About
Creamy Tomato Chicken Skillet: you just need to hear the name to have your mouth start watering. Bright, rich, creamy, savory—the Creamy Tomato Chicken Skillet sounds and tastes both luxurious and home-cooked. The juicy chicken pairs wonderfully with the sweet and umami sauce, the sharp parmesan, and the garden-fresh kale. Plus, you can cook it all in just one dish for easy clean-up. Weeknight dinners just got more delightfully decadent!
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken breast, boneless and skinless
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 (14-ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup parmesan cheese, divided
- 4 cups kale, ribs removed, torn into small pieces
- 1/4 cup basil leaves, thinly sliced
Directions
Step 1 -Heat the olive oil in an ovenproof cast-iron skillet over medium-high heat.
Step 2 -Season the chicken with 1/2 teaspoon of both salt and pepper.
Step 3 -Add the chicken to the skillet, sautéing until it is golden, about 5 minutes per side.
Step 4 -Transfer the chicken to a plate and set it aside.
Step 5 -Add the tomato paste, garlic, fennel seeds, and red pepper flakes to the skillet until fragrant, about 1 minute.
Step 6 -Add the crushed tomatoes and bring the mixture to a simmer.
Step 7 -Simmer the mixture for about 3 minutes.
Step 8 -Stir in the heavy cream, 1/4 cup of the parmesan cheese, and the kale.
Step 9 -Cook while stirring until the kale wilts, about 3 minutes.
Step 10 -Season the mixture with the remaining salt.
Step 11 -Add the chicken back into the skillet.
Step 12 -Cook the chicken until it reaches an internal temperature of 165 degrees F with a meat thermometer.
Step 13 -Top the chicken with the remaining parmesan cheese and the basil.
Step 14 -Serve!
