One Pan Creamy Tomato Chicken

This one pan creamy tomato chicken recipe is so easy and flavorful, it’ll have you wondering why you didn’t start making this recipe for dinner sooner!If you’re looking for a chicken recipe idea, this is it. And let me tell you…I thought I would never find a way to eat kale that made it taste good. It turns out that if you cover it in heavy cream, it tastes great!Try this recipe tonight and let me know what you think!

One Pan Creamy Tomato Chicken

• 2 tbsp Olive oil
• 1.5 lbs Chicken breast (4 medium, boneless, skinless)
• 1 tsp Salt (divided)
• ½ tsp Pepper
• 2 tbsp Tomato paste
• 3 Cloves garlic (minced)
• 1 tsp Fennel seeds
• 1/2 tsp Crushed red pepper flakes (optional)
• 1 14 oz can Crushed tomatoes
• 1 cup Heavy cream
• ½ cup Parmesan cheese (divided)
• 4 cups Kale (ribs removed, torn into small pieces, packed)
• 1/4 cup Basil leaves (thinly sliced)

1. Heat olive oil in an ovenproof skillet cast iron skillet over medium-high heat.
2. Season chicken breasts with 1/2 teaspoon salt and pepper.
3. Add chicken to skillet and cook until golden, about 5 minutes. Turn and cook on the other side for another 5 minutes. Remove chicken from the pan and set aside.
4. In the same skillet, add tomato paste, garlic, and fennel seeds and cook until just fragrant, about 1 minute.
5. Add crushed tomatoes and red pepper flakes and bring to a simmer, allow to cook for 3 minutes.
6. Stir in heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
7. Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.
8. Serve topped with fresh basil and remaining cheese.

Main Course

American, Italian

chicken, heavy cream, tomato

More Chicken Recipes

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One Pan Creamy Tuscan Chicken Pasta

One pan chicken dinner recipes are the best!Do you ever get burnt out on the same old chicken meals? I know I do.This past week, I found myself looking to get something new added to the regular dinner rotation. So after we had the usuals of the week – spaghetti, tacos, etc., I made this chicken recipe.It’s a game changer, y’all!This easy chicken recipe is definitely being added to the regular dinner schedule!

One Pan Creamy Tuscan Chicken Pasta

For the chicken

• 4 chicken breasts
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon oil

For the sauce

• 3 cloves garlic (chopped)
• ½ onion (diced)
• 1 to mato (diced)
• 2 cups spinach
• 2 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup grated parmesan cheese
• 2 tablespoons fresh flat-leaf parsley (chopped)

1. Season the chicken all over with salt and pepper.
2. Heat the oil in a skillet over medium-low heat.
3. Place the chicken in the skillet and cook until browned and the internal temperature reaches 160 degrees.
4. Remove the chicken from pan.
5. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
6. Add the heavy cream, salt, and pepper and bring it to a boil.
7. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
8. Place the chicken back in the pan, spooning the sauce on top of the chicken.
9. Serve with pasta and enjoy!

dinner, Main Course

American, French, Italian

chicken, one pan meal, pasta

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Ground Turkey and Biscuit Skillet

I’m trying to eat healthy. I really am. And yet, food is just so darn good!What must all of the deliciousness be so full of fat and carbs?While this recipe is not carb-free, it is lower in fat than traditional chili recipes because of the use of ground turkey instead of ground beef.But the real star of the show is that soft and delicious cheesy biscuit on top! It’s the perfect texture that as soon as your spoon hits it, your mouth starts watering.So if you’re looking for healthy ground turkey recipes, this is definitely one to try!

Turkey & Biscuit Skillet

Biscuits:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 3 tablespoons salted butter
• 1/3 cup buttermilk
• 1 ½ cups grated cheddar cheese

Turkey Chili

• 1 tablespoon vegetable oil
• 1 medium onion (diced)
• 1 red bell pepper (thinly sliced)
• 2 pounds ground turkey
• 1 tablespoon chili powder
• 2 tablespoons tomato paste
• 1 can (14.5 ounces diced tomatoes)
• Salt and pepper (to taste)

For the Biscuits:

1. Preheat your oven to 425 degrees. In a bowl, whisk together flour, baking powder, baking soda, and ¼ teaspoon salt.
2. Cut butter into flour mixture with a pastry cutter (or two knives) until mixture is crumbly. Stir in the buttermilk and cheddar until just incorporated.

For the Chili:

1. In a large, heavy ovenproof skillet, heat oil over medium-high heat. Add bell pepper and onions. Cooking, stirring, until tender, 8 to 10 minutes.
2. Add the turkey, tomato paste, and chili powder to skillet and cook until the meat is no longer pink.
3. Add the diced tomatoes (with liquid) and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.

Putting it all together:

1. Take 3 tablespoon size scoops of the batter and place it on top of the chili. Bake in the oven until the biscuits are golden brown, about 20 minutes.
   

Products Used:

More one pan meals recipes you’ll love:

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Eggwhite Frittata

If I’m going to make breakfast, it’s going to be something hearty and protein-packed.

As much as I love my sweet and baked goods, breakfast and brunch is reserved for savory breakfast recipes in my book. There’s something about a warm, filling breakfast that will keep you satisfied and not leave you hungry.

This healthy egg white recipe is just that. And if you’re looking to use whole eggs instead, I’ll show you how to do that as well.

What kind of dairy do I use in a frittata?

Fattier milk products like heavy cream, sour cream, and half and half are perfect for this recipe. Low fat milk and plant-based milk products are too watery for a frittata recipe and will leave you with a soupy mess.

What kind of veggies should I use in my frittata?

Frittatas are one of those kitchen sink kind of meals. You can use all sorts of veggies and leftovers for the base of your frittata. Whatever you use, just make sure it end up being about 3 cups of cooked veggies before adding in the eggs. If you add your eggs to raw vegetables, they will release too much water and your frittata will be runny.

What kind of cheese should I use in my frittata?

Don't be limited to just cheddar! Pepper jack, Parmesan, and even goat cheese can give you some great creamy textures and added flavors.

Egg White Frittata

• 2 tbsp butter
• 1 red bell pepper (diced)
• 6 ounces Canadian bacon (diced)
• 5 ounces baby spinach (roughly chopped)
• ¼ cup heavy cream
• 2 ½ cups egg whites (or 12 whole eggs)
• ½ teaspoon salt
• 1 cup cheddar cheese (shredded)
• 2 tbsp green onions (sliced thinly)

1. Preheat your oven to 425°.

2. Place a large cast iron skillet over medium high heat. Once the pan gets hot, put the butter in the pan.
3. Add the spinach, red bell pepper, and Canadian bacon to the pan. Give it a stir.
4. While the veggie mixture is cooking, get out a second bowl. In this bowl, combine the heavy cream, egg whites, and salt. Whisk until frothy. Add the cheese.
5. Once the veggies are soft, add the egg mixture to the pan and stir. Let it sit for about one minute or until the outside edges of the eggs start to turn white.

6. Put the whole pan in the oven for 10-15 minutes (or until the frittata is mostly firm with a little bit of jiggle still in the middle).

7. Garnish with green onions and serve immediately.

Products Used:

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