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Simple Recipes for Every Day

Creamy Tomato Chicken Skillet Dinner

4 chicken breasts cooked in a Creamy Tomato sauce topped with basil and parmesan cheese in a cast iron skillet
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 4 boneless skinless chicken breasts, (about 1½ pounds)
  • 1 teaspoon kosher salt
  • 1 ½ tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon fennel seeds
  • ¼ teaspoon crushed red pepper flakes, (optional)
  • 1 (14-ounce) can crushed tomatoes
  • 1 cup heavy cream
  • ½ teaspoon freshly cracked black pepper
  • ½ cup grated Parmesan cheese, plus more for serving
  • 4 cups packed kale, tough stems discarded and leaves roughly chopped
  • ¼ cup basil leaves, thinly sliced

Method

  1. Season the chicken all over with ½ teaspoon of the salt. Heat the olive oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.

  2. To the same skillet, add the tomato paste, garlic, fennel seeds, and red pepper flakes and cook stirring, until fragrant, about 1 minute. Add the crushed tomatoes and bring to a simmer. Cook for 3 minutes, then stir in the heavy cream, pepper, ¼ cup of the parmesan and kale until the kale is just wilted, about 3 minutes more. Season with the remaining ½ teaspoon of salt and return the chicken to the skillet. Cook until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 5 minutes more.

  3. Top with the basil and the remaining parmesan and serve.