One Skillet Creamy Tomato Chicken
This chicken with creamy tomato sauce is a fantastic one skillet meal that's ideal for a hearty and flavorful weeknight dinner!
Servings: 4
Ingredients
- 1 pound boneless skinless chicken (breasts or thighs)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 14.5 ounces diced tomatoes (1 can)
- ½ teaspoon Italian seasoning
- ¼ teaspoon onion powder
- ½ cup heavy cream
- ¼ cup Parmesan cheese (shredded or grated)
- 2 cups baby spinach
Instructions
- Slice the chicken into strips, the add into a bowl with the garlic powder, salt, and pepper. Toss to coat the chicken.1 pound boneless skinless chicken, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook about 4 minutes on each side until golden and cooked through.1 tablespoon olive oil
- Mix in the diced tomatoes (with their juices), Italian seasoning, and onion powder. Simmer for 3-4 minutes.14.5 ounces diced tomatoes, ½ teaspoon Italian seasoning, ¼ teaspoon onion powder
- Stir in the heavy cream and Parmesan cheese until smooth. Simmer for another 2-3 minutes until the sauce thickens slightly.½ cup heavy cream, ¼ cup Parmesan cheese
- Add the baby spinach and stir until wilted, about 1 minutes.2 cups baby spinach
- Serve over pasta, rice, or alongside warm, crusty bread.
Notes
Prep Tips:
- If desired, you can use frozen spinach. Just thaw and drain it well before adding.
- You can replace the heavy cream with half-and-half or even a dairy-free alternative, but note the sauce may be thinner.
- If the sauce is too thin, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water, then stir it into the skillet and simmer for 1-2 minutes until thickened.
Variation Suggestions:
- Swap the chicken for shrimp or tofu for a different protein.
- Add sautéed mushrooms, bell peppers, or zucchini for extra veggies.
- Use canned fire-roasted tomatoes for a smoky twist.
- Try using sun-dried tomatoes along with diced tomatoes for added richness.
Additional Serving Suggestions:
- Serve over mashed potatoes or alongside a baked potato.
- Pair with a crisp green salad or roasted vegetables for a full meal.
- Garnish with fresh basil, parsley, or extra Parmesan before serving.
Storage Info For Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet over low heat or microwave gently, adding a splash of cream or milk if needed.
- Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition
Calories: 311kcal | Carbohydrates: 7g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 553mg | Potassium: 746mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2052IU | Vitamin C: 15mg | Calcium: 152mg | Iron: 2mg
