Creamy Tomato Chicken
Lightly floured chicken cutlets are pan-seared until golden, then nestled into a creamy white wine sauce with blistered cherry tomatoes, garlic scapes, and mozzarella cheese before baking until bubbly and golden. Serve it over buttered pasta for an easy dinner that's simple enough for a Tuesday and comforting enough for Sunday supper.
Ingredients
Chicken
- 4 thin chicken cutlets (or two large chicken breasts, butterflied)
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon italian seasoning
- ½ teaspoon paprika
- 2 tbsp olive oil for cooking
Sauce
- 2 cups whole cherry tomatoes
- ½ cup chopped garlic scapes (chives will work just fine!)
- ½ cup dry white wine (Sauvignon blanc is my preference!)
- ½ cup chicken broth
- 3 tablespoon butter
- 1 ½ cup heavy cream
- kosher salt and freshly cracked black pepper, to taste
- ½ teaspoon crushed red pepper flakes
Topping
- 1 ½ cups shredded mozzarella cheese
For Serving
- 12 ounces pasta
- 2 tablespoon butter
- 1 cup fresh basil (chopped) optional
- 1 cup freshly grated parmesan optional
Instructions
- Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
- In a shallow bowl, combine the flour, salt, pepper, garlic powder, Italian seasoning, and paprika. Lightly dredge each chicken cutlet, shaking off any excess flour.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 to 4 minutes per side, just until golden. The chicken does not need to be fully cooked. Transfer the chicken to the prepared baking dish.
- Without wiping out the skillet, add the cherry tomatoes. Cook for 5 to 7 minutes, stirring occasionally, until they begin to blister and burst, releasing their juices.
- Add the garlic scapes (or chives) and cook for about 1 minute. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in the butter until melted. Reduce the heat to medium-low and stir in the heavy cream. Season with salt, pepper, and crushed red pepper flakes to taste. Allow the sauce to gently simmer for 2 to 3 minutes.
- Pour the sauce evenly over the chicken.
- Sprinkle the mozzarella cheese over the top.
- Bake for 18–20 minutes, or until the cheese is melted, bubbly, and lightly golden and the chicken reaches an internal temperature of 165°F.
- Meanwhile, cook the pasta according to package directions. Drain and toss with butter. Serve the chicken and creamy tomato sauce over the buttered pasta.
Notes
- Garlic Scapes: Garlic scapes add a mild, fresh garlic flavor that's perfect in this recipe. If they're not in season, fresh chives make an excellent substitute.
- Don't Skip the Flour: A light coating of seasoned flour helps the chicken develop a beautiful golden crust and creates flavorful browned bits in the skillet that become the foundation of the sauce.
- Choose a Dry White Wine: Sauvignon Blanc, Pinot Grigio, or Chardonnay all work well. If you prefer not to cook with wine, simply substitute additional chicken broth.
- Let the Tomatoes Burst: Give the cherry tomatoes enough time to blister and burst in the skillet. Their juices combine with the wine, broth, cream, and butter to create the sauce.
- Freshly Shredded Cheese: Freshly shredded mozzarella melts more smoothly than pre-shredded cheese and gives the finished dish that irresistible bubbly topping.
- Serve It with Buttered Pasta: Toss your favorite cooked pasta with a little butter before serving. It helps the creamy tomato sauce cling to every bite.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat until warmed through.