Creamy Tomato Chicken Breast

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Creamy tomato chicken breast is one of those recipes that always hits the spot. You get juicy chicken, a rich tomato-based sauce, and golden pan-fried potatoes that round out the meal. The roasted cherry tomatoes give the sauce natural sweetness, while the cream makes it smooth and thick. I like how simple this dish is to prepare—you don’t need fancy steps, just roasting, blending, and pan-frying. You can make this on a weeknight or even serve it when you want something comforting but still easy. The best part is you only need a few pantry ingredients to get a flavorful dish on the table.

Ingredients for Creamy Tomato Chicken Breast

Pan-Fried Potatoes

Baby potatoes, sliced ½ inch thick
¼ cup frying oil
Salt, to taste
Garlic powder
Paprika
1 dried rosemary

Tomato Paste Sauce

400g cherry tomatoes
2 tbsp olive oil
A whole garlic bulb
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (adjust to taste)
Salt and freshly ground black pepper, to taste
Fresh basil leaves, chopped
1/4 cup heavy cream

Chicken

Chicken breast
Olive oil
Salt
Garlic powder
Paprika
Oregano
Black pepper

How to Make Creamy Tomato Chicken Breast

Step 1: Make the Pan-Fried Potatoes

Heat a generous amount of oil in a pan.
Add sliced baby potatoes, about ½ inch thick.
Fry until golden and crispy.
Remove from oil and while still hot, season with rosemary, garlic powder, paprika, and salt.
Set aside. The thinner you slice, the crunchier they get.

Step 2: Roast the Tomatoes

Preheat oven to 400°F.
In a casserole dish, add cherry tomatoes and a whole garlic bulb.
Season with olive oil, Italian seasoning, salt, and black pepper.
Cover with foil and roast for 30–40 minutes.
Once roasted, add basil and heavy cream.
Blend until you get a paste-like sauce.
- For a thicker sauce, blend only the tomatoes and garlic, leaving out the juice.
- If the sauce tastes too sour, add a pinch of sugar.
- Add flour as needed while blending if the sauce is too runny.

Step 3: Cook the Chicken

Slice the chicken breast and poke with a fork.
Marinate with olive oil, garlic powder, paprika, oregano, salt, and black pepper for 30 minutes to 1 hour.
After removing the potatoes from the pan, use the same oil to cook the chicken.
Pan-fry on low heat until cooked through.

Step 4: Combine and Serve

Pour the creamy tomato sauce over the chicken.
Serve with the seasoned pan-fried potatoes on the side.

Tips for the Best Creamy Tomato Chicken Breast

Control the Sauce Thickness

The sauce depends on how much juice you blend with the tomatoes. Blending only the roasted garlic and tomato flesh keeps the sauce thick. Too much liquid will make it runny, so go easy when transferring everything to the blender. You can always adjust later by simmering the sauce on low heat until it thickens. Adding a little flour during blending is another way to control the consistency. This ensures your creamy tomato chicken breast stays rich and coats the chicken perfectly.

Get Crispy Potatoes Every Time

The key to crispy pan-fried potatoes is slicing them evenly and not overcrowding the pan. When the potatoes have space, the oil can cook each slice properly. Always season them right after frying while they are still hot—this helps the flavors stick. Rosemary gives a fresh, earthy note that works well with the creamy tomato sauce. Keeping the slices thinner makes them crunchier, which adds texture to the dish. This side is simple but makes the meal complete.

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How to Marinate and Cook the Chicken for Better Flavor

Even 30 minutes of marinating makes a big difference in flavor. Poking the chicken with a fork helps the spices and heat seep into the meat. A mix of garlic powder, paprika, oregano, and black pepper keeps the flavor simple but balanced. You might want to fry the chicken in the same oil after you fry the potatoes. Make sure to cook on low heat to prevent burning and keeps the chicken juicy and cook through. This step is what makes your creamy tomato chicken breast taste restaurant-quality at home.

Balance the Tomato Sauce

Cherry tomatoes roast into a sweet and tangy base, but sometimes they can be sharp in flavor. Adding cream softens the acidity and makes the sauce smooth. If the sauce is still too sour, a small pinch of sugar balances it out without making it sweet. Don’t skip the basil—it brightens the whole sauce. Italian seasoning and garlic deepen the flavor, creating a solid base that complements the chicken. This balance keeps your sauce from overpowering the rest of the dish.

Serve Fresh and Hot

This recipe tastes best when served immediately. The creamy tomato sauce thickens as it cools, so reheating may change its texture. If you need to make it ahead, store the sauce separately from the chicken and potatoes. Reheat gently on low heat, stirring in a splash of cream or milk if needed. Pan-fried potatoes lose their crunch when stored, so enjoy them fresh. A simple green salad or crusty bread also makes a nice pairing for this meal.

This creamy tomato chicken breast recipe gives you tender chicken, a rich tomato sauce, and crisp potatoes on the side. It’s simple enough for a weeknight but good enough to serve for dinner with friends. You only need a handful of ingredients, and the steps are straightforward. Once you try this method, you’ll find yourself making it again whenever you want comfort food that’s still easy to pull together.