Creamy Tomato Chicken Breast – Easy 30-Minute Dinner

Creamy tomato chicken breast is one of those recipes that always hits the spot. It’s the perfect balance of savory, tangy, and creamy, with tender chicken breasts simmered in a luscious tomato-based sauce. Whether you need a quick family dinner or a comforting meal to impress guests, this dish delivers every time.

What makes this recipe stand out is its simplicity. With just a handful of ingredients and one skillet, you can have a restaurant-quality meal on the table in about 30 minutes. The sauce is rich and velvety, thanks to heavy cream and a touch of Parmesan, while the tomatoes add a bright, fresh flavor that cuts through the richness.

Plus, it’s versatile! Serve it over pasta, rice, or with crusty bread to soak up every last drop of sauce. It’s also easy to customize with your favorite herbs or a pinch of red pepper flakes for heat.

About the Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)

Pound to even thickness for uniform cooking. Substitute with chicken thighs for extra juiciness.

2 tablespoons olive oil

For searing the chicken. Use avocado oil if you prefer a higher smoke point.

1 teaspoon salt

Seasoning for the chicken. Adjust to taste or use kosher salt.

1/2 teaspoon black pepper

Freshly ground is best for flavor. Substitute with white pepper for a milder taste.

1 teaspoon garlic powder

Adds savory depth. Use 2 fresh minced garlic cloves instead if you like.

1 tablespoon butter

For sautéing the aromatics. Use unsalted to control saltiness.

1 small onion, finely chopped

About 1/2 cup. Shallots or leeks work as a milder substitute.

2 cloves garlic, minced

Fresh garlic gives the best flavor. Pre-minced is okay in a pinch.

1 can (14.5 oz / 411g) diced tomatoes, undrained

Fire-roasted adds a smoky note. Crushed tomatoes also work for a smoother sauce.

1 cup heavy cream

For richness. Use half-and-half for a lighter version, but the sauce won't be as thick.

1/2 cup grated Parmesan cheese

Freshly grated melts better. Pecorino Romano is a nice substitute.

1 teaspoon dried basil

Adds herbaceous flavor. Use 1 tablespoon fresh basil if available.

Tips & Tricks

• Pound chicken to even thickness for even cooking and tenderness.
• Don't overcrowd the pan when searing – cook in batches if needed.
• Simmer gently after adding cream to prevent curdling.

Step-by-Step Instructions

1. Prep the Chicken

Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken and cook until golden brown and cooked through (internal temp 165°F / 74°C), about 3-4 minutes per side. Remove and set aside.

3. Sauté Aromatics

In the same skillet, melt butter over medium heat (350°F / 175°C). Add onion and cook until soft, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.

4. Add Tomatoes

Pour in diced tomatoes with their juices. Scrape up any browned bits from the bottom. Simmer for 5 minutes until slightly thickened.

5. Make the Sauce

Reduce heat to low (200°F / 95°C). Stir in heavy cream, Parmesan, and dried basil. Whisk until smooth and creamy. Simmer gently for 2-3 minutes, until sauce coats the back of a spoon.

6. Combine and Cook

Return chicken to the skillet, spooning sauce over the top. Cover and simmer on low for 5 minutes, until chicken is heated through and flavors meld.

7. Rest and Serve

Remove from heat and let rest for 5 minutes. Serve hot with pasta, rice, or crusty bread.

Delicious Variations

Spicy

Add 1/2 teaspoon red pepper flakes with the garlic for a kick.

Cheesy

Top with mozzarella or provolone before the final simmer for a melty finish.

Veggie-Packed

Stir in sautéed mushrooms or spinach with the tomatoes.

How to Store Creamy Tomato Chicken Breast

Frequently Asked Questions

If you loved this creamy tomato chicken breast, don’t forget to share it with friends and family! Leave a comment below and let me know how it turned out – I’d love to hear your variations.

Creamy Tomato Chicken Breast

Creamy tomato chicken breast is a one-pan wonder with a rich, silky sauce that turns weeknight dinners into something special.

★★★★½ 4.8 (156 ratings)

10 minPrep time25 minCook time4Servings428 kcalCalories

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🧂 Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz / 411g) diced tomatoes, undrained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil

📋 Instructions

1. 1Prep the Chicken — Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder.
2. 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken and cook until golden brown and cooked through (internal temp 165°F / 74°C), about 3-4 minutes per side. Remove and set aside.
3. 3Sauté Aromatics — In the same skillet, melt butter over medium heat (350°F / 175°C). Add onion and cook until soft, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
4. 4Add Tomatoes — Pour in diced tomatoes with their juices. Scrape up any browned bits from the bottom. Simmer for 5 minutes until slightly thickened.
5. 5Make the Sauce — Reduce heat to low (200°F / 95°C). Stir in heavy cream, Parmesan, and dried basil. Whisk until smooth and creamy. Simmer gently for 2-3 minutes, until sauce coats the back of a spoon.
6. 6Combine and Cook — Return chicken to the skillet, spooning sauce over the top. Cover and simmer on low for 5 minutes, until chicken is heated through and flavors meld.
7. 7Rest and Serve — Remove from heat and let rest for 5 minutes. Serve hot with pasta, rice, or crusty bread.

👨‍🍳 Chef's Note: For a thicker sauce, let it simmer a few extra minutes uncovered. If it gets too thick, thin with a splash of chicken broth.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 428 kcal · 35g protein · 10g carbs · 27g fat