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The sauce is incredibly flavorful.  We loved our dinner.  This recipe is an easy and quick pan-fry dinner.  Chicken is wonderful to use in skillet recipes with lovely sauces as it is essentially a bland canvas for one's imagination to dress it up!  This is a good, simple and easy recipe for busy weeknights. In my opinion, if you do not feel in the mood for cooking, quick chicken skillet meals are one of the best options! It is ready in two-two's and oh so satisfying with that delicious, creamy tomato sauce.  If you would like a brighter red color in the sauce, add 2 to 3 tablespoons of tomato paste and that will do the trick.  It will intensify the tomato flavor.  

This is such a simple recipe that most cooks will have all the ingredients on hand to make it.  Bonus!  If desired, you can give the chicken a sprinkle of Parmesan cheese at the end, if you like all things cheesy!  Another option I will try sometime with this meal.  Again, though, this is such a satisfying meal as written.

If you are using an instant read thermometer, chicken is fully cooked at 165°F (74°C).  I rarely use a thermometer as I can tell when the chicken is cooked - white throughout.  With experience, one knows also not to overcook the chicken, as it will become tougher.  You want tender, moist chicken, so investing in an instant read thermometer makes cooking chicken foolproof.

This sort of recipe is often served with pasta; however, you can serve it with cooked cauliflower or cauliflower mash or cauliflower rice or zucchini pasta or even spaghetti squash.  If you want to add another vegetable, I think spinach would go well with this or bell peppers and onions.  For a spicier dish you can amp up the spice by using more hot sauce or red pepper flakes.  Paprika is another spice that will add something to this dish - add up to 1/2 tsp to the sauce.  This meal would also be good with a side salad.

Typically I cook my chicken on medium heat, but you can briefly cook at medium-high and then reduce the heat as needed.  I find that frequently turning the chicken cutlets prevents the seasoning or breading (didn't use any in this recipe) from burning.  This meal results in tender chicken with the tastiest sauce ever.  You can also make this dish with boneless chicken thighs.  


2 large chicken breasts

11/2 tsp Italian seasoning (7 mL)

1 tsp salt (5 mL)

1/2 tsp black pepper (2 mL)

Olive oil for frying

Creamy Tomato Sauce:

1 tbsp minced garlic (15 mL)

14.5 oz diced tomatoes, not drained (411 g)

1 cup heavy cream (250 mL)

1/2 tsp hot sauce (2 mL)

1/4 tsp salt (1 mL)

1/8 tsp black pepper (0.5 mL)

Water, as needed

Chopped green onions for garnish (optional)



Slice the chicken breasts in half longitudinally.


In small bowl, combine Italian seasoning, salt and black pepper.  Sprinkle over chicken cutlets on both sides.


In large nonstick frying pan, in olive oil and over medium heat, fry chicken cutlets, turning after 4 minutes and keep turning until almost completely cooked through.


Creamy Tomato Sauce:  In another nonstick frying pan, cook garlic 1 minute and then add diced tomatoes.  Cook until most of the liquid in the tomatoes evaporates.  Add heavy cream, hot sauce, salt and black pepper.  Add semi-cooked chicken cutlets and cook just until chicken is cooked through; don’t overcook.  Garnish with chopped green onions, if desired.

Yield:  4 servings

1 serving

271.7 calories

16.0 g protein

20.2 g fat

1.0 g fiber

6.5 g net carbs 

Other great chicken recipes that you may enjoy:

Chicken Sausage Veggie Melt

Skillet Creamy Smothered Chicken with Onions and Bacon

Skillet Chicken in Mushroom Sauce

Skillet Chicken and Broccoli

Mexican Chile Skillet Chicken

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