wine caper sauce.

  47. looks like an awesome pan. there’s this butternut squash and parmesan risotto recipe i would like to try. yum yum!

  48. This pan looks perfect for making my Fettucine Alfredo topped with grilled Cajun Chicken breasts cut into strips. It is actually made with penne pasta, not fettucine. it looks large enough to make a serving for 4 to 5 people.

  49. I’m sorry, I misspelled fettucine. It is spelled fettuccine. I actually should try making it with your porcini mushroom powder to add another depth of flavor.

  50. I have the perfect recipe to use for this pan. It’s called always tender cube steak. The secret is that the cube steak along with onions, potatoes and carrots needs to be put in the oven to cook. The pans looks like it can be put in the oven with the glass lid and metal handle. Please pick me so I can make my family a one pot meal using this pan.

  51. Oh, how I would love this pan! My most used pan is my nonstick skillet about this size and I’ve been looking to replace it, as it’s seen better days.
    I think if I were lucky enough to win this pan, I would have to make this basil garlic chicken as my first recipe.
    Thanks for the great recipe, and for a chance to win this awesome pan!

  52. Thanks for all your tasty creations… I enjoy getting inspired and trying new dishes through your dedicated passion for sharing. This looks like a great pan… you gotta love All-Clad!

  53. OMG, really nice nonstick pan, great size to use for so many foods. One recipe?? Hmm, Love to cook, saute” and one-pot meals for Hubby and I attempting to eat healthy and always trying new recipes then tweaking them. Love the site. Please enter me for a chance to win in your special drawing.

  54. I love this dish and I love this pan. I have a similar one from All-Clad but it’s regular stove top, not induction. I just started using an induction burner at our BBQ contests now that we have a trailer and electricity. Might have to pick one of these up to use on that burner, right now I’m just using the three pots that came stock with it.