Creamy Tomato Chicken Skillet Dinner Recipe
This Creamy Tomato Chicken Skillet Dinner is a flavorful, one-pan meal featuring tender chicken breasts cooked in a rich tomato and parmesan cream sauce with hearty kale and fragrant basil. Ready in about 40 minutes, it’s perfect for a comforting weeknight dinner that combines protein and greens in a deliciously creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 1½ pounds)
- 1 teaspoon kosher salt, divided
- 1½ tablespoons extra-virgin olive oil
Sauce
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 (14-ounce) can crushed tomatoes
- 1 cup heavy cream
- ½ teaspoon freshly cracked black pepper
- ½ cup grated Parmesan cheese, plus more for serving
Greens and Herbs
- 4 cups packed kale, tough stems discarded and leaves roughly chopped
- ¼ cup basil leaves, thinly sliced
Instructions
- Season and brown the chicken: Season the chicken all over with ½ teaspoon of the kosher salt. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and cook until golden brown, approximately 5 minutes per side. Remove the chicken from the skillet and set aside on a plate.
- Build the sauce: In the same skillet, add the tomato paste, minced garlic, fennel seeds, and crushed red pepper flakes (if using). Stir constantly and cook until fragrant, about 1 minute. Pour in the crushed tomatoes and bring the mixture to a simmer, cooking for 3 minutes to allow flavors to meld.
- Finish the sauce and wilt the kale: Stir in the heavy cream, freshly cracked black pepper, ¼ cup of grated Parmesan cheese, and the chopped kale. Cook until the kale just wilts, about 3 minutes. Taste and season with the remaining ½ teaspoon of kosher salt.
- Simmer the chicken in the sauce: Return the browned chicken breasts to the skillet, nestling them into the sauce. Continue cooking until the internal temperature of the chicken reads 165°F on an instant-read thermometer, approximately 5 minutes more.
- Garnish and serve: Sprinkle the top with the thinly sliced basil leaves and the remaining Parmesan cheese. Serve the chicken hot, spooning the creamy tomato kale sauce over each breast.
Notes
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- If kale is unavailable, you can substitute with spinach or Swiss chard, adjusting wilting times accordingly.
- For less heat, omit the crushed red pepper flakes.
- This dish pairs well with crusty bread or served over pasta or rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
