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Thursday, July 5, 2012

One-skillet tomato basil chicken with a simple pan sauce! Ready in under 30 minutes and only one pan to clean.


  • 4 boneless skinless chicken breast halves
  • 2 tablespoons flour
  • Salt
  • Pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh basil, chopped
  • A handful or two of grape tomatoes, cut in half
  • 4 ounces cream cheese, regular or light
  • 3/4 cup chicken stock or broth
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley


  1. Cut two chicken breasts in half so that you are left with 4 boneless chicken breast halves. Season each side of the chicken with salt and pepper.
  2. Place flour in a shallow dish. Coat each piece of chicken with flour.
  3. Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 5-7 minutes per side, or until the juices run clear. 
  4. When the chicken is cooked, remove the chicken from the pan and cover with foil.
  5. In the SAME pan, add chicken stock and use a whisk to pull up any chicken bits that are stuck to the bottom of the pan. 
  6. Whisk in cream cheese, and stir until the sauce is smooth. This will take a few minutes. Allow the sauce to simmer for a few minutes. If you use reduced-fat cream cheese, you may not be able to eliminate all of the clumps.
  7. Stir in garlic powder, chopped basil, parsley, and tomatoes, but reserve a bit of the basil, parsley, and tomatoes for garnish.
  8. Add in the cooked chicken so that the sauce coats it.
  9. Serve chicken with a spoonful of sauce, and sprinkle a couple of tomatoes and a pinch or two of chopped basil and parsley on top for garnish.

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