Creamy Tomato Chicken Skillet Dinner

Creamy Tomato Chicken Skillet Dinner

Creamy Tomato Chicken Skillet Dinner 

Preparation time: 15 mins

Cooking time: 25 mins

Serves: 4



  • 2 Tbsp extra-virgin olive oil
  • 1.5 lbs Circle C Farm Chicken Breast (4 medium), boneless, skinless
  • 1 tsp kosher salt, divided
  • ½ tsp freshly cracked black pepper
  • 2 Tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tsp fennel seeds
  • 1/2 tsp crushed red pepper flakes, optional
  • 1 (14 oz) cancrushed tomatoes
  • 1 cup heavy cream
  • ½ cup parmesan cheese, divided
  • 4 cup skale, ribs removed, torn into small pieces, packed
  • 1/4 cup basil leaves, thinly sliced



    1. In a large skillet set over over medium-high, heat the olive oil until glistening.
    2. Season the Circle C Farm Chicken Breasts with 1/2 teaspoon salt and pepper.
    3. Add chicken to skillet and cook until golden on the bottom, about 5 minutes. Turn and cook until golden on the other side, about 5 minutes longer. Remove chicken from the pan and set aside.
    4. In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook until just fragrant, about 1 minutes.
    5. Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.
    6. Stir in the heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
    7. Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.
    8. Serve topped with fresh basil and remaining cheese.

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