Juicy Garlic Basil Chicken Recipe

Juicy Garlic Basil Chicken Recipe

Juicy garlic basil chicken features tender chicken breasts infused with fresh basil, garlic, and ripe tomatoes for a flavorful, flavorful meal.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

  

• 1 lb boneless skinless chicken breasts
• salt and pepper
• 1/4 cup olive oil
• 5-6 roma tomatoes, diced
• 3 cloves garlic, minced
• one handful fresh basil, loosely packed, cut into ribbons
• 1/4 cup salted butter
• 8 ounces pasta, like spaghetti, linguine, or bucatini

Instructions

 

• Pound chicken breasts to an even 1-inch thickness. Sprinkle generously with salt and pepper.
• Prep tomatoes, garlic, and basil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium-high heat for 1 minute. Add chicken and pan-fry until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
• Reduce heat slightly, add diced tomatoes to the skillet. Simmer for 5-8 minutes until they break down into a chunky sauce. Stir in minced garlic and butter until melted. Return chicken to the skillet to coat.
• Stir in fresh basil ribbons just before serving. Serve chicken and sauce over cooked pasta.

Notes

– For extra flavor, marinate the chicken in a little olive oil, garlic, and basil for 30 minutes before cooking.
– Use good quality salted butter for the richest sauce flavor.
– Don’t overcook the chicken; it should be just cooked through to remain tender.

Allergens: Milk, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword garlic basil chicken

The technique that makes it

The success of this garlic basil chicken hinges on two key techniques: proper chicken searing and emulsification of the sauce. For the chicken, it’s crucial to pat it thoroughly dry before seasoning. This removes surface moisture, allowing for a better sear. When searing, use medium-high heat and avoid overcrowding the pan. Overcrowding lowers the pan temperature, leading to steaming rather than browning, which is essential for developing flavor and a pleasant texture. Cook the chicken until it reaches an internal temperature of 165°F (74°C). Overcooking will result in dry, tough meat.

The sauce’s magic comes from emulsification. The combination of olive oil from sautéing the tomatoes and garlic, along with the melted butter, creates a base. As the chicken juices and any liquid released from the tomatoes mingle, and with a bit of stirring, these fats and liquids can form a cohesive sauce rather than separating. The starch from the pasta, when added to the pan, further aids in this emulsification, creating a glossy coating that clings beautifully to the pasta and chicken. Don’t rush this step; allow the ingredients to meld over gentle heat.

Troubleshooting

• Chicken is dry: Ensure chicken was not overcooked. Use a meat thermometer to check for 165°F (74°C) and remove from heat immediately. Let it rest for 5 minutes before slicing.
• Sauce is watery: This often happens if not enough fat is present or if the sauce is not allowed to reduce slightly. Ensure butter is fully incorporated and allow the sauce to simmer gently for a minute or two after adding the pasta to absorb excess liquid.
• Basil is wilted and brown: Fresh basil loses its bright color and flavor quickly when exposed to prolonged heat. Add the basil ribbons in the final minute of cooking, just before serving, to preserve their freshness and aroma.
• Pasta is clumpy: Cook pasta in plenty of salted boiling water until al dente. Drain, but reserve about 1/2 cup of the starchy pasta water. Add this water to the pan with the sauce and pasta to help create a smoother, more cohesive sauce.

Substitutions

• Chicken thighs: Boneless, skinless chicken thighs can be used instead of breasts. They are more forgiving and less likely to dry out, offering a richer flavor. Adjust cooking time as needed, as they may take slightly longer to cook through.
• Other tomatoes: Cherry or grape tomatoes can be used. Halve them before adding to the pan. They will release a similar amount of liquid and sweetness.
• Dried basil: If fresh basil is unavailable, use 1 tablespoon of dried basil. Add it with the garlic and tomatoes to allow its flavor to bloom in the oil. The flavor will be less bright and fresh than fresh basil.
• Different pasta shapes: Any pasta shape will work, but shapes with nooks and crannies like penne or fusilli will hold the sauce exceptionally well.

Pro tips

• For extra flavor, marinate the chicken in a little olive oil, garlic, and basil for 30 minutes before cooking.
• Use good quality salted butter for the richest sauce flavor.
• Don’t overcook the chicken; it should be just cooked through to remain tender.

Enjoy this flavorful garlic basil chicken as a quick and satisfying meal any night of the week. Experiment with different pasta shapes or add a squeeze of lemon for a bright finish.

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