Creamy Tomato Chicken Skillet

This Creamy Tomato Chicken is one of those easy dinners that tastes like you spent way more time in the kitchen than you actually did!

The chicken is seasoned with simple spices, pan-seared until golden, and finished in a creamy tomato sauce that is absolutely delicious.

It’s quick, comforting, and perfect for a busy weeknight dinner. Serve it with rice, mashed potatoes, pasta, or some crusty bread to soak up all that creamy sauce. Once you try it this way, you’ll want to make it again and again!

Creamy Tomato Chicken Recipe

I love recipes like this because you don’t need a long list of ingredients or a complicated cooking process to make something really flavorful. The chicken gets plenty of flavor from paprika, garlic powder, oregano, salt, and black pepper, then everything comes together in the same skillet.

The best part is the sauce. Sautéed onion and garlic are combined with tomato sauce and a little heavy cream, creating a rich and creamy sauce that coats the chicken perfectly.

What You Need for Creamy Tomato Chicken

• Boneless, Skinless Chicken Breasts: Use thin-sliced chicken breasts if you can find them. If your chicken breasts are thick, slice them in half horizontally so they cook evenly.
• Salt and Black Pepper: Simple seasonings that bring out the flavor of the chicken.
• Paprika: Adds a mild smoky flavor and beautiful color.
• Garlic Powder: Gives the chicken plenty of savory flavor.
• Dried Oregano: Adds a little extra Italian-inspired flavor.
• Olive Oil: Used for searing the chicken and sautéing the vegetables.
• Yellow Onion: Adds sweetness and flavor to the sauce.
• Garlic: Fresh garlic makes the sauce extra flavorful.
• Tomato Sauce: Creates the base of the creamy tomato sauce.
• Heavy Cream: Makes the sauce rich, smooth, and creamy.
• Fresh Parsley: Adds a fresh finish to the dish.

Let’s Make Some Creamy Chicken!

This easy chicken dinner comes together in one skillet, which means less cleanup and plenty of flavor.

1. Season the Chicken: Season the chicken breasts on both sides with salt, black pepper, paprika, garlic powder, and dried oregano. Use a pastry brush or your hands to make sure the seasoning is evenly distributed.
2. Sear the Chicken: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for several minutes on each side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
3. Cook the Onion and Garlic: In the same skillet, add the chopped onion and minced garlic. Cook for a couple of minutes, stirring occasionally, until the onion starts to soften and the garlic becomes fragrant.
4. Make the Sauce: Pour in the tomato sauce and stir to combine. Let it simmer for a minute or two, then add the heavy cream and stir until the sauce is smooth and creamy.
5. Add the Chicken: Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top.
6. Simmer: Cover the skillet and let everything simmer for about 5 minutes, allowing the chicken to soak up some of that delicious sauce.
7. Finish and Serve: Sprinkle with fresh chopped parsley and serve warm.

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Creamy Tomato Chicken Skillet

This Creamy Tomato Chicken Skillet is an easy weeknight dinner made with tender seasoned chicken breasts simmered in a rich and creamy tomato sauce. It comes together in one skillet and is ready in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 6 boneless, skinless chicken breasts
• salt to taste
• black pepper to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 10.5 oz tomato sauce
• 2 tbsp heavy cream
• fresh parsley chopped, for garnish

Equipment

• 1 Large skillet
• 1 Cutting board
• 1 Chef's knife
• 1 Measuring spoons
• 1 Pastry brush

Method

 

1. Season the chicken breasts on both sides with salt, black pepper, paprika, garlic powder, and dried oregano.
   
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for several minutes on each side, until golden brown and cooked through. Transfer to a plate and set aside.
3. Add the chopped onion and minced garlic to the same skillet. Cook for 2–3 minutes, stirring occasionally, until the onion softens and the garlic is fragrant.
4. Add the chopped onion and minced garlic to the same skillet. Cook for 2–3 minutes, stirring occasionally, until the onion softens and the garlic is fragrant.
   
5. Return the chicken to the skillet and spoon some of the sauce over the top.
6. Cover the skillet and simmer for about 5 minutes, allowing the chicken to warm through and soak up the sauce.
   
7. Garnish with fresh parsley and serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or water if the sauce becomes too thick. The chicken and sauce can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.