Ingredients (6 servings)
- 6 boneless skinless chicken breasts (~2 lbs)
- 1 1/2 tsp kosher salt
- 2 Tbsp extra-virgin olive oil
- 3 Tbsp tomato paste
- 4 cloves garlic, minced
- 1 1/2 tsp fennel seeds
- 1/2 tsp crushed red pepper flakes (optional)
- 1 can (14 oz) crushed tomatoes
- 1 1/2 cups heavy cream
- 3/4 tsp freshly cracked black pepper
- 3/4 cup grated Parmesan cheese, plus more for serving
- 6 cups packed kale, tough stems removed and leaves roughly chopped
- 1/3 cup basil leaves, thinly sliced
Season and Brown the Chicken Breasts
Season the chicken all over with 3/4 teaspoon of the salt.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook until browned, ~5 minutes per side.
The chicken won’t be cooked through at this point – you’re just looking for a good brown color on both sides.
Transfer the chicken to a plate and set aside.
Build the Tomato Cream Base
To the same skillet, add the tomato paste, garlic, fennel seeds, and red pepper flakes.
Cook, stirring constantly, until fragrant, ~1 minute. The tomato paste will darken slightly and smell more concentrated.
Add the crushed tomatoes and bring to a simmer. Cook for ~3 minutes to let the tomatoes break down a bit.
Stir in the heavy cream, black pepper, and 1/2 cup of the Parmesan cheese. The sauce will lighten in color and become creamy.
Add Kale and Finish the Chicken
Add the kale to the skillet and stir until just wilted, ~3 minutes. The kale will reduce significantly in volume.
Season with the remaining 3/4 teaspoon salt and return the chicken to the skillet, nestling it into the sauce.
Cook until the chicken reaches 165F internal temperature, ~5 minutes more. The sauce will bubble gently around the chicken.
Top with the sliced basil and remaining Parmesan cheese before serving.
Creamy Tomato Chicken Skillet Dinner
Ingredients
Ingredients (6 servings)
- 6 boneless skinless chicken breasts ~2 lbs
- 1 1/2 tsp kosher salt
- 2 Tbsp extra-virgin olive oil
- 3 Tbsp tomato paste
- 4 cloves garlic minced
- 1 1/2 tsp fennel seeds
- 1/2 tsp crushed red pepper flakes optional
- 1 can crushed tomatoes 14 oz
- 1 1/2 cups heavy cream
- 3/4 tsp freshly cracked black pepper
- 3/4 cup grated Parmesan cheese plus more for serving
- 6 cups packed kale tough stems removed and leaves roughly chopped
- 1/3 cup basil leaves thinly sliced
Instructions
- Season chicken with salt and brown in olive oil over medium-high heat for 5 minutes per side.
- Remove chicken and add tomato paste, garlic, fennel seeds, and red pepper flakes to skillet. Cook 1 minute.
- Add crushed tomatoes, simmer 3 minutes. Stir in cream, pepper, and Parmesan.
- Add kale and cook until wilted, 3 minutes.
- Return chicken to skillet, cook until 165F, about 5 minutes.
- Garnish with basil and extra Parmesan before serving.
