Chicken with Tomato Basil Cream Sauce Recipe

  • on April 1, 2017
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Chicken with Tomato Basil Cream Sauce Recipe


Chicken with Tomato Basil Cream Sauce Recipe


Chicken with Tomato Basil Cream Sauce Recipe

Chicken with Tomato Basil Cream Sauce Recipe


Add a tasty kick to the regular chicken with a delicious cream sauce flavored with tomatoes and basil. This is very easy to make as it will be on your dining table just in 30 minutes. Use different colored tomatoes to make it more presentable.


      3 skinless, boneless chicken breasts

      2 garlic cloves (minced)

      1 medium sized onion (thinly sliced)

      ½  cup heavy whipping cream

      ½  teaspoon red pepper flakes

      Salt to your taste

      ½ cup chicken broth

      2 large tomatoes (coarsely chopped)

      2 tablespoons olive oil

      ½ teaspoon freshly ground pepper

      6 tablespoons thinly sliced fresh basil leaves (chopped)


Preheat oven to 350 degrees F. Line a rimmed baking sheet with heavy duty foil and coat with non-stick cooking spray.

Rinse the chicken breasts clean with water and pat with paper towel to dry excess.

Cut each breast into half lengthwise; wrap pieces (each one separately) in wax papers or plastic wraps. With the flat side of meat mallet, lightly pound on chicken to ¼ inch thickness. Arrange pieces on the prepared baking sheet in a single layer. Set aside.

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Heat 2 tablespoons olive oil in a saucepan over medium-high flame; add finely chopped onions with minced garlic to the hot oil. Sauté for 4 minutes until onions become tender.

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Add chopped tomatoes to the onions; Stir to mix well. Cook for 3 minutes until the juice from tomatoes comes out.

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Pour ½ cup chicken broth along with ½ teaspoon black pepper and ½ teaspoon, 5 tablespoons of chopped basil leaves and red pepper flakes over tomatoes; bring to a boil; cook for 2 more minutes until broth reduces a bit. Adjust heat to low; while stirring continuously add ½ cup of heavy whipping cream to the liquid. Continue stirring until sauce thickens lightly. Taste the sauce; adjust quantities to your requirements.

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Pour the hot sauce over chicken pieces; bake at 350 degrees for 12 minutes until chicken is no longer pink in the middle. Check the doneness of the chicken before taking the tray out; either by cutting a piece with fork tip or using a thermometer to read temperature. Transfer to a serving bowl; garnish with fresh basil leaves. Serve it hot over rice or pasta with a green salad.

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Notes & Tips:

      You may use other parts of the chicken for this recipe.

      To make it comfortable cut chicken breasts into bite size pieces.

      Chicken broth can be substituted with white wine; or you can use both in 1:1 ratio.

      Heavy whipped cream can be replaced with coconut cream if you want to cut back on calories.

      For vegan version of this recipe, use mushrooms & non-diary cream instead of chicken & heavy cream.

      For variation, add mushrooms to the dish.

      Spice up the sauce to suit your palates.

      For unique flavors replace heavy cream with coconut milk, minced garlic with minced ginger. And add 1 tablespoon of cornstarch (or any other flour) to thicken the sauce.










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