Creamy Tomato Chicken
Creamy Tomato Chicken could be just the gluten free recipe you've been looking for. For $1.87 per serving, you get a main course that serves 4. One portion of this dish contains roughly 29g of protein, 28g of fat, and a total of 419 calories. 9 people have made this recipe and would make it again. If you have butter, chile garlic sauce, tomato paste, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is pretty good. If you like this recipe, take a look at these similar recipes: Chicken in Creamy Tomato Curry: Chicken Tikka Masala, Creamy Tomato Chicken, and Creamy Tomato-Stuffed Chicken.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 1/2 tablespoons butter
1/2 teaspoon chile-garlic sauce (such as Sriracha®), or to taste
1/2 teaspoon dried marjoram
2 tablespoons dried minced onion
1/2 teaspoon dried thyme
3 large cloves garlic, minced
3/4 cup heavy cream
1 tablespoon dried oregano
salt to taste
2 tablespoons shredded mozzarella cheese
4 skinless, boneless chicken breast halves
1 (6 ounce) can no-salt-added tomato paste (such as Hunt's®)
Equipment:
kitchen thermometer
frying pan
sauce pan
whisk
Cooking instruction summary:
Melt butter in a large skillet over medium heat, and cook the garlic and dried onion until the garlic is softened, about 2 minutes; place the chicken breast halves into the hot skillet, and cook until the meat is no longer pink, the juices run clear, and the chicken is browned, about 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Whisk the tomato paste with the cream in a saucepan over medium-low heat. Bring the mixture to a simmer, and stir in the thyme, marjoram, oregano, and chile-garlic sauce. Season to taste with salt. Pour the sauce mixture over the chicken, and stir the sauce in the skillet to dissolve the butter, juices, and browned flavor bits into the sauce. Serve chicken in sauce, sprinkled with mozzarella cheese. Kitchen-Friendly View
Step by step:
1. Melt butter in a large skillet over medium heat, and cook the garlic and dried onion until the garlic is softened, about 2 minutes; place the chicken breast halves into the hot skillet, and cook until the meat is no longer pink, the juices run clear, and the chicken is browned, about 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
2. Whisk the tomato paste with the cream in a saucepan over medium-low heat. Bring the mixture to a simmer, and stir in the thyme, marjoram, oregano, and chile-garlic sauce. Season to taste with salt.
3. Pour the sauce mixture over the chicken, and stir the sauce in the skillet to dissolve the butter, juices, and browned flavor bits into the sauce.
4. Serve chicken in sauce, sprinkled with mozzarella cheese.
Nutrition Information:
covered percent of daily need
Related Videos:
Salads: Creamy Spinach Salad with Chicken & Baby Tomatoes - Natasha's Kitchen
