One-Pan Creamy Tomato Chicken

Ingredients

• 1400 g Crushed tomatoes (canned)(400g)
• 21 medium Red onion(120g)
• 325 g Minced garlic(25g)
• 410 g Tomato paste(10g)
• 55 g Dried basil(5g)
• 6200 ml Chicken stock(200g)
• 710 ml Balsamic vinegar(10g)
• 830 ml Olive oil(27g)
• 915 g Unsalted butter(15g)
• 105 g Sugar(5g)
• 113 g Sea salt(3g)
• 122 g Dried oregano(2g)
• 13750 g Boneless, skinless chicken breasts(750g)
• 14180 ml Heavy cream(180g)
• 1550 g Parmesan cheese (grated)(50g)
• 1620 g All-purpose flour(20g)
• 175 g Smoked paprika(5g)
• 183 g Garlic powder(3g)
• 193 g Salt(3g)
• 202 g Black pepper(2g)
• 2115 g Fresh basil leaves(15g)
• 2220 g Extra grated Parmesan cheese(20g)
• 235 ml Olive oil (for serving)(4.5g)
• 241 g Red chili flakes(1g)

Instructions

1. 1Season Chicken: Rub the chicken breasts with the paprika, garlic powder, salt, and pepper, then lightly dredge in flour.
2. 2Sear: Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5 minutes per side until golden brown; remove and set aside.
3. 3Sauté Aromatics: In the same pan, melt the butter and sauté the onions and garlic until softened and translucent.
4. 4Build Base: Stir in the tomato paste and dried herbs, cooking for 1 minute to deepen the flavor.
5. 5Deglaze: Pour in the chicken stock and balsamic vinegar, scraping up any browned bits from the bottom of the skillet.
6. 6Add Tomatoes: Stir in the crushed tomatoes and sugar, letting the mixture simmer for about 5–7 minutes to thicken slightly.
7. 7Make it Creamy: Lower the heat and stir in the heavy cream and 50g of Parmesan cheese until the sauce is smooth and orange-hued.
8. 8Simmer: Return the chicken to the skillet, covering it with the sauce, and simmer for another 5 minutes until the chicken is fully cooked through.
9. 9Final Seasoning: Taste the sauce and add more salt or pepper if needed to reach your preferred flavor profile.
10. 10Serve: Garnish with plenty of fresh basil, chili flakes, and extra Parmesan cheese before serving directly from the pan.