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Tomato Basil Chicken Breasts
This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.
Prep
10 min
Cook
20 min
Total
30 min
Serves
2 servings
Instructions
- 01
Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.
- 02
Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the pieces over and continue cooking until cooked through, about 4 more. Transfer the chicken to two serving plates.
- 03
Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and ⅓ cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.
- 04
Stir in the capers, the remaining 1 tablespoon butter and the vinegar. Turn off the heat and season with salt.
- 05
To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.
Nutrition
per serving
- Calories
- —
- Protein
- 42grams
- Carbs
- 21grams
- Fat
- 29grams
- Fiber
- 3grams
- Sugar
- 5grams
- Sat. fat
- 13grams
- Sodium
- 932milligrams
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