How exciting is this easy stovetop chicken breasts recipe? Very! The process is simple and the flavors are amazing. What’s more, it is relatively healthy. You will be making this recipe over and over again. A very simple spice mix – just salt, freshly ground black pepper, sweet paprika and garlic powder adds a great depth of robustness to the chicken. The breasts are first pan seared, then topped off with a wilted basil, onion mixture and provolone cheese. Rounding off the brilliantly flavored chicken is the marinara sauce which is simmered with garlic, red pepper flakes and parsley. You just can’t go wrong with this delicious, juicy and tender chicken dish. I hope you will make it and enjoy as much as we do. Happy Cooking!
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Stovetop Chicken Breasts | With Basil & Provolone
A quick and easy recipe that is absolutely delicious. Great for any dinner or lunch menu.
FOR THE CHICKEN:
- 2 pounds boneless skinless chicken breasts. (4 half chicken breasts)
- 1/4 cup extra virgin olive oil
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon granluated garlic
FOR THE TOPPING:
- 1 small red onion peeled, halved and thinly sliced
- 1 teaspoon crushed garlic (I used fresh garlic – 2 cloves)
- 2 cups fresh basil leaves (leave the leaves whole)
- 1 pinch of the spice mix
- 1 cup freshly grated provolone cheese (can sub 8 slices of provolone cheese)
FOR THE SAUCE:
- 16 ounces marinara sauce
- 2 teaspoons garlic freshly crushed
- 1/2 teaspoon red pepper flakes
- pinch of salt and freshly ground black pepper
- 1/4 cup freshly chopped parsley
Let's prepare the chicken breasts for cooking.
Combine all the spice mix ingredients in a small bowl. Mix to incorporate. Reserve a generous pinch of the spice mix.
Butterfly the chicken breasts. To do this lay one piece of breast flat on a cutting board. Place one hand firmly on top of the breast. Using a sharp knife, carefully cut the breast through horizontally to create a book like opening. Open the breast by flattening out like a book. Continue this process with the remaining breasts.
Optional: Rinse and pat the chicken dry with paper towels.
Place the chicken on a plate and season it all over with the spice mix.
Let's cook the chicken:
Heat 1/4 cup extra virgin olive oil in a large saute pan. Heat the oil without smoking it.
Note: I used medium-high heat.
Cook the chicken breasts in 2 batches. Cook each batch for 4 minutes total – 2 minutes per side. Chicken breasts will be lightly brown.
Remove the chicken to a plate. Once all the chicken breasts are browned, turn the heat to medium low.
Saute the onion slices for 2 minutes.
Add the crushed garlic and cook 30 seconds.
Add the basil leaves and the reserved pinch of seasoning mix. Stir constantly until the basil leaves are wilted. Remove the onion/basil mixture to a plate.
Add back the chicken breasts to the pan with any juices that was released. Turn up the heat to medium.
Divide the onion/basil mixture into 4. Top each of the breasts with the onion and basil mixture.
Divide the grated povolone into 4. Top each breast with the provolone cheese.
Cover the pan and cook until the cheese melts. About 2 minutes. Turn off the stove.
Simultaneously make the sauce while the chicken breasts are cooking:
In a small pot or saucepan, add the marinara sauce.
Add the crushed garlic and red pepper flakes. Stir. Season with a pinch of salt and freshly ground black pepper.
Bring the sauce to a boil. Reduce the heat to medium-low or low. Simmer for 8 to 10 minutes.
Turn off the stove.
Let's Plate and Serve:
Spoon a generous amount of the sauce on a plate. Place a piece of the cheesy basil chicken breast on top of the sauce. Top with a little bit more of the sauce if desired.
Serve and enjoy!
Video Tutorial: Chicken Breasts | With Wilted Basil and Provolone
Nutrition information are estimates only and will vary depending on individual serving sizes.
Cheese substitution: can use sliced provolone or Mozzarella.
6 Comments Add yours
This is magnificent! I wish I still had basil growing in my garden. I’ll save this recipe for next summer!
Thanks. I grow a small aero garden in the house. It’s year round.
I tried that twice, and I always got aphids!
Oh. Okay. Be well!