Creamy Tomato Skillet Chicken
Chicken cutlets get the star treatment in no time with a luscious tomato cream sauce, Italian herbs, and wilted spinach tucked in for good measure.
Ingredients
- 4 thin-sliced chicken breasts
- 1/2 teaspoon garlic powder
- kosher salt and black pepper
- 2 Tablespoons butter divided
- 1-2 teaspoons extra-virgin olive oil
- 2-3 cloves garlic minced
- 1 (15 ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon Italian seasoning
- 1/4 cup cream
- 2 large handfuls fresh baby spinach
- fresh basil and Parmesan for serving
Instructions
- Sprinkle the chicken breasts on both sides with garlic powder and about ½ teaspoon each salt and pepper.4 thin-sliced chicken breasts, 1/2 teaspoon garlic powder, kosher salt and black pepper
- In a large skillet set over medium-high heat, melt 1 Tablespoon of the butter and the olive oil. Add chicken to the pan and cook for just 1-2 minutes per side, until golden brown on the outside but not yet cooked through. Remove chicken to a plate and set aside.2 Tablespoons butter, 1-2 teaspoons extra-virgin olive oil
- Add the remaining 1 Tablespoon butter to the skillet, then add the garlic and cook for 30-60 seconds, just until fragrant.2-3 cloves garlic
- Quickly stir in the tomato sauce, tomato paste, broth, and Italian seasoning. Stir into a smooth sauce and simmer for 1-2 minutes.1 (15 ounce) can tomato sauce, 2 Tablespoons tomato paste, 1/2 cup low-sodium chicken broth, 1/2 teaspoon Italian seasoning
- Reduce heat to medium and stir in the cream. Simmer until the sauce is smooth and gently bubbling.1/4 cup cream
- Return chicken to the pan and tuck in spinach leaves. Let everything bubble for 4-6 minutes, until the chicken is cooked through to 165°F.2 large handfuls fresh baby spinach
- Sample the sauce and Taste sauce and season with salt and pepper to taste. (I start with 1/4 teaspoon salt and 8-10 cranks pepper. Add red pepper for a little kick if you like.)
- Serve with generous sprinkles of Parmesan and fresh basil. Enjoy!fresh basil and Parmesan
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Notes
- Amount of Sauce: We find this recipe yields enough sauce to generously coat the chicken breasts and have a light drizzle left over for dressing up a side dish or mopping up with bread or another side of your choice. I'd make the same amount of sauce for up to 6 thin-sliced chicken breasts (just adding more chicken, not making more sauce) because it's easy to stretch.
- Chicken Breasts: You can purchase these already thin-sliced to save time, if you like, or purchase regular chicken breasts and butterfly them yourself down the middle, cutting all the way through to make two breasts into four cutlets. For the most tender chicken, you also can lay each cutlet flat on a cutting board, cover with plastic wrap, and pound a few times with the flat side of a meat mallet or a heavy-bottomed skillet.
- Chicken Broth: I recommend using low-sodium so you can control how salty the finished dish is. Feel free to swap white wine for a splash of the broth for another dimension.
- Cream: If possible, measure and set the cream on the counter while preparing the early steps of the recipe. Fridge-cold cream is more difficult to whisk smoothly into a simmering sauce. Heavy or light cream work well; half-and-half is alright but does yield a thinner sauce, as you’d expect.
- To Make Ahead: Creamy tomato chicken can be a make-ahead meal; prepare it fully, ideally in a lidded skillet, cover and store in the fridge for up to 24 hours. When ready to serve, warm over medium-low heat with the lid still on, spooning a bit of sauce over each chicken breast every few minutes.
- To Keep Warm: It also works to make the skillet just slightly ahead and keep over low heat until ready to serve; the sauce keeps the chicken nice and tender.
- To Store: Refrigerate leftovers in a tightly-covered container. They will keep for at least 3-4 days. Reheat as needed in the microwave on 50% power (to avoid drying out) or in a small saucepan.