Creamy Tomato Basil Chicken Skillet

This Creamy Tomato Basil Chicken Skillet is one of those weeknight wonders that feels like a special-occasion dinner but comes together fast. Tender thin-cut chicken breasts simmer in a garlicky crushed tomato sauce, finished with heavy cream, Parmesan, and a handful of fresh basil. It’s simple, satisfying, and perfect spooned over rice, pasta, or with a crusty bread alongside for mopping up the sauce.

Why you’ll love this dish

There are a few reasons this version of Creamy Tomato Basil Chicken Skillet earns a permanent spot in my dinner rotation: it’s speedy, needs only one skillet, and balances bright tomato flavor with a silky, cheesy finish. Garlic and Italian seasoning give depth without fuss, while the fresh basil at the end brightens everything. The thin-cut chicken cooks quickly and stays juicy when you don’t overcook it. If you like adaptable recipes, this one plays well with rice, pasta, or a simple vegetable side.

Ingredients

• 2 lbs Boneless skinless chicken breasts, cut or pounded to thin cutlets
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp olive oil
• 4 cloves garlic, pressed
• 28 oz crushed tomatoes (1 can)
• 1 tbsp Italian seasoning (dried)
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese
• 1/3 cup fresh basil, chopped

Equipment

• Large skillet (10–12 inches preferred)
• Tongs or spatula
• Measuring spoons and cups
• Knife and cutting board
• Garlic press (optional)

Prep tips

• Cut or pound the chicken breasts into thin cutlets so they cook evenly and quickly. Aim for about 1/2-inch thickness.
• Press the garlic right before cooking to keep the flavor bright.
• Grate the Parmesan fresh if possible for the best texture and melting.
• Have the basil chopped and ready to toss in at the end so the heat wilts it but preserves the aroma.

Step-by-step Instructions

The following directions have been rewritten into clear, step-by-step wording while keeping the exact ingredient amounts and the same order as the original recipe.

1. Season the cut chicken: Place the 2 lbs of boneless skinless chicken breasts cut or pounded to thin cutlets on a plate or cutting board. Sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper. Rub the seasonings over both sides so each cutlet is coated.
2. Heat the skillet and oil: Warm a large skillet over medium-high heat. Add 1 tbsp olive oil and let it heat until shimmering but not smoking.
3. Sear the chicken: Add the seasoned chicken cutlets to the hot skillet in a single layer without crowding. Cook for 2–3 minutes on the first side until the underside is golden and releases easily from the pan. Flip and cook the second side for another 2–3 minutes until the cutlets are golden-brown and mostly cooked through. Depending on thickness, internal temperature should reach about 160°F (they will finish cooking in the sauce). Transfer the chicken to a clean plate and set aside.
4. Sauté the garlic: Lower the heat to medium. Add the 4 cloves garlic, pressed, to the same skillet. Sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant. Watch closely so the garlic does not burn.
5. Add crushed tomatoes and season: Pour in the entire 28 oz can of crushed tomatoes. Sprinkle 1 tbsp Italian seasoning and the remaining 1/2 tsp salt over the tomatoes. Stir to combine, scraping up any browned bits from the bottom of the skillet for extra flavor.
6. Simmer the sauce: Bring the tomato sauce to a gentle simmer. Allow it to cook for 4–6 minutes, stirring occasionally, so the flavors meld and the sauce slightly thickens.
7. Finish the sauce with cream and cheese: Reduce the heat to low. Pour in 1/2 cup heavy cream and stir until incorporated into the tomato base. Add 1/4 cup Parmesan cheese and stir until the cheese is melted and the sauce is creamy. Taste and adjust seasoning if desired, keeping in mind you already added salt earlier.
8. Return chicken to the skillet: Nestle the seared chicken cutlets back into the skillet, spooning some sauce over each piece. Cover the skillet or partially cover it and let the chicken cook in the sauce for 3–5 minutes more. This finishes cooking the chicken through without drying it out and lets it absorb the tomato-cream flavor.
9. Stir in fresh basil: Turn off the heat. Sprinkle 1/3 cup fresh basil, chopped, over the skillet and gently stir a few times or toss the basil into the sauce so it wilts slightly and releases its aroma.
10. Serve: Serve the chicken hot with plenty of the creamy tomato basil sauce spooned over the top. Great options for serving include over cooked pasta, steamed rice, or with crusty bread. Leftovers store in an airtight container in the refrigerator for 2–3 days; reheat gently over low heat to preserve the creaminess.

Serving suggestions

This Creamy Tomato Basil Chicken Skillet pairs beautifully with a number of sides. Try it over linguine or penne with a sprinkle of extra Parmesan and a few fresh basil leaves. For a lower-carb option, serve it alongside roasted vegetables or mashed cauliflower. A simple green salad with a light lemon vinaigrette also compliments the richness of the sauce and keeps the meal bright.

Flavor notes and variations

• If you like a little heat, stir a pinch of red pepper flakes into the sauce with the Italian seasoning.
• For a smokier flavor, use fire-roasted crushed tomatoes in place of plain crushed tomatoes.
• Swap half-and-half for heavy cream to lighten the sauce slightly, but keep in mind the sauce will be less rich.
• Add vegetables like baby spinach or sliced mushrooms to the sauce in step 6. If using spinach, stir it in at the end so it wilts quickly. If using mushrooms, sauté them briefly after the garlic until they release their moisture and begin to brown, then add the tomatoes.
• Make it extra cheesy by stirring in a little more Parmesan at the end or topping plates with shaved Parmesan before serving.

Troubleshooting

• If the sauce is too thin, simmer a few extra minutes uncovered to reduce and thicken it. Alternatively, stir a small slurry of 1 tsp cornstarch mixed with 1 tbsp cold water into the sauce and simmer briefly until thickened.
• If the chicken dries out, it likely cooked too long before returning to the sauce. To prevent this, sear quickly over medium-high heat and finish the internal cooking in the sauce while covered.
• If the sauce tastes flat, a pinch more salt or a squeeze of fresh lemon juice can brighten it up.

Make-ahead and storage

You can prepare the sauce up to 2 days ahead and refrigerate it in an airtight container. Reheat gently and add the seared chicken just long enough to warm through. Leftovers keep well for 2–3 days in the refrigerator. Reheat on the stovetop over low heat, stirring often, or microwave in short bursts to avoid breaking the cream.

Nutrition snapshot

This dish provides a balanced mix of protein and fats with moderate carbohydrates depending on how you serve it. Using full-fat heavy cream and Parmesan makes the sauce rich and satisfying, so portion size and sides can be adjusted to fit your preferred calorie target.

Final thoughts

This Creamy Tomato Basil Chicken Skillet hits the trifecta of fast, flavorful, and family-friendly. The technique—season, sear, simmer, finish—is straightforward, and the results are a saucy, comforting plate that feels elevated without any complicated steps. Keep the ingredients on hand, and you’ll have a reliable go-to for busy nights that still feels like a proper dinner.

Note: If you’d like a printable version or a shortened shopping list, I can format one for you—just say the word.

Creamy Tomato Basil Chicken Skillet

A quick, comforting skillet meal of browned chicken simmered in a creamy tomato and fresh basil sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb boneless skinless chicken breasts cut or pounded to thin cutlets
• 1/2 tsp garlic powder
• 1/2 tsp salt for seasoning chicken
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 cloves garlic pressed
• 28 oz crushed tomatoes 1 can
• 1 tbsp Italian seasoning dried
• 1/2 tsp salt for sauce
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese
• 1/3 cup fresh basil chopped

Equipment

• Large Skillet
• Tongs or spatula
• Measuring Spoons
• Measuring Cups
• Knife
• Cutting Board
• Can opener

Method

 

1. Mix the 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl, then season both sides of the chicken cutlets evenly.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Cook the chicken in a single layer, 3–4 minutes per side, until browned and cooked through; work in batches if needed to avoid crowding. Transfer cooked chicken to a plate and set aside.
4. Reduce heat to medium, add the pressed garlic to the skillet and cook, stirring, for about 30 seconds until fragrant.
5. Pour in the 28 oz crushed tomatoes and add 1 tbsp dried Italian seasoning and the remaining 1/2 tsp salt; stir and scrape up any browned bits, then simmer for about 5 minutes.
6. Stir in 1/4 cup Parmesan and 1/2 cup heavy cream until the sauce is smooth, then stir in the chopped fresh basil.
7. Return the chicken to the skillet, spoon sauce over the pieces, and simmer, uncovered, 3–5 minutes until heated through and flavors meld.
8. Serve hot, garnished with additional basil or Parmesan if desired.

Notes

• Use thin-cut chicken for quick, even cooking.
• Cook in batches to avoid crowding the pan.
• Fresh basil added at the end preserves flavor and color.
• Adjust salt to taste after adding tomatoes and cheese.