There are weeknight dinners, and then there’s this Tomato Chicken—a powerhouse main dish that manages to taste like a restaurant favorite yet comes together easily at home. Imagine juicy pan-seared chicken nestled in a lusciously creamy tomato sauce with bursting cherry tomatoes, finished off with a sprinkling of Parmesan. This recipe is a real treat for the senses: savory, vibrant, and packed with satisfying flavor, all in under an hour. Whether you’re cooking for your family or treating yourself after a long day, this dish is a comforting upgrade that’s sure to win hearts—and taste buds!
Why You’ll Love This Recipe
- Weeknight Friendly: No fancy techniques or hours of simmering, just simple steps and straightforward ingredients.
- Flavor-Packed: A zesty, creamy sauce and pan-seared golden chicken create that crave-worthy contrast between tangy tomatoes and rich, cheesy depth.
- Versatile: Pile it over your favorite pasta, mop up the sauce with crusty bread, or plate it alongside roasted veggies.
- Customizable: This recipe is wide open for tweaks, swaps, and additions, so you don’t have to run to the store if you’re missing something.
Ingredients You’ll Need
Gather your ingredients, but don’t worry about perfection—this recipe is forgiving and flexible. Here’s what you’ll need and why:
- Chicken: Boneless skinless breasts, for their quick cooking and tender texture. Thin-slicing and pounding makes them ultra juicy.
- Salt & Pepper: The basics for seasoning each layer.
- Italian Seasoning: Brings a savory, herbaceous flavor to the chicken.
- Flour: Coats the chicken for a golden crust and helps thicken the sauce later.
- Olive Oil: The base for perfectly searing the chicken.
- Chicken Broth: Adds rich, savory flavor to the sauce.
- Bouillon Cube or Better Than Bouillon: Deepens the chicken flavor for a more dynamic sauce.
- Honey: Just a small touch rounds out the acidity of tomatoes.
- Onion Powder & Dried Oregano: Infuses the sauce with extra savory notes.
- Mustard Powder: Brings a subtle sharpness to balance the creaminess.
- Dry White Wine: Lifts the sauce with a little acidity and depth; chicken broth is a fine substitute.
- Butter: Makes the sauce silky and rich.
- Garlic: For aromatic punch—use fresh cloves, not the jar!
- Tomato Paste: Intensifies the tomato flavor for a deep, satisfying taste.
- Half and Half & Cream Cheese: Makes the sauce creamy without being heavy or gloopy.
- Parmesan Cheese: Adds salty umami and just the right amount of decadence—freshly grated is the way to go.
- Cherry Tomatoes: Their natural sweetness and texture brighten the sauce; feel free to use canned if that’s what you have.
Tip: Measuring out your ingredients before you start makes this recipe a breeze, especially during the sauce-making step!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- No Wine? No problem! Just swap for extra chicken broth.
- Tomato Swap: Use a can of drained Rotel or petite diced tomatoes instead of fresh cherry tomatoes for a punchier flavor.
- Pasta-Style: Toss cooked angel hair or spaghetti directly with the sauce and serve the chicken on top.
- Low-Carb: Pair with roasted vegetables like asparagus or green beans instead of pasta.
- Cheese Upgrade: Try adding a pinch of mozzarella for extra meltiness or crumble some feta over the finished dish.
- Herbs: Basil or fresh parsley make a beautiful, fragrant garnish.
- Spice Lovers: Add a pinch of chili flakes to the sauce for a subtle kick.
How to Make Tomato Chicken
Step 1: Prep the Sauce Base
In a bowl, whisk together chicken broth, bouillon, honey, onion powder, oregano, and mustard powder. Set aside so it’s ready to go when you need it.
Step 2: Prep the Chicken
Slice each chicken breast in half lengthwise to create thinner, even pieces. Place between sheets of plastic wrap and gently pound to ½ inch thick—this ensures even cooking and the juiciest texture. Pat dry and generously season both sides with salt, pepper, and Italian seasoning. Dredge in flour, shaking off the excess.
Step 3: Pan Sear the Chicken
Heat olive oil over medium-high heat in a large skillet. Add chicken in batches, searing on both sides until a golden crust forms, about 4-5 minutes per side. Transfer cooked chicken to a plate.
Step 4: Deglaze and Build the Sauce
Lower the heat to medium. Pour wine into the pan and scrape up every delicious browned bit from the bottom. Let the wine reduce by half—this takes about 4 minutes and builds an incredible base for your sauce.
Melt in the butter and add minced garlic, sautéing for a couple of minutes until fragrant but not browned. Sprinkle in flour and stir for a minute to cook off the raw taste, then add the tomato paste and stir again.
Step 5: Finish the Sauce
Slowly pour in your prepared chicken broth mixture, stirring as you go to prevent lumps. Bring the sauce to a gentle boil, then drop the heat to low. Let it cool just a bit, then gradually stir in half and half and cream cheese until smooth.
Sprinkle in parmesan cheese and stir until the sauce is silky and glossy—doing this over low heat keeps it from separating.
Step 6: Bring it All Together
Add cherry tomatoes and nestle the seared chicken back into the skillet. Spoon sauce over each piece. Cover the pan partially and let simmer until the tomatoes soften and the chicken is cooked through—about 5 minutes. Garnish with fresh basil or parsley.
Pro Tips for Making the Recipe
- Pound Evenly: Pounding to an even thickness means faster, more consistent cooking—no dry edges here.
- Scrape Up the Fond: During the wine step, use a spatula to loosen all those browned bits; that’s pure flavor.
- Low and Slow for Dairy: Once you add half and half and cheeses, keep the heat low to avoid curdling and graininess.
- Rest Before Serving: Let the chicken sit in the sauce for a few minutes—this helps it soak in even more flavor.
How to Serve
This Tomato Chicken pairs beautifully with so many sides. Spoon the creamy, tomato-laced sauce over a bed of silky pasta—angel hair or spaghetti are perfect partners. For a lighter meal, try serving with roasted potatoes, asparagus, or a medley of seasonal veggies. Crusty bread is also highly recommended to mop up every last bit of that gorgeous sauce. Garnish with a shower of extra parmesan and a handful of fresh basil for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Cool completely, then store in an airtight container in the fridge for up to 3-4 days.
Freezing
This Tomato Chicken freezes surprisingly well thanks to the stable creamy sauce. Let everything cool, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave at medium power, adding a splash of milk or broth to loosen the sauce as needed. Stir occasionally for even warming.
FAQs
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Can I use thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are wonderfully juicy and will work just as well—just adjust cook time as needed.
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Is it necessary to use wine?
No, you can use chicken broth for a no-alcohol option. The wine adds a little complexity, but your sauce will still be delicious.
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Can I make this dairy-free?
It’s possible! Substitute your favorite dairy-free half-and-half and cream cheese alternatives, and use nutritional yeast instead of parmesan for flavor.
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What if I don’t have fresh cherry tomatoes?
No problem! Substitute one can of well-drained petite diced tomatoes or Rotel for a similar texture and a bit more tang.
Final Thoughts
Tomato Chicken is everything a busy weeknight meal should be: bold in flavor, easy to pull together, and sure to make everyone at the table linger for just one more bite. Don’t be afraid to make it your own, swapping in veggies or adjusting the sauce to your liking. Every time you cook this recipe, you’ll look forward to sitting down and savoring something truly special—without the restaurant bill or the stress. Give it a try and let it become your new weeknight staple!
Print
Tomato Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American, Italian-inspired
- Diet: Halal
Description
Tomato Chicken is a delicious main-course dish featuring juicy, golden-seared chicken breasts smothered in a creamy tomato and Parmesan sauce, loaded with fresh cherry tomatoes and aromatic Italian herbs. This hearty skillet meal is perfect served with pasta or roasted vegetables, offering a flavorful combination of savory, tangy, and creamy notes for a satisfying dinner.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
- 1/3 cup flour
- 2 tablespoons olive oil
Sauce Base
- 2 cups chicken broth
- 1 chicken bouillon cube or 1 teaspoon better than bouillon
- 1 teaspoon honey
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon mustard powder
Other Sauce Ingredients
- 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio preferred; chicken broth as alternative)
- 3 tablespoons butter
- 3 cloves garlic
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1/2 cup half and half
- 1 tablespoon cream cheese (at room temperature)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 1/2 cups cherry tomatoes (halved or quartered)
Instructions
- Prep the Sauce Base: Combine the chicken broth, chicken bouillon, honey, onion powder, oregano, and mustard powder in a bowl. Set this mixture aside while preparing other components.
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use a meat mallet to pound to 1/2-inch thickness. Pat the chicken slices completely dry, then season each side with salt, pepper, and Italian seasoning.
- Dredge Chicken in Flour: Coat each side of the seasoned chicken in the flour, ensuring an even coating which will help develop a golden crust while cooking.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Cook the chicken in batches for about 4-5 minutes per side until a golden crust forms. Remove the chicken and set aside.
- Deglaze with Wine: Add dry white wine to the same skillet over medium heat. Using a silicone spatula, scrape up any browned bits from the bottom and sides of the skillet. Let the wine reduce by half, about 4 minutes.
- Prepare Sauce Base: Add butter to the skillet. Once melted, add minced garlic and cook for 2 minutes until fragrant. Sprinkle in flour and stir continuously for 1 minute. Add tomato paste and stir for another minute to combine and intensify flavor.
- Add Liquid Ingredients: Slowly pour in the prepared chicken broth mixture in splashes, stirring constantly to prevent lumps. Bring to a gentle boil, then reduce the heat to low for simmering.
- Finish Creamy Sauce: Allow the sauce to cool slightly before gradually stirring in the half and half and cream cheese until smooth and well combined. Stir in the grated Parmesan cheese over low heat to fully incorporate without curdling.
- Add Tomatoes and Chicken: Add the cherry tomatoes to the sauce, then return the seared chicken to the skillet. Spoon sauce over the chicken pieces and cover the pan partially. Let simmer for about 5 minutes, allowing the sauce to thicken and the chicken to heat through.
- Garnish and Serve: Garnish with fresh parsley or basil, if desired. Serve hot over pasta, roasted potatoes or alongside your favorite roasted vegetables.
Notes
- For best results, use Sauvignon Blanc in the sauce; Chardonnay or Pinot Grigio are also good options. Chicken broth can substitute if avoiding wine.
- This tomato sauce complements up to 1/2 lb. of cooked pasta such as angel hair or spaghetti.
- Canned diced tomatoes (like Rotel or petite diced) can be used instead of fresh cherry tomatoes.
- Roasted potatoes, asparagus, green beans, or broccoli are great side dishes.
- For a vegetarian version, substitute chicken with cauliflower or tofu and use vegetable broth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
