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Weeknight • Chicken

Creamy Tomato Balsamic Chicken Skillet

Juicy chicken simmered in a luscious tomato-balsamic cream sauce, perfect for a quick and elegant meal.

Prep
10 min
Cook
25 min
Servings
4
Level
Weeknight
Creamy Tomato Balsamic Chicken Skillet

Looking for a weeknight dinner that feels a little fancy but comes together with minimal fuss? This Creamy Tomato Balsamic Chicken Skillet is your answer! Tender chicken breasts bathed in a rich, tangy, and oh-so-creamy sauce will make you feel like a gourmet chef. It's truly a winner!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken breasts, sliced horizontally or pounded to 1/2-inch thickness
  • Salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/4 cup chicken broth
  • 2 tbsp balsamic vinegar
  • 1 tsp dried Italian seasoning
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or parsley, for garnish (optional)

Preparation

  1. Step 1

    Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.

  2. Step 2

    Add chopped onion to the skillet, scraping up any browned bits from the bottom. Cook until softened, about 3-4 minutes. Stir in garlic and Italian seasoning, cook for 1 minute until fragrant.

  3. Step 3

    Pour in crushed tomatoes, chicken broth, and balsamic vinegar. Bring to a simmer, stirring well. Reduce heat to medium-low and let simmer gently for 5-7 minutes to allow flavors to meld.

  4. Step 4

    Stir in the heavy cream and Parmesan cheese. Return the cooked chicken to the skillet, spooning sauce over it. Simmer for another 2-3 minutes, just until chicken is heated through and sauce is slightly thickened.

  5. Step 5

    Taste and adjust seasoning if needed. Garnish with fresh basil or parsley, if desired. Serve hot with pasta, rice, or crusty bread.

Tips

  • Don't crowd the pan when browning the chicken; cook in batches if necessary to get a good sear.
  • For a slight kick, add a pinch of red pepper flakes with the garlic.
  • If you don't have fresh basil, a sprinkle of dried basil works just fine in the sauce itself.

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