Creamy Tomato Chicken Skillet
Creamy Tomato Chicken Skillet
Ingredients
Main
- 1 pound chicken cutlets ( or boneless skinless chicken breasts)
- ¾ teaspoon salt (divided)
- ½ teaspoon black pepper
- 2 tablespoons olive oil (divided)
- 4 cloves garlic (minced)
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 14 ounces crushed tomatoes (or tomato sauce)
- ¾ cup heavy whipping cream (or evaporated milk)
- ¼ cup shredded Parmesan cheese plus additional for serving
- 8 ounces medium pasta cooked, for serving
- thinly sliced fresh basil leaves for garnish
Instructions
- 1
If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets. Gently pound the chicken to ¼-inch thick. Season the chicken with ½ teaspoon salt and pepper.
- 2
In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until cooked through. Transfer the chicken to a plate to keep warm.
- 3
Reduce the heat to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
1 min - 4
Add the crushed tomatoes, heavy cream, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered for 5 minutes.
5 min - 5
Add the chicken to the pan along with any juices and simmer uncovered for an additional 3 to 4 minutes or until the chicken is heated through.
4 min - 6
Stir in the Parmesan cheese and season with additional salt and pepper to taste.
- 7
Serve over cooked pasta if using, and garnish with Parmesan cheese and fresh basil.
Nutrition
Per serving (based on 4 servings)
