Go Back
Creamy tomato chicken breast dish with herbs and garnishes

Creamy Tomato Chicken Breast

A delightful one-pan dish combining juicy chicken, blistered tomatoes, and a rich creamy sauce that's both easy to prepare and family-friendly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 500 g baby potatoes, sliced ½ inch thick
  • ¼ cup frying oil
  • to taste salt
  • 1 tsp garlic powder
  • 1 tsp paprika
For the Tomatoes
  • 400 g cherry tomatoes
  • 2 tbsp olive oil
  • 1 whole garlic bulb toasted
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes adjust to taste
For the Chicken
  • 500 g chicken breast
  • 1 tsp oregano
  • to taste black pepper
  • ¼ cup heavy cream
  • ¼ cup fresh basil leaves, chopped for garnish

Method
 

Preparation
  1. Start by frying the sliced baby potatoes in frying oil, sprinkling them with salt, garlic powder, and paprika until golden brown.
Roasting
  1. Toss the cherry tomatoes with olive oil, garlic, Italian seasoning, and red pepper flakes, then roast in the oven until blistered and aromatic.
Cooking Chicken
  1. Season the chicken breasts with salt, garlic powder, paprika, oregano, and black pepper, then cook them in the pan until they are beautifully seared and cooked through.
Combining
  1. Stir the roasted tomatoes and heavy cream into the chicken, allowing everything to meld into a creamy masterpiece.

Notes

Serve with crispy potatoes and drizzle with fresh basil. For storage, leftovers can be kept in an airtight container in the fridge for 3-4 days or frozen for up to 2 months. Reheat gently, adding a splash of cream if needed.