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Creamy Tomato Chicken Breast

Creamy Tomato Chicken Breast

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.
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Prep Time 1 hour
Cook Time 20 minutes
Course Dinner, Chicken
Cuisine Fusion Food
Servings 1 people

Ingredients
  

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

  • 400 g 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

Instructions
 

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 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.

Video

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