Name: creamy tomato garlic chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g chicken breast, diced; 2 tbsp olive oil; 1 medium onion, finely chopped; 4 cloves garlic, minced; 400g canned diced tomatoes; 200ml heavy cream; 1 tsp dried oregano; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh basil, chopped; 1 tbsp grated Parmesan cheese (optional)

creamy tomato garlic chicken

Published on October 22, 2025

4.8 (245 reviews)

A quick, comforting dinner that feels restaurant‑worthy, this creamy tomato garlic chicken brings together juicy chicken thighs, sweet tomatoes, and a silky dairy‑based sauce. Perfect for busy weeknig

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Prep Time

15 min

Cook Time

25 min

Servings

Why You'll Love This Recipe

✓ One‑Pan Simplicity: All ingredients cook together, so cleanup is minimal and dinner is ready in under 45 minutes.

✓ Creamy Yet Light: The sauce balances rich cream with bright tomato, giving a velvety texture without feeling heavy.

✓ Flavor Boost: Garlic and fresh herbs infuse the chicken, delivering a savory punch that satisfies every palate.

2 cups diced tomatoes (canned or fresh) Plum tomatoes work best; substitute fire‑roasted for extra depth

3 cloves garlic, minced Adds aromatic punch; increase for bolder flavor

½ cup heavy cream Creates silkiness; substitute half‑and‑half for lighter sauce

1 tsp smoked paprika Adds subtle smokiness; optional

¼ cup fresh basil, chopped Adds brightness; can replace with parsley

Salt & pepper, to taste Season in layers for best flavor

Instructions

Season & sear chicken

Pat chicken thighs dry, season generously with salt, pepper, and smoked paprika. Heat 2 Tbsp oil in a large skillet over medium‑high heat; sear thighs skin‑side down until golden, about 4‑5 minutes. Flip and brown the other side 3 minutes.

Pro Tip: Do not overcrowd the pan; work in batches for a crisp crust.

Sauté aromatics

Remove chicken temporarily; add a little more oil if needed. Sauté minced garlic for 30 seconds until fragrant, then stir in diced tomatoes, crushing them gently with the spoon. Simmer 5 minutes, allowing the tomatoes to break down.

Pro Tip: If you like a smoother sauce, blend half the tomato mixture before returning to the pan.

Create the creamy base

Stir in heavy cream, scraping the bottom of the pan to loosen any browned bits. Reduce heat to low; let the sauce thicken gently for 3‑4 minutes, stirring occasionally. Taste and adjust seasoning.

Pro Tip: A splash of chicken broth can loosen the sauce if it becomes too thick.

Return chicken & finish

Nestle the seared thighs back into the sauce, skin side up. Cover and simmer on low for 12‑15 minutes, or until the chicken reaches 165 °F (74 °C) and is tender. Sprinkle chopped basil just before serving.

Pro Tip: Avoid over‑cooking; the sauce will continue to thicken as it rests.

Plate & serve

Spoon generous sauce over each thigh, garnish with extra basil or a drizzle of olive oil. Serve with crusty bread, rice, or pasta to soak up the creamy tomato sauce.

Expert Tips

Tip #1: Use a cast‑iron skillet

The heavy bottom retains heat, giving the chicken an even, golden crust and preventing hot spots that could scorch the sauce.

Tip #2: Finish with fresh herbs

Adding basil at the end preserves its bright flavor and color; it also adds a pleasant aromatic contrast to the rich sauce.

Tip #3: Adjust cream thickness

If you prefer a thinner sauce, whisk in a splash of low‑sodium chicken broth after the cream; for extra richness, add a knob of butter at the end.

Storage & Variations

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of milk if the sauce thickens. Swap chicken for pork tenderloin, or stir in spinach for a green boost.