Tender chicken breast cutlets, quickly cooked in a deliciously seasoned sauce make this Creamy Tomato Chicken a family favorite.
I love making these easy skillet chicken recipes, and Creamy Tomato Chicken is by far one of my favorites.
The rich, luscious, and flavorful sauce makes this tomato chicken perfect for serving with olive oil pasta. Add some steamed vegetables for a filling and easy meal.
Why You’ll Love This Recipe
- 30-Minute Meal– It shouldn’t take you much longer than a half hour to create this tasty dish. It’s easy enough to make for dinner on a busy weeknight, but delicious enough for a fancy dinner too!
- Made From Scratch – You won’t find any canned soup in my creamy chicken recipes! A bit of heavy cream and some flavorful ingredients make it easy to make a creamy tomato sauce from scratch.
- Everyone Loves It– This is a favorite at my house, and I know that it will be at yours too. The sauce with these chicken cutlets is creamy, tangy, and irresistible, especially when poured over pasta with olive oil or buttered noodles.
Ingredients In Skillet Tomato Chicken
Here’s what you need to make this easy, creamy chicken skillet recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Cutlets: You can buy pre-sliced cutlets from the store, or save money by using whole boneless, skinless chicken breasts and slicing them into cutlets yourself.
- Salt, Pepper, and Italian Seasoning: These three simple seasonings give the chicken a delicious flavor, right from the start. I make my own Italian seasoning and always have some on hand.
- Flour: Dredge the chicken cutlets in all-purpose flour (gluten-free flour also works just fine) to create a delicious coating. The flour in the pan also helps to thicken the creamy tomato sauce.
- Olive Oil and Butter: When I’m cooking chicken cutlets in a pan, I use a combination of both olive oil and butter. I get the most flavor this way, and the mixture won’t burn as quickly as just butter will.
- Garlic: Garlic is always tasty when paired with tomato.
- Tomato Paste: You get tons of tomato flavor from just a small amount of this concentrated tomato product.
- Cream: Heavy cream adds decadence to this flavorful dish, and easily thickens the sauce.
- Fresh Tomato and Basil: Fresh diced tomatoes are the perfect finishing touch for the sauce, and fresh basil, while optional, is totally delicious here.
How To Make Creamy Tomato Chicken
- Season the Chicken: Dry the chicken breasts with paper towels to remove excess moisture, then season them with Italian seasoning, salt, and pepper. Dredge the cutlets in all-purpose flour and shake off any excess.
- Brown Chicken: Over medium-high heat, melt butter and heat the olive oil. Working in batches, cook the chicken cutlets on both sides until cooked through. This should take about 4-5 minutes per side, depending on the size of your chicken cutlets. The chicken is done when the internal temperature taken with a meat thermometer reaches 165°F/74°C. Remove the cooked chicken to a plate and set aside. Keep it warm by covering loosely with foil.
- Create the Creamy Tomato Sauce: Add minced garlic to the hot pan and cook for just 30 seconds. Then add the tomato paste and the heavy cream and whisk until well combined. If the sauce seems too thick, you can add a splash of water.
- Finish the Dish: Stir in the grated parmesan, then add the diced tomato and cook for 2-3 minutes. Taste the sauce and adjust the seasonings to your preference. Add the chicken back into the pan, spooning the sauce over the chicken. Garnish with fresh basil and extra parmesan and serve.
There’s no need to worry about if the chicken is cooked or not when you use an instant read food thermometer! It’s so simple to check for doneness and totally foolproof.
- Instead of chicken breast: Use boneless skinless chicken thighs that have been trimmed and pounded to an even thickness. You can also use chicken tenderloins.
- Don’t have Italian seasoning? I always have a batch of my homemade Italian seasoning on hand, but if you don’t have it, you can use a mix of dried thyme, oregano, and basil. If you only have one or two of those, that’s fine too. Use what you have.
- Add Veggies: This meal will be delicious with chopped kale or spinach leaves stirred into the sauce at the end. You can also sautee mushrooms, peppers, or onions in the pan before adding the garlic if you’d like.
- Give it a kick by tossing in a pinch of dried pepper flakes.
Store any creamy tomato chicken leftovers in an airtight container in the fridge for up to 3 days.
To reheat, use the microwave, or gently reheat in a covered skillet on low heat.
What To Serve With Creamy Tomato Chicken
Enjoy a low carb meal: Instead of pasta or rice, try zucchini noodles or cauliflower rice.
Don’t Forget Dessert! If you’re making this easy dinner for your family, you’ll have a few extra minutes to create something sweet for after. My No Bake Oreo Pie is a super simple dessert that they’ll love.
You can use half and half in place of the heavy cream in this recipe, however, the sauce will not be as thick and rich. I always use heavy cream with my creamy skillet chicken meals because it makes it so simple to make a decadent sauce.
You can buy pre-sliced cutlets at the store, but it’s more cost-effective to slice your own. Place a chicken breast on a cutting board, and hold it in place with the palm of your hand. Using a sharp knife, slice through the breast parallel to the cutting board. Depending on the thickness of the chicken breast, you can slice it into 2 or 3 pieces. If needed, use a meat mallet to pound each piece so that they are even in thickness.
You can make this creamy chicken recipe without the flour if you’d like. Flour makes the sauce extra thick and gives the chicken a beautiful brown color, but the meal will still be delicious without it.
Add this easy creamy tomato chicken recipe to your dinner rotation! You’ll want to Pin it so that you can make it again and again – I know that your family will be asking you to make it more than once.
- 3 large (1 ½ pounds/650g) boneless, skinless chicken breasts sliced into 6 cutlets and pounded to an even thickness
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup all purpose flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1 cup heavy whipping cream
- ¼ cup grated parmesan cheese
- 1 roma tomato diced
- chopped fresh basil for garnish
- Season chicken cutlets with italian seasoning, salt and pepper. Dredge in flour, and shake off any excess flour.
- In a skillet, melt butter and heat oil. When shimmering, add the chicken and cook the cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This takes 4-5 minutes per side, depending on the thickness of the cutlets. Remove onto a plate and keep warm.
- Add garlic, and cook for 30 seconds. Then add the tomato paste and the heavy cream and whisk until well combined. If the sauce is too thick, add a splash of water.
- Add parmesan, and stir it in until melted, then add the tomato and let the sauce cook for 2-3 minutes. Have a taste and adjust salt and pepper to your preference.
- Add the chicken back in, and spoon the sauce over the chicken. Remove from heat. Garnish with chopped basil and extra parmesan if desired.
- You can buy chicken already sliced into cutlets, or do it yourself to save some money. Boneless chicken thighs can also be used here, just trim the fat and pound them so that they are thin and even.
- Flour can be left out if you’d like. Gluten free all-purpose flour also works well.
- To Store: Keep leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a low skillet. You may need to add a splash of water to thin the sauce if it thickens too much in the fridge.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen