Pan-Seared Chicken in Creamy Sauce with Cherry Tomatoes
This comforting skillet chicken features tender, golden-brown chicken breasts in a rich cream cheese sauce with bright cherry tomatoes and fresh basil. The chicken is pounded thin for quick cooking and dredged in seasoned flour for extra flavor. The pan sauce is built from the browned bits left behind, creating a restaurant-quality dish that's perfect for weeknight dinners or entertaining. The combination of tangy cream cheese, savory chicken broth, and fresh herbs makes this a crowd-pleasing meal that pairs beautifully with rice, pasta, or crusty bread.
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup flour
- 1 teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 4 ounces cream cheese
- ¾ cup chicken broth
- salt and pepper
- 1 cup cherry tomatoes
- 1 handful fresh basil leaves
Instructions
- 1
Heat oil in high sided skillet or dutch oven over medium heat
- 2
Pound chicken until about quarter inch thick
- 3
Mix flour, pepper, and salt on a plate
- 4
Dredge chicken until lightly coated in flour
- 5
Add chicken to hot pan and cook until both sides are golden brown and chicken is cooked through
- 6
Remove chicken to plate
- 7
Add chicken broth to skillet and stir with wooden spoon to scrape chicken bits off bottom
- 8
Add cream cheese and stir occasionally until melted
- 9
Cut tomatoes into quarters and julienne basil into strips
- 10
Put chicken back into sauce and turn to coat
- 11
Add tomatoes and basil and cook for approximately five minutes until tomatoes soften slightly, or plate chicken and use tomatoes and basil as garnish
Tips
Pound chicken to even thickness for consistent cooking and better sauce coating
Don't skip scraping the browned bits - they add incredible flavor to the sauce
Keep cream cheese at room temperature for easier melting and smoother sauce
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently to prevent sauce from breaking.
Can pound and flour chicken up to 4 hours ahead. Store covered in refrigerator.
Serve immediately over rice, pasta, or with crusty bread to soak up the sauce.
Common Mistakes
Don't overcook chicken to avoid dryness - use meat thermometer for 165°F internal temperature
Keep heat at medium to prevent flour coating from burning before chicken cooks through
Substitutions
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well but may need slightly longer cooking time. They'll stay more moist and flavorful.
What if my sauce is too thick?
Add more chicken broth gradually until desired consistency. If too thin, simmer uncovered to reduce.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently over low heat, adding splash of broth if needed.