Creamy Tomato Chicken

Creamy Tomato Chicken

13
ChellBell 0

"An amazing dish that happens to be gluten-free. Seasoned steamed broccoli is a great side dish."

Ingredients

40 m {{adjustedServings}} servings 408 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large skillet over medium heat, and cook the garlic and dried onion until the garlic is softened, about 2 minutes; place the chicken breast halves into the hot skillet, and cook until the meat is no longer pink, the juices run clear, and the chicken is browned, about 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
  2. Whisk the tomato paste with the cream in a saucepan over medium-low heat. Bring the mixture to a simmer, and stir in the thyme, marjoram, oregano, and chile-garlic sauce. Season to taste with salt. Pour the sauce mixture over the chicken, and stir the sauce in the skillet to dissolve the butter, juices, and browned flavor bits into the sauce. Serve chicken in sauce, sprinkled with mozzarella cheese.
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Reviews

13
  1. 14 Ratings

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Made this dish last night.Doubled the sauce recipe, my husband has a thing for sauces and gravies..served it with rice and asparagus. My 21 yr old and husband LOVED it!! I thought it was pretty ...

I'm rating this a 3 because I omitted the chili-garlic sauce. Can't have anything too spicy for medical reasons-Bummer! I needed to whip something up fast, and this was great. I had IQF chicken ...

Super easy and tasty. I also skipped the chile-garlic sauce since I had everything on hand except that. I also used Italian seasoning instead of separate spices since I was out of thyme. I was...