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Orgo-Life the new way to the future Advertising by AdpathwayThis 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
- Serve this recipe over pasta, rice, or mashed potatoes.
- Crusty bread or garlic bread are great for sopping up any leftover sauce.
- Add a light salad or fresh vegetables like asparagus or roasted broccoli.
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
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Creamy Tomato Chicken Skillet
Juicy chicken in a tomato cream sauce is served over pasta. Ready in minutes from one easy skillet or pot!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- ▢ 1 pound chicken cutlets or boneless skinless chicken breasts
- ▢ ¾ teaspoon salt divided
- ▢ ½ teaspoon black pepper
- ▢ 2 tablespoons olive oil divided
- ▢ 4 cloves garlic minced
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon red pepper flakes
- ▢ 14 ounces crushed tomatoes or tomato sauce
- ▢ ¾ cup heavy whipping cream or evaporated milk
- ▢ ¼ cup shredded Parmesan cheese plus additional for serving
- ▢ 8 ounces medium pasta cooked, for serving
- ▢ thinly sliced fresh basil leaves for garnish
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.
Chicken cutlets should be about ¼-inch thick.
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.
Course Chicken, Entree, Main Course, Pasta
Cuisine American, Italian
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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