Creamy Tomato Basil Chicken | Dairy Farmers of Manitoba

Creamy Tomato Basil Chicken Breasts


5 min.


20 min.

Serving Size

4 servings



  • 2 tbsp (30 mL) canola oil
  • 2 chicken breasts (~300 g), boneless and skinless
  • salt and pepper



  • 1 tbsp (15 mL) minced garlic (2-3 cloves)
  • ¾ tsp (4 mL) salt
  • ½ tsp (2 mL) dried basil
  • ¼ tsp (1 mL) black pepper
  • 1 pinch crushed red pepper flakes (optional)
  • 1 can (398 mL) diced tomatoes with Italian herbs
  • ¾ cup (175 mL) tomato pasta sauce (marinara or other seasoned tomato sauce)
  • ¾ cup (175 mL) heavy cream
  • 1 tbsp (15 mL) corn starch
  • 2 tbsp (30 mL) freshly chopped basil
  • Freshly grated parmesan for garnish as desired



1. Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) — this helps them to cook more evenly. Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.

2. Brown chicken breasts on each side. This will take about 2-4 minutes per side. Remove chicken breasts from the pan and keep covered.



3. Add the garlic, salt, basil, pepper, and pepper flakes if using. Cook 1 minute — try not to let the garlic burn. Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.

4. Whisk together the cream and corn starch and add to the pan. Stir to combine. Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 °F (74 °C) and the sauce has thickened slightly.


  • You can use a lighter cream or milk for this recipe, but the sauce will not be as thick and rich – still delicious nonetheless!
  • A tablespoon of basil pesto is a great substitute if you can’t find basil.
  • Feel free to add vegetables into the sauce, you can cook them with a little bit of oil in the skillet before adding in the sauce ingredients. Try zucchini, onion, broccoli, mushrooms, or whatever you have on hand! If you want to add spinach, add it after the sauce is cooked. It will wilt quickly.