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Chicken Fillets with Tomato Cream

A rich and creamy dish featuring succulent chicken fillets enveloped in a luscious tomato cream sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets boneless, skinless chicken fillets
  • 1 cup heavy cream Can substitute with half-and-half for a lighter option.
  • 1 cup diced tomatoes (canned or fresh)
  • 2 cloves garlic, minced Be careful not to let it burn.
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • Fresh basil, chopped (optional for garnish)

Method
 

Preparation
  1. Start by gathering all your ingredients. If using fresh tomatoes, chop them finely.
Cooking Chicken
  1. In a large skillet, heat olive oil over medium heat. Season the chicken fillets with salt and pepper.
  2. Once the oil is hot, add the chicken fillets. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove them from the skillet and set aside.
Sautéing Vegetables
  1. In the same skillet, add the chopped onion and sauté for about 2-3 minutes until translucent.
  2. Add in the minced garlic and cook for an additional minute, being careful not to let it burn.
Making the Sauce
  1. Pour in the diced tomatoes and stir to combine. Let this cook for about 3 minutes.
  2. Lower the heat and add the heavy cream, stirring to create a smooth sauce.
Combining Chicken and Sauce
  1. Return the chicken fillets to the skillet and spoon the sauce over them. Let it simmer for an additional 5 minutes to allow the flavors to meld.
Serving
  1. Plate the chicken fillets and pour the tomato cream sauce over the top. Garnish with chopped fresh basil, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dish for up to 3 months. Reheat in a skillet over low heat for best results.