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Creamy Tomato Chicken

Creamy tomato chicken with golden-seared chicken breasts in a silky, deeply rose-colored tomato cream sauce. Garlic and basil flavor the sauce while a bright tomato base balances the richness of heavy cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning to taste
Sauce
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 0.25 cup dry white wine or chicken broth
  • 1 can (14.5 oz) crushed tomatoes
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 tbsp butter
Garnish
  • 1 Fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a cast iron skillet over medium-high until shimmering, then sear the chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F, and remove to a plate.
Build the tomato cream sauce
  1. In the same pan, cook the minced cloves garlic over medium heat for 30 seconds until fragrant. Deglaze with dry white wine, then stir in crushed tomatoes and Italian seasoning and simmer for 5 minutes.
  2. Stir in heavy cream, Parmesan cheese, and red pepper flakes. Simmer for 4-5 minutes until the sauce is thick and rose-colored.
  3. Swirl in butter until glossy and fully incorporated.
Serve
  1. Return the chicken breasts to the skillet and spoon the tomato cream sauce over each breast. Garnish with fresh basil for garnish and serve over pasta or gnocchi.

Notes

Pro tip: keep the heat at a steady simmer once the cream goes in so the sauce thickens without breaking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because cream-based sauces can separate. For a lighter option, swap heavy cream for half-and-half (sauce may be slightly thinner).