Skillet Chicken in Tomato Cream Sauce
Ingredients
- 4chicken breasts (bone-in, skin-on)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
- 4 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- ½ cupheavy cream
- 1 teaspoondried basil
- ½ teaspoondried oregano
- ½ teaspoonsugar
- 3 tablespoonfresh basil (optional for garnish)
Method
- 01
Pat chicken breasts dry and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down and sear for 6–7 minutes until golden. Flip and sear the other side for 5 minutes. Transfer to a plate.
- 03
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in the crushed tomatoes, dried basil, oregano, and sugar. Stir well and bring to a gentle simmer.
- 05
Return the chicken to the skillet, nestling it into the sauce. Simmer uncovered for 15–18 minutes, until a meat thermometer reads 165°F at the thickest part.
- 06
Stir in the cream and warm through for 2–3 minutes. Taste and adjust salt and pepper as needed.
- 07
Divide chicken and sauce among bowls or plates. Garnish with fresh basil if desired. Serve over pasta, rice, or crusty bread.
Spice Tips
If you'd like more depth, add a pinch of red pepper flakes when sautéing the garlic. For a brighter finish, squeeze in a tablespoon of fresh lemon juice before serving, or stir in a handful of fresh spinach just before the cream.
Bone-in, skin-on chicken stays juicy and cooks faster than boneless. If you prefer boneless breasts, reduce simmering time to 10–12 minutes. Leftovers keep refrigerated for up to 3 days and rewarm gently on the stovetop.