Name: Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 8 thin boneless skinless chicken breasts, about 2 pounds total; kosher salt; pepper; paprika; 1/4 cup all purpose flour; 3 tablespoons salted butter, divided; 2 tablespoons extra virgin olive oil, divided; 1/2 cup diced onion; 2 cups chopped tomato; 3 garlic cloves, minced; 1 tablespoon tomato paste; 1/3 cup white wine ~ I suggest Chardonnay or Pinot Grigio; 2 tablespoons chopped fresh basil plus more for serving

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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.

sauteed chicken breast with tomato pan sauce

what makes this sauteed chicken breast with pan sauce so delicious?

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.

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.

tomato, chicken, wine, onion, garlic, flour, butter

some simple 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

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let’s make the recipe

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!

butter sauteed chicken topped with sauce

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 1/2 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.

fresh tomato sauce with wine over chicken

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.

looking for more chicken breast recipes?

Easy One Pan Lemon Chicken

Chicken with Pomodoro Sauce

French Onion Chicken Bake

Everything But the Bagel Chicken Bites

If you make this easy sauteed chicken breast recipe, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

sauteed chicken breast with fresh tomato sauce

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