Creamy Tomato Chicken Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
616 kcal
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Course
Main Course
Creamy Tomato Chicken Skillet
Description
Creamy Tomato Chicken Skillet features chicken cutlets pan-seared until cooked through and then finished in a sauce composed of crushed tomatoes, heavy cream, and Parmesan cheese. The sauce is flavored with minced garlic, oregano, and red pepper flakes, simmered to meld the flavors and develop a creamy texture. The chicken is added back to the sauce to stay warm and absorb the flavors. Served over cooked pasta, the dish is garnished with fresh basil and additional Parmesan cheese, providing a touch of freshness and a slightly nutty finish.
The tomato and cream base provides a thick, velvety sauce that coats the chicken and pasta, balancing acidity from the tomatoes with richness from the cream and cheese. The gentle heat from red pepper flakes complements rather than overwhelms the other flavors. Cooking the chicken as thin cutlets helps it cook quickly and evenly while maintaining juiciness.
This recipe works well for a satisfying dinner where you want a creamy tomato sauce with protein and pasta combined on one skillet. The fresh basil adds a bright herbal note at serving.
Chicken cutlets should be pounded to about ¼-inch thickness for even cooking. This recipe’s nutrition information includes pasta when served. Adjust seasoning at the end to suit your taste.
Ingredients
- 1 pound chicken cutlet or boneless skinless chicken breasts
- ¾ teaspoon salt divided
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 4 cloves garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes
- 14 ounces crushed tomatoes or tomato sauce
- ¾ cup heavy whipping cream or evaporated milk
- ¼ cup Parmesan Cheese plus additional for serving, shredded
- 8 ounces pasta cooked, for serving, medium size
- basil fresh, thinly sliced, leaves, for garnish
Instructions
- If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets. Gently pound the chicken to ¼-inch thick. Season the chicken with ½ teaspoon salt and pepper.
- In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until cooked through. Transfer the chicken to a plate to keep warm.
- Reduce the heat to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
- Add the crushed tomatoes, heavy cream, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered for 5 minutes.
- Add the chicken to the pan along with any juices and simmer uncovered for an additional 3 to 4 minutes or until the chicken is heated through.
- Stir in the Parmesan cheese and season with additional salt and pepper to taste.
- Serve over cooked pasta if using, and garnish with Parmesan cheese and fresh basil.
Notes
- Prepare chicken cutlets to approximately ¼-inch thickness to ensure even and quick cooking.
- Season chicken with salt and pepper before searing for best flavor.
- The nutrition info accounts for the pasta served with the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616 | 31% |
| Carbohydrates | 52g | 17% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 127mg | 42% |
| Sodium | 819mg | 34% |
| Potassium | 908mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1032IU | 21% |
| Vitamin C | 12mg | 13% |
| Calcium | 166mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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