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Creamy Tomato Chicken Skillet

Time: 40 minutes

Yield: 4 servings

Here’s this month’s recipe: Creamy Tomato Chicken Skillet: you just need to hear the name to have your mouth start watering. Bright, rich, creamy, savory—the Creamy Tomato Chicken Skillet sounds and tastes both luxurious and home-cooked, and its very simple to make: there’s no chopping so if you can measure and you can tear, you can make this!! And you’ll WANT to make this!! The juicy chicken pairs wonderfully with the textured sauce, the sharp parmesan, and the garden-fresh kale. Plus, you can cook it all in just one pan for easy clean-up. Shabbat dinners just got more delightfully decadent!! I just made this last week and it was scrumptious!! When I make it again I’m going to add chopped Serrano or Jalapeño peppers, and more red-pepper flakes for a bit more spicy bite. Have at it and hope you like it!!


  • 2 tablespoons olive oil

  • 1½ pounds chicken breast, boneless and skinless

  • 1 teaspoon salt, divided

  • ½ teaspoon pepper

  • 3 tablespoons tomato paste

  • 3 cloves garlic, minced

  • 1 teaspoon fennel seeds

  • ½ teaspoon crushed red pepper flakes, optional

  • 1 14-oz can crushed tomatoes

  • 1 cup heavy cream

  • ½ cup parmesan cheese, divided

  • 4 cups kale, ribs removed, torn into small pieces

  • ¼ cup basil leaves, torn into small pieces


  1. Heat the olive oil in a large cast-iron skillet (or high-lipped skillet)over medium-high heat.

  2. Season the chicken with 1/2 teaspoon of both salt and pepper.

  3. Add the chicken to the skillet, sautéing until it is golden, about 5 minutes per side.

  4. Transfer the chicken to a plate and set it aside.

  5. Add the tomato paste, garlic, fennel seeds, and red pepper flakes to the skillet until fragrant, about 1 minute.

  6. Add the crushed tomatoes and bring the mixture to a simmer.

  7. Simmer the mixture for about 3 minutes

  8. Stir in the heavy cream, 1/4 cup of the parmesan cheese, and the kale.

  9. Cook while stirring until the kale wilts, about 3 minutes.

  10. Season the mixture with the remaining salt.

  11. Add the chicken back into the skillet.

  12. Cook the chicken until it reaches an internal temperature of 165 degrees F with a meat thermometer.

  13. Top the chicken with the remaining parmesan cheese and the basil.

  14. Serve and enjoy!!



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