Make this restaurant-quality Creamy Tomato Basil Chicken at home! Rich, herbaceous flavors in one simple skillet dinner ready in 30 minutes.

Scale

1.5 lbs (680g) boneless, skinless chicken breasts, sliced into cutlets

2 tbsp (30ml) olive oil

3 cloves garlic, minced (about 1 tbsp)

1 medium onion, finely diced (about 1 cup)

1 can (14.5 oz/411g) crushed tomatoes

1 cup (240ml) heavy cream

1/2 cup (120ml) chicken broth

1/4 cup (25g) freshly grated Parmesan cheese

1/4 cup (10g) fresh basil leaves, roughly chopped, plus more for garnish

1 tsp dried Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

2 tbsp (30g) butter

Pat chicken dry, slice into even cutlets, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 3-4 minutes per side until golden. Transfer to a plate and cover loosely.
In the same pan, sauté onion for 3-4 minutes until translucent. Add garlic, Italian seasoning, and red pepper flakes (if using); cook for 30 seconds until fragrant.
Add crushed tomatoes and chicken broth, scraping up any browned bits. Simmer for 5 minutes to reduce slightly.
Reduce heat to medium-low, stir in heavy cream, and simmer for 2-3 minutes until starting to thicken. Add Parmesan and butter, stirring until fully incorporated.
Return chicken and any accumulated juices to the pan. Simmer gently for 2-3 minutes until chicken is heated through and fully cooked.
Stir in chopped basil just before serving, reserving some for garnish. Taste and adjust seasonings as needed.
Serve immediately with pasta, rice, or crusty bread, garnished with additional fresh basil and Parmesan if desired.