Creamy Tomato Chicken Skillet

plate of cream chicken over pasta with tomatoes, basil and skillet in background

A delicious and easy skillet chicken recipe made with boneless chicken breasts, plum tomatoes, shallots, and fresh chopped basil simmered in a flavorful white wine cream sauce.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 341kcal

Author Amee

Equipment

Skillet

Ingredients

24 oz boneless, skinless chicken breasts chopped into bite-size pieces
1 1/2 tsp salt divided
1/2 tsp pepper
3 tbsp butter divided
3 small Roma tomatoes seeded and chopped
3 oz shallots chopped
2 cloves garlic minced
1/4 cup dry white wine
1 tsp chicken stock base Don't leave this out, it adds great flavor! I used Better Than Bouillon brand
1 cup heavy cream
4-5 large basil leaves sliced into thin strips
Good quality Parmesan cheese for garnish

Instructions

Cut boneless chicken into bite-size pieces and season with 1 tsp salt and pepper.
Melt 2 tbsp of butter over medium to medium-high heat in a large nonstick skillet.
Sauté the chicken for 5-7 minutes until cooked through.
Transfer the cooked chicken to a bowl and cover with foil to keep warm.
Melt the remaining tablespoon of butter in the skillet and add the shallots, garlic, and chopped tomatoes. Cook, stirring occasionally, for about 3 minutes until the tomatoes are nice and tender.
Stir in the white wine and chicken stock base and cook for 2 minutes.
Reduce the heat to low and stir in the heavy cream, remaining 1/2 teaspoon salt, and cooked chicken breast.
Simmer on low for 4-5 minutes until sauce is thickened.
Garnish with fresh chopped basil.

Notes

Since fresh basil easily bruises and discolors, I have a great slicing tip for you. After the leaves have been rinsed and patted dry with a paper towel, stack them on top of each other and roll them up like a cigar. Using a sharp knife, slice the rolled-up basil crosswise into very thin strips.

Nutrition