Tomato Cream Chicken
Indulge in the rich and satisfying flavors of Tomato Cream Chicken, a dish that combines tender, seasoned chicken breasts with a velvety tomato-based sauce infused with garlic, herbs, and just the right touch of cream. Perfectly pan-seared for a golden exterior, the chicken is simmered to perfection in a luscious sauce made from crushed tomatoes, heavy cream, and grated parmesan cheese, offering a perfect balance of tangy and creamy notes. This one-skillet recipe is as comforting as it is versatile, pairing beautifully with pasta, rice, or crusty bread to soak up every drop of the decadent sauce. Ready in just 45 minutes, this easy yet elegant recipe is ideal for weeknight dinners or special occasions, sure to impress your family or guests with its restaurant-quality taste.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup canned crushed tomatoes
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, chicken broth, dried basil, and dried oregano to the skillet. Stir well to combine.
Lower the heat and let the sauce simmer gently for 5 minutes.
Stir in the heavy cream and grated parmesan cheese, allowing the parmesan to melt into the sauce.
Return the seared chicken breasts to the skillet, submerging them in the sauce. Cover and cook for 12-15 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with freshly chopped parsley before serving. Pair the dish with your choice of pasta, rice, or crusty bread.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 3846 mg | 167% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.2 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 450 mg | 35% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2987 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
