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This creamy tomato chicken brings together tender chicken, a tangy tomato sauce, plenty of garlic and Parmesan, and fresh juicy tomatoes. You get the comfort of a rich, flavorful meal that works perfectly for busy weeknights or when you want to impress guests without hours of effort.
The first time I tested this recipe on a rainy Saturday the whole kitchen smelled incredible and it instantly became one of those dishes my family asks for again and again.
Ingredients
- Boneless skinless chicken breasts: These cook up juicy and tender and are perfect for soaking up sauce. Select ones that are firm and pale pink with no odor.
- Salt and pepper: Basic seasoning to enhance the chicken’s flavor
- Italian seasoning: Brings in herbal notes and boosts the sauce
- Flour: Helps the chicken get a crisp golden crust
- Olive oil: Use a good-quality oil for richness and browning
- Chicken broth: forms the base of the sauce and gives body. Pick low sodium for more control
- Chicken bouillon: Cube or paste for an extra savory kick
- Honey: Adds a subtle sweetness to balance the acidity
- Onion powder and dried oregano: Layer in complexity without chopping
- Mustard powder: Adds a sharp background note
- Dry white wine: Lifts and brightens the sauce. Look for Sauvignon Blanc or use extra broth if not using wine
- Butter: Gives the sauce silkiness and richness
- Garlic: Fresh cloves are best for deep flavor
- Flour: Thickens the sauce
- Tomato paste: Concentrated tomato flavor that deepens the sauce
- Half and half: Adds creaminess without being too heavy
- Cream cheese: Softened cream cheese makes the sauce silky
- Parmesan cheese: Freshly grated melts perfectly into the sauce
- Cherry tomatoes: Add bite and burst of freshness use firm ones that smell sweet
Step-by-Step Instructions
- Prep the Sauce Base:
- In a bowl combine chicken broth chicken bouillon honey onion powder dried oregano and mustard powder. Stir to dissolve everything and set aside for layering later.
- Organize the Ingredients:
- Measure out all other ingredients and ensure everything is ready and within reach before starting. This helps the sauce come together without missing steps.
- Prepare the Chicken:
- Slice each chicken breast in half lengthwise to make thinner pieces. Cover with plastic wrap and use the textured side of a meat mallet to pound each slice to about half an inch thick. Pat dry with paper towels then season both sides with salt pepper and Italian seasoning. Dredge the chicken in flour to coat on all sides.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium high heat until shimmering. Lay in the chicken pieces without crowding the pan and sear for four to five minutes per side until they develop a deep golden crust. Remove from the skillet and set aside on a plate.
- Deglaze and Build the Sauce:
- Reduce heat to medium. Pour the white wine into the skillet and use a silicone spatula to scrape up browned bits on the bottom. Allow the wine to simmer and reduce by half which takes about four minutes.
- Sauté Garlic and Aromatics:
- Melt the butter into the reduced wine. Add the minced garlic and cook for two minutes so the flavors infuse the fat. Sprinkle in flour and stir continuously for one minute to form a smooth roux then mix in the tomato paste and stir for another minute to deepen the tomato flavor.
- Add Broth Mixture:
- Slowly pour the prepared broth mixture into the pan in small splashes stirring constantly to avoid lumps. Bring to a gentle simmer and let the sauce thicken.
- Finish the Sauce:
- Lower the heat and let the sauce cool slightly. Slowly stir in half and half and softened cream cheese and whisk until smooth and fully combined. Sprinkle in Parmesan cheese and stir until melted giving the sauce a creamy finish without graininess.
- Combine Tomatoes Chicken and Sauce:
- Gently fold in cherry tomatoes and nestle the chicken pieces back into the pan. Spoon sauce over the top of each piece. Partially cover the pan and let everything simmer together for about five minutes so the chicken heats through and tomatoes start to soften.
- Garnish and Serve:
- Take off the heat and top with chopped parsley or basil for a fresh finish. Serve warm over your favorite starch or roasted vegetables.
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I will never forget the first time I snuck an extra spoonful of the sauce straight from the pan It is seriously that good and cherry tomatoes always remind me of picking them straight from my grandmother’s backyard garden every summer.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. When reheating add a small splash of broth or milk and warm gently over low heat to keep the sauce silky. You can freeze cooked chicken and sauce together just thaw overnight and stir as it warms to reincorporate any separated sauce.
Ingredient Substitutions
If you do not have fresh cherry tomatoes use a drained can of diced tomatoes or Rotel for a little heat. Swap half and half with whole milk mixed with a touch of heavy cream. If you need to skip wine just use extra broth and squeeze over a little lemon juice when serving to brighten up the sauce.
Serving Suggestions
This dish shines over pasta especially angel hair or spaghetti. It is also wonderful with roasted vegetables such as asparagus green beans or broccoli. If you love a crusty bread have some nearby to mop up the rich tomato cream sauce.
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Cultural and Family Context
Though creamy tomato chicken is a modern American comfort recipe with roots in Italian American cooking the taste of garden tomatoes and Parmesan always brings back memories for me of cozy family dinners and everyone taking that first bite and smiling. It is the kind of meal that always gets requests for seconds.
Frequently Asked Questions
- → How do you keep the chicken moist?
Pounding the chicken to an even thickness and not overcooking keeps it juicy and tender in the skillet.
- → Is wine necessary in the sauce?
Wine adds depth of flavor, but chicken broth is a fine substitute if wine is not preferred.
- → Can I use other cheeses besides Parmesan?
Freshly grated Parmesan is ideal, but Pecorino Romano or Asiago can be used for a slightly different flavor.
- → What pairs well as a side dish?
Roasted potatoes, green beans, asparagus, or angel hair pasta complement the savory tomato sauce nicely.
- → Can I use canned tomatoes instead of fresh?
Canned diced tomatoes or Rotel can be used if cherry tomatoes are unavailable, with good results.
- → How do you prevent the sauce from becoming grainy?
Gradually blend in dairy at low heat to ensure a smooth, creamy sauce without separating.