Chicken with Tomato Cream Sauce Recipe

  • on April 12, 2017
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Chicken with Tomato Cream Sauce Recipe

 

Chicken with Tomato Cream Sauce Recipe

 

Chicken with Tomato Cream Sauce Recipe

Chicken with Tomato Cream Sauce Recipe

 

One pan meals are popular in the kitchen; especially in the summer. So this summer try this tomato cream sauce with chicken. With the bright red color and deep tomato flavored creamy sauce this chicken dish will get an effortless entry in your week-night meal rotation. Feel free to include ingredients from your herb garden for that extra layer of flavors.

Recipe Info:

      Servings: 4

      Preparation time: 10 minutes

      Cooking time: 20 minutes

Ingredients:

      2 skinless and boneless chicken breasts

      1 medium sized onion (chopped)

      2 large garlic cloves (minced)

      1 can tomato sauce/paste

      1 tablespoon Italian seasoning

      4 tablespoons olive oil

      ½ teaspoon freshly ground black pepper

      Salt to taste

      1 teaspoon fresh basil leaves (thinly sliced, optional)

      ½ cup heavy cream

      ½ cup grated parmesan cheese

      ½ teaspoon red pepper flakes

 

Rinse the chicken under running water; dry off excess with paper towels. Cut each breast into half lengthwise. Season it with salt and ½ teaspoon pepper.

Image result for cut chicken breast horizontally

Heat 2 tablespoons of olive oil in a non-sticky skillet over medium-high flame; put chicken pieces in the hot oil as a single layer and sear for 4 minutes on each side, turning once during the process.

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If the skillet is not large enough to hold all pieces at once work in batches; do not crowd the skillet. Transfer browned chicken to a plate; set aside. Follow the procedure for remaining batches.

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Add chopped onions, minced garlic and ½ teaspoon red pepper flakes with remaining olive oil to the same skillet; sauté for 3-4 minutes using a rubber spatula until onion becomes translucent and fragrant.

Then add 1 can of tomato sauce with ½ cup heavy cream, half of grated parmesan cheese and 1 tablespoon of Italian seasoning to onions; season with salt if needed. Stir well until all the ingredients melts into creamy sauce; add a few tablespoons of water if the sauce is thick; reduce heat to low; return seared chicken back to the skillet; cook for 10 minutes uncovered.

Sprinkle remaining parmesan cheese over chicken pieces; cover with a lid; cook for 3-5 minutes until chicken cooks completely and cheese melts.

Transfer to a serving bowl; embellish with thinly sliced basil leaves; if you like lime zest’s flavor use it to garnish to make the dish more summary. Serve hot over rice or pasta, accompanied by a bowl of nice crunchy salad.

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Notes & Tips:

      You may use other parts of chicken (thighs, drumsticks etc) for this recipe

      Instead of heavy cream use corn starch/all-purpose flour to thicken the sauce.

      Adjust spices, herbs and its quantities to your requirements.

      Blend a few fresh tomatoes in food processor if you don’t have the sauce.

      Increase quantities for extra sauce.

      For vegan version of this recipe, use mushrooms & non-diary cream instead of chicken & heavy cream

      Cooking time varies according to the thickness of the chicken.

 

 

 

Article Categories:
Chicken

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