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Seared Italian Marinated Breast of Chicken With Tomato and Basil

The aroma alone transports me back to my Nonna’s kitchen, a sun-drenched space filled with the comforting sounds of sizzling garlic and the murmur of Italian conversation. This dish, a simple yet elegant preparation of chicken breasts marinated in fragrant herbs and served with a vibrant tomato and basil sauce, was a staple on her table. Each bite was a celebration of fresh, seasonal ingredients, a testament to the beauty of Italian home cooking. It’s a dish that evokes warmth, family, and the pure joy of sharing a delicious meal.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes + 8 hours marinating
Servings: 6
Yield: 6 chicken breasts with sauce
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

Marinade and Chicken:

½ cup olive oil
4 garlic cloves, crushed
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
Salt & freshly ground black pepper (to taste)
2 lbs boneless skinless chicken breasts, split and trimmed

Sauce:

¼ cup olive oil
8 garlic cloves, crushed
1 lb ripe plum tomatoes, cored, peeled, seeded, and thinly sliced, juices reserved
Red pepper flakes (to taste)
Salt & freshly ground black pepper (to taste)
½ cup shredded fresh basil leaves

Equipment Needed

Small bowl
Large knife or cleaver
Shallow glass or ceramic dish
Medium-sized saucepan
Large saute pan
Large, warm serving platter

Instructions

To prepare the marinade, in a small bowl, combine the olive oil, garlic, rosemary, sage, and salt and pepper to your liking. Really muddle everything together to release the oils from the herbs.
Slice the chicken breasts on the diagonal into thirds. This will help them cook more evenly and absorb the marinade better.
Using a large knife or cleaver, lightly pound each piece of chicken to flatten slightly. Don’t overdo it, just a gentle flattening will suffice. This ensures even cooking and tenderizes the chicken.
Place the flattened chicken pieces in a shallow glass or ceramic dish.
Pour the prepared marinade over the chicken, ensuring each piece is well coated.
Cover the dish and refrigerate for at least 8 hours, turning the chicken occasionally. This allows the flavors to penetrate deeply. Overnight marinating is ideal for maximum flavor.
To make the sauce, in a medium-sized saucepan, heat 3 tablespoons of the olive oil over moderate heat.
Add the crushed garlic and sauté for about 4 minutes, or until lightly browned and fragrant. Be careful not to burn the garlic, as this will impart a bitter taste.
Stir in the sliced tomatoes with their juices, red pepper flakes to taste (start with a pinch and add more as desired), and salt and pepper to taste.
Simmer the sauce for 5 minutes, allowing the flavors to meld. The tomatoes should soften and release their sweetness.
Stir in half of the shredded basil leaves. This will infuse the sauce with a fresh, herbaceous aroma.
Remove the saucepan from the heat and cover to keep the sauce warm.
Heat a large saute pan over medium-high heat until very hot. This is crucial for achieving a good sear on the chicken.
Drain the marinated chicken, discarding the marinade. Do not rinse the chicken.
Add the chicken to the hot pan, without crowding. If necessary, cook the chicken in batches or in two pans to avoid overcrowding, which will lower the pan temperature and prevent proper searing.
Sauté the chicken for 5 to 10 minutes, or until golden brown on both sides and just cooked through. The internal temperature should reach 165°F (74°C).
Transfer the cooked chicken to a large, warm serving platter.
Drizzle the remaining 1 tablespoon of olive oil over the tomato sauce and pour the sauce over the chicken.
Sprinkle the remaining basil over the top and serve immediately.

Expert Tips & Tricks

For a deeper flavor, use fire-roasted canned tomatoes in place of fresh plum tomatoes during the off-season.
If you don’t have fresh rosemary and sage, you can use dried herbs, but reduce the amount to 1 teaspoon each.
To prevent the chicken from sticking to the pan, make sure the pan is very hot before adding the chicken and use a good quality non-stick pan or a well-seasoned cast iron skillet.
Don’t overcrowd the pan! Overcrowding lowers the temperature and will cause the chicken to steam instead of sear, resulting in less browning.
If the tomato sauce becomes too thick, add a splash of chicken broth or water to thin it out.
For an extra touch of richness, add a knob of butter to the tomato sauce at the end.
To ensure the chicken is cooked through, use a meat thermometer. Insert it into the thickest part of the breast, avoiding the bone. It should read 165°F (74°C).

Serving & Storage Suggestions

Serve this Seared Italian Marinated Chicken Breast with Tomato and Basil immediately for the best flavor and texture. It’s delicious served over pasta, polenta, or alongside roasted vegetables. A simple green salad with a light vinaigrette complements the dish perfectly. For a summer lunch, serve the chicken at room temperature with a side of crusty bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave. Be careful not to overheat, as this can dry out the chicken. The sauce can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	430 kcal	N/A
Total Fat	29g	44%
Saturated Fat	4.3g	21%
Cholesterol	88mg	29%
Sodium	104mg	4%
Total Carbohydrate	5g	1%
Dietary Fiber	1.4g	5%
Sugars	2g	N/A
Protein	36g	72%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice it up: Add more red pepper flakes to the tomato sauce for a spicier kick.
Creamy version: Stir in a dollop of mascarpone cheese or heavy cream to the tomato sauce for a richer, creamier sauce.
Vegetarian option: Substitute the chicken breasts with thick slices of eggplant or portobello mushrooms. Marinate and cook them in the same way as the chicken.
Seasonal twist: Use different herbs depending on the season. In the spring, try adding fresh parsley or chives. In the fall, use thyme or oregano.
Lemon variation: Add a squeeze of fresh lemon juice to the tomato sauce for a brighter flavor.
Wine addition: Deglaze the pan with a splash of dry white wine after searing the chicken to add depth of flavor to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I marinate the chicken for longer than 8 hours?
A: Yes, you can marinate the chicken for up to 24 hours in the refrigerator. Longer marinating times will result in a more flavorful and tender chicken.

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs are a great substitute for chicken breasts. They will require a slightly longer cooking time, so be sure to cook them until they are cooked through and the internal temperature reaches 175°F (79°C).

Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the marinated chicken. Place the marinated chicken in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Q: Can I make the tomato sauce ahead of time?
A: Yes, the tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Q: What’s the best way to tell if the chicken is cooked through?
A: The best way to check if the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the breast, avoiding the bone. The internal temperature should read 165°F (74°C).

Final Thoughts

This Seared Italian Marinated Breast of Chicken with Tomato and Basil is more than just a recipe; it’s a culinary embrace, a taste of tradition passed down through generations. I encourage you to try this recipe and experience the simple elegance of Italian cooking. Feel free to experiment with the variations and make it your own. Share your creations with loved ones, and don’t hesitate to leave feedback. Buon appetito! Consider pairing this dish with a crisp, dry white wine like Pinot Grigio for a complete and satisfying meal.

Seared Italian Marinated Breast of Chicken With Tomato and Basil Recipe