Creamy Tomato Chicken Breast

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.

Table of Contents

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.

Creamy Tomato Chicken Breast (Easy 30-Minute Dinner)