Chicken and Turkey · One Pan Dinners
Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Sauce
Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce is a quick and delicious dinner. Perfectly sauteed chicken breast is topped with an easy pan sauce of fresh tomatoes, onion, garlic, white wine and basil. This 20…
- Prep5 minutes
- Cook15 minutes
- Total20 minutes
- Serves4
- Calories422 kcal
Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce is a quick and delicious dinner. Perfectly sauteed chicken breast is topped with an easy pan sauce of fresh tomatoes, onion, garlic, white wine and basil. This 20 minute dinner recipe is great for busy nights.
Can you tell I'm hanging on to summer for just a little while longer? I'm not quite ready for cozy comfort food and everything pumpkin spice just yet.
Summer produce still takes center stage for many of my recipes. My family and personal chef clients love when I cook with zucchini, sweet corn, bell peppers, green beans, sugar snap peas and fresh herbs.
[feast_advanced_jump_to]what's to love about this recipe?
My Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce is one recipe I've made no less than dozen times over the past month. It's just that good! Tomatoes and basil star in this super quick and easy dinner recipe that doesn't skimp on all the amazing flavor of summer vegetables.
The fresh tomato sauce is absolutely delish. A pat of butter is swirled in just before serving making it extra rich. I also serve this versatile sauce over shrimp, scallops, cod, salmon, pork chops or tenderloin, steak and any vegetable. It's also so tasty topping for crostini.
ingredients
- thin boneless skinless chicken breasts
- kosher salt
- pepper
- paprika
- all purpose flour
- salted butter
- extra virgin olive oil
- onion
- tomato
- garlic
- tomato paste
- white wine
- fresh basil
recipe details
This dish comes together quickly. I like to have all the ingredients cut or chopped before I start cooking to make preparing it super easy. And the recipe makes simply the best chicken pan sauce.
- Season the chicken with kosher salt, pepper and paprika. Lightly dredge in flour.
- Sauté the chicken in butter and olive oil. Remove to a plate and cover with foil to keep warm.
- Sauté the onions, tomatoes and garlic in butter.
- Add tomato paste and wine and reduce the sauce by half.
- Finish the pan sauce with a pat of butter and fresh basil.
- Spoon the tomato sauce over the chicken, sprinkle with more fresh basil and serve.
It's just that easy!
how to make sautéed chicken breast without drying it out
I've never met anyone who likes dried out and tough boneless chicken breast. But it can be a little tricky to cook it just right. With lots of practice cooking chicken recipes for my personal chef clients, I've got a few tips for you for the most moist and juicy sauteed chicken breast.
- So the chicken cooks evenly, choose boneless chicken breasts that are the same size and thickness. If a piece of chicken is too thick, slice it horizontally into thin cutlets. You want about ½ inch thick cutlets for this sauteed chicken breast recipe.
- Season the chicken to help it brown. A sprinkle of paprika, kosher salt and pepper along with a light dredge in flour help seal in flavor and produce beautifully golden brown chicken
- Sauté the chicken breasts in salted butter and olive oil for about 2 minutes per side. This combo adds the richest flavor and produces golden brown crust.
- Keep a instant read digital thermometer handy. Boneless chicken breast cook quickly. They need just a couple minutes per side. Perfectly cooked chicken breasts should be 165 degrees F.
a few cooking tips and substitutions
To make the recipe gluten free, use rice flour. You you can also skip dredging the chicken, but it won't have the same golden brown crust.
Add a little spice to the dish by adding red pepper flakes along with the garlic.
Chardonnay is my first choice for wine in the sauce. Pinot Grigio can also be used in the sauce.
In a pinch, 1 teaspoon dried basil can be substituted for the fresh basil.
The fresh tomato sauce is also delicious over shrimp, scallops, pork tenderloin or chops, salmon, halibut, steak and any vegetable.
how to store and reheat chicken
Like many sauteed chicken breast dishes, any leftovers can be stored in an airtight container (these glass storage containers are my favorites) for up to 4 days.
Because this dish has a sauce, it reheats beautifully. Heat any leftovers on a loosely covered plate in the microwave on 70% power for 1 minute. Continue heating at 30 second intervals until heated through.
just one more thing
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Sauce
Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce is the ideal quick and delicious dinner. Perfectly sauteed chicken breast is topped with an easy pan sauce of fresh tomatoes, onion, garlic, white wine and basil. This 20 minute dinner recipe is great for busy nights.
Ingredients
- 8 thin boneless skinless chicken breasts (about 2 pounds total)
- kosher salt
- pepper
- paprika
- ¼ cup all purpose flour
- 3 tablespoons salted butter (divided)
- 2 tablespoons extra virgin olive oil (divided)
- ½ cup diced onion
- 2 cups chopped tomato
- 3 garlic cloves (minced)
- 1 tablespoon tomato paste
- ⅓ cup white wine ~ I suggest Chardonnay or Pinot Grigio
- 2 tablespoons chopped fresh basil plus more for serving
Instructions
-
1
Place the chicken breast on a work surface. Sprinkle both sides with kosher salt, pepper, and paprika. Place the flour on a plate. Lightly dredge both sides of the seasoned chicken in the flour. Set aside.
-
2
In a large sauté pan over medium heat, add 1 tablespoon salted butter and 1 tablespoon extra virgin olive oil. When the butter has melted, sauté the chicken breast. You will have to do this in 2 or 3 batches adding more of the oil if needed. Sauté for about 2 minutes per side or until golden brown. Use an instant read digital thermometer to check if the chicken is done. The internal temperature should be 165 degrees F. Remove the chicken to a plate and cover with foil to keep warm.
-
3
In the same pan over medium heat, add 1 tablespoon of butter. When it has melted, add the onion. Season with a pinch of kosher salt and a few grinds of pepper. Sauté for 3 to 4 minutes or until translucent.
-
4
Add the tomatoes to the pan and sauté another 2 to 3 minutes.
-
5
Add the garlic and tomato paste, stir and sauté for 30 seconds. Pour in the wine and bring the sauce to a low boil. Reduce the sauce to about one half. This should take 2 to 3 minutes.
-
6
Remove the pan from the heat. Add the remaining tablespoon of butter and stir to melt. Add the basil and stir to combine. Season to taste with salt and pepper.
-
7
Pour any of the juices on the plate with the chicken into the sauce and stir to combine. Top the chicken with the sauce and more chopped basil.
Notes
- To make the recipe gluten free, use rice flour. You you can skip dredging the chicken, but it won't have the same golden brown crust.
- Chardonnay is my first choice for wine in the sauce. Pinot Grigio can also be used in the sauce.
- In a pinch, 1 teaspoon dried basil can be substituted for the fresh basil.
- The fresh tomato sauce is also delicious over shrimp, scallops, pork tenderloin or chops, salmon, halibut, steak and any vegetable.
Nutrition
- Serving2 pieces for chicken with sauce
- Calories422 kcal
- Carbohydrates11.2 g
- Protein49.7 g
- Fat18.8 g
- Saturated Fat6.5 g
- Cholesterol133 mg
- Sodium870 mg
- Fiber1.2 g
- Sugar2.3 g
