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Chicken and sauce with tomatoes in a skillet.
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Skillet Herbed Chicken and Tomatoes

Herbed chicken in a light, creamy tomato sauce served over the pasta of your choice. A comforting, rustic one skillet dish that is ready to serve in 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 to 6 servings
Calories: 634kcal

Ingredients

  • 8 ounces dry pasta of your choice penne, fusilli, spaghetti, linguine
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried crushed rosemary or 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 5 tablespoons all-purpose flour divided
  • 2 pounds thin-sliced boneless skinless chicken breasts see recipe Notes
  • 2 to 3 tablespoons olive oil or as needed
  • ½ cup diced onion yellow or white
  • ½ teaspoon minced garlic
  • 14.5 ounce can diced tomatoes drained
  • 2 cups low sodium chicken broth
  • ¼ cup half and half
  • grated Parmesan cheese for garnish (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 heaping 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 ½ teaspoon minced garlic and cook, stirring for another minute. Add the diced tomatoes, chicken broth, and reserved seasoning mixture to the skillet.
  • Stir 2 tablespoons of flour into the half and half and mix until smooth and add the mixture to the skillet. Bring the sauce to a simmer, stirring occasionally. Reduce heat to LOW, return the chicken to the skillet, and cook until heated through.
  • Serve the chicken and creamy tomato sauce over pasta. Garnish individual servings with Parmesan cheese, if desired.

Notes

If you can't find thin-sliced chicken at your store, you can slice regular boneless, skinless chicken breasts in half through the middle to create two thinner cutlets. You want 5 to 6 thin pieces of chicken for this recipe.

Nutrition

Calories: 634kcal | Carbohydrates: 59g | Protein: 61g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 602mg | Potassium: 1345mg | Fiber: 4g | Sugar: 5g | Vitamin A: 247IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 4mg