Creamy Fire Roasted Tomato Chicken

Homemade fire roasted tomatoes serve as the base to this flavorful fire roasted tomato chicken that features tender chicken breasts simmered in a creamy scratch-made tomato sauce with lots of fresh basil.

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Homemade fire roasted tomatoes serve as the base to this flavorful fire roasted tomato chicken that features tender chicken breasts simmered in a creamy scratch-made tomato sauce with lots of fresh basil.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 335kcal

Ingredients

Fire Roasted Tomatoes

3 lbs roma (or other medium-sized) tomatoes, halved
2 tablespoons extra-virgin olive oil
2 teaspoons dried Italian seasoning
1/4 to 1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste

Chicken and Sauce

4 medium boneless skinless chicken breasts (about 1-1/2 lbs)
Salt and pepper to taste
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil, divided
1 small shallot, minced
3 medium cloves garlic, minced
1/2 cup chicken broth
2 tablespoons tomato paste
1/2 cup heavy whipping cream
Angel hair pasta and fresh basil for serving

Instructions

Fire Roasted Tomatoes

Preheat oven to 450F and line a large sheet pan with parchment paper.
Arrange tomatoes cut-side up on sheet pan, drizzle with olive oil, and top with Italian seasoning, red pepper flakes if using, and salt and pepper to taste.
Roast tomatoes at 450F 40-45 minutes until tomatoes are charred and softened. Allow to cool slightly, then remove skins and discard. Finely chop tomatoes and set aside.

Chicken and Sauce

Season chicken on both sides with salt and pepper to taste. Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat until melted and hot. Place chicken breasts in pan and sear 3-5 minutes on both sides until golden brown. Transfer chicken to a plate.
Add remaining 1 tablespoon olive oil to pan drippings over medium-high heat and swirl to coat pan. Add shallot and saute until tender. Add garlic and cook 1 additional minute until fragrant. Add chicken broth to pan and scrape up any browned bits with a wooden spoon.
Add fire-roasted tomatoes, tomato paste, and heavy cream to pan and bring to a simmer, smashing tomatoes against pan with a wooden spoon to release juices.
Nestle chicken into sauce, cover pan, reduce heat to medium-low, and allow to simmer 10-15 minutes until chicken registers 165F and sauce is slightly reduced. Season sauce with salt and pepper to taste if needed and serve warm over pasta with fresh basil. Enjoy!

Notes

Storing Instructions

Store chicken and sauce in refrigerator up to 6 days. Chicken may also be frozen up to 2 months.

Nutrition