Creamy Tomato Chicken

Why you’ll love it

Chicken is a great protein since it’s essentially a blank canvas. It’s probably our favorite to work with since pan frying it is simple and fast. This recipe has a combo of fresh tomatoes and cream for a silky and comforting sauce that perfectly complements the tender chicken.

There’s nothing special or fancy here, and that’s why it’s so good. The basics are just really tasty. It’s one of those no-fuss dishes that’s on the table quickly when you don’t feel like cooking. In my opinion, skillet chicken is always a smart idea, and we’ll never say no to fresh tomatoes!

What you’ll need

• Chicken breasts – cutting them in half lengthwise makes four smaller cutlets
• Garlic powder – along with salt & pepper, this is seasoning for the cutlets
• Flour – for dredging to get a great crust
• Butter and olive oil – for frying
• Garlic – we’re using two cloves, but feel free to use more
• Tomato paste – for concentrated savory flavor
• Heavy cream – to make the sauce luxurious. I don’t recommend using anything else!
• Italian seasoning – it’s a blend of dried Italian herbs that comes all in one jar
• Fresh tomato – choose one that looks exceptionally tasty at the grocery store! From the garden is even better.

How to make creamy tomato chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cut the chicken breasts in half lengthwise so you’ve got 4 thinner cutlets. Sprinkle them with salt & pepper and garlic powder, then coat them in flour. Sear them in a skillet until they’re cooked through. Remove the chicken from the pan.

To the same skillet, add the garlic and tomato paste, followed by the cream and Italian seasoning. Whisk until a smooth sauce forms. Add in the fresh tomato, and continue cooking the sauce for another few minutes. Place the chicken back in, and spoon the tomato cream sauce over top!

Substitutions and variations

• You could throw in a handful of spinach towards the end if you would like to include some greens. Add a handful of basil while you’re at it!
• Swap the chicken breasts for thighs if you prefer, but I’d cook them for a little bit longer than the suggested timing so they become nice and juicy. 
• I don’t recommend subbing the cream for a lower fat alternative (e.g. milk or even half-and-half) since the acidity of the tomatoes may curdle the sauce.
• You can omit the flour if needed, but it does make the chicken brown better, helps it not stick to the pan, and also slightly thickens the sauce.