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Sunday, June 12, 2022

Recipe: Creamy Tomato Chicken

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

Creamy Tomato Chicken Ingredients

  • 2? tablespoons butter

  • 3 large cloves garlic, minced

  • 2 tablespoons dried minced onion

  • 4 skinless, boneless chicken breast halves

  • 1 (6 ounce) can no-salt-added tomato paste (such as Hunts)

  • cup heavy cream

  • teaspoon dried thyme

  • teaspoon dried marjoram

  • 1 tablespoon dried oregano

  • teaspoon chile-garlic sauce (such as Sriracha), or to taste

  • salt to taste

  • 2 tablespoons shredded mozzarella cheese

How to Make Creamy Tomato Chicken

  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.

Creamy Tomato Chicken Nutritions

  • Calories: 407.9 calories

  • Carbohydrate: 13 g

  • Cholesterol: 149.6 mg

  • Fat: 27.5 g

  • Fiber: 2.6 g

  • Protein: 28.7 g

  • SaturatedFat: 16.1 g

  • ServingSize:

  • Sodium: 219.7 mg

  • Sugar: 6 g

  • TransFat:

  • UnsaturatedFat:

Creamy Tomato Chicken Reviews

  • 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.

  • Im rating this a 3 because I omitted the chili-garlic sauce. Cant 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 didnt 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.

  • If I could give this recipe a 10 rating, I would. I fixed as written and it was incredible. Of course, it is due to the butter and cream, but the flavor was outstanding. Just the right amount of heat. I definately would fix again It will go into my favorites folder.

  • I made this dish almost exact. I used the same amount of everything but used only two chicken breasts and used 2% milk instead of heavy. It was very yummy I would love to make this for guests as it was only my boyfriend and me. Very good though

  • I thought it was really good the only thing is it was a little too tomatoey. I added more cream and a little vodka to the sauce to thin out, seasoned it with salt, pepper and some italian seasoning. I placed the chicken breasts (i made enough for 8) in a baking dish sprayed with cooking spray in a 350 oven for 25 min. I placed the shredded mozzarella on top and baked until melted. To me it was like a mock chicken parmesan without the breading. I served the chicken with some italian herbed rice that I made and a salad.

  • I changed the recipe so it would suit my taste buds: used chunks of skinless boneless cooked chicken breast that I added at the end of the sauce recipe. Used evaporated milk instead of heavy cream. (If youre on a gluten-free diet you might be lactose intolerant too, so remember to take a lactose pill.) I used a prepared organic g.f. soup instead of tomato paste and added just a dollop of milk.).) In short, I used the bare bones of the recipe but thank you though for the recipes basic structure - it a good one.

  • The family loved it. My daughter who is a really picky eater walked into the other room to tell me how good it was. And my mother in law said it was great comfort food, she slept like a baby after eating it.

  • Was like chicken in spaghetti sauce, thought it would be creamier

  • Yummy. Definitely not as spicy as I thought it was going to be.

  • This was easy to make and turned out good. My husband thought the sauce had a pizza-like flavor, which he was happy about. I followed the recipe with two minor changes: regular tomato paste instead of no-salt-added, and half and half instead of heavy cream.

  • I added sliced fresh mushrooms, fresh diced onion, and grilled the chicken for less fat. Delish

  • I like a fast easy recipe that I have the ingredients on hand and this is it. Very yummy

Source: Creamy Tomato Chicken

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