Creamy Tomato Chicken with Crispy Sage
Ingredients
- 4 boneless, skinlesschicken breast
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
- 2 mediumshallot
- 3 clovegarlic
- 14½ ounce cancanned crushed tomato
- ½ cupheavy cream
- ½ cupchicken broth
- 8 leaffresh sage
- 1 tablespoonbutter
- ¼ cupparmesan cheese (finely grated)
Prep
- 01
Mince 3 cloves garlic.
- 02
Mince 2 medium shallots.
Method
- 01
Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 5–6 minutes per side until golden brown. Transfer to a plate.
- 03
In the same skillet, add shallots and cook for 2 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute more until fragrant.
- 04
Pour in crushed tomato and chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer.
- 05
Return chicken to the skillet and simmer for 8–10 minutes until cooked through (internal temperature 165°F).
- 06
Remove from heat and stir in heavy cream. Season to taste with salt and pepper.
- 07
While the sauce finishes, melt butter in a small skillet over medium heat. Add sage leaves and cook for 2–3 minutes, swirling gently, until crispy and fragrant. Reserve on a paper towel.
- 08
Divide chicken and sauce among bowls or plates. Top with crispy sage and a sprinkle of parmesan. Serve with crusty bread or over pasta if desired.
Spice Tips
For warmth and depth, add 1/2 teaspoon smoked paprika when you pour in the tomato. For gentle heat, stir in a pinch of red pepper flakes. A squeeze of fresh lemon juice at the end brightens the tomato and cream.
The recipe works equally well over egg noodles, pappardelle, or creamy polenta. Cream can be swapped for crème fraîche or Greek yogurt (stir in off heat to avoid curdling). Chicken thighs (bone-in, skin-on) can replace breasts for extra flavor and tenderness — extend the simmer to 12–14 minutes.