Go Back
Golden seared chicken breasts in a rich, creamy tomato sauce with fresh basil in a black skillet

One Pan Creamy Tomato Chicken

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Pat chicken dry and season both sides with salt and pepper.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
  3. Sear chicken cutlets for 5 minutes per side until internal temperature reaches 165°F (74°C), then remove from skillet and tent with foil.
  4. Add remaining 1 tablespoon of butter to the skillet and sauté minced garlic for 60 seconds until aromatic.
  5. Pour in chicken stock to deglaze the pan, scraping the fond from the bottom with a wooden spoon.
  6. Incorporate crushed tomatoes, oregano, and red pepper flakes; simmer over medium heat for 8 minutes to reduce slightly.
  7. Reduce heat to low and whisk in heavy cream and Parmesan cheese until a cohesive emulsion forms.
  8. Return chicken and any accumulated juices to the skillet, simmering for 2 minutes to incorporate.
  9. Garnish with fresh basil and serve immediately.