Chicken recipes

The Best Chicken Breasts in Tomato Sauce Recipe

Chicken Breasts in Tomato Sauce Recipe
Chicken Breasts in Tomato Sauce Recipe


2 tablespoons olive oil
4 boneless skinless chicken breasts
1 teaspoon dried basil
salt and fresh ground pepper to taste
1 tablespoon butter
1 yellow onion finely diced
2 cloves garlic minced
1 cup dry white wine
1 can (14 ounces) no-salt-added diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup half & half you can also use light cream, heavy cream, or evaporated milk
1/4 cup drained capers
1/4 cup chopped fresh parsley for garnish


Heat olive oil in a large skillet.
Season chicken with dried basil, salt, and pepper.

Add the chicken breasts to the skillet and cook over medium-high heat, 3 to 4 minutes per side, or until lightly browned.
Remove chicken breasts from skillet; set aside.
Add butter to the skillet and melt.
Add diced onions and cook for 2 minutes.

Stir in garlic and cook for 30 seconds.
Stir in the wine to dissolve the brown pieces found at the bottom of the skillet; continue to cook for 4 minutes, or until reduced.

Mix in the tomatoes, tomato paste, oregano, basil, half & half, and capers.
Place chicken back in the skillet.

Bring to a boil; cover and simmer over medium-low heat for 8 minutes, or until chicken is cooked through.

Remove from heat.
Garnish with parsley and serve.

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