This Chicken with Tomato-Basil Cream Sauce is incredible. It is actually one of the very first recipes I “created” myself and I was so proud of it! I was just playing around one night and voila! This is what I came up with. My hubby and I were instantly hooked and agreed that it was better than any chicken dish we had ever ordered at a restaurant. The secret is a can of mild Rotel which can be found in just about any grocery store. Rotel is simply diced tomatoes, green chilis and spices! You don’t need to drain it. Just blend it all up and add it to the sauce.
This creamy chicken with just the right amount of spicy tomato basil cream sauce, (pretty much an alfredo), is a fun date night meal. Homemade mashed potatoes are the BEST accompaniment. Try my creamy instant pot mashed potatoes which can be cooking while you take care of the chicken! Together you have a meal that is rich and creamy and decadent.
Ingredients:
- 4-6 chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 Tbsp Olive oil
- Drippings from chicken
- 2 cups heavy cream (can sub half and half)
- 1 (10oz) can of Mild Rotel, blended until smooth
- 1 Tbsp dried basil
- 5oz pkg shaved Parmesan Romano Asiago cheese blend (can sub plain Parmesan)
Instructions:
- Preheat the oven to 350.
- Mix the salt, pepper, smoked paprika, onion powder and garlic powder in a small bowl.
- Rub the seasoning all over the chicken breasts.
- Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan, (in batches if necessary), and cook 2-3 min per side.
- Put all the chicken back in the Dutch oven in a single layer. Place uncovered Dutch oven in the oven for 25 minutes or until juices run clear and/or the temperature of the thickest part of the chicken registers at least 165 degrees with an instant thermometer.
- Remove the chicken from Dutch oven and set aside on a plate.
- Place your Dutch oven on the stovetop over medium heat, whisk heavy cream in to the chicken drippings.
- Whisk in your blended Rotel.
- Add the basil and shaved cheese and whisk while the mixture comes to a simmer. Continue to simmer until the cheese is melted and the sauce has started to thicken up a bit.
- Add chicken back in to the pan and cover it with the sauce then let it all simmer on low for just a couple of mins.
- Serve over mashed potatoes or egg noodles. (We love mashed potatoes the best.)
Chicken with Tomato Basil Cream Sauce
Ingredients
Chicken:
- 4-6 chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 Tbsp Olive oil
Sauce:
- Drippings from chicken
- 2 cups heavy cream (can sub half and half)
- 1 10oz can of Mild Rotel, blended until smooth
- 1 Tbsp dried basil
- 5 oz pkg shaved Parmesan Romano Asiago cheese blend (can sub plain Parmesan)
Instructions
- Preheat the oven to 350.
- Mix the salt, pepper, smoked paprika, onion powder and garlic powder in a small bowl.
- Rub the seasoning all over the chicken breasts.
- Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan, (in batches if necessary), and cook 2-3 min per side.
- Put all the chicken back in the Dutch oven in a single layer. Place uncovered Dutch oven in the oven for 25 minutes or until juices run clear and/or the temperature of the thickest part of the chicken registers at least 165 degrees with an instant thermometer.
- Remove the chicken from Dutch oven and set aside on a plate.
- Place your Dutch oven on the stovetop over medium heat, whisk heavy cream in to the chicken drippings.
- Whisk in your blended Rotel.
- Add the basil and shaved cheese and whisk while the mixture comes to a simmer. Continue to simmer until the cheese is melted and the sauce has started to thicken up a bit.
- Add chicken back in to the pan and cover it with the sauce then let it all simmer on low for just a couple of mins.
- Serve over mashed potatoes or egg noodles. (We love mashed potatoes the best.)
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