Creamy Tomato Chicken

Dinner always feels a little easier when this Creamy Tomato Chicken is on the menu! I slice two large chicken breasts in half lengthwise to make four thinner cutlets, then coat them in a velvety tomato sauce made with fridge and pantry staples. The sauce comes together in the same skillet I use to sear the chicken, starting with tomato paste for deep, concentrated flavor and finishing with fresh tomatoes for tender, juicy pieces throughout. And instead of heavy cream, I make a quick roux with oil and flour, then whisk in milk and seasonings for a sauce that’s every bit as creamy for a fraction of the cost!

Juicy Chicken in a Creamy Tomato Sauce

Weeknight dinners can be tough. Everyone’s busy, everyone’s hungry, and somehow you’re expected to come up with something new every night. This creamy tomato chicken recipe may just be the answer. Once everything is prepped, it cooks in about 20 minutes and is packed with bold tomato flavor that tastes like it took much longer to make.

It all starts by searing the chicken over medium-high heat until it’s golden brown. Then, I turn the heat down before sauteing the onions and garlic until soft and fragrant in all those flavorful pan drippings. I keep the seasonings simple with Italian seasoning, garlic powder, salt, and pepper, but you can easily add onion powder, paprika, red pepper flakes, or cayenne to make it your own. By the time the juicy chicken goes back into the skillet, the sauce is savory, creamy, and full of rich garlic and tomato flavor, with plenty to spoon over your favorite sides! Prefer your tomato chicken without the creamy sauce? Try our tomato basil chicken, which is fresh, tangy, garlicky, and completely dairy-free.

Melissa Nolan preparing her creamy tomato chicken in our Nashville test kitchen!

Recipe Success Tips

1. Slice each chicken breast in half lengthwise to make four even cutlets. This helps them cook at the same rate, so one piece doesn’t dry out before another is ready. I always check the thickest part with a meat thermometer and remove the chicken once it reaches 165°F rather than relying on its color alone.
2. Give the chicken room to brown. I sear the cutlets over medium-high heat to develop a nice golden crust, but they need a little space around them to do that. Arrange the chicken in a single layer and cook it in batches if your skillet feels crowded. Once the chicken is out, turn the heat down to medium before starting the sauce so the onions and garlic can soften without burning.
3. Build the sauce in stages. Cooking the tomato paste for 1-2 minutes helps to deepen its flavor. Once the oil and flour are added, keep stirring for another minute to cook out the raw flour taste. The mixture will look thick and paste-like at this point, and that’s exactly what you want. This simple roux thickens the milk and creates a creamy sauce without the added cost of heavy cream.
4. Let the sauce thicken before adding the tomatoes. Whisk in the milk and seasonings, then cook until the sauce is smooth and visibly thickened before folding in the fresh tomatoes, which may release a little extra liquid. The sauce will continue to thicken as it sits. I add a splash of milk if it gets too thick or let it simmer gently over low heat if it needs more time. Don’t let the sauce boil or the dairy may split!
5. Use what you have and taste as you go. Mushrooms, asparagus, or peas would all be delicious additions here! Sauté mushrooms or asparagus with the onion, then stir peas in closer to the end. I also think Parmesan and fresh basil would be delicious sprinkled over the finished skillet, similar to the flavors in our Marry Me chicken recipe. Make sure to taste the sauce once the chicken and its juices are back in the pan, then adjust the salt, pepper, or seasonings as needed.

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Creamy Tomato Chicken

This easy Creamy Tomato Chicken recipe is ready in 35 minutes with golden chicken, fresh Roma tomatoes, and a silky one-skillet sauce.

Course Main Course

Cuisine American

Total Cost $6.15 recipe / $1.54 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 336kcal

Author Melissa Nolan

Equipment

• Cast Iron Skillet or Large Skillet

Ingredients

• 2 chicken breasts fileted, (about 1.5 lbs.) $3.86*
• 3 Tbsp vegetable oil divided, $0.12
• 1¼ tsp salt divided, $0.05
• 1 tsp black pepper divided, $0.16
• ½ onion small dice, (160g, 1 cup) $0.41
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 3 Tbsp tomato paste $0.21
• 2 Tbsp all-purpose flour 20g, $0.03
• 2 cups milk 16oz., $0.37**
• 1 tsp Italian seasoning $0.05
• ½ tsp garlic powder $0.02
• 3 Roma tomatoes medium dice, (300g, 1½ cups) $0.75***

Instructions

• Gather and prepare all ingredients.
• Take each chicken breast and cut it evenly down the middle, lengthwise.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Pat the chicken breasts dry and season both sides with ½ teaspoon each of salt and ½ teaspoon of pepper.
• Once hot, carefully lay the chicken in the pan. Let them sear for 4-5 minutes, then flip and continue cooking for an additional 5 minutes. Remove them from the pan and set aside. Make sure the chicken reaches an internal temperature of 165°F and continue cooking if needed.
• Turn the heat down to medium and add the onions and garlic. Cook for 3 minutes to soften the onions, stirring occasionally.
• Add the tomato paste and cook for 1-2 minutes, stirring into the onions.
• Drizzle in the remaining oil, and sprinkle in the flour. Cook for 1 minute, stirring to combine.
• Whisk in the milk, Italian seasoning, garlic powder, and remaining salt and pepper. Continue cooking until thickened, about 2 minutes. Taste and adjust for seasoning, if needed.
• Add the chopped tomatoes and return the chicken and any drippings to the pan to warm through.

See how we calculate recipe costs here.

Notes

*I like using chicken breasts because I can cut each one in half lengthwise to make four portions. You can also use 4 boneless, skinless chicken thighs or pork chops, but the cooking time will vary depending on their size and thickness. Cook chicken to an internal temperature of 165°F. Cook pork chops to 145°F, then let them rest for at least 3 minutes.

**Whole milk creates the creamiest sauce, but 2% milk also works. You can also use an unsweetened, unflavored dairy-free milk, although the consistency may vary depending on the type you use.

***I chose Roma tomatoes because they were the most affordable fresh option at my grocery store! You can also use grape or cherry tomatoes, slicing tomatoes, heirloom tomatoes, or canned diced tomatoes (drained). Aim for about 1½ cups of diced tomatoes.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 15g | Protein: 30g | Fat: 17g | Sodium: 1003mg | Fiber: 2g

how to make Creamy Tomato Chicken Step-by-Step Photos

Gather all of your ingredients.

Filet the chicken breasts: Place 2 chicken breasts (about 1.5 lbs. total) on a cutting board. Hold your knife parallel to the board and carefully slice through the center of each breast lengthwise to make 4 thinner cutlets. Try to keep the pieces close in thickness so they finish cooking at roughly the same time.

Season the chicken: Pat both sides of the chicken dry with paper towels, then season with ½ tsp salt and ½ tsp black pepper. Drying the surface helps the chicken make better contact with the hot skillet instead of releasing extra moisture.

Sear the chicken: Heat 2 Tbsp vegetable oil in a large skillet over medium-high heat. When the oil looks shimmery and moves easily across the pan, carefully add the chicken. You should hear an immediate sizzle. Leave a little space between the cutlets and work in batches if they don’t fit comfortably in one layer.

Cook the chicken without moving it for 4-5 minutes, or until the underside is deeply golden and releases fairly easily from the skillet. Flip and cook for about 5 minutes more. Check the thickest section with an instant-read thermometer and continue cooking as needed until it reaches 165°F. Transfer the chicken to a clean plate.

Make the creamy sauce: Reduce the heat to medium, then add ½ diced onion and 1 Tbsp minced garlic to the same skillet. Cook for about 3 minutes, stirring regularly and scraping up the browned bits from the bottom. The onion should begin to soften and look slightly translucent, and the garlic should smell fragrant.

Stir in 3 Tbsp tomato paste and cook for 1-2 minutes. Keep stirring so it coats the onion and doesn’t scorch. The paste should become slightly darker and smell richer.

Drizzle in the remaining 1 Tbsp vegetable oil, then sprinkle over 2 Tbsp all-purpose flour. Stir continuously for about 1 minute. The mixture will be thick and paste-like at this point. I always give the flour a full minute over the heat to stop the finished sauce from tasting floury!

Now slowly pour in 2 cups milk, whisking as you go to smooth out the flour mixture and lift any remaining browned bits from the skillet. Add 1 tsp Italian seasoning, ½ tsp garlic powder, the remaining ¾ tsp salt, and the remaining ½ tsp black pepper. Continue cooking over medium heat for about 2 minutes, whisking frequently, until the sauce looks smooth and has noticeably thickened.

Lower the heat if the sauce begins bubbling too aggressively. You only want to keep it at a steady simmer to avoid it from separating.

Add the fresh tomatoes and chicken: Now add in 1½ cups diced Roma tomatoes with the chicken cutlets and any juices from the plate to the skillet.

Finish and serve: Spoon the sauce over the top and let everything warm together for a few minutes. Taste the finished sauce and add more salt, pepper, or seasoning if needed before serving. Enjoy!

Serving Suggestions

One serving of this creamy tomato chicken is a chicken cutlet with a generous spoonful of sauce, so it definitely needs a side or two to turn it into a full meal. I love to serve it over pasta, rice, or with a hunk of crusty bread to soak up every last drop of that delicious sauce. I think it would go perfectly with our lemon asparagus pasta, as it cooks on the stovetop in about 20 minutes, and balances out the creamy chicken with fresh asparagus and filling pasta. For something even quicker, add a side of fresh, crispy, ridiculously easy air fryer broccoli! I also think this chicken would be delicious with our spinach orzo salad. It serves four, comes together in about 10 minutes, and its fresh, tangy flavors pair really well with the rich sauce.

Storage & Reheating

Once cooled, you can store this creamy tomato chicken in an airtight container in the fridge for up to 3-4 days.

Reheating

Warm the chicken and sauce gently in a skillet over medium-low heat, stirring the sauce occasionally. The creamy tomato sauce will thicken in the refrigerator, so add a splash of chicken broth or milk to loosen it as it reheats. You can also microwave individual portions in 30-second intervals, stirring the sauce and checking the chicken between each interval until warmed through.

Freezing

You can freeze the chicken and sauce in an airtight, freezer-safe container for up to 3 months. Just keep in mind that dairy and roux-based sauces can split or look grainy after thawing. Thaw the dish overnight in the refrigerator, then reheat it gently as above.

Try These Creamy Chicken Recipes Next:

• Our Creamy Garlic Mushroom Chicken turns affordable chicken thighs into a cozy 35-minute dinner.
• I’d pile this Creamy Garlic Chicken over mashed potatoes and let the rich sauce do the rest!
• Simple, inexpensive ingredients make Creamy Dijon Chicken taste far more luxurious than it costs.
• I love this Creamy Asparagus Chicken with its golden chicken, tender asparagus, and plenty of lemony sauce.

More Easy Tomato Chicken Recipes

Bruschetta Chicken

$5.93 serving / $1.48 recipe

Creamy Pesto Chicken

$10.70 recipe / $2.68 serving

Butter Chicken

$10.91 recipe / $2.72 serving

Marry Me Chicken Pasta

$8.44 recipe / $1.41 serving

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Shrimp and Grits

There are about a million ways to make Shrimp and Grits, and honestly, I love them all. But this version is my go-to when I want something simple, satisfying, and just bold enough to keep things interesting. It combines creamy, buttery cheddar grits with Cajun-seasoned shrimp and a silky, spicy pan sauce made right in the same skillet. I’m talking about absolute perfection here. The result is a steamy bowl of creamy grits, spicy shrimp, and a whole lot of love! This recipe for shrimp and grits is Southern comfort food with attitude, and it all comes together in just 35 minutes.

My Favorite Creamy Shrimp Grits

Grits are made from dried corn that’s ground into coarse grains, then simmered with liquid until soft and creamy, a little like a savory oatmeal. And like oats, there are several different types to choose from. I use old-fashioned grits here because they have more texture than instant grits but still cook quickly enough for an easy meal. They’re unapologetically old-school in the best way! Grits are often served for breakfast, but I’m just as happy eating them for brunch or dinner (especially when they’re loaded with butter and cheddar to make these cheesy grits and topped with plump, juicy, well-seasoned shrimp!)

I cook the shrimp as the grits simmer, so both parts of the meal are ready at about the same time. After coating the shrimp in bold Cajun seasoning, I quickly sear them until lightly golden, then remove them from the skillet so they stay tender and don’t overcook. That same skillet is where the sauce comes together. I sauté the onion and garlic in all those flavorful browned bits, sprinkle in a little flour, then add broth and milk to create a silky pan sauce that coats each shrimp. But I don’t stop there! I also stir in a splash of hot sauce because sometimes you need that fiery little spark. I know I do! 😉

Recipe Success Tips

1. Save time and money with frozen shrimp. I almost always use frozen, peeled, deveined, tail-off jumbo shrimp because they’re usually less expensive than fresh shrimp, and nearly all the prep work is done. All I have to do is thaw them! For the safest results, thaw frozen shrimp overnight in the refrigerator. When I forget to plan ahead, I place them under cold running water for about 10 minutes instead. Never thaw shrimp on the countertop, in the microwave, or under hot water.
2. Keep the grits smooth and creamy. Stir the grits well as you add them to the boiling liquid, then reduce the heat to low right away. Give them a good stir every few minutes as they cook, breaking up any lumps and scraping the bottom of the pot to prevent sticking. If they thicken too much before serving, stir in a splash of warm broth, milk, or water until they’re creamy again.
3. Dry the shrimp and use a hot skillet. I pat the shrimp really dry, so they get a good sear, then add them to the skillet once it’s hot, and the oil is shimmering.
4. Cook the shrimp in an even layer. Work in batches if needed so each shrimp has direct contact with the skillet. Sear for 1-2 minutes per side, until lightly golden and fully opaque, then remove them quickly so they don’t overcook when warmed in the sauce. You can adjust the heat or add a little more oil as you go if needed. The shrimp should reach an internal temperature of 145°F before serving.
5. Add more vegetables if you’d like. I kept this easy shrimp and grits recipe simple, but feel free to add a few extra veggies! Sliced bell peppers, mushrooms, tomatoes, or okra would all be delicious. Add them in with the onion and cook until tender before sprinkling in the flour. Juicier vegetables, like mushrooms or tomatoes, may need a few extra minutes so their excess moisture can cook away first.
6. Adjust the heat to your taste. If you don’t like it spicy, don’t worry! Just omit the hot sauce when making the sauce, and you’ll still have an amazing dish.

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Shrimp and Grits

This easy Shrimp and Grits recipe pairs Cajun-seasoned shrimp with creamy cheddar grits and a savory pan sauce, all ready in 35 minutes.

Course Breakfast, dinn

Cuisine American

Total Cost $11.68 recipe / $2.92 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings (~7 shrimp and 1 cup grits each)

Calories 468kcal

Author Melissa Nolan

Equipment

• Medium Saucepan
• Medium Skillet

Ingredients

• 2 cups water $0.00
• 3 cups chicken broth divided, $0.24*
• 1 cup old-fashioned grits uncooked, (175g) $0.74**
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 16 oz. jumbo shrimp thawed, peeled, & deveined (21-30 per pound) $8.42***
• 1 Tbsp Cajun seasoning or Creole seasoning, $0.26****
• 1 Tbsp vegetable oil $0.04
• ½ onion small dice, (130g, 1 cup) $0.50
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 2 Tbsp all-purpose flour $0.02
• ¼ cup milk $0.05
• 1 Tbsp hot sauce $0.07*****
• 2 Tbsp butter $0.12
• 1 cup cheddar cheese grated, (100g) $0.84
• 2 green onions sliced, $0.21

Instructions

• Gather and prepare all ingredients.
• In a medium-sized pot over medium-high heat, bring the water, 2 cups of chicken broth, salt, and pepper to a boil. Once at a boil, stir in the grits and turn the heat to low. Cover and cook for 15-20 minutes, stirring occasionally.
• While the grits are simmering, start the shrimp. Pat the shrimp dry with paper towels and season with Creole/Cajun seasoning on both sides.
• Heat the vegetable oil in a medium skillet over medium-high heat. Once hot, sear the shrimp for 1-2 minutes on both sides. Work in batches if needed. Remove the shrimp from the pan and turn the heat to medium.
• Next, add the onions and sauté for 5 minutes, until translucent. Add the garlic and cook for 2 more minutes.
• Sprinkle the flour over the onions and cook for 1 minute.
• Add the remaining 1 cup chicken broth, milk, and hot sauce to the skillet. Bring to a simmer and cook for 2 minutes, until thickened. Gently scrape the bottom of the skillet. Add the shrimp back to warm through.
• To finish the grits, stir in 2 Tbsp of butter and cheddar to melt.
• Evenly divide the grits into four bowls. Spoon the shrimp and sauce over the grits and garnish with green onions.

See how we calculate recipe costs here.

Notes

*I like to use Better Than Bouillon to make broths to keep costs low.

**You can also use instant, stone-ground, quick cooking grits, or even polenta. Just make sure to follow the cooking instructions on the package. Different types will require different cooking times and liquid amounts (this recipe uses 4 cups of liquid to cook 1 cup of old-fashioned grits. Adjust as needed for the grits you use). Just make sure NOT to buy finely ground cornmeal! It’s much smoother and won’t give you the same texture as grits.

***I made sure to buy peeled and deveined shrimp. You can thaw the shrimp in a few ways. I like to place them in the refrigerator and let them thaw overnight. You can also run them under cold water for about 10 minutes. Never thaw them on the countertop, in the microwave, or under hot water. The shrimp should be fully opaque and 145°F in the thickest part once fully cooked.

****You can use any Creole or Cajun seasoning you like. I used Slap Ya Mama seasoning. Our homemade Cajun seasoning is another good option if you’ve already got a well-stocked pantry! You can also season with just salt and pepper, or whatever you’d like to.

*****I personally like and use Louisiana-style hot sauce, but you can use what you enjoy or omit it if you don’t like it spicy.

Make it dairy-free: Use dairy-free butter and swap the milk for ¼ cup chicken broth when making the shrimp pan sauce. Then omit the cheese or use your favorite dairy-free alternative.

Nutrition

Serving: 1serving (1 cup grits & ~7 shrimp) | Calories: 468kcal | Carbohydrates: 40g | Protein: 28g | Fat: 21g | Sodium: 1771mg | Fiber: 2g

how to make Shrimp and Grits Step-by-Step Photos

Gather all of your ingredients.

Cook the grits: Add 2 cups water, 2 cups chicken broth, ¼ tsp salt, and ¼ tsp pepper to a medium pot. Bring the liquid to a boil over medium-high heat.

Slowly stir in 1 cup old-fashioned grits, then immediately reduce the heat to low. Adding the grits gradually while stirring helps prevent lumps. Cover the pot and simmer the grits for 15-20 minutes, stirring occasionally and scraping along the bottom to prevent sticking. They’re ready when they’re creamy and tender. Taste a small spoonful to make sure there’s no hard or gritty center. If they become too thick, stir in a small splash of water or broth.

Season the shrimp: While the grits simmer, pat 16 oz. jumbo shrimp (thawed), very dry with paper towels. Removing excess moisture helps them sear properly in the skillet. Sprinkle 1 Tbsp Creole or Cajun seasoning evenly over both sides and gently toss until well coated.

Cook the shrimp: Heat 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Once the skillet is hot and the oil is shimmering, arrange the shrimp in a single layer. Work in batches if your skillet isn’t big enough. Sear for 1-2 minutes per side, until lightly golden and fully opaque. Transfer them promptly to a clean plate so they don’t overcook when warmed in the sauce, then reduce the heat to medium.

Sauté the onion and garlic: Add 1 cup diced onion to the same skillet. Cook for about 5 minutes, stirring occasionally, until softened and translucent. Add 1 Tbsp minced garlic and cook for about 2 minutes, or just until fragrant. Keep an eye on the garlic so it doesn’t brown or burn.

Make the pan sauce: Sprinkle 2 Tbsp flour evenly over the onions and garlic. Stir continuously for 1 minute, until the vegetables are coated. Cooking the flour briefly gets rid of the raw flour taste and helps it thicken the sauce smoothly.

Slowly pour in the remaining 1 cup chicken broth, stirring to prevent lumps. Add ¼ cup milk and 1 Tbsp hot sauce. Don’t worry about the brown bits on the bottom of the skillet. They’re called fond, and that’s flavor! Gently scrape them up as you stir so they become part of the sauce. Bring the sauce to a gentle simmer and cook for about 2 minutes, stirring frequently, until it lightly coats the back of a spoon.

If it becomes too thick, add a small splash of broth or milk. Return the shrimp and any juices to the skillet and warm through briefly.

Finish the cheesy grits: Remove the grits from the heat. Stir in 2 Tbsp butter and 1 cup grated cheddar cheese until fully melted and smooth. The grits should be soft and creamy enough to spoon easily.

Garnish and serve: Divide the cheesy grits evenly between four bowls, about 1 cup per serving. Spoon the shrimp and plenty of the silky pan sauce over each portion, then garnish with 2 sliced green onions. Serve immediately, and enjoy!

Serving Suggestions

I like to get these Cajun shrimp and grits to the table straight away, when the grits are still soft and creamy and the shrimp are perfectly tender. A side of sautéed green beans or garlicky sautéed spinach keep things fresh and simple, while collard greens are a classic Southern side with plenty of savory flavor. Homemade cornbread and warm, fluffy biscuits are also traditional choices and perfect for scooping up every last bit of that silky pan sauce. I also love adding some stewed tomatoes and okra to my bowl. They bring a tangy tomatoey flavor that I think works especially well with the rich grits and bold Cajun seasoning.

Storage & Reheating

Shrimp and grits are definitely best served fresh, as the grits can firm up in storage. If you don’t need all four servings, you can adjust the number of servings in the recipe card above, and the ingredient amounts will update automatically. However, if you do have leftovers, don’t let them go to waste! Store them in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat the grits gently on the stovetop or in the microwave, stirring in a splash of milk, broth, or water until they’re creamy again. Give them a good mix while reheating to loosen them up. I’d warm the shrimp and sauce separately over low heat when possible, then spoon them over the grits. This helps prevent the shrimp from overcooking and becoming tough.

If the grits have completely solidified, I like to slice them up and pan fry them in some butter to make grit cakes. Yum!!

Freezing

Freeze the grits and the shrimp (with sauce) in separate freezer-safe containers for up to 2-3 months. Thaw both in the refrigerator overnight, then reheat them separately so you can loosen the grits with extra liquid without overcooking the shrimp. The sauce may separate after freezing and thawing, so stir the shrimp and sauce while reheating to help it recombine.

Love Grits? Try These Easy Recipes Next:

• Our BBQ Meatballs with Cheese Grits combine tangy barbecue sauce with tender baked meatballs and buttery grits.
• I can never resist these Sweet Potato Grits with their creamy texture and warm cinnamon and nutmeg flavors!
• These Cheddar Grits Breakfast Bowls are endlessly customizable with your favorite eggs and toppings.

More Delicious Shrimp Recipes

Shrimp Boil

$16.54 recipe / $2.76 serving

Blackened Shrimp Pasta

$8.07 recipe / $2.01 serving

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Air Fryer Fried Shrimp

$5.36 recipe / $2.68 serving

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