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One Pan Creamy Tomato Chicken

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword chicken, heavy cream, tomato