What the heck is this?
This is comfort food that thinks it’s fancy — and honestly, it kind of is. Picture juicy, perfectly seared chicken breasts swimming in the most incredible creamy tomato sauce that’s somehow both rich and bright at the same time. We’re talking cherry tomatoes that burst with sweetness, fresh herbs that make everything smell like an Italian grandmother’s kitchen, and a sauce so good you’ll want to lick the pan (and I won’t judge you if you do). This is the kind of dish that makes your family think you’ve been secretly taking cooking classes, when really you just threw some stuff in a pan and let the magic happen. It’s weeknight-easy but weekend-impressive, and it goes with literally everything.
Why You’ll Love This Recipe
- One pan wonder — minimal cleanup, maximum flavor
- Ready in under 30 minutes but tastes like you’ve been cooking all day
- That sauce is liquid gold — perfect for sopping up with bread
- Uses simple ingredients but delivers restaurant-quality results
- Cherry tomatoes add pops of sweetness and gorgeous color
- Chicken stays incredibly juicy thanks to the creamy sauce
- Impressive enough for date night, easy enough for Tuesday
The Good Stuff You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (or 6 thighs if you’re team dark meat)
- Salt and freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
For the Sauce Magic:
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup white wine (or chicken broth if you’re keeping it alcohol-free)
- 1 can (14 oz) diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes, chopped (optional but amazing)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
For the Finishing Touch:
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra cherry tomatoes for garnish
Let’s Do This
Step 1: Prep That Chicken
Pat chicken dry and season generously with salt, pepper, garlic powder, and Italian seasoning. Don’t be shy — this is where flavor starts.
Let it sit at room temperature for 10-15 minutes while you prep everything else. Room temp chicken cooks more evenly.
Step 2: Sear Like a Pro
Heat olive oil in a large skillet over medium-high heat. When it’s shimmering, add chicken.
Sear for 6-7 minutes per side until golden brown and cooked through (165°F internal temp). Don’t move it around — let it get that gorgeous crust.
Remove chicken and set aside. Don’t clean the pan — those brown bits are flavor gold.
Step 3: Build That Sauce
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for another minute until fragrant. Your kitchen should smell incredible right now.
Toss in the cherry tomatoes and cook for 2-3 minutes until they start to soften and release their juices.
Step 4: Deglaze and Dream
Pour in the wine (or broth) and scrape up all those delicious brown bits from the bottom of the pan.
Add diced tomatoes, sun-dried tomatoes, basil, oregano, and red pepper flakes. Let it simmer for 5-6 minutes.
Step 5: Make It Creamy
Lower the heat and stir in the heavy cream. Let it simmer gently — you don’t want it to curdle.
Add the Parmesan cheese and stir until melted and incorporated. Taste and adjust seasoning.
Step 6: Bring It Home
Nestle the chicken back into the sauce and let it simmer for 2-3 minutes to heat through and let the flavors meld.
Garnish with fresh herbs and extra cherry tomatoes because we eat with our eyes first.
Serving Suggestions
Serve over pasta, rice, or creamy mashed potatoes to soak up every drop of that sauce.
A side of garlic bread is basically mandatory for proper sauce management.
Pairs beautifully with a simple green salad or roasted vegetables.
Switch It Up
Veggie Version: Skip the chicken and add zucchini, bell peppers, or eggplant for a veggie-packed version.
Spice It Up: Add more red pepper flakes or a diced jalapeño for heat.
Herb Garden: Try fresh thyme, rosemary, or sage instead of basil.
Protein Swap: This sauce is amazing with pork chops, salmon, or even shrimp.
Make-Ahead Tips
The sauce can be made a day ahead — just reheat gently and add the chicken to warm through.
This reheats beautifully, so it’s perfect for meal prep.
Store leftovers in the fridge for up to 3 days.
The flavors actually improve overnight, so don’t hesitate to make it ahead.
Questions People Actually Ask
Q: Can I use chicken thighs instead? A: Absolutely! They’ll be even juicier. Just adjust cooking time — thighs take a bit longer.
Q: My sauce broke. What happened? A: Probably got too hot. Lower the heat when you add cream, and if it breaks, whisk in a tablespoon of cold cream.
Q: Can I make this dairy-free? A: Try coconut cream instead of heavy cream, and skip the Parmesan or use a dairy-free alternative.
Q: What if I don’t have white wine? A: Chicken broth works great, or even a splash of white wine vinegar for brightness.
Q: The sauce is too thin/thick. Help! A: Too thin? Simmer longer uncovered. Too thick? Add a splash of broth or cream.
Print
Creamy Tomato Chicken: The Weeknight Hero You’ve Been Looking For
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This is comfort food that thinks it’s fancy — and honestly, it kind of is. Picture juicy, perfectly seared chicken breasts swimming in the most incredible creamy tomato sauce that’s somehow both rich and bright at the same time. We’re talking cherry tomatoes that burst with sweetness, fresh herbs that make everything smell like an Italian grandmother’s kitchen, and a sauce so good you’ll want to lick the pan (and I won’t judge you if you do). This is the kind of dish that makes your family think you’ve been secretly taking cooking classes, when really you just threw some stuff in a pan and let the magic happen. It’s weeknight-easy but weekend-impressive, and it goes with literally everything.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or 6 thighs if you’re team dark meat)
- Salt and freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
For the Sauce Magic:
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup white wine (or chicken broth if you’re keeping it alcohol-free)
- 1 can (14 oz) diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes, chopped (optional but amazing)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
For the Finishing Touch:
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra cherry tomatoes for garnish
Instructions
Pat chicken dry and season generously with salt, pepper, garlic powder, and Italian seasoning. Don’t be shy — this is where flavor starts.
Let it sit at room temperature for 10-15 minutes while you prep everything else. Room temp chicken cooks more evenly.
Heat olive oil in a large skillet over medium-high heat. When it’s shimmering, add chicken.
Sear for 6-7 minutes per side until golden brown and cooked through (165°F internal temp). Don’t move it around — let it get that gorgeous crust.
Remove chicken and set aside. Don’t clean the pan — those brown bits are flavor gold.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for another minute until fragrant. Your kitchen should smell incredible right now.
Toss in the cherry tomatoes and cook for 2-3 minutes until they start to soften and release their juices.
Pour in the wine (or broth) and scrape up all those delicious brown bits from the bottom of the pan.
Add diced tomatoes, sun-dried tomatoes, basil, oregano, and red pepper flakes. Let it simmer for 5-6 minutes.
Lower the heat and stir in the heavy cream. Let it simmer gently — you don’t want it to curdle.
Add the Parmesan cheese and stir until melted and incorporated. Taste and adjust seasoning.
Nestle the chicken back into the sauce and let it simmer for 2-3 minutes to heat through and let the flavors meld.
Garnish with fresh herbs and extra cherry tomatoes because we eat with our eyes first.
Notes
Serve over pasta, rice, or creamy mashed potatoes to soak up every drop of that sauce.
A side of garlic bread is basically mandatory for proper sauce management.
Pairs beautifully with a simple green salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~380 kcal
- Fat: ~22g
- Carbohydrates: ~12g
- Protein: ~35g