Description
Tender, golden Creamy Tomato Chicken simmered in a rich garlic-Parmesan tomato sauce with juicy cherry tomatoes and Italian herbs. This comforting skillet chicken is packed with flavor and perfect for an easy weeknight dinner served with pasta, rice, mashed potatoes, or vegetables.
Ingredients
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 teaspoons Italian seasoning
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
For the Sauce
- 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
- 1/2 cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1/2 cup half-and-half
- 1 tablespoon cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 2 cups cherry tomatoes, halved or quartered
- Fresh parsley or basil, for garnish
Instructions
- Prepare the sauce mixture: Combine the chicken broth, bouillon, honey, onion powder, oregano, and mustard powder in a bowl or measuring cup. Set aside.
- Prepare the chicken: Slice the chicken breasts lengthwise into thinner cutlets. Cover with plastic wrap and gently pound to about 1/2-inch thickness. Pat dry and season both sides with salt, pepper, and Italian seasoning.
- Dredge the chicken: Lightly coat both sides of each chicken cutlet in flour, shaking off any excess.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side, until golden and cooked through. Transfer to a plate.
- Deglaze the skillet: Reduce the heat to medium and add the white wine. Scrape up the browned bits from the bottom of the skillet. Simmer for about 4 minutes, or until the wine has reduced by half.
- Build the sauce: Melt the butter in the skillet. Add the garlic and cook for about 2 minutes. Stir in 2 tablespoons flour and cook for 1 minute. Add the tomato paste and cook for another minute.
- Add the broth: Gradually pour in the prepared broth mixture while stirring continuously. Bring to a gentle boil, then reduce the heat to low.
- Make it creamy: Allow the sauce to cool slightly, then gradually stir in the half-and-half and softened cream cheese. Add the Parmesan and stir over low heat until smooth.
- Finish the dish: Add the cherry tomatoes and return the chicken to the skillet. Spoon sauce over the chicken, partially cover, and gently simmer for about 5 minutes, until the chicken is heated through.
- Serve: Garnish with fresh parsley or basil and serve warm with pasta, rice, mashed potatoes, or your favorite vegetables.
Notes
- Pound the chicken to an even thickness so it cooks quickly and evenly.
- Freshly grated Parmesan melts more smoothly than packaged pre-shredded cheese.
- Keep the heat low when adding the half-and-half, cream cheese, and Parmesan to prevent the sauce from becoming grainy.
- For an alcohol-free version, replace the white wine with additional chicken broth.
- If the sauce becomes too thick, stir in a splash of chicken broth until it reaches your preferred consistency.
- Chicken should reach an internal temperature of 165°F (74°C) at its thickest point.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 610 kcal
- Sugar: 7 g
- Sodium: 1180 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 145 mg