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Tuscan Chicken with Cherry Tomatoes, Mushrooms & Basil
Juicy pan-seared chicken in a rich Tuscan sauce with cherry tomatoes, fresh basil, mushrooms and parmesan — a restaurant-worthy dinner ready in 30 minutes.
Ingredients
Method
- Season the chicken: Season 4 boneless chicken breasts on both sides with 1 pinch salt, pepper and paprika and 1 teaspoons Italian seasoning.
- Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken for 12 minutes 12:00 per side until golden. Remove and set aside.
- Cook mushrooms & garlic: In the same skillet, sauté 4 garlic cloves, minced for 5 minutes 05:00. Add 1.5 cups fresh mushrooms, sliced and cook for 3-4 minutes until golden.
- Add cherry tomatoes: Add 1.5 cups cherry tomatoes, halved and cook for 2 minutes 02:00 until they start to blister and soften.
- Make the Tuscan sauce: Pour in 0.5 cups chicken broth and 1 cups heavy cream. Stir in 0.5 cups parmesan cheese, grated and simmer for 4 minutes 04:00 until the sauce thickens slightly.
- Finish the chicken: Return the chicken to the skillet. Simmer for 5 more minutes until fully cooked through and coated in the sauce.
- Garnish and serve: Top with fresh 1 cups fresh basil leaves, a drizzle of olive oil and extra parmesan. Serve immediately.
Notes
Tip: Don’t move the chicken while searing — let it develop that golden crust before flipping. For a lighter version, swap the heavy cream for coconut cream or half-and-half. Serve over pasta, rice or with crusty bread to soak up that incredible sauce!