This grilled chicken with dijon and balsamic vinegar is my sister's recipe and even the…
You’ll love the simple flavor fest with this skillet chicken with tomato basil ragu. Starting with fork-tender chicken breast that’s seasoned & seared, then covered with the tastiest ragu!
The slight heat from the red pepper, the acidity of the lemon and white wine, and the sweetness of the tomato and basil come together to pack a punch!
You could use this ragu on chicken or any white fish. The chicken takes minutes to prepare, as does the ragu, so this is a great weeknight meal!
How to make skillet chicken with tomato ragu
Chicken: I cut mine into 3rds. I slice off the bottom third of the chicken on the bias and put aside. That leaves me with 2/3 of the thickest part of the breast. I slice that in half horizontally. This creates 3 pieces that are about the same size which makes it easier to cook evenly.
Once the chicken is sliced, I pound it with a meat tenderizer to flatten it a little more. After that, I salt and pepper both sides. Now it’s ready to pan fry.
To get the right temp, place a pan on the stove and heat at a medium to medium high temperature. Don’t go too high, too fast or the heat will not be even.
To know when the pan is the right temperature, pour 1/8 teaspoon of water in the pan. If it jumps around and then comes back together to form one small ball that bounces around, you’ve got the perfect temp!
Now add your oil (turn the heat down slightly) and it should cover the bottom of the pan and shimmer! Add the chicken and cook for approx. 3-4 minutes per side.
Making the tomato basil ragu
I found beautiful yellow and red grape tomatoes at the farmer’s market so I used those for extra color! Cherry tomatoes would work also.
This recipe calls for white wine however I don’t typically cook with that because I would drink more than what goes in the recipe. Instead, I substitute with white wine vinegar plus chicken broth. Note, don’t add more than a tablespoon of vinegar as it’s much more potent than wine. That still creates the zing that you’d get from the wine.
Putting the chicken with tomato basil ragu together: Once ragu is finished, spread on top (or even below) of chicken. I’ve served with greens on the side or sitting on a bed of greens. Both ways were delicious!
tips for chicken with tomato basil ragu
What should I serve chicken with tomato basil ragu with? To keep it light, you can serve with greens on the side or on a bed of greens. If you’d like a little more substance, brown rice, quinoa or noodles work great!
What oil should I use to saute chicken with tomato basil ragu? You can use olive oil or a high heat oil like avocado, coconut or grape-seed oil. If you really want to jazz it up, use my herb-infused olive oil!Print
This skillet chicken with tomato basil ragu is perfect for quick weeknight dinners. The flavorful kick of the ragu dresses up the chicken perfectly!
- 4 whole boneless, skinless chicken breasts
- 2 tablespoons olive oil or oil of choice
- 1/2 teaspoon crushed red pepper flakes
- 2 large cloves garlic, finely minced
- 1 pint of grape or cherry tomatoes, sliced in half
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 1/4 cup dry white wine or chicken broth + 1 tablespoon white wine vinegar
- 1/2 cup fresh basil, finely chopped
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon fresh ground black pepper (more to taste)
For the chicken:
- For the chicken, start by trimming the breasts of any excess fat. Slice each breast into 2 or 3 equal pieces. You can keep them whole, but this will make for shorter cooking times. Season both sides with salt and freshly ground pepper to taste.
- Heat a large fry pan over medium-high heat. Once hot, add the oil, followed by the chicken. Let cook for about 3 to 4 minutes per side, or until the chicken is just cooked through.
- Once done, transfer the chicken to a plate and cover loosely with foil. Keep warm in the oven, while you prepare the ragu.
For the tomato basil ragu:
- Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine (or broth or vinegar), stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
- Nutrition facts based on white wine vinegar
Keywords: skillet chicken, sauteed chicken, chicken with tomatoes, tomato basil chicken