Basil and Garlic Butter Chicken

This is another Pinterest inspired recipe (you can follow me here) and was really tasty. Small Person and the Other Half had seconds so it definitely goes in the ‘try again’ pile. I served this with mixed roast veg but when I do try this again it will be with home made pasta. There are a number of tweaks I’ve thought about and I’ll list these at the end of the post. You can find the original recipe here.


4 small chicken breasts
1 tblsp olive oil
3 garlic cloves, finely chopped
Splash of white wine
6 tomatoes, diced
50g butter
Fresh basil, chopped (I used a pack of Co-Op fresh herbs)

First of all the chicken, it is always good to cover the chicken with cling film and beat it to an even thickness when it’s being pan fried and this was no exception. Fry in the olive oil over a medium heat until browned on both sides, about 5-7 minutes. Remove from pan and keep somewhere warm.


Add a splash of wine to deglaze the pan and scrap any bits of chicken up along the way. Add the garlic and fry lightly for two minutes before turning down the heat and adding the tomatoes. They need to be cooked until they are breaking down to make the sauce, this took about twenty minutes. Now stir in the butter until all combined then add the chicken back in. Also add half your fresh basil, stir and heat the chicken through for 5 minutes or so. Once ready to serve stir in the rest of the basil.



This was delicious but, due to the fresh tomatoes, not quite as quick as I hoped. One speedy tweak might be to use tinned tomatoes (plus a little sugar or syrup) instead of fresh.

Other tweaks I thought about:

Frying bacon or pancetta with the chicken
Adding finely sliced onions before the garlic
Dredging the chicken in flour before frying
Adding a dash of balsamic vinegar at the end (before the fresh basil)
Trying a mix of fresh and sun-roasted tomatoes


Let me know in the comments if you have any other ideas or to let me know what you think of my tweak ideas.


2 thoughts on “Basil and Garlic Butter Chicken

  1. Dredging the chicken in seasoned flour is definitely a good idea. You might also think about adding some piment d’Espelette to the tomatoes.

    Liked by 1 person

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