Chicken with Creamy Tomato Sauce

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Chicken with Creamy Tomato Sauce Recipe

Chicken with Creamy Tomato Sauce

★★★★★

5 from 3 reviews

My chicken with creamy tomato sauce has become a go-to midweek meal. Ready in just 15 minutes, the combination of lightly dusted chicken and parmesan-filled, creamy, garlic-infused, sun-dried tomato and spinach sauce is simply irresistible. This recipe requires minimal preparation, making it an easy option for busy weeknights. The sauce is also incredibly versatile and pairs well with a variety of sides, including rice, mashed potatoes, pasta, or crusty bread, to soak up all the delicious juices. 

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Units Scale

Instructions

  1. Lay the chicken breast on a flat plate and sprinkle each side with salt, pepper and plain flour. Use your hands to coat evenly.
  2. Heat 1 tbsp of the butter in a large skillet on medium heat, add the chicken and cook for 3 minutes on each side so that it is almost cooked through. The outside will become golden, and parts will become crisp (this helps the sauce cling to the chicken). Remove the chicken from the pan and set it aside.
  3. Increase the heat to high, and add the remaining 2 tbsp of butter to the same pan along with the minced garlic. Stir for 30 seconds, add the semi-dried tomato and spinach leaves, and cook for 1 minute until the spinach leaves have softened.
  4. Add the chicken stock and cook for 2 minutes until some has evaporated.
  5. Add the cream, reduce heat to medium and cook for 2 minutes until the sauce has thickened slightly.
  6. Stir through the parmesan cheese, return the chicken to the pan and cook for a further 2 minutes or until the chicken is cooked through.
  7. Serve with rice, mashed potato, pasta or crusty bread.

Notes

Note 1 – The semi-dried tomato can be substituted with half a cup of canned crushed tomato, freshly diced or cherry tomatoes.

MAKE AHEAD – Best made and served immediately. Alternatively, cook and reheat following the instructions below. 

LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. Take care not to overheat and dry out the chicken. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 15 mins

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