My Chicken with Creamy Tomato Sauce has become a go-to midweek meal. Ready in just 15 minutes, the combination of lightly flour-dusted chicken and a creamy, garlic-infused sauce filled with parmesan, semi-dried (sun-blushed) tomatoes and spinach is simply irresistible. This recipe requires minimal preparation yet results in big flavour, making it a great option for busy weeknights. The sauce is also incredibly versatile and pairs well with a variety of sides, including rice, mashed potatoes, pasta or crusty bread to soak it all up.
Can you substitute the semi-dried tomato?
Yes, the semi-dried (sun-blushed) tomatoes can be substituted with ½ cup canned crushed tomatoes, freshly diced tomatoes or cherry tomatoes.
Can you make Chicken with Creamy Tomato Sauce ahead of time?
Chicken with Creamy Tomato Sauce is best made and served immediately. Alternatively, cook and reheat following the instructions below.
Is Chicken with Creamy Tomato Sauce suitable for leftovers?
Yes, Chicken with Creamy Tomato Sauce can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave. Take care not to overheat and dry out the chicken. Not suitable to freeze.
Chicken with Creamy Tomato Sauce
“This recipe is so delicious, it’s on weekly rotation. My family demolish it!” Share PrintIngredients
- 2 large boneless skinless chicken breasts, sliced in half horizontally to create 4 thinner steaks
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp plain (all-purpose) flour
- 60 g (2 oz) unsalted butter
- 1 tsp freshly minced garlic
- 80 g (½ cup) marinated semi-dried (sun-blushed) tomatoes (see note 1 for substitutes)
- 180 g (5¾ cups) fresh baby spinach leaves
- 250 ml (1 cup) chicken stock
- 250 ml (1 cup) thickened (whipping/heavy) cream
- 100 g (1 cup) freshly grated parmesan
Instructions
- Lay the chicken breast halves on a flat plate and sprinkle each side with salt, pepper and flour. Use your hands to coat evenly.
- Heat 20 g (¾ oz) of the butter in a large, heavy-based frying pan over medium heat. Add the chicken and cook for 3 minutes on each side until almost cooked through – the outside will become golden, and parts will become crisp (this helps the sauce cling to the chicken). Remove the chicken from the pan and set it aside.
- Increase the heat to high and add the remaining 40 g (1½ oz) of butter to the same pan along with the garlic. Stir for 30 seconds, then add the semi-dried tomatoes and spinach and cook for 1 minute until the spinach leaves have softened.
- Add the chicken stock and cook for 2 minutes until some liquid has evaporated.
- Add the cream, reduce the heat to medium and cook for 2 minutes until the sauce has thickened slightly.
- Stir through the parmesan, return the chicken to the pan, and cook for a further 2 minutes or until the chicken is cooked through.
- Serve with rice, mashed potato, pasta or crusty bread.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Jackie B says:
So delicious! Will be in our rotation from now on!
Nicole says:
Wonderful to hear, Jackie! Nic x
Shanae Eikelboom says:
One of my favourites! Would have it every week. So delish.
Michele says:
So good! This was a winner in our house and easy to make. Used crushed tomato and chicken thighs as that’s what I had on hand came out so yum! It was delicious over mashed potato!
fee_1970 says:
Absolutely delicious!
michellefighera says:
Simple, tasty, enjoyed! On high rotation at our house.
elenidimanoski says:
So delicious! A family favourite here
lisalindsay31 says:
This recipe is so delicious, it’s on weekly rotation. My family demolish it! Thanks Nic xx
helenwilliams says:
Creamy, tomatoey goodness. My 2 year old demolished it, and that’s saying something. So easy and tasty.
Nicole says:
Ahh this is so wonderful to hear! 😍 Thank you SO much for taking the time to write and comment on the recipe, so glad you all enjoyed it as much as we do! 🥰 x