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Creamy Tomato Chicken Recipe

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4.2 from 59 reviews

Creamy Tomato Chicken is a delicious and comforting dish featuring tender chicken thighs simmered in a rich, creamy tomato sauce with spinach and seasoned perfectly with oregano, garlic, and onion. This skillet meal is easy to prepare and perfect served over pasta or with crusty bread.

Ingredients

Chicken and Seasoning

  • 1¼ – 1½ pounds Chicken Thighs, boneless, skinless and trimmed of fat (6 pieces)
  • 1 teaspoon Salt plus extra if needed at the end
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper

Sauce and Vegetables

  • 2 tablespoons Olive Oil
  • 1 medium Onion, finely diced
  • 4 Garlic Cloves, minced
  • 1 tablespoon Tomato Paste
  • ¼ cup White Wine
  • 1 (28 ounce) can Crushed Tomatoes (fire roasted preferred)
  • ¼ cup Chicken Broth
  • 3-4 ounces Fresh Spinach
  • ¾ cup Half and Half

Instructions

  1. Season the Chicken: In a small bowl, combine salt, black pepper, and dried oregano. Season both sides of the chicken thighs evenly with this mixture.
  2. Brown the Chicken: Heat olive oil in a large, deep, non-stick skillet over medium heat. Once hot, add the chicken and cook for 5 minutes until browned. Flip the pieces and cook for another 5 minutes to brown the other side. The chicken doesn’t need to be fully cooked at this stage.
  3. Remove and Cover Chicken: Take the skillet off the heat. Remove the chicken from the skillet and transfer to a plate. Cover loosely with foil to keep warm.
  4. Sauté Onions: Without washing the skillet, place it back on medium heat. When the oil is hot, add the finely diced onions. Cook for 3 minutes, stirring frequently, until they become translucent and soft.
  5. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute while stirring to combine and enhance flavors.
  6. Deglaze with White Wine: Pour in the white wine and stir while scraping any browned bits from the pan’s bottom. Let the wine cook down for 1-2 minutes until most of the liquid evaporates.
  7. Add Tomatoes and Broth: Stir in the crushed tomatoes and chicken broth. Mix well.
  8. Simmer Chicken in Sauce: Return the chicken along with any accumulated juices to the skillet. Bring the sauce to a simmer (about 2-3 minutes), then reduce heat to medium-low. Cover the skillet and cook for 20 minutes, stirring occasionally. Ensure the internal temperature of chicken reaches at least 165°F using a meat thermometer.
  9. Add Spinach: Stir the fresh spinach into the sauce. Cook for 1-2 minutes until the spinach wilts completely.
  10. Incorporate Half and Half: Lower the heat to low. Stir in the half and half and warm the sauce for 3-5 minutes without bringing it to a simmer.
  11. Adjust Seasoning and Serve: Taste the creamy tomato sauce and add additional salt if needed (approximately ½ teaspoon recommended). Serve the creamy tomato chicken over pasta or with crusty bread to enjoy the flavorful sauce.

Notes

  • Use an instant-read thermometer to ensure chicken is fully cooked to 165°F.
  • If preferred, substitute half and half with heavy cream for a richer sauce.
  • Fire roasted crushed tomatoes add a smoky flavor but regular crushed tomatoes work fine.
  • White wine can be substituted with additional chicken broth or water if desired.
  • Serve with your choice of pasta, rice, or crusty bread to soak up the creamy sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.

Find it online: https://flavorspath.com/creamy-tomato-chicken-recipe/