Creamy Tomato Chicken Breast with Roasted Cherry Tomato Sauce
By Isabella Quinn
Prep
60 min
Cook
20 min
Total
80 min
Servings
1
Level
Easy
Creamy tomato chicken breasts can be served alongside other dishes as a weeknight meal for family and friends․ Chicken slices are sautéed with spuds․ Creamy‚ sweet sauce is prepared with roasted cherry tomatoes and garlic and cream․ Rosemary-seasoned pan-fried spuds add a crunchy element․
Baby potatoes are sliced ½ inch thick and sautéed with dried rosemary‚ garlic powder‚ paprika‚ and salt․ Cherry tomatoes and a head of garlic are roasted in covered pans with olive oil‚ Italian seasoning‚ salt‚ and pepper․ Fresh basil and heavy cream are stirred into the roasted tomatoes and garlic․ Chicken is seasoned with olive oil‚ garlic powder‚ paprika‚ oregano‚ salt‚ and black pepper․
Potatoes are done when they are brown and crisp․ Thinly sliced potatoes will be crispier․ Ways to thicken the sauce include adding more roasted tomatoes and garlic․ Excess juices from roasted tomatoes and garlic can thin the sauce․ Reuse potato cooking oil to sauté marinated chicken over low heat until the chicken is cooked through but not browned․
Serve sauce with chicken and potatoes and a green salad and crusty bread‚ if desired․ The dish tastes best served hot․ To prepare ahead‚ store and reheat the chicken and potatoes separately from the sauce‚ adding cream or milk to the reheated sauce for extra flavor․
Why you'll love this recipe
- Feeds comfort foods such as chicken and tomato sauce․ Also feeds seasoned potatoes with the main course and other side dishes․
- Weeknight cooks at home can follow a direct roast‚ blend‚ and pan-fry sequence without specialty ingredients or equipment․ Typical seasonings and other ingredients are required․
- Family members like different parts of the dish because the potato slices are crispy‚ and the chicken is tender because it is cooked on low heat beneath a thick tomato sauce․
- Guests can eat a platter with a sauce-covered chicken dish and seasoned potatoes‚ as well as a salad or other green vegetable or bread․
- Planning to reuse sauce is easier than planning to reuse potatoes because sauce is easier to reheat later‚ and potatoes taste better when eaten fresh․
- Some fussy eaters may like the light tomato sauce on this chicken dish․ You can add red pepper flakes for more heat if desired․ Potato slices do not touch the chicken․
Ingredients
- •baby potatoes (sliced ½ inch thick)
- •¼ cup frying oil
- •salt (to taste)
- •garlic powder
- •paprika
- •1 dried rosemary
- •400 g cherry tomatoes
- •2 tbsp olive oil
- •1 garlic bulb (whole)
- •1 tsp Italian seasoning
- •½ tsp red pepper flakes (adjust to taste)
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •fresh basil leaves (chopped)
- •¼ cup heavy cream
- •sugar (a pinch, if the sauce tastes too sour)
- •flour (as needed if the sauce is too runny)
- •chicken breast
- •olive oil (for marinating chicken)
- •salt
- •garlic powder
- •paprika
- •oregano
- •black pepper
Instructions
- 1
Heat a generous amount of oil in a pan.
- 2
Add the baby potatoes sliced about ½ inch thick.
- 3
Fry the potatoes until golden and crispy.
- 4
Remove the potatoes from the oil.
- 5
While the potatoes are still hot, season them with dried rosemary, garlic powder, paprika, and salt.
- 6
Set the seasoned potatoes aside.
- 7
Preheat the oven to 400°F.
- 8
Add the cherry tomatoes and whole garlic bulb to a casserole dish.
- 9
Season with olive oil, Italian seasoning, salt, and black pepper.
- 10
Cover the dish with foil and roast for 30–40 minutes.
- 11
Add the basil and heavy cream to the roasted tomatoes and garlic.
- 12
Blend until a paste-like sauce forms.
- 13
For a thicker sauce, blend only the tomatoes and garlic, leaving out the roasting juice.
- 14
Add a pinch of sugar if the sauce tastes too sour.
- 15
Add flour while blending if the sauce is too runny.
- 16
Slice the chicken breast and poke it with a fork.
- 17
Marinate the chicken with olive oil, garlic powder, paprika, oregano, salt, and black pepper for 30 minutes to 1 hour.
- 18
After removing the potatoes, use the same oil in the pan to cook the chicken.
- 19
Pan-fry the chicken on low heat until cooked through.
- 20
Pour the creamy tomato sauce over the chicken.
- 21
Serve with the seasoned pan-fried potatoes on the side.
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