top of page

Chicken in a tomato cream sauce

Prep Time:

30 Minutes

Cook Time:

10 minutes


4 Servings



About the Recipe

Chicken skillet in a cream sauce


❤️1 lb of chicken breast

❤️ 1 cup fresh, diced tomatos (or 1 can italian tomatoes)

❤️ 4 oz mushrooms, diced (otpional)

❤️ 3 garlic cloves

❤️1 large avocado, chopped

❤️1 cup heavy Cream

❤️1/2 cup finely grated Parmesan Cheese or 1/2 cup ricoatta

❤️sea salt & ground pepper, to taste

❤️Basil for garnish


❣️Season the chicken breasts generously on both sides with salt and pepper.

❣️Cube the chicken breast into small bites

❣️Heat a large skillet over medium-high heat, you can use a little broth to warm in the pan. Or you can use some butter or avocado oil

❣️Pan-sear the chicken breasts until they are golden brown and caramelized on both sides, about 4 to 5 minutes on each side. Remove from the pan and cover to keep warm.

❣️To the same pan, add garlic, mushrooms (optional), reduce the heat to medium-low, and saute until the garlic is fragrant and the mushrooms have released their liquid.

❣️Add the heavy cream, parmesan and diced tomatoes to the pan. Mix in and let simmer to thicken, about 10 minutes.

❣️Add the chicken back to the pan and cook until it is heated through and fully cooked. Taste, and add more salt and pepper, if desired.

❣️Plate and top with fresh basil and ricotta (optional)

bottom of page