Creamy Tomato Chicken Skillet Dinner
A flavorful and creamy chicken skillet with tomatoes, kale, and Parmesan, perfect for a quick and satisfying meal.
Ingredients
Protein
- 4 pieces boneless skinless chicken breasts (about 1½ pounds)
- 1 teaspoon kosher salt
- 1.5 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds
- 0.25 teaspoon crushed red pepper flakes, optional
- 14 ounces crushed tomatoes
- 1 cup heavy cream
- 0.5 teaspoon freshly cracked black pepper
- 0.5 cup grated Parmesan cheese (plus more for serving)
- 4 cups packed kale (tough stems discarded and leaves roughly chopped)
- 0.25 cup basil leaves (thinly sliced)
Instructions
- Season chicken with ½ teaspoon salt. Cook in olive oil until browned, about 5 minutes per side. Transfer to a plate.
- Add tomato paste, garlic, fennel seeds, and red pepper flakes to the same skillet; cook until fragrant, about 1 minute. Add crushed tomatoes and simmer for 3 minutes.
- Stir in heavy cream, pepper, Parmesan, and kale; cook until kale wilts, about 3 minutes. Return chicken and cook until internal temperature reaches 165°F, about 5 minutes.
- Top with basil and remaining Parmesan; serve hot.
Notes
Ensure chicken reaches an internal temperature of 165°F for safety.