Creamy tomato chicken

CREAMY TOMATO CHICKEN

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Creamy Tomato Chicken

This Creamy Tomato Chicken recipe delivers golden, juicy chicken breasts smothered in a rich, velvety tomato cream sauce in just one pan.

Since Red Gold Tomato Concentrate already packs all the slow-simmered depth of roasted garlic, sweet onions, and flame-grilled tomatoes, you don’t need to spend time chopping or sautéing aromatics.

Ingredients

  • Chicken: 4 skinless, boneless chicken breasts (or use boneless thighs for extra juiciness)
  • Red Gold Concentrate: 3–4 tablespoons
  • Olive Oil & Butter: 1 tablespoon of each (for searing and richness)
  • Chicken Stock: 125ml (1/2 cup)
  • Heavy Cream: 200ml (single, whipping, or heavy cream)
  • Cheese: 1/2 cup grated Parmesan or mature Cheddar (optional, for extra depth)
  • Seasonings: Salt, black pepper, and a pinch of dried oregano or Italian herbs
  • Optional Greens: A couple of handfuls of baby spinach (stirred in at the end)

Method

1.Prep and season the chicken: 5 min.

If your chicken breasts are thick, slice them horizontally in half to create thinner cutlets (this ensures they cook quickly and evenly). Pat them dry with a paper towel and season both sides generously with salt, black pepper, and your dried herbs.

2.Sear to golden perfection: 8 min.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for about 3 to 4 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

3.Wake up the Red Gold: 2 min.

Turn the heat down to medium. Add 3 to 4 tablespoons of Red Gold Concentrate directly to the empty pan, using the leftover juices and butter to stir. Sauté the concentrate for 1 to 2 minutes, letting it caramelize slightly and coat the bottom of the pan.

4.Build the creamy sauce: 3 min.

Pour in the chicken stock to deglaze the pan, scraping up any delicious browned bits from the bottom. Once bubbling, pour in the heavy cream. Whisk everything together gently until you have a smooth, rich, orange-red sauce. Simmer for 2 minutes to let it thicken slightly.

5.Combine and serve: 2 min.

Stir in the grated cheese (and spinach, if using) until melted and smooth. Slide the chicken and any resting juices back into the skillet. Spoon the creamy sauce over the chicken and let it simmer for another minute to heat through.

Serving Suggestion: This creamy chicken is incredibly versatile. Serve it hot over a bed of pasta, fluffy white rice, mashed potatoes, or alongside some crusty bread to scoop up every last drop of that velvety sauce.

Side Dishes with this Dish

To balance the rich, velvety creaminess of the Red Gold tomato sauce, you want side dishes that fall into two categories: soaks (to mop up every bit of that delicious sauce) and contrasts (bright, acidic, or crispy greens to cut through the richness).

Here are the best quick sides to round out your meal in 10 to 15 minutes:

1. The “Sauce Mops” (Starches)

  • Garlic Butter Flatbread or Crusty Baguette: Warm it up in the oven for a few minutes. It is hands-down the best vehicle for wiping your plate clean.
  • Fluffy Basmati Rice: Keep it simple. A bed of plain, steaming rice acts as a clean canvas that lets the roasted tomato and garlic flavors of the sauce completely take center stage.
  • Buttery Mashed Potatoes: If you want pure, unadulterated comfort food, serve the creamy chicken over a mound of garlic mash.
  • Orzo or Quick Couscous: Couscous cooks in just 5 minutes. Toss it with a tiny bit of olive oil and parsley before spooning the chicken and sauce right over the top.

2. The “Fresh Cuts” (Vegetables)

  • Lemon-Herb Sautéed Green Beans: Toss green beans in a hot pan with a splash of olive oil for 5 minutes. Finish with a generous squeeze of fresh lemon juice. The bright acidity instantly cuts through the heavy cream.
  • Charred Broccoli or Broccolini: Toss florets with olive oil, salt, and pepper, then roast at high heat (or pan-sear) until the edges are crispy and slightly charred. The bitter, smoky notes pair beautifully with the sweet tomato concentrate.
  • A Simple Rocket (Arugula) Salad: Toss fresh rocket leaves with a very sharp lemon vinaigrette and shaved parmesan. The peppery bite of the greens and the acidity of the dressing clean your palate between bites.
  • Garlic-Free Roasted Courgettes (Zucchini): Since the Red Gold sauce is already rich with garlic and onion, simply slice courgettes into rounds, toss with olive oil and dried oregano, and air-fry or roast until tender.

Which of these directions sounds best for tonight’s dinner?