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Creamy Tomato Chicken

Creamy tomato chicken is a weeknight Italian-American skillet meal with golden seared chicken breasts in a silky tomato cream sauce. The sauce turns deeply pink and creamy after simmering crushed tomatoes with wine, then thickens with cream and Parmesan for a glossy finish.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • salt
  • pepper
  • garlic powder
  • Italian seasoning
Pan and aromatics
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 0.25 cup dry white wine or chicken broth Use wine for a brighter acidity; broth works well for alcohol-free.
Tomato cream sauce
  • 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 Adjust to taste for mild to spicy heat.
  • 1 tbsp butter
  • fresh basil for garnish Tear or lightly chop right before serving.

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Pat the chicken dry, then season both sides with salt, pepper, garlic powder, and Italian seasoning to taste. Sear in olive oil over medium-high heat for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the tomato cream base
  1. Reduce heat slightly and cook the minced garlic in the same pan for 30 seconds, stirring to prevent browning. Deglaze with white wine or chicken broth, then add crushed tomatoes and Italian seasoning and simmer for 5 minutes, stirring as needed.
Thicken the sauce to rose-colored and creamy
  1. Stir in heavy cream, Parmesan cheese, and red pepper flakes, then simmer for 4-5 minutes until the sauce is thick and rose-colored. Swirl in the butter until glossy, then taste and adjust seasoning if needed.
Finish and serve
  1. Return the chicken to the pan and spoon the tomato cream sauce over each breast. Garnish with fresh basil and serve over pasta or gnocchi.

Notes

Pro tip: Pat chicken dry and let the pan heat fully before searing so you get deep golden color before simmering the sauce. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat with a splash of water to loosen the sauce. Freezing is not recommended for best cream texture. For a lower-fat swap, use half-and-half instead of heavy cream and simmer until slightly thickened (the sauce will be less rich but still creamy).