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.