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Creamy Tomato Chicken

Creamy tomato chicken with golden seared chicken breasts and a silky, rose-colored tomato cream sauce. Garlic, wine, and crushed tomatoes simmer into an acidic backbone that balances the heavy cream for a thick, spoon-coating finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
garlic powder
  • 0.5 tsp garlic powder to taste
Italian seasoning
  • 1 tsp Italian seasoning to taste and divided
olive oil
  • 2 tbsp olive oil
garlic
  • 4 cloves garlic minced
dry white wine or chicken broth
  • 0.25 cup dry white wine or chicken broth
crushed tomatoes
  • 1 can (14.5 oz) crushed tomatoes
heavy cream
  • 0.5 cup heavy cream
Parmesan cheese
  • 0.5 cup Parmesan cheese grated
Italian seasoning (1 tsp)
  • 1 tsp Italian seasoning for the sauce
red pepper flakes
  • 0.5 tsp red pepper flakes
butter
  • 1 tbsp butter
fresh basil
  • 4 g fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning. Heat olive oil in a skillet over medium-high heat until shimmering, then sear the chicken 5-6 minutes per side until golden, reaching 165°F internal temperature; remove to a plate.
Build the tomato cream sauce
  1. In the same skillet, cook the minced garlic for 30 seconds until fragrant, stirring to prevent browning. Deglaze with dry white wine or chicken broth, scraping up browned bits from the pan.
  2. Add crushed tomatoes and 1 teaspoon Italian seasoning, then simmer for 5 minutes until slightly thickened and cohesive. Keep the heat at a steady simmer for consistent reduction.
  3. Stir in heavy cream, Parmesan cheese, and red pepper flakes, then simmer 4-5 minutes until the sauce is thick and rose-colored, stirring occasionally to prevent sticking.
  4. Swirl in butter off the heat until glossy and fully melted, giving the sauce a smooth finish.
Serve
  1. Return the chicken to the skillet and spoon the tomato cream sauce over each breast, coating the tops. Garnish with fresh basil and serve with pasta or gnocchi.

Notes

Pro tip: Use a wide skillet so the sauce can reduce evenly and pool around the chicken for that thick, rose-colored finish. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on the stove until hot. Freezing isn’t recommended because the cream can break when thawed. Dietary swap: For a lighter version, replace heavy cream with half-and-half and simmer 1-2 minutes longer to help it thicken.