Here’s a flavorful chicken recipe to rescue you from the usual dinner rut.
This dish is easy to prepare and bursting with flavor. The key is marinating the chicken in advance so it soaks up the seasonings. When you’re ready to eat, just cook it and finish with fresh tomato, basil, garlic, and parmesan for a bright, layered finish.
I may have spent more on fresh basil for this dish than on my newest pair of shoes, but it was worth every penny.
My partner gets especially excited whenever I cook chicken. In our house it’s a big deal—like a concert or a sporting event. Suffice to say, chicken night is celebrated here.
If you love chicken as much as we do, other favorites include chickpea chicken soup, one pot tortilla soup, cheesy chicken and rice bake, crunchy honey chicken, healthy crunchy chicken fingers, buffalo chicken burgers, and chicken mac and cheese. All great ways to keep dinner interesting.
This grilled tomato basil chicken is versatile: serve it in a toasted sandwich, stir it into pasta, pair it with rice, fold it into a bruschetta quesadilla, or even top a pizza with it.
Or, like my partner, skip the forks and eat it straight away with your hands while someone else finishes photographing it—no judgment here.
He described this as some of the most tender chicken he’d ever tasted, even with a mouthful. That’s high praise—so trust the marinade.
Grilled Tomato Basil Chicken
2
(or 1, if you’re Mr. How Sweet)
Ingredients
- 2 boneless, skinless chicken breasts
- 2 large tomatoes
- 1/4 cup fresh chopped basil
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 2 tablespoons parmesan cheese
Marinade
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar (or any vinegar you have)
- 1 tablespoon dried basil
- 1 teaspoon dried mustard
- 2 cloves garlic, minced
- 2 tablespoons parmesan cheese
Instructions
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2–24 hours before cooking: tenderize the chicken with a meat mallet or the bottom of a heavy pan. Season generously with salt and pepper and place the breasts in a zip-top bag. Add the marinade ingredients, making sure the chicken is well coated. Refrigerate, flipping the bag occasionally. Remove from the fridge about 30 minutes before grilling.
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Preheat the oven to 375°F (190°C).
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Preheat a grill, grill pan, or skillet over medium heat (a cast iron grill pan works great). Add 1 tablespoon olive oil and grill the chicken 2–3 minutes per side until just cooked and nicely charred. Transfer the chicken to a baking dish and bake at 350°F (175°C) for about 20 minutes, or until the internal temperature reaches 165°F (74°C).
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While the chicken bakes, chop one tomato and slice the other into thick rounds. Arrange the tomato slices on a platter. When the chicken is done, slice it and place it over the tomato slices. Top with chopped basil, the chopped tomato, minced garlic, and a sprinkle of parmesan.
Main Course
American
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Maybe if I make this every night I’ll finally win the great holiday turkey debate. A person can hope.