Creamy Tomato Chicken Skillet
Time: 40 minutes
Yield: 4 servings
Creamy Tomato Chicken Skillet: you just need to hear the name to have your mouth start watering. Bright, rich, creamy, savory—the Creamy Tomato Chicken Skillet sounds and tastes both luxurious and home-cooked. The juicy chicken pairs wonderfully with the sweet and umami sauce, the sharp parmesan, and the garden-fresh kale. Plus, you can cook it all in just one dish for easy clean-up. Weeknight dinners just got more delightfully decadent!
Heat the olive oil in an ovenproof cast-iron skillet over medium-high heat.
Season the chicken with 1/2 teaspoon of both salt and pepper.
Add the chicken to the skillet, sautéing until it is golden, about 5 minutes per side.
Transfer the chicken to a plate and set it aside.
Add the tomato paste, garlic, fennel seeds, and red pepper flakes to the skillet until fragrant, about 1 minute.
Add the crushed tomatoes and bring the mixture to a simmer.
Simmer the mixture for about 3 minutes.
Stir in the heavy cream, 1/4 cup of the parmesan cheese, and the kale.
Cook while stirring until the kale wilts, about 3 minutes.
Season the mixture with the remaining salt.
Add the chicken back into the skillet.
Cook the chicken until it reaches an internal temperature of 165 degrees F with a meat thermometer.
Top the chicken with the remaining parmesan cheese and the basil.