Let me tell you about one of my absolute favorite dishes: Creamy Tomato Chicken Breast with pan-fried baby potatoes and roasted cherry tomatoes. Seriously, there’s just something about the combination of tender chicken, juicy tomatoes, and the creamy sauce that dances with joy on the palate. It’s like a warm hug on a plate!
Why you’ll love this recipe
So, what makes this dish special? Well, it ticks every box you could hope for: it’s hearty enough for family dinners, yet elegant enough to impress guests. The flavors are vibrant but balanced, offering the warmth of Italian herbs, a kick of spice, and the richness of cream. Plus, it involves everything from crispy potatoes to aromatic garlic, making it a sensational creation that warms the heart and soul.
Cooking this dish transforms your kitchen into a cozy trattoria, enveloped in delightful scents. And here’s the kicker—it’s surprisingly simple! You don’t need to be a seasoned chef to whip this up. Whether you’re in need of a comforting weeknight dinner or planning a special meal, this recipe gives you a chance to shine while keeping your belly well-fed. So, why wait? Let’s dive into the delicious details!
Gather these ingredients
Now, let’s talk about what you’ll need. Grab these beauties from your kitchen or make a quick trip to the store:
- Baby potatoes (sliced ½ inch thick): Tender little nuggets that turn golden brown and crispy when fried.
- ¼ cup frying oil: For that perfect, luscious fry.
- Salt (to taste): The unsung hero that enhances every flavor.
- Garlic powder & Paprika: These two add depth and a smoky warmth.
- 1 dried rosemary: A sprinkle of this herb does wonders, imparting an earthy aroma.
- 400 g cherry tomatoes: Add color, sweetness, and vibrant texture.
- 2 tbsp olive oil: A drizzle for the roasted tomatoes—rich and fruity.
- A whole garlic bulb: Can you smell that? It’s your best friend in this dish.
- 1 teaspoon Italian seasoning: A blend of herbs that sings harmony to the dish.
- ½ teaspoon red pepper flakes: Adjust to add just the right amount of heat—go for a little zest or a full kick, your call!
- Fresh basil leaves (chopped): A burst of freshness—don’t skip this step!
- ¼ cup heavy cream: For that luscious, creamy finish you’ve been dreaming about.
- Chicken breast: The star of the plate, juicy and tender.
- Oregano & Black pepper: To season the chicken to perfection.
Feel free to swap the heavy cream with a plant-based alternative if you’re looking for a lighter version. And if you’re not a fan of spice, leave out the red pepper flakes—your taste buds, your rules!
The cooking process explained
Now that we’ve got our ingredients, let’s break down the process step-by-step.
Make the Pan-Fried Potatoes: Heat the frying oil in a large skillet over medium-high heat. Toss in those gorgeous potato slices, sprinkle with salt, garlic powder, and paprika; let them sizzle away for about 10–12 minutes, flipping them occasionally until crispy and golden brown. Trust me; the crunch is where the magic lies!
Roast the Tomatoes: While the potatoes are getting that lovely golden hue, let’s get those cherry tomatoes ready. In a bowl, combine the tomatoes, olive oil, salt, pepper, and Italian seasoning. Spread them on a baking sheet and nestle the whole garlic bulb among them. Roast at 400°F (200°C) for about 20 minutes until they burst with sweetness and reveal their inner juices. This is the point where you’ll realize you want these in everything.
Cook the Chicken: In the same skillet after the potatoes are done (hello, residual flavor!), add some olive oil, seasoned chicken breasts with salt, and spices. Let them cook for about 6-7 minutes per side until nicely browned and fully cooked (remember, no one likes dry chicken!). Once done, set them aside and let them rest.
Combine and Serve: Here’s where it all comes together. In the skillet, pour in the heavy cream, then add chopped basil and the roasted tomatoes along with the garlic—squeeze the garlic out for flavor fireworks! Mix gently, letting the sauce thicken slightly. Now slice that beautiful chicken and lay it over the creamy mixture. Serve it up with those crispy potatoes—voilà!
Best way to enjoy it
Now, as for serving suggestions—this dish has a rustic charm that pairs well with a simple green salad drizzled with lemon vinaigrette. For wine lovers, a light Pinot Grigio or a chilled rosé complements the rich flavors beautifully. You can also fancy it up with a sprinkle of extra fresh basil for presentation—because “we eat with our eyes first,” right?
Keeping leftovers fresh
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, a quick warmth on the stove over low heat is your best friend—this way, you preserve the creaminess without losing texture. If you’re planning to freeze it, do so without the potatoes, as they can become mushy once thawed.
Pro chef tips
A few insider hacks:
- Toast your spices in the frying oil before dumping in the potatoes for extra depth—trust me; it’s magic!
- If you like a thicker sauce, you can continue cooking the cream mixture down until your desired consistency.
- Experiment with herbs! Fresh thyme, parsley, or even sage can offer unique flavors.
Creative twists
Feeling adventurous? Make it a Mediterranean masterpiece by adding olives or feta cheese! You could also swap the chicken for shrimp or even a plant-based protein to tailor it to your liking. Want a seasonal twist? Substitute butternut squash for the baby potatoes in the fall—a splendid choice!
What are you waiting for? Get into that kitchen tonight, and create a dish that’s not only delightful but leaves a lasting impression on your taste buds. Don’t forget to share your variations and feedback! Cooking is all about connection—let’s keep that delicious dialogue going.
Creamy Tomato Chicken Breast
Description
Indulge in a delicious and hearty meal that combines tender chicken, juicy roasted tomatoes, and crispy baby potatoes in a rich, creamy sauce. This dish is perfect for family dinners or impressing guests.Ingredients
For the dish
Cooking Instructions
Preparation
Make the Pan-Fried Potatoes
Heat the frying oil in a large skillet over medium-high heat. Add potato slices, sprinkle with salt, garlic powder, and paprika. Cook for 10-12 minutes, flipping occasionally until crispy.The crunch is essential for taste!
Roast the Tomatoes
- In a bowl, mix cherry tomatoes, olive oil, salt, pepper, and Italian seasoning. Spread on a baking sheet with the whole garlic bulb. Roast at 400°F for about 20 minutes.Tomatoes should burst and be sweet.
Cook the Chicken
- In the same skillet, add olive oil and seasoned chicken breasts. Cook for 6-7 minutes per side until browned and cooked through.Let the chicken rest after cooking.
Combine and Serve
- Pour heavy cream into the skillet with the roasted tomatoes and squeezed garlic. Mix gently. Slice chicken and lay over the sauce. Serve with crispy potatoes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 150mg50%
- Sodium 600mg25%
- Potassium 1000mg29%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 36g72%
- Vitamin A 1000 IU
- Vitamin C 40 mg
- Calcium 60 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 3 IU
- Vitamin K 15 mcg
- Thiamin 0.2 mg
- Riboflavin 0.5 mg
- Niacin 10 mg
- Vitamin B6 0.5 mg
- Folate 25 mcg
- Vitamin B12 2 mcg
- Pantothenic Acid 2 mg
- Phosphorus 350 mg
- Magnesium 30 mg
- Zinc 2 mg
- Selenium 25 mcg
- Copper 0.4 mg
- Manganese 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
