One Pan Chicken Tomato Cream

My roommate walked in while I was simmering this sauce and actually stopped dead in her tracks. She kept asking what smelled so incredible and ended up eating dinner with me just so she could have a bowl. Now she requests it whenever she has a bad day at work.

I first made this on a Tuesday night when I needed something that felt special but wouldnt keep me in the kitchen until midnight. The way the cream and sun-dried tomatoes meld together creates this restaurant-quality flavor that makes people think you spent all day cooking.

Ingredients

• Chicken breasts: Boneless and skinless work best here, though thighs stay juicy longer if you prefer them
• Salt, pepper and garlic powder: This simple trio creates the foundation that makes the chicken taste like it came from a professional kitchen
• Olive oil: Use a neutral oil with a high smoke point for the best sear without burning
• Butter: Unsalted gives you control over the final seasoning
• Fresh garlic: Do not use jarred minced garlic here, fresh makes all the difference in the sauce
• Sun-dried tomatoes: The oil-packed ones have better flavor and texture than the dry variety
• Dried oregano and thyme: These herbs bloom in the hot butter and perfume the entire sauce
• Chicken broth: Low sodium works well so you can adjust salt to your taste
• Heavy cream: The real stuff creates that velvety restaurant texture, half and half makes it too thin
• Freshly grated Parmesan: Pre shredded cheese has anti caking agents that prevent it from melting smoothly
• Red pepper flakes: Optional but adds just enough warmth to cut through the rich cream
• Fresh basil: Adds a bright finish that balances the heaviness of the cream sauce

Instructions

Season the chicken:

Pat the chicken dry with paper towels then season both sides generously with salt, pepper and garlic powder

Sear until golden:

Heat oil in a large skillet over medium high heat and cook chicken for 4 to 5 minutes per side until golden brown but not fully cooked through

Build the base:

Reduce heat to medium and melt butter, then stir in garlic for 1 minute until it becomes fragrant

Add the aromatics:

Toss in sun-dried tomatoes, oregano and thyme and sauté for 1 to 2 minutes to wake up their flavors

Create the sauce:

Pour in chicken broth while scraping up the browned bits from the pan, then stir in cream and bring to a gentle simmer

Thicken with cheese:

Add Parmesan and red pepper flakes, stirring until the cheese melts and the sauce coats the back of a spoon, about 3 minutes

Finish cooking together:

Return chicken to the pan, reduce heat to low, cover and simmer for 8 to 10 minutes until chicken is cooked through

Finish with fresh herbs:

Stir in chopped basil and serve with extra basil sprinkled on top

Pin it

This became my go to date night meal after my partner mentioned it three times in one week. Something about the combination of tender chicken and that velvety tomato sauce makes people feel taken care of.

Make It Your Own

I have tried swapping half and half for heavy cream when I was trying to be healthier but the sauce never thickened properly. If you want to lighten it up, try using less sauce or serving it over zucchini noodles instead of altering the cream.

Perfect Pairings

The first time I served this with crusty bread, my guests actually used the bread to wipe their plates clean. A crisp white wine like Pinot Grigio cuts through the richness beautifully, and roasted asparagus or green beans add a fresh element to balance the heavy cream.

Leftover Secrets

This reheats surprisingly well, though I recommend adding a splash of cream when warming it up since the sauce thickens in the fridge. The flavors actually meld together overnight and taste even better the next day.

• Store in an airtight container for up to 3 days
• Reheat gently over low heat, stirring frequently
• Avoid microwaving on high or the sauce may separate

Pin it

There is something deeply satisfying about a meal that looks impressive but comes together with such simple ingredients. This recipe has earned its permanent spot in my weekly rotation.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs can be substituted for breasts. They may require slightly longer cooking times but will add extra juiciness.

→ What sides pair well with this dish?

This creamy chicken pairs excellently with pasta, rice, or mashed potatoes to soak up the flavorful sauce.

→ How do I prevent the sauce from splitting?

Simmer the sauce gently on low heat and avoid boiling after adding the cream to keep it smooth and creamy.

→ Can I prepare this dish ahead of time?

It’s best enjoyed fresh but can be refrigerated and reheated gently. Add a splash of cream or broth when reheating to refresh the sauce.

→ Is this dish suitable for gluten-free diets?

Yes, this dish is gluten-free as written; just ensure all ingredients, especially broth, are verified gluten-free.