One Pan Creamy Tomato Chicken: The Ultimate 40-Minute Dinner
This One Pan Creamy Tomato Chicken is a decadent, restaurant-quality meal made in one skillet. Perfect for busy weeknights or a cozy date night at home!
It’s 6pm. You’re tired. Dinner needs to happen fast.
This One Pan Creamy Tomato Chicken is your new secret weapon. It delivers restaurant vibes without the mountain of dishes. It is the perfect cozy meal for a crisp fall evening.
Why You’ll Love This Recipe
You will love this because it is pure comfort food. It is ideal for those busy weeknights when time is short. The sauce is velvety, rich, and completely addictive. You only have one pan to scrub at the end.
Your family will think you spent hours in the kitchen. It feels fancy enough for a romantic date night. Yet, it is simple enough for any Tuesday. This recipe is budget-friendly and impressive all at once.
How to Make It
This recipe comes together in under 40 minutes. You start by searing the chicken to lock in juices. Then, you build a decadent tomato emulsion in the same pan. It is a foolproof method for beginners. You will feel like a pro chef in your own home.
Ingredients You’ll Need
Most of these items are likely already in your pantry. We use fresh seasonal produce like basil to brighten the flavors.
- 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup chicken stock
- 15 oz crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chiffonade
Step-by-Step Directions
- Pat chicken dry and season both sides with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Sear chicken cutlets for 5 minutes per side until internal temperature reaches 165°F.
- Remove chicken from skillet and tent with foil to keep warm.
- Add remaining 1 tablespoon of butter and sauté minced garlic for 60 seconds.
- Pour in chicken stock to deglaze the pan, scraping the fond from the bottom.
- Incorporate crushed tomatoes, oregano, and red pepper flakes; simmer for 8 minutes.
- Reduce heat to low and whisk in heavy cream and Parmesan cheese.
- Return chicken to the skillet and simmer for 2 minutes to incorporate.
- Garnish with fresh basil and serve immediately.
Best Ways to Enjoy It
Serve this warm over a bed of al dente pasta. It also pairs beautifully with crusty garlic bread for dipping. Add a simple side salad to keep it fresh. This meal is the ultimate way to treat yourself after work.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to three days. Reheat it gently on the stovetop over low heat. You might need a splash of water to loosen the sauce. This is a meal prep dream for easy lunches.
Tips for Best Results
- Always pat your chicken dry for a perfect golden sear.
- Do not crowd the pan while cooking the chicken cutlets.
- Use freshly grated Parmesan for the smoothest sauce texture.
- Don’t skip deglazing the pan to capture all the flavor.
- Let the sauce simmer long enough to thicken slightly.
- Fresh basil is essential for that vibrant finish.
Ways to Switch It Up
- Stir in a handful of baby spinach at the end.
- Swap chicken breasts for juicy boneless chicken thighs.
- Add sun-dried tomatoes for an extra punch of flavor.
- Use a splash of white wine instead of chicken stock.
Common Questions
Can I use frozen chicken?
Yes, but make sure it is fully thawed and patted dry first.
Is this dish spicy?
It has a very mild heat from the red pepper flakes.
Can I make this dairy-free?
You can use coconut cream and nutritional yeast for a similar vibe.
Go make this right now. Your kitchen is going to smell incredible!
— Jasmine
Ingredients
Method
- Pat chicken dry and season both sides with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Sear chicken cutlets for 5 minutes per side until internal temperature reaches 165°F (74°C), then remove from skillet and tent with foil.
- Add remaining 1 tablespoon of butter to the skillet and sauté minced garlic for 60 seconds until aromatic.
- Pour in chicken stock to deglaze the pan, scraping the fond from the bottom with a wooden spoon.
- Incorporate crushed tomatoes, oregano, and red pepper flakes; simmer over medium heat for 8 minutes to reduce slightly.
- Reduce heat to low and whisk in heavy cream and Parmesan cheese until a cohesive emulsion forms.
- Return chicken and any accumulated juices to the skillet, simmering for 2 minutes to incorporate.
- Garnish with fresh basil and serve immediately.
