This Creamy Tomato Chicken Skillet is a super quick, one-pan chicken recipe ready for dinner in just 30 minutes. Juicy Chicken breast is smothered in ultra-creamy tomato sauce. It’s an easy Tomato Chicken recipe that pairs well with many side dishes for a flavourful meal.
Trust me when I tell you that this one-pot chicken recipe will be loved by everyone since it’s low-carb, gluten-free, and can be paired with many side dishes to create a complete meal.
We love recipes creamy chicken recipes, and I shared tons of them. Starting from Creamy Tuscan Recipe, Marry Me Chicken, Mediterranean Chicken Skillet and Chicken Marsala these recipes are great to prepare when you want to impress your loved ones.
The creamy tomato sauce is ultra creamy, loaded with Parmesan, fresh garlic, and tomato paste. It’s my absolute favorite sauce because it’s super flavorful and pairs perfectly with the juicy chicken.
Why Are You Going To Love This Tomato Chicken Recipe
- It’s an extremely flavorful recipe.
- You can make it ahead of time.
- Super easy to make in 30 minutes.
- Contain only 6g net carbs per serving.
- It’s a budget-friendly recipe.
- It’s a low-carb, keto-friendly, and gluten-free recipe.
Ingredients For Creamy Tomato Chicken Skillet
This chicken recipe is super easy to make and requires only a few naturally low-carb ingredients that are easy to find. Here is a list of everything you will need:
- Chicken Breast – cut them in half lengthwise to reduce the cooking time. You can also use boneless chicken thighs.
- Tomato Paste – make sure you read the label before buying it to avoid those with added sugar.
- Crushed Tomatoes – I used canned ones, but you can also replace them with fresh tomatoes. You’ll have to cook longer to create the sauce using fresh tomatoes.
- Garlic Cloves – you will need fresh minced garlic for a more intense flavor.
- Red Pepper Flakes – you can skip this ingredient if you are not a fan of spicy food.
- Heavy Cream – makes the sauce extra creamy.
- Olive Oil – feel free to replace it with any other vegetable oil or use butter for an extra flavorful sauce.
- Salt&Pepper – to taste.
- Parmesan Cheese – use freshly shredded parmesan for a great flavor.
- Spinach – you can also use kale if you are not a fan of spinach.
How To Make Creamy Tomato Chicken Skillet
This creamy tomato chicken recipe is one of my favorites since it’s super easy to make without needing cooking skills. Here is everything you have to do:
Start by seasoning the chicken breast with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat, then add the chicken breasts and cook them for 10 minutes on each side until golden brown.
Transfer the chicken breasts to a plate and set aside.
Make the sauce. Add the crushed tomatoes, tomato paste, garlic, and red pepper flakes in the same skillet and simmer for about 3 minutes.
Stir in the heavy cream, parmesan cheese, and spinach leaves. Simmer for a few more minutes.
Return the chicken to the skillet and cook on low for 5 more minutes.
Turn off the heat, and garnish with fresh basil/parsley and parmesan cheese.
Recipe Variations and Tips
- You can use chicken thighs instead of chicken breast. Make sure to adjust the cooking time.
- I recommend buying a parmesan cheese block and shredding it for a more intense flavor.
- If your sauce is too acidic, you can add a pinch of sugar to add a little sweetness and balance the flavor while enhancing the tomato flavor.
- The creamy tomato sauce is perfect for various things such as shrimp, pasta, or rice.
- Replace the spinach with kale for even more nutrients.
- Don’t use low fat heavy cream or half-and-half because the sauce will be less creamy.
I think this recipe is because it’s pretty filling, and you don’t need any side dishes to enjoy it. But if you want to serve it with something, here are some great ideas:
- Cauliflower Mashed Potatoes
- Cauliflower Rice
- Air Fryer Cauliflower
- Garlic Butter Mushrooms
- Turnip Au Gratin
- Roasted Vegetables
- BEST Oven-Roasted Asparagus
- Fridge: You can store the leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: I don’t recommend freezing this recipe since creamy sauces will become gritty when defrosted.
Reheating: You can reheat it in the microwave or on the stovetop, but you’ll need to thin it up with a little water or chicken broth.
Frequently Asked Questions
Can I Make This Recipe Ahead Of Time?
Sure, you can make this recipe ahead of time, then store it in the fridge until you are ready to enjoy it.
How Do I Know If My Chicken Is Cooked?
You can use an instant-read thermometer to check if your chicken breast is cooked. So if the thermometer reads 165°F when inserted into the thickest section of the chicken breast, you will know that your chicken is perfectly cooked.
Can I Make This Recipe Dairy-Free?
If you want to make a dairy-free version of this recipe, you can replace the heavy cream with coconut cream and skip the parmesan cheese.
More Easy Chicken Recipes
- Monterey Chicken
- Italian Chicken Zucchini Skillet
- Creamy Pesto Chicken Recipe
- Chicken Meatballs Alfredo
- Chicken Bacon Ranch Casserole
- Cream Cheese Spinach Stuffed Chicken Breast
Creamy Tomato Chicken Skillet Dinner
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper, add them to the skillet, and cook until golden for about 5-6 minutes on each side. Remove chicken from the pan and set aside.
- Reduce the heat and add tomato paste, crushed tomatoes, garlic, and red pepper flakes to the same skillet and cook for 5 minutes.
- Stir in the heavy cream, parmesan cheese, and spinach, stirring for about 3 minutes.
- Return the chicken breast to the skillet and allow to cook for 5 more minutes (or until the internal temperature of the chicken breasts reaches 165°F.
- Serve topped with fresh basil or parsley.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.