This creamy tomato chicken skillet is a whole day dinner.
Seasoned chicken breasts are sautéed in a light tomato cream sauce and played with parmesan cheese and basil.
- smell: This has a light tomato cream sauce, rich in flavor.
- difficulty: It’s not easy – a pot also means easy to clean!
- Preparation Note: Chicken steak is easy – if using chicken breasts to cut it into thin meat pies (see recipes).
- Feel like it very much? Fresh basil and freshly ground Parmesan cheese make this dish special.
- Tips for saving time: Use Barbecue Chicken – heat it in the sauce.
- Suggestions: Serve on pasta, rice or mashed potatoes, served with garlic bread and a simple green salad.
Ingredient tips
- chicken: The chicken steak is cooked quickly. Any boneless chicken or turkey patties can be used.
- tomato: Add the crushed tomatoes to the sauce. It can be replaced with pasta sauce, which is a bit sweet.
- butter: Using heavy whip cream, lighter cream can condense from the acidity of tomatoes
- Seasoning: Garlic, oregano and a pinch of red pepper flakes add flavor.
Variations: This dish is perfect for extra plugins! Try adding mushrooms, sun-dried tomatoes, kalamata olives and mushrooms to add an elegant touch to the tomato chicken skillet.
Provide advice
Leftovers and storage
- Store leftovers in a covered container in the refrigerator for up to 4 days. If necessary, add a little cream or chicken soup to the microwave or stovetop.
- Frozen pasta in zippered bags for up to 4 weeks respectively. Melt in the refrigerator overnight.
More one pot chicken dinner
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Creamy Tomato Chicken Frying Pan
Juicy chicken in tomato cream sauce on pasta. Prepare from a simple skillet or pan for several minutes!
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If using chicken breasts, cut the chicken horizontally in half to form a thinner schnitzel. Gently smash the chicken to ¼ inch thick. Season the chicken with ½ teaspoon of salt and pepper.
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In a large 12-inch skillet, heat 1 tablespoon oil over medium heat. Add the chicken and cook for 2 to 3 minutes on each side, or until cooked. Transfer the chicken to a plate to keep it warm.
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Reduce the heat to medium and add the remaining oil. Stir in garlic, oregano and red pepper flakes. Cook until fragrant, about 1 minute.
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Add the crushed tomatoes, heavy cream and remaining 1/4 teaspoon of salt and cook. Let cook on slow heat for 5 minutes.
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Add the chicken to the pan with any juice and cook for another 3 to 4 minutes or until the chicken is heated.
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Add the parmesan cheese and season with extra salt and pepper.
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If used, serve on cooked pasta and garnish with Parmesan cheese and fresh basil.
Nutritional information includes pasta.
Calories: 616 | carbohydrate: 52g | protein: 37g | Fatty: 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
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, main course, main course, pasta
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