Tomato Chicken Parmesan Skillet

Cozy and rich with flavor this Tomato Chicken is a comfort dish that never fails to impress on a weeknight or when company comes over A creamy tomato Parmesan sauce surrounds juicy golden chicken and every bite is bursting with fresh tomato and hints of garlic My family loves to dip big hunks of bread in the sauce and it is one of those dishes that disappears fast

Ingredients

• Boneless skinless chicken breasts: add lean protein and stay moist when pounded thin for even cooking
• Salt and pepper: season the chicken so every bite has flavor use flakes of sea salt and fresh cracked pepper for the best result
• Italian seasoning: brings herby warmth use a blend with plenty of oregano and basil for authentic flavor
• Flour: lightly coats the chicken so it gets that beautiful golden crust find the freshest flour for a delicate crunch
• Olive oil: helps sear the chicken with flavor choose extra virgin for rich taste
• Chicken broth: forms the backbone of the sauce use homemade or good quality boxed broth for depth
• Chicken bouillon cube: boosts savory flavor Better Than Bouillon is extra punchy if you have it
• Honey: gives the sauce a gentle sweetness that balances tomatoes try local raw honey when possible
• Onion powder and dried oregano: enhance the aromatic base make sure your dried herbs are fragrant not dull
• Mustard powder: adds subtle zing choose a fresh container for sharpness
• Dry white wine: brightens everything up Sauvignon Blanc is best for clean acidity you can swap with more broth
• Butter: brings richness and helps cook the aromatics use unsalted and real butter
• Fresh garlic: infuses the whole dish with savory notes use garlic cloves smashed with a knife to release flavor
• Tomato paste: concentrates tomato flavor buy the one in a tube so it stays fresh
• Half and half: makes the sauce creamy but still light get the freshest dairy for the smoothest texture
• Cream cheese: adds silkiness let it come to room temp so it blends in
• Parmesan cheese: delivers salt and umami always grate your own for best melting and depth
• Cherry tomatoes: provide bursts of juiciness choose ripe ones without green spots or use good quality grape tomatoes
• Fresh herbs for garnish: like parsley or basil add color and lift at the end

Step by Step Instructions

Prepare the Chicken Pound and Season:

Slice the chicken breasts in half through the middle so you have thin cutlets Place each piece between plastic wrap and use a meat mallet to pound to about one half inch thick Pat dry with paper towels so the seasoning sticks Sprinkle salt pepper and Italian seasoning on both sides of each piece

Dredge and Sear:

Place flour on a plate and press both sides of the seasoned chicken into the flour until lightly coated Heat olive oil in a large skillet over medium high until shimmering Add chicken in batches and sear for four to five minutes per side until golden Do not crowd the pan Set aside on a plate

Prepare Sauce Base:

Mix chicken broth chicken bouillon honey onion powder dried oregano and mustard powder in a bowl so it is ready Add white wine to the same skillet over medium and scrape the browned bits with a spatula Let the wine simmer and reduce by half which takes about four minutes

Build Flavor and Thicken:

Melt butter in the skillet and add minced garlic Stir and cook for two minutes so it softens Sprinkle flour on and stir constantly for about one minute to start the thickening Stir in tomato paste and continue to stir for another minute to deepen the tomato flavor

Combine Broth and Dairy:

Slowly pour the prepared chicken broth mixture into the skillet in small splashes stirring well after each so no lumps form Bring the sauce to a gentle boil then reduce the heat to low so the sauce does not scorch Let cool slightly then gradually add half and half and cream cheese Stir until perfectly smooth Sprinkle in grated Parmesan and gently stir over low heat so everything is creamy

Finish and Serve:

Add cherry tomato halves to the sauce and return the cooked chicken with juices Spoon some sauce over the top Partially cover the pan and let simmer gently for about five minutes until the chicken is heated through and the tomatoes just soften Garnish with torn basil or parsley if you like Serve with your favorite side

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I always look forward to adding cherry tomatoes because they burst into sweet pockets in every bite Once while making this for my parents they asked if I had gone to culinary school because of the deep flavors That is the beauty of layering good ingredients and giving each step a little care

Storage Tips

Let the chicken and sauce cool to room temperature and store in a tightly covered container in the fridge for up to three days Reheat gently in a covered skillet over low heat with a splash of broth or half and half to restore creaminess

Ingredient Substitutions

You can use boneless chicken thighs for even more juiciness and keep the same method If you are out of cherry tomatoes stir in canned diced tomatoes drained For a lighter sauce use whole milk instead of half and half and omit the cream cheese

Serving Suggestions

Pile this chicken and sauce high over angel hair pasta spoon over mashed potatoes or serve with roasted vegetables A side of crusty bread to soak up the sauce is nonnegotiable in my house

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Cultural and Historical Context

Tomato Chicken is inspired by both Italian American creamy skillet chicken dishes and the tradition of simmering chicken with tomato in Southern European kitchens The technique of deglazing pans and building sauces step by step is an old reliable way to guarantee depth and comfort in one pan

Frequently Asked Questions About the Recipe

→ What type of chicken works best?

Boneless, skinless chicken breasts are ideal, sliced for even cooking and tender texture in the dish.

→ Can I substitute wine in the sauce?

Yes, chicken broth is a suitable alternative if you prefer not to use wine, still providing depth of flavor.

→ How do I avoid curdling the sauce?

Gradually stir in half and half and cream cheese over low heat, keeping the temperature gentle prevents separation.

→ What sides pair well with this dish?

Pasta, roasted potatoes, or green vegetables like asparagus and broccoli complement the creamy sauce beautifully.

→ Can I use other types of tomatoes?

Fresh cherry tomatoes are best, but petite diced tomatoes or Rotel drained well also work for a saucy texture.