My Creamy Tomato Chicken ticks all the boxes for a mid-week meal. It is cooked in one pan, is full of flavour and enjoyed by adults and children alike and you can have it on the table in 30 minutes. We use chicken tenderloins in this recipe, and as the names suggests, they are reliably tender. No dry chicken here! The chicken is bathed in a creamy tomato sauce, flavoured with garlic, oregano, basil and a touch of chilli flakes. It is certain to become a family favourite.
Why You’ll Love This Recipe:
- Chicken tenderloins are my go-to for quick, easy, weeknight meals. They are versatile, there are many ways to prepare them, such as my Mediterranean Chicken with Tomato Salad.
- It is made in one pan – and we all love less washing up!
- A meal that you can have on the table in 30 minutes is always helpful.
- Easy chicken dinners are always a hit – we also love our tender, juicy Poached Chicken Breasts.
- You can make the dish gluten-free by using the appropriate flour.
- The Creamy Tomato Sauce has a perfect balance of flavours.
Recipe Inspiration: adapted from our Creamy Lemon Chicken and Creamy Mushroom Chicken. They have both been very popular, and I was keen to add more one pan, easily made, family friendly chicken meals. (That are so delicious!)
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Chicken tenderloins – we have chosen tenderloins as they are reliably tender. Sometimes known as chicken tenders, they are attached to the underside of the chicken breast and can be purchased separately.
- Plain/all-purpose flour – to coat the chicken before pan-frying. Use a gluten-free blend if necessary.
- Dried oregano – on this occasion, I prefer the dried herb. The flavour is more subtle than the fresh herb and better complements the other ingredients without dominating them.
- Sea salt and freshly ground black pepper – to get the best result, it is essential to properly season your food.
- Butter – use either salted or unsalted. We use it to pan fry the chicken and to make the sauce. Butter adds delicious richness and flavour.
- Extra virgin olive oil – we add some oil to the pan when we’re cooking the chicken. It helps prevent the butter burning.
- Garlic – we use fresh garlic in the creamy sauce. The flavour is superior to the jarred variety.
- Tomato passata – this is pureed, strained, tomatoes, generally sold in glass bottles. It makes a smooth sauce.
- Heavy/thickened cream – this cream has a milk fat content of at least 35%. Light/low fat cream tends to split when heated, and is not suitable for this recipe.
- Dried chilli pepper flakes – add gentle spice. Omit the chilli flakes or add more according to your preference.
- Italian/flat leaf parsley – finely chopped, adds gentle flavour to the sauce.
- Basil – we finish the dish with some fresh basil. It adds great flavour.
Variations:
Chicken – you can use the breast if you prefer, but it is important to not overcook it. It is inclined to become dry if even a little overcooked.
Spinach – if you wish, you could add a small amount of baby spinach leaves.
How To Make Creamy Tomato Chicken:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare the chicken:
On a large plate, mix the flour, dried oregano, salt and pepper. Toss the chicken in the flour so it is well coated. Tap off any excess flour.
2 – Cook the chicken:
Melt the butter and olive oil in a large frying pan over medium high heat. Add the chicken and cook for 2-3 minutes per side or until just cooked through. Remove the chicken and set aside on a plate.
3 – Prepare the sauce:
In the same pan, add the remaining butter and melt. Once heated, add the chopped garlic, and cook, being careful to not let the garlic burn.
Add the tomato passata and chilli flakes. Scrape the bottom of the pan to lift all the flavour. Simmer the sauce.
4 – Bring the dish together:
Add in the cream and parsley. Simmer the sauce until thickened slightly.
Return the chicken to the pan and warm through. Check that the seasoning is to your taste. Serve immediately with the finely chopped basil.
Hint: for the best result, do not overcook the chicken. Below we have some advice on how to cook the chicken to perfection. The most accurate way to ensure it is cooked to perfection is to use a thermometer. Otherwise, you can use the suggested cooking time as a guide, but it is not precise as the time will vary depending on the heat you use and the thickness of the chicken.
Tips for Success, Storage and FAQs:
It is best if served as soon as it is made. However, you could prepare the separate components a day ahead, and store in the refrigerator ready to cook. The cooking process is so speedy.
If you should happen to have leftovers, store them in the fridge as soon as possible. Store them in an airtight container for up to 3 days, then reheat gently on low heat on the stovetop or in a microwave. To prevent the sauce from splitting, you may like to add a little additional cream when reheating. I don’t recommend freezing this dish. With the high dairy content, on thawing, it could separate.
There is a small, white, tough tendon visible at one end of the tenderloin. Remove it with a sharp knife or a pair of scissors. There’s no need to remove it all; the tendon inside the meat is very thin and you won’t notice it after cooking, but it is important to remove the larger, thicker piece. Don’t try to pull it out or the meat may fall apart.
Yes, you certainly can. Just be careful to not overcook the chicken breast as it tends to become tough and dry if even a little overcooked.
Top Tip:
As the chicken cooks very quickly, you will need to have all your ingredients ready before you begin to cook.
Serving Suggestions:
The Creamy Tomato Chicken works well with many dishes. Serve it alongside:
- Crispy Roasted Smashed Potatoes.
- Buttered Noodles or steamed rice.
- Spelt Focaccia and a Rocket and Pear Salad.
This delicious Creamy Tomato Chicken is quickly and easily prepared, making it an ideal main course for busy weeknights. However, it is also an elegant dish and one which your guests will enjoy.
Please let me know in the comments section below if you try this dish.
Alex xx
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Creamy Tomato Chicken
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Chicken:
- 500 g (1.1 lb) chicken tenderloins
- 40 g (¼ cup) all-purpose/plain flour – use gluten-free if needed See Note 1
- 2 teaspoon dried oregano
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter See Note 2
- 2 teaspoon extra virgin olive oil
For the Creamy Tomato Sauce:
- 1 tablespoon unsalted butter
- 3 large garlic cloves – finely chopped
- ¾ cup (180 ml) tomato passata See Note 3
- ¾ cup (180 ml) heavy whipping/thickened cream See Note 4
- ¼ teaspoon red chilli pepper flakes
- 2 tablespoon flat-leaf parsley – finely chopped
- 3 tablespoon fresh basil leaves – finely chopped
- sea salt and freshly ground black pepper – to taste See Note 5
Instructions
- Have all your ingredients prepared before you start to cook.There is a small, white, tough tendon at the end of the chicken tenderloin. You will need to remove it with a sharp knife or a pair of scissors. There’s no need to remove it all; the tendon inside the meat is very thin and you won’t notice it after cooking but it is important to remove the larger, thicker piece. Don’t try to pull it out or the meat may fall apart.
- Pat the chicken dry with some paper towel. On a large plate, mix the flour, oregano and salt and pepper. Toss the chicken in it so it is well coated. Tap off any excess flour.
- In a large frying pan, heat the butter and olive oil over medium-high heat.Add the chicken and cook for 2-3 minutes per side, or until just cooked through. Remove the chicken to a clean plate and set aside.
- In the same pan, add the remaining butter and melt. Once heated, add the chopped garlic, and cook for 1-2 minutes, being careful to not let the garlic burn.
- Add in the tomato passata and chilli flakes. Scrape the bottom of the pan to get all of the flavour. Simmer the sauce for 2 minutes.
- Add in the cream and parsley. Simmer the sauce for 3 minutes, or until thickened slightly.
- Return the chicken to the pan and cook for a further 1-2 minutes. Check that the seasoning is to your liking. Serve with the finely chopped basil. Serve immediately.
Notes
- Gluten-free: adapt this recipe to gluten-free by using the appropriate flour.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Tomato passata: this is pureed, strained, tomatoes, generally sold in glass bottles. The best substitute is pureed tinned tomatoes.
- Cream: for a creamy texture and best flavour, use full-fat cream. Thickened/heavy whipping cream should have a minimum 35% fat content.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
- Storage: cooled leftovers can be stored in an airtight container for up to three days. Reheat gently at a low heat. As the sauce is cream based, reheating can cause it to split – adding a little additional cream can stop this from happening.
- Freezing: this dish is not suitable for freezing.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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