Creamy Tomato Chicken Skillet

This creamy tomato chicken skillet has become my go-to dinner for busy weeknights when I want something impressive without spending hours in the kitchen. The combination of tender chicken, bright tomatoes, and a silky cream sauce creates a restaurant-quality meal that's surprisingly simple to prepare.

I first made this dish when hosting an impromptu dinner party and was scrambling for something that would impress without requiring a grocery run. Five years later, it's still requested whenever friends come over, and I'm constantly being asked for the recipe.

Ingredients

• Boneless skinless chicken breasts: provides lean protein and serves as the hearty base of this dish
• Onion powder: adds depth without the prep work of fresh onions
• Salt and black pepper: enhance all the flavors
• Olive oil: helps brown the chicken and adds a subtle fruity note
• Garlic: minced fresh brings essential Italian flavor that dried just cannot match
• Canned chopped tomatoes: create the foundation of our sauce use San Marzano for the best flavor
• Italian seasoning: offers convenience with a perfect blend of herbs
• Parmesan cheese: grated adds umami richness and thickens the sauce
• Heavy cream: transforms the tomato sauce into something luxurious
• Fresh basil: chopped brightens everything with its aromatic finish

Step-by-Step Instructions

Prep the Chicken:

Score the top of chicken breasts in a crosshatch pattern without cutting all the way through. This increases surface area allowing the chicken to cook faster and more evenly while creating more texture for the sauce to cling to.

Season:

Sprinkle onion powder, salt, and black pepper evenly across both sides of the chicken breasts. Press the seasonings gently into the meat to help them adhere better.

Sear the Chicken:

Heat your skillet until you can feel warmth hovering your hand above it, then add olive oil. When the oil shimmers place the chicken presentation side down first. Let it cook undisturbed for 3 to 4 minutes until you see a golden crust forming around the edges before flipping.

Build the Aromatics:

Reduce the heat to medium and add minced garlic around the chicken pieces. Keep the garlic moving constantly for about 60 seconds until you can smell its fragrance but before it browns which would make it bitter.

Create the Sauce Base:

Pour in the chopped tomatoes and sprinkle Italian seasoning over everything. Stir gently around the chicken to combine the ingredients while keeping the chicken in place. Allow this mixture to simmer for 5 minutes which helps concentrate the tomato flavor.

Enrich the Sauce:

Pour the heavy cream in a slow stream while stirring continuously to prevent any splitting. The cream will transform the bright red sauce into a gorgeous orange color as it incorporates.

Final Simmer:

Let everything bubble gently for another 3 to 5 minutes until the sauce thickens slightly and the chicken registers 165°F on an instant read thermometer. The sauce should coat the back of a spoon.

Garnish and Serve:

Remove from heat and sprinkle with fresh basil and additional parmesan. The residual heat will wake up the aromatic oils in the basil without dulling its color.

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The first time I made this dish, I accidentally added twice the amount of garlic called for. Instead of ruining the dish, it created this incredible depth of flavor that my family went crazy for. Now I always use at least six cloves, sometimes more if Im feeling particularly bold. There is something magical about the way garlic mellows and sweetens in the cream sauce.

Make Ahead Options

This dish reheats beautifully, making it perfect for meal prep. Cook the entire recipe, then portion into airtight containers and refrigerate for up to 3 days. When reheating, add a splash of chicken broth or cream to refresh the sauce, as it tends to thicken when chilled. The flavors actually develop and improve overnight, making day two potentially even more delicious than the first serving.

Serving Suggestions

While perfect on its own, this chicken skillet pairs wonderfully with various sides. For a low carb option, serve over zucchini noodles or cauliflower rice which will soak up the delicious sauce. If carbs aren't a concern, crusty Italian bread for dipping or al dente pasta makes this a more substantial meal. A simple arugula salad with lemon vinaigrette provides a peppery contrast to the creamy sauce.

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Ingredient Swaps

This recipe is incredibly flexible. No heavy cream? Use half and half or even full fat coconut milk for a dairy free version. Chicken thighs can substitute for breasts for more richness and forgiveness in cooking time. Fresh herbs can be swapped based on what you have. Rosemary or thyme work beautifully in place of basil for a different flavor profile. For a spicy kick, add red pepper flakes or a dollop of harissa paste to the sauce.

Frequently Asked Questions

→ How do I prevent the chicken from drying out?

Ensure you don’t overcook the chicken. Sear it quickly on each side and then simmer it in the creamy tomato sauce to lock in moisture.

→ Can I adjust the level of creaminess?

Yes, you can. Add more heavy cream for a richer sauce or reduce it for a lighter texture.

→ What can I use instead of Parmesan cheese?

You can use Pecorino Romano or grated mozzarella for a similar flavor, or nutritional yeast for a dairy-free option.

→ Is this dish suitable for meal prep?

Absolutely! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the creamy texture.

→ What side dishes pair well with this dish?

This dish pairs well with sautéed spinach, zucchini noodles, or cauliflower rice for a low-carb meal. You can also serve it with crusty bread or pasta if carbs are not a concern.