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Creamy Tomato Chicken

Creamy tomato chicken is a one-skillet dinner with pan-seared chicken breasts simmered in a garlic Parmesan tomato cream sauce. Cherry tomatoes burst into the sauce for a silky, spoonable finish ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless, skinless chicken breasts About 2 lb
Oil and butter
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
Chicken seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Aromatics and tomatoes
  • 5 garlic cloves, minced 5 cloves
  • 2 cup cherry tomatoes
  • 1 tbsp tomato paste
Sauce
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese ¾ cup
  • 1 tsp dried basil
  • 1 tsp crushed red pepper flakes Optional
Fresh herbs
  • 2 tbsp chopped fresh basil
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Sear the chicken for 5–6 minutes per side until golden brown, then transfer to a plate.
Build the tomato cream sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  2. Stir in the cherry tomatoes and cook for 4–5 minutes until they begin to soften and burst.
  3. Mix in the tomato paste and cook for 1 minute.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
  5. Reduce the heat to medium-low and stir in the heavy cream, Parmesan cheese, dried basil, and crushed red pepper flakes, if using.
  6. Simmer for 3–4 minutes until the sauce thickens.
Simmer and finish
  1. Return the chicken to the skillet, spoon the creamy tomato sauce over the chicken, and simmer for 6–8 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  2. Garnish with fresh basil and parsley, then serve immediately over pasta, mashed potatoes, or rice with plenty of extra sauce.

Notes

For the silkiest sauce, grate the Parmesan fresh and keep the heat at medium-low once the cream is added so it simmers without breaking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream. Freezing is not recommended because the sauce may separate when thawed. For a dairy-light option, swap the heavy cream for half-and-half (sauce will be slightly thinner).