Ingredients
Scale
- 4 breasts boneless, skinless chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, undrained
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side or until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Next, add in the canned tomatoes (with juices), heavy cream, and chicken broth. Stir well to combine.
- Return the chicken to the skillet, cover, and simmer for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the chopped basil just before serving, and add more salt and pepper to taste. Serve hot, garnished with Parmesan cheese if desired.
- Prep Time: 10
- Cook Time: 20