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Creamy Tomato Chicken

Creamy tomato chicken with golden seared chicken breasts simmered in a silky rose-colored tomato cream sauce with garlic, basil, and Parmesan. The bright acidic tomato backbone balances the richness of the heavy cream for a weeknight Italian-American chicken dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use similar thickness for even cooking.
Seasonings
  • 1 Salt, pepper, garlic powder, and Italian seasoning to taste Season the chicken generously; measure to your preference.
For searing and sauce
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 0.25 cup dry white wine or chicken broth Choose one; deglazing adds flavor.
  • 1 can (14.5 oz) crushed tomatoes
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese, grated Grate fresh for smooth melting.
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 tbsp butter
  • 1 Fresh basil For garnish and bright aroma.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a wide skillet over medium-high heat, then sear the chicken until golden, 5-6 minutes per side, until the internal temperature reaches 165°F; remove to a plate.
Build the tomato base
  1. Reduce heat to medium and cook the minced garlic in the same pan for 30 seconds. Deglaze with white wine or chicken broth, then add crushed tomatoes and Italian seasoning and simmer for 5 minutes.
Make the rose-colored cream sauce
  1. Stir in heavy cream, Parmesan, and red pepper flakes, then simmer for 4-5 minutes until the sauce is thick and rose-colored. Swirl in the butter until glossy.
Serve
  1. Return the chicken to the pan and spoon the tomato cream sauce over each breast. Garnish with fresh basil and serve over pasta or gnocchi.

Notes

Pro tip: for the silkiest sauce, keep the simmer gentle once the cream goes in so the Parmesan emulsifies instead of separating. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze the cooked chicken and sauce up to 2 months, then reheat gently on the stove with a splash of cream or broth. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still flavorful).