Butter Sautéed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce is a quick, flavorful dinner that’s perfect for busy weeknights. Tender chicken breasts are pan-seared in butter and olive oil, then finished with a bright, easy sauce of fresh tomatoes, onion, garlic, white wine and basil. Ready in about 20 minutes, this dish highlights summer produce and pairs beautifully with a variety of sides.
I’m holding on to summer for a little longer — not quite ready for heavy comfort food or pumpkin spice. Fresh summer vegetables and herbs still inspire many of my meals. My family and clients appreciate dishes that showcase zucchini, sweet corn, bell peppers, green beans, sugar snap peas and basil.
What’s to love about this recipe?
I’ve made this Butter Sautéed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce many times recently because it’s that good. Tomatoes and basil take center stage in a fast, simple recipe that still delivers the bright flavors of summer.
The fresh tomato pan sauce is especially delicious — a swirl of butter right before serving gives it a silky, rich finish. The sauce is versatile: spoon it over shrimp, scallops, cod, salmon, pork chops or tenderloin, steak, or roasted vegetables. It also makes a lovely crostini topping.
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 (Chardonnay or Pinot Grigio suggested)
- Fresh basil
Recipe details
This dish comes together quickly. I recommend prepping and chopping all ingredients before you start so the cooking runs smoothly. The resulting pan sauce is simple and full of fresh flavor.
- Season the chicken with kosher salt, pepper and paprika, then lightly dredge in flour.
- Sauté the chicken in butter and olive oil until golden, then remove and keep warm.
- Sauté onions, tomatoes and garlic in butter until softened.
- Stir in tomato paste and white wine, then reduce the sauce by half.
- Finish the sauce off the heat with a pat of butter and chopped fresh basil.
- Spoon the tomato sauce over the chicken, garnish with more basil and serve.
It’s just that easy.
How to make sautéed chicken breast without drying it out
No one likes dry, tough chicken. With practice cooking for clients, I rely on a few simple tips to keep boneless chicken breasts moist and juicy.
- Choose boneless breasts of similar size and thickness for even cooking. If needed, slice thicker pieces horizontally to make ½-inch cutlets.
- Season the chicken to encourage browning. A light dredge in flour with paprika, kosher salt and pepper helps form a golden crust.
- Sauté in salted butter and olive oil for about 2 minutes per side to develop color and flavor.
- Use an instant-read thermometer to check doneness—target 165°F for perfectly cooked chicken.
A few cooking tips and substitutions
To make the recipe gluten-free, use rice flour. You can skip dredging the chicken, though it won’t brown the same.
For heat, add red pepper flakes with the garlic.
Chardonnay is my preferred wine for the sauce; Pinot Grigio also works well.
If fresh basil isn’t available, 1 teaspoon dried basil can substitute in a pinch.
The fresh tomato sauce pairs wonderfully with seafood, pork, steak and roasted vegetables.
How to store and reheat chicken
Leftovers keep well in an airtight container for up to 4 days. Because the dish includes a sauce, it reheats nicely. Microwave leftovers on 70% power for 1 minute, loosely covered, then continue in 30-second intervals until heated through.
More chicken breast recipes
- Easy One Pan Lemon Chicken
- Chicken with Pomodoro Sauce
- French Onion Chicken Bake
- Everything But the Bagel Chicken Bites
Just one more thing
If you make this easy sautéed chicken breast recipe, I’d love to hear how it turned out. Leave a comment or rating and share a photo on Instagram so others can see your dish.
Recipe
Butter Sautéed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce
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 (Chardonnay or Pinot Grigio suggested)
- 2 tablespoons Chopped fresh basil, plus more for serving
Instructions
-
Place the chicken breasts on a work surface. Season both sides with kosher salt, pepper and paprika. Spread the flour on a plate and lightly dredge the seasoned chicken. Set aside.
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In a large sauté pan over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter melts, sauté the chicken in batches if needed, adding more oil as necessary. Cook about 2 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
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In the same pan over medium heat, add the remaining tablespoon of butter. Add the diced onion, season with a pinch of salt and some pepper, and sauté 3–4 minutes until translucent.
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Add the chopped tomatoes and sauté 2–3 minutes more.
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Stir in the garlic and tomato paste and cook 30 seconds. Pour in the wine and bring to a low boil, reducing the sauce by about half, about 2–3 minutes.
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Remove from heat, add the remaining butter and stir to melt. Add the chopped basil and season to taste with salt and pepper.
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Pour any resting juices from the chicken plate into the sauce, stir, spoon the sauce over the chicken and garnish with additional basil before serving.
Video
Notes
- To make the recipe gluten-free, use rice flour. Skipping the dredge will reduce browning.
- Add red pepper flakes with the garlic for a spicy kick.
- Chardonnay is my first choice for the wine; Pinot Grigio works as well.
- If you don’t have fresh basil, 1 teaspoon dried basil will suffice in a pinch.
- The fresh tomato pan sauce is also delicious over seafood, pork, steak and vegetables.