Recipe Background
Chicken is a true flavor chameleon; it can absorb and complement virtually any savory flavor. Nowhere is that more evident than with this One-Pot Creamy Tomato Chicken, in which everyone's favorite savory poultry is seared golden-brown and then simmered in a creamy, rich, vibrant tomato sauce. It's like eating tomato soup in chicken form! Topped with some nutty parmesan, you may want to swap out your comfort soup for One-Pot Creamy Tomato Chicken!
Chicken is a true flavor chameleon; it can absorb and complement virtually any savory flavor. Nowhere is that more evident than with this One-Pot Creamy Tomato Chicken, in which everyone's favorite savory poultry is seared golden-brown and then simmered in a creamy, rich, vibrant tomato sauce. It's like eating tomato soup in chicken form! Topped with some nutty parmesan, you may want to swap out your comfort soup for One-Pot Creamy Tomato Chicken!
Ingredients
- 4 chicken breasts boneless and skinless
- 1 teaspoon kosher salt divided
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 1 teaspoon fennel seeds
- 1/4 teaspoon crushed red pepper flakes optional
- 1 (14-ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/2 teaspoon cracked black pepper
- 1/2 cup parmesan cheese grated, divided
- 4 cups kale stems removed and discarded, leaves roughly chopped, packed
- 1/4 cup basil leaves thinly sliced, for topping
Directions
- Season the chicken breasts evenly with 1/2 teaspoon of the salt.
- In a large skillet over medium-high heat, add the olive oil and heat until it is shimmering.
- Add the chicken breasts to the hot oil and cook, flipping them once, until they are browned but not fully cooked through, about 5 minutes per side.
- Transfer the chicken breasts to a plate.
- In the same skillet over medium-high heat, add the tomato paste, the garlic, the fennel seeds, and the red pepper flakes and cook, while stirring, until fragrant, about 1 minute.
- Add the crushed tomatoes and their juices to the tomato paste mixture and stir to combine.
- Bring the tomato mixture to a simmer.
- Cook the tomato mixture until it is slightly thickened, about 3 minutes.
- Add the heavy cream, the black pepper, 1/4 cup of the parmesan cheese, and the kale and cook, while stirring, until the kale is just wilted and the cream has thickened slightly into a sauce, about 3 minutes.
- Season the sauce mixture with the remaining salt.
- Add the chicken breasts to the sauce and simmer until they reach an internal temperature of 165 degrees F, about 5 minutes.
- Serve topped with the remaining parmesan and the basil.
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