Creamy Tomato Chicken Skillet Dinner Recipe
A rich and flavorful Creamy Tomato Chicken Skillet Dinner featuring tender chicken breasts simmered in a luscious tomato and cream sauce with garlic, fennel seeds, kale, and Parmesan cheese. This quick and comforting one-pan meal is perfect for a hearty weeknight dinner.
- 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
- 1½ tablespoons extra-virgin olive oil
Tomato 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 & Garnish
- 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 breasts all over with ½ teaspoon of the kosher salt. Heat the olive oil in a large skillet over medium-high heat until glistening. Add the chicken breasts and cook them until browned on each side, about 5 minutes per side. Once browned, transfer the chicken to a plate and set aside.
- Prepare the Sauce: Using the same skillet, add the tomato paste, minced garlic, fennel seeds, and crushed red pepper flakes (if using). Cook while stirring for about 1 minute until the mixture is fragrant. Pour in the crushed tomatoes and bring the sauce to a simmer. Let it cook for 3 minutes.
- Add Cream, Cheese, and Kale: Stir the heavy cream, freshly cracked black pepper, ¼ cup of the grated Parmesan, and the chopped kale into the skillet. Cook until the kale is just wilted, about 3 minutes. Season the sauce with the remaining ½ teaspoon kosher salt.
- Finish Cooking the Chicken in the Sauce: Return the browned chicken breasts to the skillet, nestling them into the sauce. Cook until the chicken reaches an internal temperature of 165°F as measured with an instant-read thermometer, about 5 minutes more.
- Garnish and Serve: Top the finished dish with the thinly sliced basil leaves and the remaining Parmesan cheese. Serve immediately, enjoying the creamy, flavorful tomato sauce with tender chicken and nutritious kale.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a spicier dish, increase the crushed red pepper flakes to ½ teaspoon.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- Serve with crusty bread or over cooked pasta or rice for a more filling meal.
- Leftovers can be stored in the refrigerator for up to 3 days.