Name: Creamy Tomato Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1/2 cup heavy cream; 1 teaspoon dried basil; Salt and pepper to taste; Fresh basil leaves for garnish

Creamy Tomato Chicken is a cozy, flavorful dish made with juicy chicken breasts simmered in a velvety tomato-based sauce. The balance of tangy tomatoes and rich cream creates a comforting meal that’s perfect for weeknights or casual dinner gatherings. I like how it comes together quickly while still tasting like something I could serve to guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1/2 cup heavy cream

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Directions

I season the chicken breasts with salt and pepper.

In a large skillet, I heat the olive oil over medium-high heat.

I add the chicken to the skillet and brown both sides, cooking about 5-7 minutes per side. Then I set them aside.

In the same pan, I cook the onion and garlic until softened, about 3-4 minutes.

I pour in the diced tomatoes with their juices and let the mixture simmer.

Then I stir in the heavy cream and dried basil, seasoning with more salt and pepper.

I return the chicken to the skillet and spoon the sauce over the top.

I cover and simmer the dish for 15-20 minutes, until the chicken is fully cooked.

I like to finish by garnishing with fresh basil leaves before serving.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes switch things up by adding a handful of baby spinach during the last few minutes of simmering—it wilts down perfectly in the creamy sauce. If I want more richness, I’ll grate in some Parmesan cheese. For a spicy kick, I toss in red pepper flakes with the garlic. And when I don’t have chicken breasts, chicken thighs work just as well, offering a slightly juicier bite.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken in a skillet over low heat, adding a splash of cream or broth to keep the sauce from drying out. Microwaving works too, but I do it in short bursts to avoid overcooking the chicken.

FAQs

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F (74°C) and the juices run clear. Simmering it in the sauce also helps it cook evenly and stay juicy.

Can I use fresh tomatoes instead of canned?

Yes, I’ve used about 4–5 chopped fresh tomatoes before. I cook them a bit longer to let them break down and release their juices.

What can I serve with this dish?

I often serve it over pasta, mashed potatoes, or rice. It’s also great with roasted vegetables or garlic bread on the side.

Can I make this recipe dairy-free?

For a dairy-free version, I swap the heavy cream for full-fat coconut milk. It changes the flavor slightly but still creates a rich and creamy sauce.

Can I freeze Creamy Tomato Chicken?

I don’t usually freeze cream-based sauces because they can separate when thawed. But if I do, I reheat it slowly and stir well to bring the sauce back together.

Conclusion

Creamy Tomato Chicken is one of those simple meals that feels indulgent without requiring much effort. I love how the rich sauce clings to the tender chicken, making every bite satisfying. Whether I’m cooking for the family or just craving something warm and flavorful, this recipe always hits the spot.

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