Creamy Tomato Chicken Breast

why make this recipe

Creamy Tomato Chicken Breast is a delightful dish that combines succulent chicken with a rich tomato sauce. It’s not only delicious but also easy to make. This recipe is perfect for a family dinner or when you have guests over. The creamy sauce brings all the flavors together, making each bite satisfying and comforting.

how to make Creamy Tomato Chicken Breast

Ingredients :

• Baby potatoes (sliced ½ inch thick)
• ¼ cup frying oil
• Salt (to taste)
• Garlic powder
• Paprika
• 1 dried rosemary
• 400 g cherry tomatoes
• 2 tbsp olive oil
• A whole garlic bulb
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper (to taste)
• Fresh basil leaves (chopped)
• ¼ cup heavy cream
• Chicken breast
• Olive oil
• Salt
• Garlic powder
• Paprika
• Oregano
• Black pepper

Directions :

Step 1: Make the Pan-Fried Potatoes
Heat the frying oil in a pan over medium heat. Add the sliced baby potatoes, season with salt, garlic powder, and paprika. Cook until they are golden brown and crispy on the outside, about 15-20 minutes.

Step 2: Roast the Tomatoes
In a separate baking dish, combine the cherry tomatoes, 2 tablespoons of olive oil, the whole garlic bulb, Italian seasoning, and red pepper flakes. Roast in the oven at 400°F (200°C) for about 20-25 minutes, until the tomatoes are soft and bursting.

Step 3: Cook the Chicken
While the tomatoes are roasting, season the chicken breast with olive oil, salt, garlic powder, paprika, oregano, and black pepper. In a skillet, cook the chicken over medium-high heat for about 6-7 minutes on each side, or until fully cooked.

Step 4: Combine and Serve
Once the chicken is cooked, remove it from the skillet. Add the roasted tomatoes and their juices to the skillet, stirring in the heavy cream and chopped basil. Return the chicken to the pan to coat it in the sauce. Serve the chicken with the pan-fried potatoes on the side.

how to serve Creamy Tomato Chicken Breast

Serve the Creamy Tomato Chicken Breast hot, garnished with additional fresh basil if desired. Pair it with the crispy baby potatoes for a complete meal. This dish goes well with a simple green salad or some crusty bread to soak up the creamy sauce.

how to store Creamy Tomato Chicken Breast

To store leftovers, place the chicken and sauce in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When reheating, heat it gently on the stove or in the microwave until warmed through.

tips to make Creamy Tomato Chicken Breast

• For added flavor, marinate the chicken in spices for a few hours before cooking.
• You can use any type of potatoes if baby potatoes are not available.
• Mixing in some spinach or other vegetables can enhance the dish’s nutrition.

variation (if any)

You can replace the chicken breast with chicken thighs for a juicier option. If you’re looking for a vegetarian version, substitute the chicken with firm tofu or mushrooms.

FAQs

Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes can be a great substitute. Just be sure to drain them before adding to the sauce.

What can I serve with Creamy Tomato Chicken Breast?
This dish pairs well with rice, pasta, or a fresh salad. You can also serve it with garlic bread for a heartier meal.

How do I know when the chicken is cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside. You can also check by cutting into the thickest part of the breast to ensure it is cooked through.

Creamy Tomato Chicken Breast

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Creamy Tomato Chicken Breast is a delightful dish that combines succulent chicken with a rich tomato sauce, perfect for family dinners.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb baby potatoes, sliced ½ inch thick
• ¼ cup frying oil
• Salt, to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1 dried rosemary
• 400 g cherry tomatoes
• 2 tbsp olive oil
• 1 whole garlic bulb
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes, adjust to taste
• Freshly ground black pepper, to taste
• ¼ cup fresh basil leaves, chopped
• ¼ cup heavy cream
• 2 chicken breasts
• Salt, to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp oregano
• Freshly ground black pepper, to taste

Instructions

1. Heat the frying oil in a pan over medium heat. Add the sliced baby potatoes, season with salt, garlic powder, and paprika. Cook until they are golden brown and crispy on the outside, about 15-20 minutes.
2. Combine the cherry tomatoes, 2 tablespoons of olive oil, the whole garlic bulb, Italian seasoning, and red pepper flakes in a separate baking dish. Roast in the oven at 400°F (200°C) for about 20-25 minutes, until the tomatoes are soft and bursting.
3. Season the chicken breast with olive oil, salt, garlic powder, paprika, oregano, and black pepper. In a skillet, cook the chicken over medium-high heat for about 6-7 minutes on each side, or until fully cooked.
4. Remove the chicken from the skillet. Add the roasted tomatoes and their juices to the skillet, stirring in the heavy cream and chopped basil. Return the chicken to the pan to coat it in the sauce. Serve the chicken with the pan-fried potatoes on the side.

Notes

Marinate the chicken in spices for a few hours before cooking for added flavor. Substitute baby potatoes with any type of potatoes if needed.

• Author: aymane-mouraigmail-com-2
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Italian
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 23g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 70mg

Keywords: chicken, tomato, creamy, family dinner, easy recipe