Chicken with Tomato-Cream Sauce Recipe

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A creamy tomato sauce makes plain chicken an extraordinary dish for guests. It's easy to double the recipe when cooking for a crowd. —Agnes Cooper, Newark, Delaware
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES: 8 servings


  • 8 boneless skinless chicken breast halves
  • 1/4 cup butter
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 2/3 cup grated Parmesan cheese
  • Hot cooked noodles

Nutritional Facts

1 serving (1 each) equals 301 calories, 16 g fat (9 g saturated fat), 113 mg cholesterol, 621 mg sodium, 6 g carbohydrate, 1 g fiber, 31 g protein.


  1. In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear.
  2. Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles. Yield: 8 servings.
Originally published as Chicken with Tomato-Cream Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p66

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Reviewed Apr. 20, 2008

"A delicious hit and a moist chicken. I only did two things differently. 1. After browning chicken breasts I split them. 2. I added the flour as a paste to the tomato mixture and cooked it for about 10 minutes before adding the sour cream and cheese. I served it on egg noodles smothered with butter, Italian seasoning (or salt-free 17 seasoning) and Parmesan cheese."

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