Tuscan Chicken with Tomatoes and Basil
Pan-seared chicken breasts nestled in a bright tomato sauce infused with garlic, white wine, and fresh basil. A restaurant-quality Italian dinner ready in under 35 minutes.
- Total time
- 32 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 2 breasts (about 6 oz each) Boneless, skinless chicken breasts
- 1 can (14.5 oz) Canned crushed tomatoes
- 3 cloves Garlic cloves
- ½ cup Dry white wine
- 8 leaves Fresh basil leaves
- ½ lemon Lemon
Instructions
- 1
Pat the chicken breasts dry using paper towels by pressing firmly on all sides; this helps them brown better and cook evenly.
- 2
Mince the garlic cloves by placing each on the cutting board, pressing it flat with the side of your knife, then slicing thinly and chopping until the pieces are smaller than a grain of rice.
- 3
Hold the lemon half cut-side down and squeeze over a small bowl, catching the juice; discard any seeds that fall in.
- 4
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Place the chicken breasts in the hot oil and let them sit without moving for 4 minutes until the surface turns golden-brown like caramelized honey.
- 6
Flip the chicken breasts over using tongs and let the other side cook untouched for 3 more minutes until it reaches the same golden-brown color.
- 7
Slide the chicken breasts onto a clean plate; set aside.
- 8
Pour the 0.5 cup of white wine into the empty skillet and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom, stirring constantly for 30 seconds until the pan looks clean.
- 9
Add the minced garlic to the wine and stir continuously for 30 seconds until the smell becomes strong and fragrant.
- 10
Pour in the can of crushed tomatoes, stirring to combine with the wine and garlic; the sauce will look loose and thin.
- 11
Return the chicken breasts to the skillet, positioning them among the tomato sauce so they are partially submerged.
- 12
Reduce the heat to medium-low and let the chicken simmer in the sauce for 8 minutes; the sauce will thicken slightly and the chicken will feel firm when pressed with a fork.
- 13
Tear the basil leaves into rough pieces by hand and scatter them over the chicken and sauce.
- 14
Drizzle the fresh lemon juice over the top of each chicken breast.
- 15
Taste the sauce and add a pinch of salt and a grind of black pepper; stir gently to incorporate.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- Cutting board
- Chef's knife
- Paper towels
- Wooden spoon
- Metal tongs
- Small bowl
- Fork
- Rubber spatula
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