Chicken breasts are lightly browned and then baked in a tomato basil cream sauce with sauteed mushrooms in this Chicken in Tomato Basil Cream Sauce.
This is one of my favorite chicken recipes. It’s actually one that I clipped from the newspaper a long time ago. I’ve made so many changes to it, I think I can call it my own now! It’s delicious served over rice or pasta. Or it’s delicious by itself too, with a nice green salad.
Every summer I have this great idea that I’m going to start my own herb garden. I dream of little pots filled with basil, parsley, cilantro and rosemary in a nice arrangement on our patio. I would then move them inside in the winter so we could have fresh herbs all year long. Alas, it is but a dream….I do not have a green thumb, but maybe this is the summer I will get my butt in gear and finally do it!
Some fresh basil would be so nice in a recipe like this. You can learn how to cut basil into chiffonade (or thin ribbons) here. It is expensive to buy fresh herbs at the store and a lot of times I just don’t have the budget for them, so I used dried herbs. I really don’t mind. Maybe my palate isn’t as discerning as I think it is (or maybe I’m just not a snob), but I really like using dried herbs. They are so convenient. So feel free to use either fresh or dried herbs. This Chicken in Tomato Basil Cream Sauce delicious either way!
Please Note: This recipe post is from before I started creating recipes for IBS, so this is not a low-FODMAP recipe. But I do have a recipe in my low-FODMAP cookbook inspired by this recipe: Tomato Basil Chicken Penne. Hope you check it out!
Chicken in Tomato Basil Cream Sauce
Ingredients
- 1 Tbsp. olive oil
- 4 boneless skinless chicken breast fillets pounded to an even thickness
- salt and pepper
- 1 Tbsp. unsalted butter
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 8 oz. button mushrooms sliced
- 1 16- oz. can diced tomatoes not drained
- 1/2 cup fresh basil cut into chiffonade (or 1 Tbsp. dried basil)
- 1/2 tsp. salt or to taste
- 1/2 tsp. fresh ground black pepper
- 1/2 cup heavy cream
Instructions
- Heat oven to 400° F. Lightly season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 3 to 4 mintes per side. Remove from skillet and place in a 13″x 9″ baking pan.
- Reduce heat to medium and melt butter in skillet. Cook onion, garlic, and mushrooms in butter until tender. Increase heat to high and add tomatoes, basil, salt, and pepper. Simmer until liquid is almost cooked off. Add cream and cook until slightly thickened.
- Pour sauce over chicken in baking pan and bake, covered, at 400° F for 20 minutes, or until chicken is no longer pink.
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