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An image of the creamy tomato chicken on a bed of penne pasta served on a gray plate and garnished with chopped parsley.
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Creamy Tomato Chicken

This creamy tomato chicken is an easy dinner that comes together quickly. In this recipe, skinless, boneless chicken thighs are cooked in a tomato sauce flavored with onions and plenty of garlic. Then it’s finished with spinach and creamy half and half.
Course Main Course
Cuisine American
Keyword chicken, tomatoes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 284kcal
Author Elizabeth

Ingredients

  • 1¼ - 1½ pound Chicken Thighs boneless, skinless and trimmed of fat (6 pieces)
  • 1 teaspoon Salt plus extra if needed at the end
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 1 medium Onion finely diced
  • 4 Garlic Cloves minced
  • 1 tablespoon Tomato Paste
  • ¼ cup White Wine
  • 1 (28 ounce) can Crushed Tomatoes (we used fire roasted crushed tomatoes)
  • ¼ cup Chicken Broth
  • 3-4 ounces Fresh Spinach
  • ¾ cup Half and Half

Instructions

  • Add the salt, pepper and dried oregano to a small bowl, stir to combine. Season the chicken on both sides with the prepared mix.
  • Heat the olive oil in a large, deep, non-stick skillet over medium heat.
  • When the oil is hot, add the chicken. Cook for 5 minutes until browned.
  • Turn each piece cook 5 minutes until browned on both sides. (Don’t worry that the chicken is not cooked through, it will finish cooking in the sauce.)
  • Remove the skillet from the heat and remove the chicken from the skillet. Place on a pan or plate and cover loosely with foil and keep warm.
  • Do not wash the skillet, place it back over medium heat. When the oil is hot, add the onions and cook for 3 minutes until they are translucent and start to soften, stirring frequently.
  • Add the garlic and tomato paste. Cook for 1 minute, stirring frequently.
  • Add the white wine to deglaze the pan. Stir, while gently scraping any bits off the bottom of the pan. Cook until the liquid cooks out about 1-2 minutes, stir frequently.
  • Add the crushed tomatoes and chicken broth. Stir well and add the chicken thighs back in along with any juices collected on the plate. When the sauce comes to a simmer (about 2-3 minutes), lower the heat to medium-low and cover.
  • Cook the chicken for 20 minutes, stirring occasionally. Make sure the internal temperature of the chicken is at least 165°F at the thickest part of the largest piece; use an instant read thermometer to make sure.
  • Add the spinach to the sauce and stir until it starts to wilt. Cook another 1-2 minutes until completely wilted.
  • Lower the heat to low. Stir in the half and half and cook 3-5 minutes until warmed through. Don’t let the sauce come to a simmer.
  • Taste the creamy tomato sauce and add salt if needed. As a reference, we added ½ teaspoon to ours.
  • Serve over pasta or on its own with a piece of crusty bread to soak up the delicious sauce.

Nutrition

Calories: 284kcal | Carbohydrates: 15g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 749mg | Potassium: 890mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2236IU | Vitamin C: 21mg | Calcium: 119mg | Iron: 3mg