Simple Recipes for Every Day
Creamy Tomato Chicken Skillet Dinner
- 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
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
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.
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.
Top with the basil and the remaining parmesan and serve.