Marinated tomato basil chicken breasts are tender chicken soaked in lemon, garlic, and olive oil, then cooked in a skillet with ripe tomatoes and fresh basil until juicy. The chicken marinates for thirty minutes, cooks in thirty, and serves four.
The marinade seasons the meat all the way through, so every bite tastes of garlic and herbs. Tomatoes soften into a bright sauce in the pan, and a shower of Parmesan at the end adds a salty finish. The same base also works in the oven or the Instant Pot.
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What Makes Marinated Tomato Basil Chicken Breasts Special
A half hour in the marinade gives the chicken flavor and keeps it moist.
The tomatoes and basil make a fresh sauce right in the skillet with no extra work.
Three cooking methods mean you can pick the one that suits your night.
Shopping List for Marinated Tomato Basil Chicken Breasts
- The chicken is four boneless breasts, three tablespoons of olive oil, two tablespoons of lemon juice, four minced garlic cloves, one teaspoon of salt, and one teaspoon of pepper.
- The topping is four chopped ripe tomatoes, one cup of fresh basil leaves, and half a cup of grated Parmesan.
Chicken breasts. They cook quickly and take on the marinade.
Lemon juice and olive oil. They tenderize the meat and add brightness.
Garlic. It gives the marinade a fragrant bite.
Ripe tomatoes. They break down into a juicy, light sauce.
Basil and Parmesan. They add herbal freshness and salty depth.
Cooking Marinated Tomato Basil Chicken Breasts
1. Pound. Place the chicken in a bag and pound it to an even thickness.
2. Marinate. Mix the oil, lemon juice, garlic, and half the basil, add the chicken, and refrigerate for thirty minutes.
3. Sear. Lift the chicken out, season with salt and pepper, and cook in a hot skillet for five minutes per side until golden.
4. Add the tomatoes. Add the chopped tomatoes and cook for five minutes until they soften around the chicken.
5. Finish. Check that the chicken reaches 165 F, then top with the remaining basil and Parmesan.
Do not marinate longer than two hours. Lemon juice is acidic, and too long in it turns the surface of the chicken mushy and pale. Thirty minutes is plenty for flavor, and a short soak also keeps the meat tender. Pat the chicken dry before cooking so it browns instead of steaming.
The same mixture works for other methods. For the oven, bake the chicken in a dish with the tomatoes at 375 degrees F for twenty five to thirty minutes. For the Instant Pot, add a half cup of broth and cook on high pressure for ten minutes, then quick release.
What to Serve with Marinated Tomato Basil Chicken Breasts
Serve the chicken with pasta, crusty bread, or a green salad, spooning the tomato juices over everything. For more chicken breast ideas, try basil garlic tomato chicken breasts, slow cooker BBQ chicken breasts, air fryer chicken breast, or Hawaiian teriyaki chicken breasts.
Making Marinated Tomato Basil Chicken Breasts Ahead
Refrigerate cooked chicken and tomatoes in an airtight container for up to four days. Reheat covered in a skillet over low heat until hot. Freeze the cooked chicken for up to three months, or freeze the raw chicken in the marinade and thaw it overnight before cooking.
Pro Tips for Marinated Tomato Basil Chicken Breasts
Flag the allergens. This dish contains milk from the Parmesan, and some bottled lemon juices contain sulfites, so check every label.
Do not taste the marinade. Do not taste marinade that touched raw chicken, and discard it after use instead of reusing it as a sauce.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest part.
Use fresh lemon. It tastes brighter than bottled juice.
Salt after marinating. This keeps the chicken from turning watery.
Slice the basil late. Cut it right before serving.
Add mozzarella. A slice on top melts into a caprese style finish.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of cooked poultry.
For a spicier version, add a pinch of red pepper flakes to the marinade, and for a smokier one, stir in half a teaspoon of paprika. A spoonful of Dijon mustard also helps the marinade cling to the chicken and adds a gentle tang that works well with the tomatoes.
If you do not have fresh tomatoes, use a can of diced tomatoes, drained, or a cup of halved cherry tomatoes. Cherry tomatoes need less time and keep their shape, while canned tomatoes give a thicker sauce. Either way, add a splash of balsamic vinegar for a deeper flavor.
Common Questions About Marinated Tomato Basil Chicken Breasts
How long should marinated tomato basil chicken breasts marinate?
Thirty minutes to two hours is ideal, and no longer.
Can you make marinated tomato basil chicken breasts ahead of time?
Yes. Marinate the chicken a few hours early and cook it later.
Can you freeze marinated tomato basil chicken breasts?
Yes. Freeze the raw chicken in its marinade for up to three months.
Can I use chicken thighs?
Yes. Boneless thighs stay juicy and need a few extra minutes.
Can I cook it on the grill?
Yes. Grill the chicken and spoon the tomatoes on top.
Marinated Tomato Basil Chicken Breasts
Equipment
- Large skillet
- Zip top bag
- Meat thermometer
Ingredients
Main Ingredients
- 4 boneless chicken breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 cup fresh basil leaves divided
- 4 ripe tomatoes chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ cup grated Parmesan cheese
Instructions
Cooking
- Marinate. Mix the oil, lemon juice, garlic, and half the basil and marinate the chicken 30 minutes.
- Sear. Season the chicken and cook 5 minutes per side.
- Simmer. Add the tomatoes and cook 5 minutes until soft.
- Check. Make sure the chicken reaches 165 F.
- Finish. Top with the remaining basil and Parmesan.
