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One-Skillet Creamy Tomato Chicken - Cozy, Weeknight-Friendly Comfort

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (or 4 small) or 4 boneless, skinless thighs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 2 tablespoons olive oil (or a mix of butter and oil)
  • 3 cloves garlic, minced
  • 1 small yellow onion or shallot, finely diced
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • 1 tablespoon tomato paste
  • 1 can (14.5 ounces) crushed or diced tomatoes, or 1 1/2 cups tomato passata
  • 1/2 cup chicken broth (low-sodium)
  • 1/2 cup heavy cream (or half-and-half)
  • 1/4 cup grated Parmesan cheese (plus more for serving)
  • Fresh basil or parsley, chopped (for garnish)
  • Lemon wedge (optional, for a final squeeze to brighten)

Method
 

  1. Season the chicken: Pat chicken dry. Slice large breasts horizontally to make cutlets, or leave thighs as is. Season both sides with salt, pepper, Italian seasoning, and smoked paprika if using.
  2. Brown the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear 3–4 minutes per side until golden. It doesn’t need to be fully cooked yet. Transfer to a plate.
  3. Soften the aromatics: Lower heat to medium. In the same skillet, add onion and a pinch of salt. Cook 3–4 minutes until softened, stirring to lift the browned bits. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
  4. Build the tomato base: Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes and broth. Scrape the pan bottom to deglaze. Simmer 3–4 minutes to meld flavors.
  5. Add the cream: Reduce heat to medium-low. Stir in heavy cream until the sauce turns a rosy color. Simmer gently 2 minutes; do not boil vigorously.
  6. Melt in the cheese: Stir in Parmesan. Taste and adjust salt and pepper. The sauce should be balanced—savory with a light tang.
  7. Finish the chicken: Nestle chicken and any juices back into the skillet. Simmer 4–6 minutes, turning once, until chicken is cooked through (internal temp 165°F/74°C for breasts or thighs).
  8. Final touches: If the sauce feels too thick, add a splash of broth. If it needs brightness, squeeze in a little lemon. Turn off heat and sprinkle with chopped basil or parsley.
  9. Serve: Spoon sauce generously over the chicken. Serve with pasta, rice, mashed potatoes, or crusty bread. Add extra Parmesan if you like.