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Creamy Tomato Chicken

Creamy tomato chicken with golden-seared chicken breasts and a silky tomato cream sauce. The sauce turns deeply pink and creamy with a bright tomato backbone, finishing glossy with butter and topped with fresh basil.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.5 tsp salt Use to taste; season both sides.
  • 0.5 tsp pepper Use to taste; season both sides.
  • 1 tsp garlic powder Use to taste; season chicken.
  • 1 tsp Italian seasoning Use to taste; season chicken.
  • 2 tbsp olive oil For searing in the skillet.
Tomato cream sauce
  • 4 garlic Minced; cook briefly to turn fragrant.
  • 0.25 cup dry white wine Or use chicken broth to deglaze.
  • 14.5 oz (can) crushed tomatoes Canned crushed tomatoes.
  • 0.5 cup heavy cream Stir in near the end for a creamy finish.
  • 0.5 cup Parmesan cheese Grated; melt into sauce.
  • 1 tsp Italian seasoning Added with the tomatoes.
  • 0.5 tsp red pepper flakes For gentle heat.
  • 1 tbsp butter Swirl in for a glossy texture.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a wide skillet over medium-high heat and sear until golden, about 5-6 minutes per side, until the internal temperature reaches 165°F, then remove to a plate (visual cue: deep golden crust).
  2. Return the skillet to medium heat if needed and let the rendered fond stay in the pan for flavor. Keep the chicken off the heat while you build the sauce (visual cue: visible browned bits at the bottom).
Build the tomato cream sauce
  1. Cook minced garlic in the same pan for 30 seconds until fragrant, then deglaze with white wine. Scrape up browned bits as you pour (visual cue: steam lifting from the pan).
  2. Add crushed tomatoes and Italian seasoning, then simmer for 5 minutes. Stir occasionally until the mixture thickens slightly (visual cue: sauce looks more cohesive and pinkish from the tomato).
  3. Stir in heavy cream, Parmesan cheese, and red pepper flakes, then simmer 4-5 minutes until the sauce is thick and rose-colored. Keep the heat at a steady simmer to avoid splitting (visual cue: spoon leaves trails in the sauce).
  4. Swirl in butter until glossy, then remove from heat. The sauce should look smooth and shiny (visual cue: a satin sheen on the surface).
Finish and serve
  1. Return the chicken breasts to the skillet and spoon the tomato cream sauce over each one. Warm briefly just to recoat (visual cue: chicken is lacquered with sauce).
  2. Garnish with fresh basil and serve over pasta or gnocchi. Add extra Parmesan if desired (visual cue: fresh basil leaves bright against the rosy sauce).

Notes

Pro tip: Pat the chicken dry and don’t move it during the first sear to build a strong golden crust. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Freezing is not recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream for a less rich (still creamy) sauce.