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
Units
Scale
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
