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Creamy Tomato Chicken

Creamy tomato chicken with golden seared breasts in a silky rose-colored tomato cream sauce. The method builds a bright acidic tomato backbone, then thickens with cream and Parmesan for a restaurant-style weeknight dinner.
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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
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
  • 0.25 tsp garlic powder Use to taste.
  • 0.25 tsp Italian seasoning Use to taste.
Sauce
  • 2 tbsp olive oil
  • 4 garlic cloves Minced (about 4 cloves).
  • 0.25 cup dry white wine or chicken broth Choose one.
  • 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
  • 1 tbsp butter
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a wide cast iron skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F, then remove to a plate.
Build the tomato base
  1. In the same pan, cook the minced garlic for 30 seconds over medium heat until fragrant. Deglaze with white wine or chicken broth, then add crushed tomatoes and Italian seasoning and simmer for 5 minutes.
Make the creamy rose sauce
  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.
  2. Swirl in butter until glossy, then turn off the heat.
Serve
  1. Return the chicken to the skillet and spoon the tomato cream sauce over each breast. Garnish with fresh basil and serve over pasta or gnocchi.

Notes

For the best browning, pat the chicken very dry before seasoning. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of broth to loosen the sauce. Freezing is not recommended because the cream can separate. For a dairy-light option, use half-and-half instead of heavy cream and add the Parmesan off-heat to help it stay smooth.