Chicken with Creamy Tomato Sauce
Servings: 4
Calories: 587kcal
My Chicken with Creamy Tomato Sauce recipe is a quick and easy one-pan wonder ideal for busy weeknights. It's creamy and comforting and features tender chicken breast cooked with baby spinach in a luscious sauce flavoured with garlic, butter, chicken stock, cream and parmesan. All you need is one pan and 20 minutes.
Ingredients
- 2 large boneless, skinless chicken breasts, sliced in half horizontally to create thinner steaks
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp plain (all-purpose) flour
- 60 g unsalted butter
- 1 tsp freshly minced garlic
- 80 g marinated semi-dried (sun-blushed) tomatoes (see note 1 for substitutes)
- 180 g fresh baby spinach leaves
- 250 ml chicken stock
- 250 ml thickened (whipping/heavy) cream
- 100 g freshly grated parmesan
Instructions
- Season the chicken – Lay the chicken breast halves on a flat plate and sprinkle each side with salt, pepper and flour. Use your hands to coat evenly.
- Brown the chicken – 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.
- Add the tomatoes and spinach – 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 stock – Add the chicken stock and cook for 2 minutes until some liquid has evaporated.
- Add the cream – Add the cream, reduce the heat to medium and cook for 2 minutes until the sauce has thickened slightly.
- Return the chicken to the pan and finish – 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 – Serve with rice, mashed potato, pasta or crusty bread.
Notes
Note 1 – The semi-dried (sun-blushed) tomatoes can be substituted with 125 g (½ cup) of canned crushed tomatoes, freshly diced tomatoes or cherry tomatoes.
MAKE AHEAD
Best made and served immediately. Alternatively, cook and reheat following the instructions below.LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Take care not to overheat and dry out the chicken. Not suitable to freeze.Nutrition Facts
Chicken with Creamy Tomato Sauce
Amount per Serving
Calories
587
% Daily Value*
Fat
45
g
69
%
Saturated Fat
27
g
169
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
163
mg
54
%
Sodium
1259
mg
55
%
Potassium
1331
mg
38
%
Carbohydrates
22
g
7
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
27
g
54
%
Vitamin A
5930
IU
119
%
Vitamin C
22
mg
27
%
Calcium
341
mg
34
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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