Creamy Tuscan Tomato Chicken Skillet Dinner

Creamy Tomato Sauce with Kale over chicken cooked in a skillet with kale and hot peppers.

5 from 7 votes

Creamy Tuscan Tomato Chicken Skillet Dinner

Rich and creamy tomato sauce with wilted kale and melted Parmesan cheese infuses into tender chicken breasts in this Creamy Tomato Chicken Skillet Dinner. Perfect as a low-carb family meal!

Prep Time15

Cook Time25

Total Time40

Course: Main Course Chicken

Cuisine: American-Italian

Servings: servings

Calories: 576kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

2 Tablespoons extra-virgin olive oil
1 ½ pounds Chicken breasts (4 medium)
1 teaspoon kosher salt divided
½ teaspoon black pepper freshly ground
2 Tablespoons tomato paste
3 cloves garlic minced
1 teaspoon fennel seeds
½ teaspoon crushed red pepper flakes more if you like it spicy
14 ounce crushed tomatoes 1 can
1 cup heavy cream
½ cup parmesan cheese divided
4 cups kale, packed ribs removed and torn into small pieces
¼ cup fresh basil leaves thinly sliced

Instructions

Add the olive oil to a large skillet set over medium-high heat, heat until glistening.
Season the chicken breasts with ½ teaspoon salt and pepper.
Add the seasoned chicken to the skillet and cook until golden on the bottom, about 5 minutes. With tongs, flip the chicken and cook the other side until golden. About 5 minutes.
Remove the chicken and set aside.
In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook about 1 minute, just until fragrant.
Add the crushed tomatoes and bring to a simmer. Allow to cook for 3 minutes.
Stir in the heavy cream, ¼ cup parmesan cheese and kale. Stir until kale is wilted, about 3 minutes.
Season with remaining ½ teaspoon salt and return the chicken back to the skillet with the sauce.
Allow the chicken to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165℉ with an instant read thermometer.
Serve topped with fresh basil and remaining parmesan cheese.

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