Tomato Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Calories
418 kcal
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Course
Main Course
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Cuisine
American
Tomato Chicken
Description
Start by preparing the chicken breasts, slicing and pounding them to an even ½ inch thickness before seasoning with Italian seasoning, salt, pepper, and dusting with flour to create a crisp crust when seared in olive oil. The sauce is built in the same skillet, starting with reducing white wine to concentrate its flavor. Butter and garlic are sautéed, then flour is added to thicken the sauce base. Tomato paste infuses a deep tomato flavor, while chicken broth, bouillon, honey, onion powder, oregano, and mustard powder build a flavorful, savory profile.
The creaminess from half and half and cream cheese helps round out the acidity from the tomatoes and wine. Freshly grated Parmesan adds umami and enhances richness. Cherry tomatoes introduce brightness and textural contrast. Simmering melds these flavors into a smooth sauce coating the chicken.
This dish pairs well with roasted or grilled vegetables such as asparagus, green beans, broccoli, or potatoes. It can also be served with pasta, especially delicate noodles like angel hair or spaghetti, which soak up the sauce well.
Tips from the notes suggest using Sauvignon Blanc for the wine, with Chardonnay or Pinot Grigio as alternatives. Rotel diced tomatoes with green chilies may substitute fresh cherry tomatoes if needed. Dredging uses all the flour for accurate nutritional estimates, and the recipe yields four servings.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- 2 teaspoons Italian seasoning
- 1/3 cup flour
- 2 tablespoons olive oil
Sauce
- 2 cups chicken broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon honey
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- ½ teaspoon mustard powder
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 3 cloves garlic
- 2 tablespoons flour
- 2 tablespoons tomato paste
- ½ cup half and half
- 1 tablespoon cream cheese at room temp
- ½ cup Parmesan Cheese freshly grated
- 1 ½ cups cherry tomato halved or quartered
Instructions
Prep Work
- For the Sauce: Combine the chicken broth, chicken bouillon, honey, onion powder, oregano, and mustard powder and set side.
- Measure out all remaining ingredients before beginning.
Make the Chicken
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with salt, pepper, and Italian seasonings.
- Dredge each side of the chicken in the flour.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
- Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.
- Melt the butter in the skillet and add the garlic. Cook for 2 minutes. Add the flour and stir continuously for 1 minute. Add the tomato paste and stir for 1 more minute.
- Add the chicken broth mixture in splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low.
- Wait for the sauce to cool a bit. Gradually stir in the half and half and cream cheese until well combined. Sprinkle in the Parmesan cheese and stir well to incorporate. (Doing this over low heat ensures that the dairy doesn’t separate and become grainy.)
- Add the cherry tomatoes to the sauce along with the cooked chicken. Spoon the sauce on top and cover partially. Let the sauce simmer and chicken heat back through, about 5 minutes. Garnish with parsley or fresh basil and serve!
Notes
- Use Sauvignon Blanc for the wine, or Chardonnay or Pinot Grigio as alternatives.
- Chicken broth can replace wine if preferred.
- This dish pairs well with roasted vegetables or pasta such as angel hair or spaghetti.
- Fresh cherry tomatoes add brightness; diced tomatoes with chilies can substitute if needed.
- The nutritional info assumes all dredging flour is consumed; recipe serves 4.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 873mg | 36% |
| Potassium | 564mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 956IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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