Chicken in Creamy Tomato Basil Sauce

Tender pieces of chicken breast in a thick creamy tomato sauce scented with basil — a comforting everyday dish. Made in one skillet and perfect with pasta, rice, or mashed potatoes.

Ingredients

• Chicken breast — 1.5 lbs | 700 g
• Red onion — 1 pc.
• Garlic — 2 cloves
• Vegetable oil — 2 tbsp | 30 ml
• Salt — 1 tsp | 1 tsp or to taste
• Ground black pepper — 1/2 tsp | 0.5 tsp
• Sweet paprika — 1 tsp | 1 tsp
• Vegetable bouillon powder — 1/2 tsp | 0.5 tsp
• Tomato paste — 1 tbsp | 15 ml
• Tomato sauce — 14 oz | 400 g
• Dried basil — 1 tsp | 1 tsp
• Crème fraîche — 7 oz | 200 g
• 33% cream — 1 cup | 250 ml

Step-by-step recipe

1. Pat the chicken breast dry and cut into 1 to 1.2-inch | 2–3 cm pieces. Season with salt, pepper, and paprika, then toss to coat.
2. Heat 1 tbsp | 15 ml of the oil in a deep skillet over medium heat. Sear the chicken in batches for 4–5 minutes until lightly golden, without drying it out. Transfer to a plate.
3. In the second tbsp | 15 ml of oil, sauté the finely chopped onion for 3–4 minutes until softened.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Stir in the tomato paste and warm for about 1 minute, stirring constantly.
6. Pour in the tomato sauce and add the bouillon. Bring to a gentle simmer and cook for 5 minutes to slightly reduce the sauce.
7. Reduce the heat to low, pour in the cream and add the crème fraîche. Stir until smooth, without letting the sauce boil vigorously.
8. Return the chicken, along with any juices, to the skillet and sprinkle with dried basil. Simmer for 5–7 minutes until the chicken is fully cooked and the sauce reaches the desired thickness. Adjust salt and pepper if needed.
9. Remove from the heat and let stand for 2–3 minutes so the flavor becomes even fuller.
10. Serve hot with your favorite side dish, and garnish with fresh herbs if desired.

Serving and storage

Serve with pasta, rice, mashed potatoes, bulgur, or couscous. Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat over low heat, adding a little cream or milk if needed. Can be frozen for up to 2 months; thaw in the refrigerator and reheat gently.

Tips and variations

• Use thigh instead of breast: the result will be juicier and richer; extend the simmering time by 2–3 minutes.
• Smoked paprika adds a deeper aroma and a light smoky note.
• No crème fraîche? Substitute 20–25% sour cream or a mixture of cream cheese and cream, adding it over low heat.
• Tomato sauce can be replaced with passata or blended tomatoes in their own juice; if the sauce is too acidic, add a pinch of sugar.
• Add-ins: fresh spinach, diced zucchini, or bell pepper — stir into the sauce and simmer until tender.
• Heat to taste: a pinch of chili flakes or hot pepper sautéed with the onion.

Nutritional value per serving

Calories	≈ 760 kcal
Protein	≈ 57 g
Fat	≈ 49 g
Carbohydrates	≈ 14 g

FAQ

What can I use instead of crème fraîche?

20–25% sour cream or thick Greek yogurt with at least 10% fat will work well. Add it over low heat and do not boil to prevent the sauce from splitting.

Can I make this dish without cream?

Yes. Use coconut cream for a lactose-free version, or a mix of milk and cream cheese. The sauce will be slightly less thick, but still silky.

Which tomato sauce is best?

Passata or a simple tomato sauce without unnecessary additives is ideal. If the sauce tastes too acidic, add a pinch of sugar for balance.