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+ servings
A skillet filled with Tomato Chicken in a creamy tomato sauce with cherry tomatoes.
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5 from 5 ratings

Tomato Chicken

This Tomato Chicken recipe has a creamy tomato sauce with Parmesan, garlic, juicy tomatoes, and perfectly seasoned chicken.



  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • 2 teaspoons Italian seasoning
  • 1/3 cup flour
  • 2 tablespoons olive oil


  • 2 cups chicken broth
  • 1 chicken bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon honey
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • ½ cup half and half
  • 1 tablespoon cream cheese, at room temp
  • ½ cup Parmesan cheese, freshly grated
  • 1 ½ cups cherry tomatoes, halved or quartered


Prep Work

  • For the Sauce: Combine the chicken broth, chicken bouillon, honey, onion powder, oregano, and mustard powder and set side.
  • Measure out all remaining ingredients before beginning.

Make the Chicken

  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with salt, pepper, and Italian seasonings.
  • Dredge each side of the chicken in the flour.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

  • Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.
  • Melt the butter in the skillet and add the garlic. Cook for 2 minutes. Add the flour and stir continuously for 1 minute. Add the tomato paste and stir for 1 more minute.
  • Add the chicken broth mixture in splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low.
  • Wait for the sauce to cool a bit. Gradually stir in the half and half and cream cheese until well combined. Sprinkle in the Parmesan cheese and stir well to incorporate. (Doing this over low heat ensures that the dairy doesn’t separate and become grainy.)
  • Add the cherry tomatoes to the sauce along with the cooked chicken. Spoon the sauce on top and cover partially. Let the sauce simmer and chicken heat back through, about 5 minutes. Garnish with parsley or fresh basil and serve!



Pro Tips:

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe. It assumes all of the dredging flour is used/consumed.


Calories: 418kcal, Carbohydrates: 21g, Protein: 21g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 873mg, Potassium: 564mg, Fiber: 2g, Sugar: 6g, Vitamin A: 956IU, Vitamin C: 16mg, Calcium: 239mg, Iron: 2mg
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