Creamy Tomato Chicken

Creamy Tomato Chicken

13 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  ChellBell

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

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Adjust Servings

Original recipe yields 4 servings



  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)

Rate This Recipe


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 good, i ended up sprinkling parm. cheese on it. Think the addition of Basil ( preferably fresh) would add something.Will be making it again.



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 breasts which were very large, cut them in 1/2, used alot of garlic and reg.onion(no shallots on hand). Sauteed onions and garlic, browned chicken in pan, removed chicken to a plate and made the sauce in the pan using tblsp. of italian seasoning and 1 tsp. oregano. returned chicken to pan and simmered a bit more, added more than 2 tblsp. of cheese. I didn't have no-salt tomato paste either. For what I had on hand, this was a great meal. Served with rice. Thanx, JK



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 expecting the sauce to be runnier but its actually pretty thick and coats the chicken well.

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Amount Per Serving (4 total)

  • Calories
  • 408 cal
  • 20%
  • Fat
  • 27.5 g
  • 42%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 28.7 g
  • 57%
  • Cholesterol
  • 150 mg
  • 50%
  • Sodium
  • 317 mg
  • 13%

Based on a 2,000 calorie diet



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Creamy Parmesan and Sun-Dried Tomato Chicken Penne


next recipe:

Slow Cooker Tomato Chicken