Go Back

Creamy Tomato Chicken

Creamy tomato chicken with golden seared chicken breasts in a silky, rose-colored tomato cream sauce. The sauce stays deeply pink and creamy with a bright tomato backbone balanced by garlic, basil, and Parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 2 tbsp olive oil
  • 4 garlic cloves 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
  • 0.25 cup fresh basil for garnish

Equipment

  • 1 Cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat 2 tbsp olive oil in a wide skillet over medium-high heat until shimmering, then add chicken.
  2. Sear the chicken for 5-6 minutes per side until golden and the center reaches 165°F. Remove chicken to a plate and keep warm.
Build the tomato cream sauce
  1. Cook the minced garlic in the same pan for 30 seconds over medium heat until fragrant and lightly golden. Deglaze with dry white wine or chicken broth, scraping up the browned bits.
  2. Stir in crushed tomatoes and 1 tsp Italian seasoning, then bring to a simmer. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and the tomato flavor deepens.
  3. Stir in the heavy cream, Parmesan cheese, and red pepper flakes. Simmer for 4-5 minutes until the sauce is thick and rose-colored, with small bubbles coming to the surface.
  4. Swirl in the butter until fully melted and glossy. Taste and adjust seasoning as needed so the sauce stays balanced.
Finish and serve
  1. Return the chicken breasts to the skillet and spoon the tomato cream sauce over each piece. Simmer just until the chicken is reheated and coated, about 1-2 minutes.
  2. Garnish with fresh basil and serve immediately over pasta or gnocchi. Spoon extra sauce over the top so it pools thickly.

Notes

For the best silky texture, grate the Parmesan fresh so it melts smoothly into the cream. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat, adding a splash of wine or broth if the sauce tightens. Freezing is not recommended because cream sauces can separate after thawing. To make it lighter, use half-and-half in place of heavy cream and simmer a minute longer for body.