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Creamy Tomato Chicken

Creamy tomato chicken with golden seared chicken breasts and a silky rose-colored tomato cream sauce. Garlic, basil, and Parmesan make a thick, spoonable sauce that clings to pasta or gnocchi.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use similarly sized breasts for even cooking.
  • 0.5 tsp Salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 1 tsp garlic powder Season to taste.
  • 1 tsp Italian seasoning Season to taste.
Sauce base
  • 2 tbsp olive oil
  • 4 garlic cloves Minced.
  • 0.25 cup dry white wine or chicken broth
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp Italian seasoning
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
  • 0.5 tsp red pepper flakes
  • 1 tbsp butter
  • 0.25 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken breasts all over with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a wide skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, and remove to a plate.
  2. Keep the skillet with the browned bits in it for flavor. If the pan looks dry, add a small splash of olive oil before moving on.
Simmer the tomato cream sauce
  1. Cook the minced garlic in the same pan for 30 seconds until fragrant, then deglaze with the white wine or chicken broth. Let the liquid bubble for about 30 seconds to loosen the browned bits.
  2. Add the crushed tomatoes and the Italian seasoning, then simmer for 5 minutes until slightly thickened. Stir occasionally so the sauce stays smooth and not scorched.
  3. Stir in the heavy cream, Parmesan cheese, and red pepper flakes. Simmer for 4-5 minutes until the sauce thickens and turns a rose-colored pink.
  4. Swirl in the butter until glossy and fully melted. Taste and adjust seasoning if needed, keeping the sauce silky.
Finish and serve
  1. Return the chicken breasts to the skillet and spoon the tomato cream sauce over each breast. Let them warm through for 1 minute while the sauce clings.
  2. Garnish with fresh basil and serve over pasta or gnocchi. Spoon extra sauce on top for the best coating.

Notes

Pro tip: use similarly thick chicken breasts so you hit 165°F without drying out. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove over low heat, adding a splash of cream or water if needed. Freeze yes—freeze chicken and sauce separately if possible, and thaw overnight in the fridge. For a lighter option, use half-and-half instead of heavy cream, noting the sauce may be slightly less thick.