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Food & Drink


This summer, I prepared the Tomato Basil Vinaigrette and have wanted to make it into a saucepan for chicken. Then I decided to do it, and the results were as straightforward and delicious as expected! The garlicky marinade and the sweet tomato pan sauce make this easy chicken extra tasty! Easy, quick and delicious and ideal for busy evenings


Sure! I’ve used dried as it’s more affordable; however, when you can get the option of fresh basil, it will undoubtedly put this dish to the next level. I’d recommend using around one tablespoon chopped up in the marinade and then adding another teaspoon to your pan sauce. It is also possible to sprinkle fresh basil over the dish.


This is my absolute favorite element of any recipe. I am always sharing ideas for other ingredients you could include in this dish to make it even more extraordinary if you’d like. Here are some suggestions to help you take the tomato basil chicken recipe to the next level:

Mix it until creamy. Stir the heavy cream or two teaspoons of cream cheese into the dish.

Add grape tomatoes after removal of the chicken from the skillet, put in halved sliced grape tomatoes, and sauté until soft before adding the other ingredients for the sauce to the pan.

Bacon: Cook some bacon with the oil before the chicken is cooked, then crumble it over the dish.

You can make it cheesy by topping each chicken piece with slices of mozzarella fresh. Put a lid over the skillet to allow the mozzarella.


I prefer to keep things simple, so I served my chicken with a simple salad and freshly baked garlic bread. It goes well with something similar to Cucumber tomato salad, Lemon Parsley Pasta, and Pesto cheese toast.


1 cup olive oil ($0.64)

Two tablespoons of red wine vinegar ($0.20)

Four cloves of garlic, chopped ($0.32)

1 tsp dried basil divided ($0.10)

1/4 tsp salt ($0.02)

1/8 TSP freshly cracked black pepper ($0.02)

1.3 lbs. skinless, boneless chicken breast ($6.24)

1/2 cup chicken broth ($0.07)

2 Tbsp tomato paste ($0.14)

1/4 tsp sugar ($0.01)


Mix the olive oil with red wine vinegar, minced garlic, 1/2 teaspoon dry basil, a pinch of salt, and pepper in a small bowl.

Use a sharp knife to cut the chicken breasts into two pieces of thinner size each.

Place the chicken breasts inside a large dish, then add the marinade to the top. Flip the chicken several times to ensure that all surfaces are covered. Let the bird marinate for about 30 minutes or up to a day (refrigerated), and flip it occasionally.

A large skillet is heated to medium. Add the pieces into the pan once the skillet is hot and the chicken is cooked. There is enough oil left from the marinade to avoid sticking. Cook the chicken for approximately five minutes per side or until the chicken is golden brown and cooked. Then, transfer the chicken to a clean plate.

Pour the tomato paste, chicken broth, and the remaining 1/2 tsp of dried basil and sugar into the skillet. Use a whisk to mix all the ingredients and wash any bits of browning off in the pan.

Allow the sauce to simmer on moderately low heat for approximately five minutes or until it becomes slightly thicker. Add the cooked chicken to the pan and pour the sauce over it. Serve and have a delicious meal.

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Joseph M. Kay

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