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Chicken in Tomato-Basil Cream Sauce Recipe

Chicken in Tomato-Basil Cream Sauce Recipe

This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. —Rachel Kowasic, Connellsville, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD:4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 3 teaspoons butter, divided
  • 8 plum tomatoes, seeded and chopped
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1 cup uncooked whole wheat orzo pasta
  • 1 cup evaporated milk
  • 1/2 cup loosely packed basil leaves, julienned
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup crumbled feta cheese


  • 1. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.
  • 2. Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 417 calories, 12g fat (6g saturated fat), 94mg cholesterol, 723mg sodium, 41g carbohydrate (10g sugars, 9g fiber), 35g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 whole milk, 1/2 fat.

Reviews for Chicken in Tomato-Basil Cream Sauce

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scubacas User ID: 5298067 250428
Reviewed Jul. 14, 2016

"This recipe was was a little difficult to find the whole wheat orzo but I finally found it at Publix but not in the pasta section in the rice section. I didn't start using more liquid but it was obvious I was going to need more so I added more broth. I made it as low fat as I could by using Land o' Lakes light butter and low fat evaporated milk and reduced fat feta (I used the kind with basil for added flavor). I also did not use plum tomatoes but used sundried instead...I thought it was fabulous!!"

Blarney1 User ID: 1971265 240937
Reviewed Jan. 3, 2016

"Excellent recipe! The fresh Basil really makes the recipe special."

janetlutter User ID: 8360151 237051
Reviewed Nov. 9, 2015

"This is a great dish. Like the other reviewers, I added more broth when the orzo started looking dry. The feta really makes this dish stand out. I will definitely make again!"

anselr User ID: 2011539 231670
Reviewed Aug. 23, 2015

"Really good and will definitely make again. I followed the recipe exactly and thought it had just the right amount of liquid. Wouldn't change a thing."

Tristym68 User ID: 7953067 230497
Reviewed Aug. 1, 2015

"Good recipe . I also used more liquid , both chicken broth and evaporated milk . Think I will add a little more garlic and a pinch of cayenne pepper next time . This was a great "comfort" food with fewer carbohydrates than most . Will definitely try again ,"

momio User ID: 2526647 229682
Reviewed Jul. 17, 2015

"I thought this was a good recipe and a little different than average. I do however think it needs more liquid. The 1/2 c of chicken broth called for was not enough to cook the orzo for 10 minutes. I thought that but went ahead and followed the recipe but my orzo was stuck to the pan and had no liquid left after 10 minutes. I also used the whole can of evaporated milk because it needed it and also it comes in a 12 oz can and I see no reason to save 4 oz. :)"

laura78 User ID: 6839070 228678
Reviewed Jun. 28, 2015

"This is a restaurant quality dish, in my opinion. It was a hit with my family and we will definitely make it again. It is very time-consuming, though. I have no idea how anyone could prepare all the ingredients in 20 minutes. I always wonder how they calculate the prep time."

Dougie55 User ID: 8327261 228484
Reviewed Jun. 24, 2015

"Have made this twice now. First as is, and then with shrimp instead of chicken. Fantastic either way...Great fairly easy recipe that looks like you spent hours on it."

cbenne12 User ID: 7424916 228251
Reviewed Jun. 20, 2015


fascinator User ID: 7633968 224039
Reviewed Apr. 2, 2015


lorischlecht User ID: 1226455 126559
Reviewed Jan. 23, 2014

"I didn't have fresh basil, so I used dried. I think it would have been much better with fresh basil. It's still good, and even better the next day. But if I make it again, I'll make sure I have fresh basil."

caglaser User ID: 3870171 138034
Reviewed Jan. 7, 2014

"Excellent dish will make again!"

dlgschultz User ID: 143503 213183
Reviewed Sep. 13, 2012

"Great recipe. Used fresh Roma tomatoes and basil from our garden. Great flavor."

hbaseley User ID: 3311639 121272
Reviewed Aug. 19, 2012

"I really liked the flavor and will make this again. I didn't have a problem with the orzo being soupy. One of my children didn't like this, but the rest of us gave it thumbs up"

dawnrosanne User ID: 1014810 197152
Reviewed Jul. 25, 2012

"This was delish! :o) I didn't have any orzo in my cupboard, so I substituted quick cooking barley instead. It turned out so good, very filling, hearty and healthy. Yum!! I also used maybe 1 TB of basil seasoning instead of the basil leaves."

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