Chicken in Creamy Tomato Sauce
Updated Nov 29, 2024, Published Feb 06, 2019
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You’ll love the simplicity and indulgence of this Chicken in Creamy Tomato Sauce–a heartwarming blend of tender chicken in a velvety tomato base enriched with cream and Parmesan cheese. It’s a dish that can effortlessly transition from a comforting weeknight dinner to an elegant offering for guests.
This easy recipe captures the essence of comfort food with tender chicken nestled in a luscious, creamy tomato sauce.
Although the sauces are store-bought for convenience, this easy recipe combines rich, tangy flavors with the warmth of home-cooked goodness, making it the perfect choice for a cozy dinner or an impressive meal for guests when you’re short on time.
Let’s get cooking!
How to make Chicken in Creamy Tomato Sauce:
- After sauteing some baby spinach, brown the chicken, then transfer it to a plate.
- Combine one 24-ounce jar of Tomato and Basil Marinara Sauce, 1 cup heavy cream, and 1/2 cup Parmesan cheese.
- Stir together…
- Add the chicken back in and let it simmer so the chicken cooks through.
- Add roasted red bell pepper and the spinach back in…
- Sprinkle on a little Parmesan or Romano cheese, and serve! So easy and so elegant!
Chicken in Creamy Tomato Sauce
Ingredients
- 4 tablespoons olive oil, divided
- 1 container (5-ounce) baby spinach
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 4 boneless skinless chicken breast halves
- 1 jar (24-ounce) tomato and basil marinara sauce
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 jar (12-ounce) roasted red bell peppers, drained, patted dry and sliced
- Freshly grated Parmesan or Romano cheese, or Romano cheese
- Hot cooked angel hair pasta
Instructions
- Heat 2 tablespoons olive oil in a large skillet or saute pan over medium-high heat. Add the spinach and garlic and cook 2-3 minutes or until wilted. Season spinach with salt and black pepper, to taste. Transfer to a plate and drain off any excess liquid.
- Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Season chicken with salt and black pepper. Brown the chicken on each side for 3-4 minutes or until golden. Transfer to a plate along with any drippings in the pan.
- Pour the tomato and basil sauce into the skillet (off the heat to prevent spattering). Then, pour the heavy cream and Parmesan cheese into the pan and whisk the two together.
- Place back on the heat. Return chicken to the pan and bring to a simmer. Simmer gently until the chicken is thoroughly cooked through to 165 degrees in the center, approximately 5-6 minutes.
- Add the roasted red bell pepper and cooked spinach and heat through.
- Serve with or over cooked angel hair pasta with freshly grated Parmesan or Romano cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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