Dinner ready in about 20 minutes that tastes fresh and seasonal — yes, please. This Tomato Basil Skillet Chicken comes together quickly with bright tomato and basil flavors, making it an ideal weeknight meal when you want something light but satisfying.
Right now my garden is overflowing with basil, so I picked a big bunch and decided to pair it with chicken and tomatoes for a fast skillet dinner. Chicken is wonderfully versatile, and here it soaks up the fragrance of basil while cooking in a simple, tangy pan sauce.
For best results use skinless, boneless chicken breasts. Season them simply and brown in a little olive oil to develop color and flavor. They do not need to be fully cooked through at first — the short finishing time in the sauce finishes them while keeping the meat juicy.
After browning, add chopped basil, grape or cherry tomatoes, a bit of ghee (clarified butter) and a squeeze of lime juice. The tomatoes will soften and begin to burst, releasing their juices to form a light, fresh sauce. The contrast between warm tomatoes, bright basil and tender chicken is what makes this skillet dish so appealing.
Serve the finished skillet over zoodles, roasted potatoes, or a bed of sautéed greens. Spoon the tomato-basil sauce over everything so each bite gets the bright juices. For a creamy contrast, an avocado-based dressing pairs nicely if you want something richer on the side.
This dish is light, fresh, and suitable for many eating plans: Whole30, paleo, dairy-free, gluten-free, and free of added sugar. It’s simple home cooking that highlights seasonal produce and straightforward technique.
- 4 chicken breasts, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Handful fresh basil, chopped
- Around 16 grape or cherry tomatoes
- 1 tablespoon ghee (clarified butter) or additional olive oil
- 1 tablespoon lime juice
- Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
- Season the chicken breasts evenly with salt and garlic powder.
- When the skillet is hot, add the chicken and cook uncovered for 8–10 minutes, flipping once, until both sides are nicely browned. The chicken will finish cooking in the sauce.
- Halve the larger grape tomatoes; smaller ones can be left whole.
- Reduce heat to low and add the chopped basil, tomatoes, ghee, and lime juice to the skillet. Cover and cook an additional 5 minutes. The steam will finish the chicken and soften the tomatoes, which will release juices that form a light sauce.
- Serve the chicken and sauce over zoodles, roasted potatoes, rice, or simply with a side of roasted or steamed vegetables. Garnish with extra fresh basil. For a creamier accompaniment, serve with an avocado-based dressing if desired.