Creamy Tomato Chicken Breast
This easy creamy tomato chicken breast recipe is a one-pan wonder. Tender chicken in a rich, velvety tomato cream sauce is ready in 30 minutes for a perfect weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten-Free
Ingredients
– 2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon freshly ground black pepper, divided
– 2 tablespoons olive oil
– 1 small yellow onion, finely diced
– 4 cloves garlic, minced
– 1 teaspoon dried Italian seasoning
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup dry white wine (like Sauvignon Blanc) or chicken broth
– 1 can (14.5 ounces) crushed tomatoes
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil, plus more for garnish
Instructions
1. Pat chicken dry and season with 1/2 tsp salt and 1/4 tsp pepper.
2. Heat oil in a large skillet over medium-high. Cook chicken for 5-7 mins per side until golden and cooked through. Transfer to a plate.
3. In the same skillet, cook onion over medium heat for 5 mins until soft. Add garlic, Italian seasoning, red pepper flakes, and remaining salt and pepper. Cook 1 minute.
4. Pour in wine or broth to deglaze, scraping up browned bits. Simmer 2 mins.
5. Stir in crushed tomatoes and simmer for 5 mins.
6. Reduce heat to low. Stir in heavy cream and Parmesan until smooth and creamy.
7. Return chicken and any juices to the skillet. Spoon sauce over chicken and warm through for 2-3 mins. Remove from heat and stir in fresh basil.
Notes
For a dairy-free version, use full-fat coconut milk and vegan Parmesan. Store leftovers in the fridge for up to 3 days.
Find it online: https://www.cookingbyness.blog/creamy-tomato-chicken-breast/