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Creamy Tomato Chicken

Creamy tomato chicken with golden seared chicken breasts in a silky rose-colored tomato cream sauce made with garlic, white wine, and basil. The sauce simmers thick and glossy with a bright acidic tomato backbone balanced by heavy cream.
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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
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
Sauce
  • 2 tbsp olive oil
  • 4 garlic minced
  • 0.25 cup dry white wine or chicken broth
  • 1 can (14.5 oz) crushed tomatoes
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 tbsp butter
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Pat chicken breasts dry, then season with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a wide skillet over medium-high until shimmering.
  2. Sear chicken for 5-6 minutes per side, until golden and the internal temperature reaches 165°F. Remove chicken to a plate.
Make the tomato cream sauce
  1. Cook minced garlic in the same pan for 30 seconds, stirring, until fragrant. Deglaze with the white wine (or chicken broth), scraping up browned bits.
  2. Add crushed tomatoes and Italian seasoning, then bring to a simmer. Simmer for 5 minutes to thicken slightly.
  3. Stir in heavy cream, Parmesan cheese, and red pepper flakes, then return to a simmer. Simmer 4-5 minutes until the sauce is thick and rose-colored.
Finish and serve
  1. Swirl in butter until the sauce looks glossy. Return chicken to the skillet and spoon tomato cream sauce over each breast.
  2. Garnish with fresh basil and serve over pasta or gnocchi.

Notes

Pro tip: use a deep, wide skillet so the sauce pools around the chicken and thickens evenly. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove with a splash of water or broth to loosen the sauce. Freeze up to 2 months, though cream sauces can be slightly grainy after thawing. For a lighter option, substitute half-and-half for the heavy cream (the sauce will be less thick and less glossy).