Butter-sautéed chicken breast with a fresh tomato, white wine and basil pan sauce is a fast, flavorful dinner that comes together in about 20 minutes. Tender chicken cutlets are browned in butter and olive oil, then topped with a simple pan sauce made from fresh tomatoes, onion, garlic, a splash of white wine, tomato paste and chopped basil. It’s an ideal weeknight meal and perfect when summer tomatoes are at their best.
I’m holding on to summer a little longer — not ready for heavy comfort food or pumpkin-spiced everything just yet. Fresh summer produce still stars in many of my recipes, and my family and clients appreciate meals that showcase zucchini, corn, bell peppers, green beans, snap peas and lots of fresh herbs.
What’s to love about this recipe?
I’ve made this butter-sautéed chicken with fresh tomato, wine and basil pan sauce many times recently because it’s so good and so quick. Bright tomatoes and aromatic basil give the dish a true taste of summer, while a little butter stirred in at the end adds richness without weighing things down.
The versatile tomato-basil pan sauce is delicious over chicken, seafood like shrimp or scallops, firm white fish, pork chops or tenderloin, and even steak or roasted vegetables. It also makes a great crostini topping.
Ingredients
- Thin boneless skinless chicken breasts (cut into cutlets)
- Kosher salt
- Pepper
- Paprika
- All-purpose flour
- Salted butter
- Extra virgin olive oil
- Onion, diced
- Tomato, chopped (about 2 cups)
- Garlic, minced
- Tomato paste
- White wine (Chardonnay or Pinot Grigio suggested)
- Fresh basil, chopped
Recipe details
This recipe is quick and straightforward. To move smoothly through the steps, have all ingredients prepped before you start. The method produces a bright, lightly reduced tomato pan sauce finished with butter and basil for great flavor and silky texture.
- Season chicken with kosher salt, pepper and paprika, then lightly dredge in flour.
- Sauté the chicken in butter and olive oil until golden; transfer to a plate and keep warm.
- Sauté onion, tomatoes and garlic in the pan with a little butter until softened.
- Add tomato paste and wine, bring to a low boil and reduce by about half.
- Remove from heat, stir in a pat of butter and chopped basil. Adjust seasoning.
- Return any juices from the resting chicken to the sauce, spoon sauce over the chicken and garnish with extra basil.
That’s it — simple and flavorful.
How to keep sautéed chicken breast moist and tender
Dry, overcooked chicken breast is the enemy of a good meal. Follow these practical tips for juicy, well-browned cutlets:
- Choose chicken breasts that are similar in size and thickness. If needed, slice thicker pieces horizontally to make ½-inch cutlets so they cook evenly.
- Season well. Salt, pepper and a touch of paprika help with browning and flavor. A light dredge in flour helps create a golden crust.
- Cook in a combination of salted butter and olive oil over medium heat for about 2 minutes per side to develop color without overcooking.
- Use an instant-read thermometer: chicken is done at 165°F (74°C). Because cutlets are thin, they cook quickly—watch them closely.
Cooking tips and substitutions
To make this recipe gluten-free, substitute rice flour for all-purpose flour. You can also skip dredging, but the crust will be less pronounced.
For a bit of heat, add red pepper flakes with the garlic.
Chardonnay is my top choice for the wine; Pinot Grigio works well too.
If fresh basil isn’t available, 1 teaspoon dried basil can be used in a pinch.
The fresh tomato pan sauce is excellent served over seafood, pork, fish, steak or roasted vegetables.
How to store and reheat leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce helps preserve moisture, so this dish reheats well. Warm on a microwave-safe plate covered loosely at 70% power for 1 minute, then continue in 30-second intervals until heated through, or reheat gently on the stovetop.
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, please leave a comment or rating and share a photo if you can — it’s always a joy to see how these recipes turn out in your kitchen.
Recipe
Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce
Ingredients
- 8 thin boneless skinless chicken breasts (about 2 pounds total)
- Kosher salt and pepper, to taste
- 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 (Chardonnay or Pinot Grigio)
- 2 tablespoons chopped fresh basil, plus more for serving
Instructions
- Place chicken breasts on a work surface. Sprinkle both sides with kosher salt, pepper and paprika. Lightly dredge both sides in flour and set aside.
- 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, about 2 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and cover with foil to keep warm.
- In the same pan over medium heat, add the remaining 1 tablespoon butter. Add the diced onion, season with a pinch of salt and pepper, and sauté 3–4 minutes until translucent.
- Add the chopped tomatoes and sauté 2–3 minutes more.
- Add the garlic and tomato paste, cook 30 seconds, then pour in the white wine and bring to a low boil. Reduce the sauce by about half, 2–3 minutes.
- Remove the pan from heat, stir in the remaining tablespoon of butter and the chopped basil. Taste and adjust seasoning with salt and pepper.
- Pour any juices from the resting chicken into the sauce and stir. Spoon the sauce over the chicken and garnish with additional basil before serving.
Notes
- Make it gluten-free by using rice flour for dredging. Skipping dredging reduces the crust.
- Add red pepper flakes with the garlic for heat.
- Chardonnay or Pinot Grigio both work well in the sauce.
- Substitute 1 teaspoon dried basil if fresh isn’t available.
- The tomato-basil pan sauce also pairs nicely with seafood, pork, fish, steak or vegetables.
Nutrition