Creamy Tomato Chicken Skillet

A top down shot of chicken in a tomato cream sauce in a cast iron skillet.

5 from 6 votes

Flavorful chicken cutlets and a luscious tomato cream sauce cook in one skillet in about 30 minutes! Serve this Creamy Tomato Chicken over your favorite pasta for a satisfying Italian-inspired meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Calories: 497kcal

Author: Valerie Brunmeier

Ingredients

12 ounces dry pasta like penne, fusilli, spaghetti, linguine
2 teaspoons dried basil
1 ½ teaspoons dried crushed rosemary
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons + 2 teaspoons all-purpose flour divided
2 pounds thin-sliced boneless skinless chicken breasts see recipe notes below
2 to 3 tablespoons olive oil or as needed
½ cup diced onion yellow or white
1 teaspoon minced garlic
3 tablespoons tomato paste
14.5 ounce can diced tomatoes with juice
1 cup low sodium chicken broth
½ cup half and half or heavy cream
¼ teaspoon red pepper flakes or to taste, optional
grated Parmesan cheese for serving, optional
fresh basil or parsley minced, optional

Instructions

Cook pasta according to package directions. Drain well.
Meanwhile, in a small bowl combine the basil, garlic powder, rosemary, salt and pepper and set aside. Place 3 tablespoons of flour in a shallow dish and add 1 tablespoon of the seasoning mixture. Reserve the remaining seasoning mixture for later.
Coat the bottom of a large skillet with olive oil and place over MEDIUM-HIGH heat. Lightly dredge the chicken in the seasoned flour, shaking off the excess, and add it to the pan. Cook for about 3 to 4 minutes per side, or until golden brown and cooked through. Cook in batches if necessary. Remove the chicken from the skillet and keep warm. Discard any remaining seasoned flour mixture.
Add a little more olive oil to the skillet and return it to MEDIUM heat. Add the onion and cook and stir for about 3 minutes until softened. Add the minced garlic and cook, stirring for another minute. Stir the tomato paste into the skillet then add the diced tomatoes, broth, and the reserved seasoning mixture.
Stir remaining 2 teaspoons flour into the half and half and mix until completely smooth. Add the mixture to the skillet. Bring the sauce to a simmer, stirring occasionally. Add the red pepper flakes (if using). Reduce heat to LOW, return the chicken to the skillet, and cook until heated through. Garnish with fresh herbs, if using.
Serve the chicken and tomato sauce over the cooked pasta with Parmesan cheese.

Notes

For the Chicken Cutlets

If using regular boneless breasts, slice each piece through the middle to create two thin cutlets. You can cut each cutlet in half for smaller portions, if desired.

Storage

Refrigerate - Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet on the stove or in the microwave.

Freeze - Transfer the chicken and sauce to a freezer-safe plastic storage bag, press out as much air as possible and seal the bag. Lay flat to freeze for up to 2 to 3 months. Thaw safely in the refrigerator before reheating.

Nutrition