This one pan creamy tomato chicken recipe is so easy and flavorful, it’ll have you wondering why you didn’t start making this recipe for dinner sooner!
If you’re looking for a chicken recipe idea, this is it. And let me tell you…I thought I would never find a way to eat kale that made it taste good. It turns out that if you cover it in heavy cream, it tastes great!
Try this recipe tonight and let me know what you think!
One Pan Creamy Tomato Chicken
- 2 tbsp Olive oil
- 1.5 lbs Chicken breast (4 medium, boneless, skinless)
- 1 tsp Salt (divided)
- ½ tsp Pepper
- 2 tbsp Tomato paste
- 3 Cloves garlic (minced)
- 1 tsp Fennel seeds
- 1/2 tsp Crushed red pepper flakes (optional)
- 1 14 oz can Crushed tomatoes
- 1 cup Heavy cream
- ½ cup Parmesan cheese (divided)
- 4 cups Kale (ribs removed, torn into small pieces, packed)
- 1/4 cup Basil leaves (thinly sliced)
- Heat olive oil in an ovenproof skillet cast iron skillet over medium-high heat.
- Season chicken breasts with 1/2 teaspoon salt and pepper.
- Add chicken to skillet and cook until golden, about 5 minutes. Turn and cook on the other side for another 5 minutes. Remove chicken from the pan and set aside.
- In the same skillet, add tomato paste, garlic, and fennel seeds and cook until just fragrant, about 1 minute.
- Add crushed tomatoes and red pepper flakes and bring to a simmer, allow to cook for 3 minutes.
- Stir in heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
- Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.
- Serve topped with fresh basil and remaining cheese.
More Chicken Recipes
One Pan Everything Bagel Chicken & Potatoes
One Pan Creamy Tuscan Chicken Pasta
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