Creamy Tomato Chicken Breast with Roasted Cherry Tomato Sauce
By Liam Carter
For a weeknight dinner or friends around the table, creamy tomato chicken breast brings pan-fried potatoes alongside tender sliced chicken. Roasted cherry tomatoes and garlic blend with cream into a thick, smooth sauce with natural sweetness, while rosemary-seasoned potatoes add a crisp contrast.
Baby potatoes are sliced about ½ inch thick and fried before being seasoned hot with dried rosemary, garlic powder, paprika, and salt. Cherry tomatoes and a whole garlic bulb roast under foil with olive oil, Italian seasoning, salt, and pepper. Basil and heavy cream are blended into the roasted mixture, while the chicken takes olive oil, garlic powder, paprika, oregano, salt, and black pepper.
The potatoes are ready when golden and crispy, and thinner, evenly cut slices provide the best crunch. For the sauce, use mostly roasted tomato flesh and garlic when a thicker result is wanted; excess roasting juice can make it runny. Pan-fry the marinated chicken on low heat in the potato oil, watching that it cooks through without burning.
Serve the sauce over the chicken with potatoes on the side, plus a simple green salad or crusty bread if wanted. The dish is best fresh; for make-ahead plans, keep sauce apart from chicken and potatoes, then warm it gently with a splash of cream or milk.
Why you'll love this recipe
- Feeds a comforting dinner with chicken, creamy roasted tomato sauce, and crisp potatoes, so the main and its substantial side arrive together.
- Weeknight cooks can follow a direct roast, blend, and pan-fry sequence, using familiar pantry seasonings rather than specialized equipment or complicated preparation.
- Families get contrasting textures because thin potato slices fry crisp while the low-heat chicken stays tender beneath the thick tomato sauce.
- Guests can be served a composed plate of sauce-coated chicken and seasoned potatoes, with a green salad or crusty bread alongside.
- Leftover planning is simpler when the sauce is stored separately, since it can be gently loosened later while potatoes are best enjoyed fresh.
- Picky eaters may appreciate the mild creamy tomato base, while red pepper flakes are adjustable and the potatoes stay separate from the chicken.
Ingredients
- •baby potatoes (sliced ½ inch thick)
- •0.25 cup frying oil
- •salt (to taste)
- •garlic powder
- •paprika
- •1 dried rosemary
- •400 g cherry tomatoes
- •2 tbsp olive oil
- •1 garlic bulb (whole)
- •1 tsp Italian seasoning
- •0.5 tsp red pepper flakes (adjust to taste)
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •fresh basil leaves (chopped)
- •0.25 cup heavy cream
- •sugar (a pinch, if the sauce tastes too sour)
- •flour (as needed if the sauce is too runny)
- •chicken breast
- •olive oil (for marinating chicken)
- •salt
- •garlic powder
- •paprika
- •oregano
- •black pepper
Instructions
- 1
Heat a generous amount of oil in a pan.
- 2
Add the baby potatoes sliced about ½ inch thick.
- 3
Fry the potatoes until golden and crispy.
- 4
Remove the potatoes from the oil.
- 5
While the potatoes are still hot, season them with dried rosemary, garlic powder, paprika, and salt.
- 6
Set the seasoned potatoes aside.
- 7
Preheat the oven to 400°F.
- 8
Add the cherry tomatoes and whole garlic bulb to a casserole dish.
- 9
Season with olive oil, Italian seasoning, salt, and black pepper.
- 10
Cover the dish with foil and roast for 30–40 minutes.
- 11
Add the basil and heavy cream to the roasted tomatoes and garlic.
- 12
Blend until a paste-like sauce forms.
- 13
For a thicker sauce, blend only the tomatoes and garlic, leaving out the roasting juice.
- 14
Add a pinch of sugar if the sauce tastes too sour.
- 15
Add flour while blending if the sauce is too runny.
- 16
Slice the chicken breast and poke it with a fork.
- 17
Marinate the chicken with olive oil, garlic powder, paprika, oregano, salt, and black pepper for 30 minutes to 1 hour.
- 18
After removing the potatoes, use the same oil in the pan to cook the chicken.
- 19
Pan-fry the chicken on low heat until cooked through.
- 20
Pour the creamy tomato sauce over the chicken.
- 21
Serve with the seasoned pan-fried potatoes on the side.
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