Description

Creamy Tomato Chicken Skillet is a comforting one-pan meal featuring tender, thinly sliced chicken breasts cooked in a flavorful tomato cream sauce with herbs and spices, served over your choice of pasta. This hearty dish combines the richness of half-and-half with the tang of tomatoes and the warmth of dried basil, rosemary, and garlic, perfect for a satisfying family dinner.

Ingredients

Seasoning Blend

2 tsp dried basil
1 ½ tsp dried crushed rosemary
1 tsp garlic powder
¾ tsp salt
¼ tsp freshly ground black pepper

Flour

3 tbsp all-purpose flour
2 tsp all-purpose flour

Chicken and Cooking

2 lbs thin-sliced boneless skinless chicken breasts
2 –3 tbsp olive oil, or as needed

Vegetables and Sauce

½ cup diced onion (yellow or white)
1 tsp minced garlic
3 tbsp tomato paste
14.5 oz can diced tomatoes (with juice)
1 cup low-sodium chicken broth
½ cup half-and-half or heavy cream
¼ tsp red pepper flakes (optional, to taste)

Pasta

12 ounces dry pasta (penne, fusilli, spaghetti, or linguine)

Optional Garnishes

Grated Parmesan cheese (optional, for serving)
Fresh basil or parsley, minced (optional, for garnish)

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Instructions

Cook the pasta: Prepare the pasta according to the package directions until al dente. Drain well and set aside while you prepare the rest of the dish.
Prepare seasoning and flour: In a small bowl, mix together the dried basil, garlic powder, rosemary, salt, and black pepper. In a shallow dish, combine 3 tablespoons of the all-purpose flour and 1 tablespoon of the seasoning mixture. Reserve the remaining seasoning for use later in the sauce.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Lightly dredge each piece of chicken in the seasoned flour, shaking off any excess. Cook the chicken in batches, about 3–4 minutes per side until golden brown and cooked through. Remove the cooked chicken from the skillet and keep warm. Discard any remaining seasoned flour mixture.
Prepare the sauce base: Add a bit more olive oil to the skillet and reduce heat to medium. Sauté the diced onion for about 3 minutes until it softens, then add the minced garlic and cook for 1 more minute until fragrant. Stir in the tomato paste, cooking briefly to deepen flavor.
Add tomatoes and broth: Pour in the canned diced tomatoes with their juices, chicken broth, and the reserved seasoning mixture. Stir well to combine all ingredients.
Add cream mixture: In a small bowl, whisk the remaining 2 teaspoons of flour into the half-and-half or heavy cream until smooth. Pour this mixture into the skillet, stirring to incorporate it evenly into the sauce. Bring the sauce to a gentle simmer. Add red pepper flakes if using, adjusting to taste.
Finish cooking chicken in sauce: Lower the heat to low, return the cooked chicken pieces to the skillet, and cook until they are heated through, allowing the sauce to thicken and flavors to meld together.
Serve: Plate the cooked pasta and spoon the creamy tomato chicken and sauce over it. Optionally, garnish with grated Parmesan cheese and freshly minced basil or parsley for an extra burst of flavor and color.

Notes

You can use any pasta shape you prefer; penne, fusilli, spaghetti, or linguine all work well with this sauce.
For a richer sauce, use heavy cream instead of half-and-half.
If you like a bit of heat, adjust or omit the red pepper flakes according to your preference.
Cook chicken in batches if your skillet isn’t large enough to avoid overcrowding, which ensures even browning.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.