Description
A rich and comforting chicken dinner featuring tender seared chicken breasts simmered in a creamy tomato Parmesan sauce. Perfect for weeknight meals or special family gatherings.
Ingredients
4 boneless, skinless chicken breasts (about 6–7 ounces each)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
1 can (14.5 ounces) diced tomatoes, undrained
1 cup tomato sauce
½ cup chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 teaspoon dried basil (or 1 tablespoon fresh chopped basil)
½ teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Pat chicken breasts dry and season with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown. Remove and set aside.
In the same skillet, add butter and sauté chopped onion for 3–4 minutes. Add minced garlic and cook for 30 seconds.
Stir in diced tomatoes, tomato sauce, and chicken broth. Simmer for 5 minutes.
Lower heat and stir in heavy cream, Parmesan cheese, dried basil, and red pepper flakes. Simmer for 5–7 minutes until thickened.
Return chicken to the skillet. Cover and simmer for 8–10 minutes until internal temperature reaches 165°F.
Garnish with fresh parsley and serve warm.
Notes
For extra flavor, add sautéed mushrooms or fresh spinach to the sauce.
If sauce thickens too much during reheating, add a splash of chicken broth or cream.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes