This creamy tomato chicken skillet is a one pan weeknight meal.
Seasoned chicken breast is simmered in a light tomato cream sauce and garnished with parmesan cheese and basil.
- Flavor: This has a light tomato cream sauce that’s is rich with a bit of tang.
- Difficulty: It couldn’t be easier—and one pan means easy cleanup too!
- Prep Note: Chicken cutlets make this easy- if using chicken breasts cut them into thinner cutlets (see recipe).
- Feeling Fancy? Fresh basil and freshly grated Parmesan cheese make this easy dish feel special.
- Time-Saving Tip: Use rotisserie chicken—stir it into the sauce to heat through.
- Serving Suggestions: Serve over pasta, rice, or mashed potatoes with a side of garlic bread and a simple green salad.
Ingredient Tips
- Chicken: Chicken cutlets cook quickly. Any boneless chicken or turkey cutlets can be used.
- Tomatoes: Crushed tomatoes add tang to the sauce. It can be replaced with pasta sauce, which is a bit sweeter.
- Cream: Use heavy whipping cream, lighter cream can curdle from the acidity of the tomatoes
- Seasonings: Garlic, oregano, and a pinch of red pepper flakes add flavor.
Variations: This dish is perfect for extras and add-ins! Try adding mushrooms, sun-dried tomatoes, kalamata olives, and mushrooms add an elegant touch to tomato chicken skillet.
Serving Suggestions
Leftovers and Storage
- Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or stovetop with a bit of cream or chicken broth if needed.
- Freeze separately from pasta in zippered bags for up to 4 weeks. Thaw overnight in the refrigerator.
More One Pot Chicken Dinners
Did your family love this Creamy Tomato Chicken Skillet? Leave us a comment below!
Creamy Tomato Chicken Skillet
Juicy chicken in a tomato cream sauce is served over pasta. Ready in minutes from one easy skillet or pot!
Prevent your screen from going dark
-
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.
Nutrition information includes pasta.
Calories: 616 | Carbohydrates: 52g | Protein: 37g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 819mg | Potassium: 908mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1032IU | Vitamin C: 12mg | Calcium: 166mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
