basil chicken

Balsamic Basil Chicken from Delish.com is the easiest one-pot meal. 

Balsamic Basil Chicken

tbsp. balsamic vinegar

dijon mustard

lb. bone-in, skin-on chicken thighs

Kosher salt

black pepper

zucchini,

pt. cherry tomatoes, halved

Parmesan,

Basil, thinly sliced

Do you prefer chicken breasts or chicken thighs?

Added a little fresh rosemary while roasting and seasoned the veggies as described in the recipe with the addition of garlic powder. it was delicious and a big hit! I’m ecstatic about a simple meal that’s also tasty. We prefer really seared chicken hence the darkness. I cooked the chicken for 15 minutes as recommended, but took it out half way and added the seasoned veggies on the stovetop and then placed back in the oven and it was perfect. I hate overcooked veggies so I was concerned about a 15 minute cook time.  Next time I’ll add another zucchini but it was delish.

I used boneless chicken breasts and it was excellent! The fresh basil and Parmesan at the end put it over the top. Easy, quick and delicious.

Made it tonight and it was delicious! Highly recommend the parmesan and basil garnish. Nice flavors.

So DELICIOUS and easy!! I added red onion and yellow pepper, along with the tomatoes and zucchini - will definitely be adding this recipe to my list of weeknight meals!

I used boneless chicken thighs cooked  it same amount of time. It was wonderful, the flavor was delicious. This is a keeper

I make this once a week! I usually have to cook the chicken at least 5 mins longer and need to be careful not to leave too much oil in the pan or the zucchini gets soggy, but it’s super yummy and great for leftovers.

Made it twice already, so simple and flavorful. We used chicken breast, it took a bit longer in the oven but so worth the wait

My daughter wanted to try this recipe.  We loved it. She added some extra ingredients.

FANTASTIC! I needed to make something a bit quick and using what I had in my kitchen. The only changes I made; Chicken breasts, used broccoli instead of zucchini & added 3 cloves of minced garlic to the seasoned veggies. Served over brown rice & homemade bread! Easy Peasy and VERY GOOD! Thank you!

Great recipe! I would personally use a little less oil and use chicken breasts instead of thighs, and do a couple more vegetables, but this is one of the best chicken recipes (even without these suggested changes) that I have ever tried! Thanks for posting this.

So easy and SO tasty!  Also used boneless, skinless chicken breasts and turned out awesome!

I made this tonight for my wife and it was incredible.

https://streaming.hearstdigitalstudios.com/f18a6305-1f24-4ac1-9aec-07caf7ac3958/video_rover_16x9_1080p_hd_1533830027_19016.mp4

This Balsamic Basil Chicken Will Save You From Your Weeknight Dinner Rut

Tender and juicy chicken breast cooked in a creamy pesto sauce with cherry tomatoes and fresh basil.

Pesto Chicken Recipe

lb boneless (skinless chicken breasts)

Kosher salt and fresh ground pepper (to taste)

tbsp basil pesto (or homemade)

tbsp extra virgin olive oil

cherry tomatoes

gluten-free flour

garlic

almond milk

(for garnish)

basil leaves

Place chicken breast in a Ziploc bag. Add in 2 tablespoons basil pesto, salt, and pepper. Seal the bag and gently move the breasts through the bag to get them all nicely coated.

Allow the chicken to marinated for at least 1 hour or overnight.

Heat the oil in a large nonstick skillet. Add marinated chicken and cook for about 5 minutes per side, or until cooked through.

Meanwhile, in a small bowl whisk all sauce ingredients until well combined.

Pour this sauce over the chicken into the pan, and add in the cherry tomatoes.

Simmer for 5-6 minutes over medium-low heat, until the sauce thickens and the tomatoes burst.

Garnish with parmesan cheese and fresh basil if desired and enjoy!

This Creamy Basil Chicken Skillet is a one pan meal ready in 30 minutes! Sear chicken cutlets in a butter, cream, basil and parmesan sauce.

Creamy Basil Chicken Skillet

olive oil

chicken

butter

garlic,

sundried tomatoes

salt & pepper

heavy cream

parmesan cheese

basil, roughly chopped

broccoli,

Heat olive oil in a skillet over med-high heat. Season chicken cutlets with salt &amp; pepper, then add to pan, searing on each side for 3-4 minutes until browned. Remove chicken from skillet and set aside.

Meanwhile, add broccoli florets to a large bowl filled with water and microwave for 7-8 minutes. Drain water from broccoli and set aside.

Add butter to the skillet, then add garlic and sundried tomatoes and saute for 30 seconds. Add cream, bringing to a boil, then stir in parmesan cheese and salt &amp; pepper. Add basil leaves and cook for another 30 seconds until wilted, then add chicken back to skillet.

Serve basil chicken alongside broccoli, garnishing with extra chopped basil and parmesan cheese if desired. Enjoy!

https://www.youtube.com/watch?v=CYTfi-o5Oas

This Creamy Basil Chicken Skillet recipe makes a delicious one pan meal in 30 minutes! Just sear chicken cutlets and simmer in a butter, cream, basil and parmesan sauce.

• 457 calories/8 freestyle points per serving! •

GET THE RECIPES: https://thegirlonbloor.com/creamy-basil-chicken-skillet

Garlic Basil Chicken - you won't believe that this easy real food recipe only requires 7 ingredients like basil, garlic, olive oil, tomatoes, and butter.

Garlic Basil Chicken with Tomato Butter Sauce

chicken breasts

salt and pepper

5-6 roma tomatoes, diced

basil,

LAND O LAKES® European Style Super Premium Salted Butter

Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.

Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.

Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side &#8211; the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.

Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.

Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

Hi Judy and everyone
My daughter is also not a huge fan of basil so I had two servings one with and the other without. She just loved it! 

We don't always get Roma tomatoes here in NZ; instead I used truss tomatoes and this was yum! The dullness of colour didn't do any injustice to the deliciousness of  the dish! 

Thanks Lindsay! I wanted to give 5 star to this recipe but the fifth star looks inactive 

My poor sad little #fail of a basil plant this year maaay just be able to squeak out enough leafy-Ness  for this recipe and I can't think of a better cause for its passing 

And giiiiirl...those photos!!!  which lens did you use for the one with the two cute 'maters on your plant?! It is like captivating...I want that in a frame 

I have made a similar dish for years. My gran taught me when I was 13. She would bread the chicken. However, when I was in my 20's I stopped doing that. She and I use a little lemon for briteness. Also, we used bone in chicken and cut off the bone. And a touch of pasta water if needed. This is a very good recipe. I think.

Hi Meg - if you pound the breast and then pan-fry it in the oil+tbsp of butter, you'd be surprised how moist, tender and juicy the white meat turns out. Fry it just until golden-brown color and then when you return it to the pan later, it will cook for another few minuted to a perfection. Hope you try it and enjoy it :)

If we measure gardeners, especially new ones by their success or failure, no one would be a gardener.

I can't dig into this pretty dish! Delish!

https://content.jwplatform.com/videos/IwQLYNUL.mp4

Garlic Basil Chicken – you won’t believe that this easy real food recipe only requires 7 ingredients like basil, garlic, olive oil, tomatoes, and butter.

Thai Basil Chicken or Gai Pad Krapow is a popular Thai chicken recipe that is easy and quick to make, budget friendly and incredibly tasty! You can make this easy Thai recipe with ground chicken or ground turkey. Boneless and skinless chicken breasts or thighs cut into bite size pieces can also be used (cooking time will increase by a few minutes).

Thai Basil Chicken

sweet soy sauce (*see notes)

oyster sauce

fish sauce

chicken broth

vegetable, canola or peanut oil

garlic cloves, finely chopped or minced

red onion, sliced

red bell pepper, sliced

basil

In a small bowl, mix the sauce ingredients and set aside.

Heat the oil in a wok or large skillet over high heat. Add the garlic and chiles and cook for about 20 seconds stirring constantly. Add the ground chicken and cook for about 3 - 4 minutes breaking up the meat into small pieces. You want the chicken to have some texture so don&#x27;t break it up too much. When the chicken is no longer pink, drain any excess liquid.

Add the onions and red bell peppers and stir fry for about 1 minute. Stir in the sauce and cook, stirring constantly until the sauce starts to thicken, about 2 minutes. Stir in the basil and cook until the basil is wilted and the chicken is cooked through.

https://embed.mediavine.com/videos/a6iwwct2a8487xusvdbh

Thai Basil Chicken is a quick and easy Thai chicken recipe that is budget friendly, incredibly delicious and so much better than takeout! Ground chicken, onions, red bell peppers, and basil stir fried in the tastiest thick savory sauce!  Ready in 20 minutes and better than takeout!

Fresh ingredients make for big flavors in this simple yet speedy Tomato Garlic Basil Chicken!

Tomato Garlic Basil Chicken

chicken breasts (about 1 pound or 450 g)

yellow onion, diced

minced

15 oz | tomatoes

salt

red pepper flakes

zucchini, courgette, spiralized into spaghetti-like noodles

Cover the chicken with plastic wrap and pound...

Cover the chicken with plastic wrap and pound each piece to an even thickness all around (about one inch or so in the thickest parts). This will help the chicken cook faster and more evenly. I like to use the bottom of a sauce pan to pound the chicken. Once done, sprinkle each side with a little salt and pepper.

Add 1 tablespoon olive oil to a large...

Add 1 tablespoon olive oil to a large skillet. Place over a medium-hight until warm. Add the chicken to the hot pan and fry each side about 5-7 minutes on each side until browned. Internal temperature should read 165°F or 74°C. Once cooked through, remove it from the skillet and set aside on plate or cutting board for later.

In the same skillet: add remaining olive oil...

In the same skillet: add remaining olive oil and onion. Sauté over a medium heat for about 8-10 minutes to soften. Stir every so often.

Add garlic and sauté another minute until fragrant.

Add tomatoes, salt, pepper and chili flakes. Stir...

Add tomatoes, salt, pepper and chili flakes. Stir and cook about 10-12 minutes as the tomatoes breakdown. Allow the juices to simmer. Stir often and cook until the juices thicken up into a chunky sauce. Stir in the basil.

Add the chicken back to the skillet along...

Add the chicken back to the skillet along with the zoodles. Turn off the heat and place a fitten lid over the top.  Given the chicken and zoodles a couple of minutes to warm and soak up the sauce.

Taste and season with additional salt and pepper...

Taste and season with additional salt and pepper if needed and serve.

A quick and easy authentic Thai dish that will quickly become a family favorite

Easy Thai Basil Chicken Recipe

Tbsp Vegetable Oil

garlic (minced)

beans

Thai chili peppers

Thai basil leaves

Tbsp fish sauce

Tbsp oyster sauce

tsp palm sugar (grated)

onions (sliced finely)

water

Pour oil into wok and heat to a medium high heat

When oil is hot, add garlic, onion, chili peppers, and chicken. Stir until fragrant and chicken is cooked through.

Add in the long beans, fish sauce, oyster sauce and sugar.

Add a little water and stir everything together

Once well mixed together add in the basil stir once remove from heat

serve with Jasmine rice.

Saucy Burst Tomato Basil Chicken comes together in one pan! You start by seasoning the chicken and searing it in a pan. Then, we’ll cook fresh tomatoes down to make a delicious pan sauce that you can use over pasta, rice, or serve alongside crusty bread.

Saucy Burst Tomato Basil Chicken

EACH: kosher salt AND garlic powder

Oil,

(1 ½ pound) cherry tomatoes, cut in half

tomato puree (see notes)

EACH: salt AND red pepper flakes (less

sugar

basil leaves, julienned

pasta,

CHICKEN: Combine the salt, garlic powder, and black...

CHICKEN: Combine the salt, garlic powder, and black pepper in a small bowl. Place the chicken on a cutting board in a single layer and season evenly on both sides with the seasoning.

COOK CHICKEN: Heat a big swish of olive...

COOK CHICKEN: Heat a big swish of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken in a single layer and cook the chicken for roughly 3-5 minutes per side or until cooked through. If all the chicken does not fit at once, repeat this process; do not overcrowd the pan or the chicken won’t brown. Remove the chicken to a plate.

TOMATO BASIL SAUCE: Turn the heat source off....

TOMATO BASIL SAUCE: Turn the heat source off. Add the tomatoes and alow the pan to cool down for 2 minutes. Add a swish of oil if the pan is dry. Turn the heat back on to the medium heat setting. Add the tomato puree and allow the tomatoes to start sizzling and softening for a couple of minutes. Then using a wooden spoon and fork burst any tomatoes that need a little help. Scrape the pan to lift all the fond. Cook for roughly 12-15 minutes or until the tomatoes soften and become a chunky sauce. Season with the minced garlic, red pepper flakes, sugar, salt, and ½ the basil at this point and continue to cook the sauce for another 2 minutes. If at any point the tomatoes start to dry out, add a small splash of water, I didn't need to. Add the butter and allow it to slowly melt into the sauce while you stir. Once the butter has melted, nestle the chicken breasts back into the sauce so they can soak up that flavor. Sprinkle with the remaining basil on top. Serve over pasta, cooked rice, cauli-rice, or with crusty toasted bread on the side. 

4-Ingredient Pesto Chicken and Broccoli is the easiest chicken recipe you&#x27;ll ever make! Quick and nutritious, a low-carb protein packed meal.

Pesto Chicken and Broccoli

crown broccoli

basil pesto sauce

sun-dried tomatoes

Add all of the ingredients to a zip lock bag and seal it up. Shake it around like Shake n’ Bake until everything is well-coated in pesto sauce. Transfer to the refrigerator and marinate for at least 1 hour (up to 24).

When you’re ready to cook, heat a large non-stick skillet over medium-high and pour everything into the hot skillet.

Stir the ingredients into an even layer then allow it to sit for 2 to 3 minutes so that the chicken can brown. Give it a stir and continue browning another 2 to 3 minutes. Stir again then cover the skillet with a lid. Cook, stirring occasionally, until the chicken is cooked through and broccoli has reached desired done-ness, about 10 to 15 minutes. 

Note: once the chicken and veggies begin leaching a lot of liquid, uncover the skillet and allow the liquid to burn off so that the sauce is thick.

Taste the chicken for flavor and add sea salt to taste.

Serve as is or with your choice of side dishes. I go with brown rice!

This Italian basil chicken is made with a fresh garlic and basil infused butter compound then pan fried with olive oil and lemon juice until golden brown.

Simple Italian Basil Chicken

chicken breasts (with skin)

basil (chopped)

garlic (finely minced)

butter (softened)

lemon

lemon juice

Chop the basil and place in a small bowl with the minced garlic, salt and 2-3 dashes pepper and butter, combine, then refrigerate for approximately 15 minutes or until firm. Using your fingers gently lift the skin from the chicken and spread the basil spread evenly between the chicken pieces.

In a medium/large skillet drizzle the pan with olive oil and top with the sliced lemon, place the chicken bone side down on the lemon. Drizzle the chicken with 1-2 teaspoons of lemon juice, sprinkle with a pinch or two of salt and a dash or two of pepper. Cover and cook on low/medium heat for 25-30 minutes, once the liquid has evaporated, raise the heat and turn the chicken over to brown well. Turn the chicken back over, top with a little chopped basil and serve. Chicken is done at 165F.

I usually never cook, but this recipe caught my attention and had to make it. I loved it, it was very easy to make and it was delicious!

Top 11 basil chicken recipes from across the web

The most viewed basil chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Balsamic Basil Chicken

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Garlic Basil Chicken with Tomato Bu...

Thai Basil Chicken

Tomato Garlic Basil Chicken

Easy Thai Basil Chicken Recipe

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Simple Italian Basil Chicken

Top 11 basil chicken recipes from across the web

The most viewed basil chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Balsamic Basil Chicken

Pesto Chicken Recipe

Creamy Basil Chicken Skillet

Garlic Basil Chicken with Tomato Bu...

Garlic Basil Chicken with Tomato Bu...

Thai Basil Chicken

Tomato Garlic Basil Chicken

Easy Thai Basil Chicken Recipe

Saucy Burst Tomato Basil Chicken

Pesto Chicken and Broccoli

Simple Italian Basil Chicken

The most viewed basil chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine