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Creamy Tomato Chicken

Creamy tomato chicken with golden seared chicken breasts in a silky, rose-colored tomato cream sauce. Garlic and basil notes with a bright acidic tomato backbone balance the richness of heavy cream for an easy Italian chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use similarly sized breasts for even cooking.
Seasonings
  • 0.5 tsp Salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 1 tsp garlic powder Season to taste.
  • 1 tsp Italian seasoning Season to taste.
Sear and sauce base
  • 2 tbsp olive oil
  • 4 clove garlic, minced
  • 0.25 cup dry white wine or chicken broth Use wine for a more classic vodka-sauce style flavor.
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust for heat preference.
Creamy finish
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tbsp butter Swirl at the end for a glossy sauce.
  • 1 Fresh basil for garnish Add right before serving.

Equipment

  • 1 sheet pan

Method
 

Season and sear chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat the olive oil in a wide skillet over medium-high heat until shimmering.
  2. Place the chicken in the pan and sear until golden, about 5-6 minutes per side, until the internal temperature reaches 165°F. Remove the chicken to a plate.
Build the tomato cream sauce
  1. Cook the minced garlic in the same pan for 30 seconds, stirring so it doesn’t brown. Deglaze with the white wine or chicken broth and scrape up the browned bits.
  2. Add the crushed tomatoes and Italian seasoning, then simmer for 5 minutes to meld the flavors. Keep the simmer steady so the sauce thickens slightly.
  3. Stir in the heavy cream, Parmesan, and red pepper flakes. Simmer for 4-5 minutes until the sauce is thick and rose-colored.
  4. Swirl in the butter until fully melted and glossy. Taste and adjust seasoning if needed.
Serve
  1. Return the chicken to the skillet and spoon the tomato cream sauce over each breast. Simmer briefly just to reheat the chicken, if needed.
  2. Garnish with fresh basil and serve over pasta or gnocchi. Spoon extra sauce over the top so it pools thickly.

Notes

Pro tip: use a wide skillet so the chicken sears quickly and the sauce reduces evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of water or cream to loosen the sauce. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.