This creamy chicken pan with creamy tomato is a meal one week in a pan.
The seasoned chicken breast is cleared in a slight tomato cream sauce and garnished with parmesan and basil.
- Taste: This has a light tomato cream sauce that is rich in a little codolo.
- Difficulty: It could not be easier and a pan also means easy cleaning!
- PREP NOTE: Chicken cutlets make this easy: if the use of the chicken breast cuts them in thinner cutlets (see recipe).
- Do you feel fantasy? Fresh basil and just grated Parmesan make this easy dish special.
- TIME TIME SAVING: Use the chicken to the turrosto: put it in the sauce to warm up.
- Serve suggestions: Serve on pasta, rice or mashed potatoes with a side of garlic bread and a simple green salad.
Tips for ingredients
- Chicken: Chicken cutlets cook quickly. Any chicken or boned cottolets can be used.
- Tomatoes: The crushed tomatoes add tang to the sauce. It can be replaced with pasta sauce, which is a little sweeter.
- Cream: Use heavy whipping cream, lighter cream can crogiotia from the acidity of the tomatoes
- Spaces: Garlic, oregano and a pinch of chilli flakes add flavor.
Variations: This dish is perfect for extra and additional components! Try adding mushrooms, dried tomatoes in the sun, kalamata olives and mushrooms Add an elegant touch to the tomato chicken pan.
Serve suggestions
Leftovers and storage
- Keep the leftovers in a covered container in the refrigerator for a maximum of 4 days. Heated in the microwave or in the hob with a little cream or chicken broth if necessary.
- Freezes separately from the pasta in bags with zipper for a maximum of 4 weeks. Thaw during the night in the refrigerator.
More chicken dinners in the pot
Did your family love this creamy chicken pan with tomato? Leave a comment below!
Creamy tomato chicken pan
The juicy chicken in a tomato cream sauce is served on the pasta. Ready in a few minutes from a pan or easy pot!
Prevent the screen from becoming dark
-
If you use the chicken breast, cut the chicken in half horizontal to form thinner cutlets. Gently wall the chicken with ¼ inch thickness. Season the chicken with ½ teaspoon of salt and pepper.
-
In a 12-inch large pan, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for 2-3 minutes per side or up to cooking. Transfer the chicken to a plate to heat.
-
Reduce the medium heat and add the remaining oil. Mix the garlic, the oregano and the pepper flakes. Cook until it is fragrant, about 1 minute.
-
Add the crushed tomatoes, heavy cream and the residual salt ¼ teaspoon and simmer. Leave to cook over low heat for 5 minutes.
-
Add the chicken in the pan together with any juices and cook over slowly for another 3-4 minutes or until the chicken is heated.
-
Mix the Parmesan and season with salt and additional pepper as desired.
-
Serve beyond cooked pasta if you use and garnish with Parmesan and fresh basil.
Nutritional information includes pasta.
Calories: 616 | Carbohydrates: 52G | Protein: 37G | Fat: 29G | Saturated fat: 13G | Polynsaturo fat: 2G | Monolysatuine fat: 11G | Trans fat: 0.01G | Cholesterol: 127mg | Sodium: 819mg | Potassium: 908mg | Fiber: 4G | Sugar: 7G | Vitamin A: 1032Iu | Vitamin C: 12mg | Soccer: 166mg | Iron: 3mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, appetizer, main dish, pasta
Kitchen American, Italian© Spendewithpennies.com. The content and photographs are protected from copyright. The sharing of this recipe is both encouraged and appreciated. It is strictly prohibited to copy and/or glue complete recipes to any social media. Please view my policy of use of the photo here.
