Creamy Tomato Chicken Breast
This flavorful fusion recipe features juicy chicken breast in a creamy tomato sauce and crispy pan-fried potatoes, perfect for a comforting dinner.
Ingredients
- 400 g cherry tomatoes
- ¼ cup frying oil
- salt to taste
- garlic powder
- paprika
- 1 dried rosemary
- ¼ cup heavy cream
- 1 chicken breast
- olive oil
- salt to taste
- black pepper
- oregano
- red pepper flakes 1/2 teaspoon, adjust to taste
- 2 tbsp olive oil
- fresh basil leaves chopped
- A whole garlic bulb
- 1 teaspoon Italian seasoning
Instructions
- Heat a generous amount of oil in a pan.
- Add sliced baby potatoes, about ½ inch thick.
- Fry until golden and crispy.
- Remove from oil and while still hot, season with rosemary, garlic powder, paprika, and salt.
- Set aside. The thinner you slice, the crunchier they get.
- Preheat oven to 400°F.
- In a casserole dish, add cherry tomatoes and a whole garlic bulb.
- Season with olive oil, Italian seasoning, salt, and black pepper.
- Cover with foil and roast for 30–40 minutes.
- Once roasted, add basil and heavy cream.
- Blend until you get a paste-like sauce.
- For a thicker sauce, blend only the tomatoes and garlic, leaving out the juice.
- If the sauce tastes too sour, add a pinch of sugar.
- Add flour while blending if the sauce is too runny.
- Slice the chicken breast and poke with a fork.
- Marinate with olive oil, garlic powder, paprika, oregano, salt, and black pepper for 30 minutes to 1 hour.
- After removing the potatoes from the pan, use the same oil to cook the chicken.
- Pan-fry on low heat until cooked through.
- Pour the creamy tomato sauce over the chicken.
- Serve with the seasoned pan-fried potatoes on the side.
Notes
Control the sauce thickness by adjusting how much juice you blend with the tomatoes. Get crispy potatoes by slicing them evenly and not overcrowding the pan. Marinate the chicken for at least 30 minutes to enhance flavor. Serve fresh for the best taste and texture.