This tomato and basil garlic chicken is a quick, easy and flavour packed dish that you can have ready on the table in less than 30 minutes.
Hey look!
Savoury things! Actual food you can eat for dinner!
I mean, it’s not like I’ve only posted sweet things for the past two weeks or anything, but…..
Wait.
Chicken.
What are your thoughts? Are you a chicken fiend like my husband or you more on the ‘meh’ side?
Personally I’m pretty ‘meh’ on the subject of chicken. I know it’s everyone’s favourite source of protein, but I think my dad spoiled me with sirloin steaks and pork ribs growing up. Thanks for ruining BBQ for me dad….no really, thank you!
So when I do eat chicken I do everything in my culinary ability to make it anything but boring. The cool thing about food and cooking is that you don’t always need a lot of ingredients to make a dish shine. A few key ingredients go a long way in flavouring a dish and this chicken is proof! Chicken, coated in a tomato herb and garlic sauce is anything but boring.
Making this chicken is super easy! Everything is done in one skillet (unless you count chopping boards) for easy clean up so you can spend more time enjoying your food and less time washing dishes.
Taking advantage of all the summer produce I like to serve this alongside Spiralized (<—affiliate link) zucchini noodles, but you could always make your favourite spaghetti if you’d prefer that. I like my zoodles with a little bite to them so I usually wait to add the zoodles to the sauce until the very end so that I can mix them around just long enough to warm through but not long enough for them to go soft.
I hope you enjoy this chicken as much as we did!
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- 1 lb . boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 3 garlic cloves minced
- 14.5 ounce can Italian chopped tomatoes
- one handful fresh basil about 1 cup loosely packed, loosely packed, cut into ribbons
- 1/4 teaspoon crushed red pepper flakes
- 4 medium zucchini courgette, spiralized into spaghetti-like noodles
- salt & pepper to taste
- Cover the chicken with plastic wrap and pound each piece to an even thickness all around, about one inch or so in the thickest parts. This will help the chicken cook faster and more evenly. I like to use the bottom of a sauce pan to pound the chicken. Once done, sprinkle each side with a little salt and pepper.
- Add 1 tablespoons of the olive oil to a large skillet, until warm. Add the chicken and pan fry each side for several minutes until browned.
- Once the chicken is cooked through and browned remove it from the skillet and set aside on a separate plate for the time.
- Using the same skillet add the rest of the olive oil and being sautéing the onion until it becomes soft, about 5 minutes. Then add the garlic and sautee for another minute or so. Add the tomatoes and basil to the skillet and season with the salt, pepper, and red pepper flakes.
- Simmer for about 10 minutes until the sauce thickens and reduces. Make sure to stir occasionally.
- Add the chicken back to the skillet along with the zoodles to soak in the sauce a few minutes before. serving.
Other chicken dishes that are anything but boring…
Sarah
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The picture shows cherry tomatoes but not the recipe. When are they added?
Hi Laurel! Depending on the type of Italian chopped tomatoes you buy sometimes they’ll include cherry tomatoes in the mix – the ‘Italian’ part is mostly just referring to to the seasoning
My wife made this the other night, and I just finished the leftovers. Easy to make and absolutely delicious. We used a can of crushed tomatoes we had in the pantry and it came out great. We’re definitely going to make this again!
SO glad you guys enjoyed it! Thanks so much for coming back to let me know what you thought!
I just made this and it was SO DELICIOUS. To be completely honest, as I was making the recipe I wasn’t 100% sure I’d like it, but it’s so much better than I could have expected. I’d never tried zoodles before and I’m not exaggerating when I say I really couldn’t tell the difference between them and regular pasta, especially not when served with this delicious sauce! This is a definite winner, will be making it again.
I’m glad you stuck with it & enjoyed it so much! Also really glad you liked the zoodles – they’re such a good veggie option when you got a good sauce on hand. Thanks so much for coming back to let me know what you thought 🙂
Hi! Lovely recipe which I can’t wait to try! Was just wondering – what do you mean by can of tomato sauce? Is that meaning an already made tomato sauce or can I use a can of chopped tomatoes? Thanks! 🙂
Hi Eve! I should have clarified that better! Use chopped tomatoes, preferably in Italian spices. Usually it will be labeled ‘Italian Chopped Tomatoes’ or something along those lines. I was just looking on the Sainsbury’s website so that I could link to a picture of what I used with the whole tomatoes but it looks like they don’t sell it anymore. Hope you like it! Let me know if you have any more questions!
YUM! Love that you can make this in just a half an hour!
Thanks Trish! By the end of the day 30 minute dinners are about all I can manage 😀
Heeeelloo deliciousness! I need to can’t get enough of tomato based dishes at the moment (though with my nomato sauce because I can’t actually eat tomatoes!) and this looks perfect!
I’ve made nomato sauce before and it’s sooo good! If someone gave it to me without telling me what it was I would have sworn it was a regular tomato sauce
This looks amazing! So light and perfect for summer.
Thanks Megan!
THE perfect meal!! Yummo!
Thanks Rebecca!