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Creamy Tomato Chicken Breast dish with herbs and spices

Creamy Tomato Chicken Breast

This one-pan creamy tomato chicken breast with roasted cherry tomatoes and crispy baby potatoes is a delightful dinner option that is quick to prepare and family-friendly.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 500 g Baby potatoes, sliced ½ inch thick
  • ¼ cup Frying oil
  • Salt, to taste
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
For the Roasted Tomatoes
  • 400 g Cherry tomatoes
  • 2 tbsp Olive oil
  • 1 whole Garlic bulb
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Red pepper flakes, adjust to taste
  • Salt and freshly ground black pepper, to taste
  • ¼ cup Fresh basil leaves, chopped
For the Chicken
  • 4 pieces Chicken breast
  • ¼ cup Heavy cream
  • Salt, to taste
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1 teaspoon Oregano
  • ½ teaspoon Black pepper

Method
 

Cooking
  1. Heat the frying oil in a pan and lightly sauté the sliced baby potatoes until golden and crispy. Add salt to taste.
  2. In the same pan, toss in the cherry tomatoes, a drizzle of olive oil, and seasonings. Roast until they burst, filling your kitchen with amazing aromas.
  3. Season the chicken breasts with salt, garlic powder, paprika, oregano, and black pepper. Cook until golden brown and juicy.
  4. Add the roasted tomatoes, heavy cream, and fresh basil into the mix. Stir it all together until you have a creamy perfection.

Notes

Don't skip toasting the garlic during cooking for enhanced flavor. This dish can last in the fridge for 3-4 days in an airtight container and can be frozen for about a month.