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Creamy Tomato Chicken

Creamy Tomato Chicken

The ultimate comfort food, Creamy Tomato Chicken combines tender chicken with a rich, creamy tomato sauce that’s perfect for any night. This easy weeknight dinner is not only satisfying but also quick to prepare, making it a must-try for your family!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large chicken breasts boneless and skinless, sliced into 6 cutlets and pounded to an even thickness
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup all purpose flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 cup heavy whipping cream
  • ¼ cup grated parmesan cheese
  • 1 roma tomato diced
  • chopped fresh basil for garnish

Equipment

  • Skillet
  • Kitchen tongs

Method
 

  1. Season chicken cutlets with Italian seasoning, salt, and pepper. Dredge in flour, and shake off any excess flour.
  2. In a skillet, melt butter and heat olive oil. When shimmering, add the chicken and cook the cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This takes 4 to 5 minutes per side, depending on the thickness of the cutlets. Remove onto a plate and keep warm.
  3. Add garlic, and cook for 30 seconds. Then add the tomato paste and the heavy cream and whisk until well combined. If the sauce is too thick, add a splash of water.
  4. Add parmesan, and stir it in until melted, then add the tomato and let the sauce cook for 2 to 3 minutes. Have a taste and adjust salt and pepper to your preference.
  5. Add the chicken back in, and spoon the sauce over the chicken. Remove from heat. Garnish with chopped basil and extra parmesan if desired.

Notes

  • You can buy chicken already sliced into cutlets, or do it yourself to save some money.
  • Boneless chicken thighs can also be used here, just trim the fat and pound them so that they are thin and even.
  • Flour can be left out if you’d like.
  • To Store: Keep leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a low skillet. You may need to add a splash of water to thin the sauce if it thickens too much in the fridge.