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Creamy Tomato Chicken Breast

A delightful and easy recipe featuring succulent chicken breast smothered in a creamy tomato sauce, perfect for any dinner table.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken breasts, boneless Any chicken will do, boneless preferred for quicker cooking.
  • 2 cups Cherry tomatoes Organic recommended for better flavor.
  • 1 cup Heavy cream Can substitute with whole milk if on a budget.
  • 2 tablespoons Olive oil Extra virgin preferred.
  • 3 cloves Garlic Use fresh cloves for better flavor.
  • 1 teaspoon Salt Sea salt is preferable, but regular works too.
  • 1 teaspoon Pepper Freshly cracked is best.
  • 2 cups Potatoes, diced Optional side dish; makes for a crispy addition.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Place cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
  3. Roast in the oven for about 20 minutes until blistered.
  4. In a skillet, heat olive oil over medium heat and add minced garlic. Cook until fragrant but do not burn.
  5. Add chicken breasts to the skillet, cooking for about 6-7 minutes on each side until golden brown and cooked through.
  6. In a blender, combine roasted cherry tomatoes and heavy cream, blending until smooth.
  7. Pour the tomato cream sauce over the chicken in the skillet and let it simmer for a few minutes.
  8. Meanwhile, pan-fry diced potatoes in another skillet until golden and crispy. Season with salt and paprika.
  9. Serve the chicken topped with the creamy sauce alongside the crispy potatoes.

Notes

Do not skip roasting the tomatoes for the best flavor. If you don't have a blender, mashing the tomatoes with a fork works too.