Tomato Chicken
This Tomato Chicken recipe is my absolute favorite thing to make when we have fresh garden tomatoes, or just extra tomatoes on hand that need to be used! It’s like creamy tomato soup in the form of a chicken dinner, and I can’t get enough. The creamy tomato sauce has a hint of Parmesan, garlic, a little white wine (or chicken broth if needed), and the best combination of flavor enhancers and seasonings. My favorite secret ingredient in this recipe is just a touch of honey, which is a nice and subtle offset to the acidity of the tomatoes. I’m telling you, this recipe is perfection.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. To start, season the chicken and dredge it in flour, then sear it in a skillet. This creates a beautiful golden crust on the outside of the chicken and leaves a ton of flavor, (i.e. fond!) on the bottom of the pan, which is deglazed with white wine. (Chicken broth can be used if you don’t cook with wine.) To make the creamy tomato sauce, add butter and garlic to the wine reduction.
Stir in flour and tomato paste, then add chicken broth, chicken bouillon, honey, onion powder, oregano, and mustard powder. (The mustard powder is a subtle flavor enhancer that you can’t taste outright.) Bring to a gentle boil and let it reduce for 10 minutes. Reduce heat to low. Stir in half and half, cream cheese, and Parmesan cheese.
Add the chicken back to the skillet along with diced tomatoes. Spoon the sauce on top, cover partially and let it heat through for 5 minutes. Garnish with parsley or basil and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does freeze/reheat well.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Meat Tenderizer– This makes the meat much more tender. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
