This Creamy Tomato Chicken Breast dish pairs juicy, seasoned chicken with a bright, silky tomato cream sauce and crispy pan-fried baby potatoes for a full, comforting plate. The roasted cherry tomatoes and whole garlic bulb turn sweet and mellow, balancing the cream while fresh basil adds a bright finish. Textures range from crisp-tender potatoes to a velvety sauce that coats each bite of chicken. It’s straightforward to make on a weeknight yet special enough for guests. For a quick tip on keeping chicken breasts moist, see how to keep chicken breasts juicy.
Why You’ll Love This Creamy Tomato Chicken Breast
- Bold tomato flavor mellowed by heavy cream for a silky, rich sauce.
- Contrast of textures: crispy pan-fried baby potatoes and tender chicken.
- Hands-on time is mostly searing and roasting; much of the flavor develops while things cook.
- Uses whole roasted garlic and cherry tomatoes for natural sweetness—no canned tomato required.
- Flexible: swap potatoes or serve over rice, pasta, or greens.
- Simple pantry spices (garlic powder, paprika, oregano) keep the recipe approachable.
- Fresh basil and red pepper flakes add aroma and a light heat boost.
- Great for weeknights and easy enough to scale for guests.
What Is Creamy Tomato Chicken Breast?
Creamy Tomato Chicken Breast is a one-pan-friendly dish where seasoned chicken breasts meet a roasted cherry tomato and garlic sauce finished with heavy cream. The tomatoes roast with a whole garlic bulb and Italian seasoning until they burst and turn sweet, then a handful of cream smooths the sauce into a lush coating. Chicken is seared to form a golden crust and then finished in the pan so it stays juicy. The vibe is comforting and slightly rustic—ideal as a cozy weeknight dinner or relaxed weekend meal that still looks and tastes special.
Ingredients for Creamy Tomato Chicken Breast
For the Base (pan-fried potatoes)
- Baby potatoes (sliced ½ inch thick)
- ¼ cup frying oil
- Salt (to taste)
- Garlic powder
- Paprika
- 1 dried rosemary
For the Sauce
- 400 g cherry tomatoes
- 2 tbsp olive oil
- A whole garlic bulb
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper (to taste)
- Fresh basil leaves (chopped)
- 1/4 cup heavy cream
For the Chicken
- Chicken breast
- Olive oil
- Salt
- Garlic powder
- Paprika
- Oregano
- Black pepper
Ingredient Notes (Substitutions, Healthy Swaps)
- Potatoes: Sweet potatoes work if you prefer a sweeter, more nutrient-dense base; slice similarly for even cooking.
- Frying oil: Use any neutral oil (canola, sunflower) or use avocado oil for higher smoke point. For a lighter version, reduce oil and pan-roast potatoes with a nonstick spray.
- Cherry tomatoes: Regular tomatoes can be chopped and roasted, though cherry tomatoes roast faster and yield sweeter sauce.
- Heavy cream: For a lighter sauce, use half-and-half or evaporated milk (texture will be less rich). For dairy-free, substitute canned coconut milk, but flavor will change.
- Chicken breast: Bone-in or boneless thighs can be used; adjust cooking time for thicker cuts.
- Herbs and spices: If you don’t have dried rosemary, use thyme; for oregano, you can use Italian seasoning in its place.
- Heat: Adjust the ½ teaspoon red pepper flakes to taste or omit for mild palates.
Step-by-Step Instructions
Step 1 – Make the Pan-Fried Potatoes
- Toss the sliced baby potatoes with ¼ cup frying oil, a pinch of salt, garlic powder, paprika, and the dried rosemary.
- Heat a large skillet over medium-high heat. Add potatoes in a single layer and cook until golden and crisp, about 4–6 minutes per side depending on thickness. Turn occasionally for even browning.
Visual cue: Potatoes should be golden-brown on both sides and tender through when pierced with a fork. - Remove potatoes to a warm plate and set aside.
Step 2 – Roast the Tomatoes
- Preheat oven to 400°F (200°C). In a baking dish, toss 400 g cherry tomatoes with 2 tbsp olive oil, the whole garlic bulb (top trimmed to expose cloves), 1 teaspoon Italian seasoning, ½ teaspoon red pepper flakes, and a pinch of salt and pepper.
- Roast until tomatoes burst and garlic is soft, about 20–25 minutes. Remove and let cool slightly, then squeeze the roasted garlic into the tomatoes and stir to combine.
Step 3 – Cook the Chicken
- Pat chicken breasts dry. Rub each breast with olive oil, then season with salt, garlic powder, paprika, oregano, and black pepper.
- In the same skillet you used for potatoes, heat a little olive oil over medium-high heat. Sear chicken breasts 3–4 minutes per side until well-browned. Reduce heat to medium and cook until chicken reaches safe doneness (see Pro cue). Remove chicken to a plate and keep warm.
Pro cue: To ensure done chicken without drying, cook until internal temperature reaches 160–165°F (71–74°C) and tent with foil; residual heat will finish it.
Step 4 – Make the Creamy Tomato Sauce & Combine
- Add the roasted tomatoes and garlic to the skillet. Use a spoon to break tomatoes slightly and heat through. Stir in 1/4 cup heavy cream and chopped fresh basil. Adjust salt and pepper to taste.
- Return the chicken to the pan and spoon sauce over each breast. Let everything simmer together 2–3 minutes so flavors marry and chicken finishes cooking.
- Serve chicken topped with extra basil alongside the pan-fried potatoes.
Visual cue: Sauce should be glossy and slightly thickened, coating the back of a spoon.
Pro Tips for Success
- Pat chicken dry before searing to get a better crust. Moisture equals steam, which prevents browning.
- Use the same skillet for potatoes and chicken to retain flavor and reduce washing up. Deglaze any browned bits with a splash of water if the pan gets too dry.
- Roast the tomatoes until they clearly burst—this brings out natural sugars and avoids a raw tomato taste.
- Let chicken rest 5 minutes under foil after cooking to keep juices locked in.
- If sauce looks too thin, simmer a few minutes longer on medium-low to reduce; for thicker sauce without simmering, stir in a small pat of cold butter off heat.
- Taste and adjust salt after adding cream; cream can mute saltiness so re-season at the end.
Flavor Variations
- Optional: Add sliced mushrooms to the skillet when making the sauce for extra earthiness.
- Optional: Stir in a handful of baby spinach at the end for color and extra greens.
- Optional: Swap fresh basil for parsley or add a splash of balsamic vinegar for a tangy lift.
- Optional: Add a tablespoon of tomato paste when heating the roasted tomatoes for deeper tomato flavor.
- Optional: For a smoky twist, top with a sprinkle of smoked paprika instead of regular paprika.
Serving Suggestions
- Serve over buttered pasta or wide noodles to soak up extra sauce.
- Plate with the pan-fried potatoes on the side for a hearty, homey meal.
- Spoon sauce and chicken over a bed of steamed rice or cauliflower rice for a low-carb option.
- Add a simple green salad dressed with lemon vinaigrette to lighten the plate.
- For a family-style dinner, present chicken on a platter with potatoes scattered around and extra basil on top.
- Great for casual dinner parties—pair with a crisp white wine or sparkling water with lemon.
Make-Ahead, Storage & Reheating
- Make-ahead: Roast the tomatoes and garlic up to 2 days in advance and keep covered in the refrigerator. Potatoes can be par-cooked and stored; finish crisping just before serving. Chicken can be seasoned and refrigerated for a few hours before cooking.
- Storage duration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep sauce and solids together to retain flavor.
- Reheating best practices: Reheat gently on the stovetop over low-medium heat, adding a splash of water or a tablespoon of cream to loosen the sauce and prevent drying. Reheat in a 325°F oven covered for 10–15 minutes until warm.
- Texture changes: Potatoes may soften in the fridge and lose crispness; re-crisp briefly in a hot skillet or under the broiler before serving.
Storage and Freezing Instructions
- Freezing: The sauce with chicken freezes OK for up to 2 months in a freezer-safe container. Potatoes do not freeze well; they become mealy and lose texture. Freeze only if you don’t need crisp potatoes later.
- To reheat from frozen: Thaw overnight in the refrigerator, then reheat gently on the stovetop; add a little cream or water to refresh the sauce. If you must, reheat directly from frozen in a low oven, covered, then finish uncovered to evaporate excess moisture.
- If freezing is not preferred: Refrigerate sauce and chicken for up to 3–4 days and re-crisp potatoes separately just before serving.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
520 | 36 g | 28 g | 28 g | 4 g | 550 mg
Estimates vary by brands and portions.
FAQ About Creamy Tomato Chicken Breast
Q: Why is my sauce too thin?
A: Simmer longer on medium-low to reduce and thicken. You can also stir in a teaspoon of tomato paste or a small pat of cold butter off heat.
Q: How can I tell when the chicken is done without a thermometer?
A: Cut into the thickest part—juices should run clear and meat should be white through with no pink. For safer, use a thermometer to 160–165°F (71–74°C).
Q: My potatoes turned soggy—what went wrong?
A: Likely overcrowded pan or not hot enough oil. Cook in batches so each slice has space to brown and maintain medium-high heat for a crisp exterior.
Q: Can I use thighs instead of chicken breast?
A: Yes—bone-in or boneless thighs are fine. Adjust cooking time: thighs often take longer but stay moist.
Q: Can I make this dairy-free?
A: Optional: use canned full-fat coconut milk to keep creaminess. Flavor will be different but still rich.
Q: How do I prevent the garlic from burning in the oven?
A: Roast a whole garlic bulb with the top trimmed and skin intact—this protects the cloves and lets them gently caramelize rather than burn.
TastyInspo Notes
- Finish with a drizzle of extra-virgin olive oil for sheen and aroma right before serving.
- Scatter torn basil leaves instead of chopped for a rustic look and larger pops of flavor.
- Use a cast-iron skillet for searing chicken and crisping potatoes; it holds heat well and adds color.
- For a restaurant-style plate, slice the chicken and fan it over the potatoes, spooning sauce over the top.
- Add a lemon wedge to the side; a quick squeeze brightens the creamy sauce.
Troubleshooting
- Bland sauce: Taste and add salt or a splash of acid (a few drops of lemon juice or a teaspoon of vinegar) to lift flavors.
- Overcooked chicken: Reduce pan heat and check temperature earlier; let rest under foil to let juices redistribute.
- Watery sauce: Increase simmer time to reduce, or stir in a small amount of tomato paste for body.
- Burnt garlic: Roast whole garlic bulb with skin on and trim only the top; use lower oven temp if edges char.
- Potatoes not crisping: Do not overcrowd the pan; use enough oil and ensure pan is hot before adding slices.
- Sauce too thick after chilling: Gently reheat with a splash of water or cream to loosen before serving.
Final Thoughts
This Creamy Tomato Chicken Breast is an easy, comforting dish that turns simple ingredients into a flavorful, satisfying meal. The roasted tomatoes and garlic form a sweet, aromatic base, the cream adds richness, and the pan-fried potatoes bring the crunch—together they make a crowd-pleasing plate you can repeat any week. If you want another take on a creamy tomato chicken, check this version at Creamy Tomato Chicken – Salt & Lavender.
