Creamy Tomato Chicken Skillet: you just need to hear the name to have your mouth start watering. Bright, rich, creamy, savory—the Creamy Tomato Chicken Skillet sounds and tastes both luxurious and home-cooked. The juicy chicken pairs wonderfully with the sweet and umami sauce, the sharp parmesan, and the garden-fresh kale. Plus, you can cook it all in just one dish for easy clean-up. Weeknight dinners just got more delightfully decadent!
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken breast, boneless and skinless
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 (14-ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup parmesan cheese, divided
- 4 cups kale, ribs removed, torn into small pieces
- 1/4 cup basil leaves, thinly sliced
Directions
Step 1 –Heat the olive oil in an ovenproof cast-iron skillet over medium-high heat.
Step 2 –Season the chicken with 1/2 teaspoon of both salt and pepper.
Step 3 –Add the chicken to the skillet, sautéing until it is golden, about 5 minutes per side.
Step 4 –Transfer the chicken to a plate and set it aside.
Step 5 –Add the tomato paste, garlic, fennel seeds, and red pepper flakes to the skillet until fragrant, about 1 minute.
Step 6 –Add the crushed tomatoes and bring the mixture to a simmer.
Step 7 –Simmer the mixture for about 3 minutes.
Step 8 –Stir in the heavy cream, 1/4 cup of the parmesan cheese, and the kale.
Step 9 –Cook while stirring until the kale wilts, about 3 minutes.
Step 10 –Season the mixture with the remaining salt.
Step 11 –Add the chicken back into the skillet.
Step 12 –Cook the chicken until it reaches an internal temperature of 165 degrees F with a meat thermometer.
Step 13 –Top the chicken with the remaining parmesan cheese and the basil.
Step 14 –Serve!
