Creamy Tomato Chicken Skillet
4 people
00h 15
00h 25
Enjoy a rich and satisfying Creamy Tomato Chicken Skillet Dinner made with premium ButcherBox.ca chicken. This easy one-pan recipe combines tender chicken, garlic, and a velvety tomato cream sauce for a comforting, restaurant quality meal at home.
Share with your friends
Ingredients and Method
Ingredients
- 4 ButcherBox.ca Chicken Breasts
- 1 teaspoon kosher salt
- 1 ½ tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds
- ¼ teaspoon crushed red pepper flakes
- 1 (14-ounce) can crushed tomatoes
- 1 cup heavy cream
- ½ teaspoon freshly cracked black pepper
- ½ cup grated Parmesan cheese, plus more for serving
- 4 cups packed kale, tough stems discarded and leaves roughly chopped
- ¼ cup basil leaves, thinly sliced
Method
- Season the chicken all over with ½ teaspoon of the salt. Heat the olive oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.
- To the same skillet, add the tomato paste, garlic, fennel seeds, and red pepper flakes and cook stirring, until fragrant, about 1 minute. Add the crushed tomatoes and bring to a simmer. Cook for 3 minutes, then stir in the heavy cream, pepper, ¼ cup of the parmesan and kale until the kale is just wilted, about 3 minutes more. Season with the remaining ½ teaspoon of salt and return the chicken to the skillet. Cook until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 5 minutes more.
- Top with the basil and the remaining parmesan and serve.
Reviews