Add olive oil to a large skillet over medium high flame.
Cut each chicken breast in half (butterfly-style) so that you end up with four thin pieces. Season both sides of each piece with sea salt and black pepper.
Add chicken breasts to heated pan and saute until cooked through (about six minutes on each side) then remove from pan and reduce heat to medium.
While the chicken cooks, prepare remaining ingredients: chop onion, mince or crush garlic, cut tomatoes into halves, and slice basil into thin strips.
Add butter to skillet and allow to melt then add prepared tomatoes, garlic, onion, crushed red pepper, lemon juice, and more salt and pepper to taste. Stir all ingredients to evenly coat in butter and spices then raise heat to medium high.
Cook for about eight minutes or until tomatoes start to break down and onions are translucent and fragrant. Remove from heat.
Return chicken to pan and sprinkle basil over top. Serve warm.
Notes
This is tomato basil chicken is good over pasta, veggies, veggie noodles or alongside a salad.Can I make it ahead of time? Yes. This is an excellent meal prep chicken recipe. Refrigerate it in an airtight container and it will keep for up to five days.