Creamy Tomato Chicken
Comforting, speedy, and overflowing with flavor, this Creamy Tomato Chicken is the kind of weeknight dinner that makes everyone gather around the table. The sauce is bright with tomato, mellowed by half and half and Parmesan, and the pan-seared chicken stays juicy thanks to a quick butter-and-olive-oil sear. It’s straightforward to make, uses pantry-friendly ingredients, and comes together in about 30 minutes—perfect for busy nights when you still want something special.
Why you’ll love this recipe
This rendition of Creamy Tomato Chicken balances tangy tomato sauce with a silky, cheesy finish. Simple seasonings like Italian seasoning, garlic, and a touch of black pepper let the main ingredients shine. The cornstarch is used only if you’re using half and half so the sauce thickens into a luscious coating for the chicken without adding heaviness. The result is elegant enough for guests, yet easy enough for a weekday dinner.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 garlic cloves, minced
- 8 oz tomato sauce
- ½ cup cream or half and half
- 2 teaspoons cornstarch (if using half and half)
- ½ cup Parmesan cheese
- Parsley, for garnish
Make-ahead and substitutions
You can pound the chicken to an even thickness up to a day ahead, then store it covered in the refrigerator. If you only have heavy cream, you can use it in place of the half and half—keep the cornstarch if you prefer a thicker sauce, or omit it for a looser finish. For a dairy-free version, swap the butter and Parmesan for vegan alternatives; the texture will change slightly but the flavor will remain satisfying.
Equipment
- Large skillet (preferably nonstick or stainless steel)
- Measuring spoons and cups
- Small bowl for mixing cornstarch, if needed
- Tongs or spatula
Step-by-step instructions
- Prepare the chicken: Pat the 2 boneless skinless chicken breasts dry with paper towels. If the breasts are uneven in thickness, place each one between two sheets of plastic wrap and gently pound to an even thickness so they cook uniformly.
- Season the chicken: Sprinkle ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 teaspoon Italian seasoning evenly over both sides of the chicken breasts.
- Heat the skillet: Place a large skillet over medium-high heat and add 2 tablespoons olive oil and 2 tablespoons unsalted butter. Allow the butter to melt and the oil to shimmer so the pan is hot but not smoking.
- Sear the chicken: Add the seasoned chicken breasts to the hot skillet. Cook without moving them until the undersides are golden brown, about 4–5 minutes. Flip the chicken and cook the second side until golden brown and the internal temperature reaches 165°F (74°C), about 4–5 more minutes depending on thickness. Remove the chicken from the skillet and set it aside on a plate, tented with foil to keep warm.
- Sauté the garlic: Reduce the heat to medium. Add the minced 4 garlic cloves to the skillet and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.
- Add the tomato sauce: Pour the 8 oz tomato sauce into the skillet with the garlic. Stir to combine and bring the sauce to a gentle simmer.
- Prepare the cream mixture: In a small bowl, combine ½ cup cream or half and half. If you are using half and half, add 2 teaspoons cornstarch to the half and half and whisk thoroughly until the cornstarch is fully dissolved. This will help thicken the sauce. If you are using cream, the cornstarch is optional and can be omitted for a silkier texture.
- Finish the sauce: Slowly pour the cream or the half-and-half mixture into the simmering tomato sauce while stirring. Continue to cook the sauce over medium heat until it slightly thickens, about 2–3 minutes. Stir in ½ cup Parmesan cheese until it melts and incorporates into the sauce, creating a creamy, cohesive texture.
- Return the chicken to the pan: Nestle the seared chicken breasts back into the skillet, spooning some sauce over each piece. Simmer gently for 1–2 minutes to reheat the chicken and allow the flavors to meld.
- Garnish and serve: Sprinkle chopped parsley over the chicken before serving for a fresh pop of color. Serve the Creamy Tomato Chicken immediately, spooning extra sauce over the top. This pairs beautifully with pasta, rice, mashed potatoes, or a simple green salad.
Tips for success
- Dry the chicken well before seasoning and searing. Excess moisture will steam the chicken instead of giving it a golden crust.
- Do not overcrowd the skillet. If your pan is small, cook the chicken in batches so each breast sears properly.
- If the sauce seems too thin after adding the cream, whisk an additional ½ teaspoon cornstarch with a tablespoon of cold water and stir into the simmering sauce, cooking 1–2 minutes until thickened.
- Do not overcook the chicken. Use an instant-read thermometer for accuracy—165°F (74°C) is the safe internal temperature for cooked chicken breasts.
- For a brighter tomato flavor, add a pinch of sugar or a splash of balsamic vinegar to balance acidity if your tomato sauce tastes sharp.
Serving suggestions
This Creamy Tomato Chicken is delicious served over al dente spaghetti, buttery mashed potatoes, or a bed of steamed rice. For a lighter option, serve it alongside roasted vegetables or a crisp green salad. A warm piece of crusty bread is also welcome to mop up every last bit of the velvety sauce.
Make it a meal
Pair this dish with a simple side: roast asparagus tossed with olive oil, salt, and pepper; sautéed green beans with lemon zest; or a quick arugula salad dressed with olive oil and lemon. A sparkling water with a squeeze of lemon or a chilled glass of white wine complements the richness of the sauce.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of water or cream to loosen the sauce and prevent it from drying out. Alternatively, reheat in the microwave at 30-second intervals, stirring between intervals until heated through.
Quick timeline
- Prep time: 5–10 minutes (pounding, seasoning, mincing garlic)
- Cook time: 20–25 minutes
- Total time: About 30 minutes
Why this method works
Searing the chicken first locks in juices and creates a flavorful crust. Cooking the garlic briefly prevents bitterness while releasing aroma. Adding cream or half and half to tomato sauce softens the acidity, and the Parmesan contributes umami and body. Cornstarch is a gentle thickener when using lower-fat dairy, giving the sauce a clingy consistency that coats the chicken beautifully.
Frequently asked questions
Can I use chicken thighs instead of breasts? Yes—boneless skinless chicken thighs will work and will stay very moist. Adjust the cooking time as thighs can take slightly longer.
What if I don’t have cornstarch? You can simmer the sauce a bit longer to reduce and thicken it, or whisk in a small pat of butter and extra Parmesan to add body. If you prefer, dissolve 1 teaspoon of flour in a little cold water as a substitute, though cornstarch gives the smoothest finish.
Can I make the sauce ahead? Yes, make the sauce up to 2 days ahead and refrigerate. When ready to serve, reheat gently and return the seared chicken to the sauce to warm through.
Final notes
Reliable, flavorful, and quick to prepare, this Creamy Tomato Chicken is a go-to when you want a satisfying dinner without a lot of fuss. The balance of tomato and cream, the richness from Parmesan, and the simple aromatics make it an instant favorite. Enjoy the comfort of a well-made sauce clinging to perfectly cooked chicken—weeknights will never feel mundane again.
Printable Recipe Card
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 garlic cloves, minced
- 8 oz tomato sauce
- ½ cup cream or half and half
- 2 teaspoons cornstarch (if using half and half)
- ½ cup Parmesan cheese
- Parsley, for garnish
Directions
- Pat chicken dry and pound to even thickness if needed. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add chicken and sear 4–5 minutes per side until golden and cooked through. Remove and keep warm.
- Reduce heat to medium and sauté minced garlic 30–45 seconds in the same skillet.
- Add tomato sauce and bring to a gentle simmer.
- Whisk cream or half and half; if using half and half, whisk in the cornstarch until dissolved. Pour into the sauce and simmer 2–3 minutes until slightly thickened.
- Stir in Parmesan until melted. Return chicken to the skillet, spoon sauce over it, and simmer 1–2 minutes to combine.
- Garnish with parsley and serve immediately.
Enjoy this rich and comforting Creamy Tomato Chicken—simple to make, elegant on the plate, and absolutely delicious.
Creamy Tomato Chicken
Ingredients
Equipment
Method
- Slice each chicken breast lengthwise to make 4 thinner cutlets and pat them dry.
- Season both sides of the cutlets evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Brown the chicken cutlets in the skillet about 4–5 minutes per side until golden and cooked through, then transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the minced garlic and sauté until fragrant, about 30–60 seconds.
- Pour in the tomato sauce and add the remaining 1 tablespoon butter. If using half-and-half, whisk the 2 teaspoons cornstarch into the 1/2 cup half-and-half until smooth, then stir into the skillet.
- Return the chicken to the skillet, spoon sauce over the pieces, then sprinkle the 1/2 cup grated Parmesan over the top.
- Simmer gently for about 5 minutes until the sauce thickens slightly and the chicken is heated through.
- Serve the chicken topped with chopped parsley as a garnish.
Notes
- Nutrition estimates vary by product and should be checked with your own tracker.
- If chicken is cold from the fridge, let it sit briefly at room temperature while you prep.
- Use cornstarch mixed into the half-and-half to help the sauce thicken.
- Fresh chopped basil can be added to the sauce while simmering for extra flavor.
