& Creamy Tomato Chicken Skillet

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COOK TIME: 25 mins


  • Olive oil (for frying) 2 tbsp
  • K&N’s TenderBrest 4
  • Salt (for seasoning) 1/2 tsp
  • Black pepper powder (for seasoning) 1 tsp
  • Garlic powder (for seasoning) 1 tsp
  • Olive oil 2 tbsp
  • Tomatoes (crushed) 1 ½ cup
  • Heavy cream 1 cup
  • Parmesan cheese powder 1/2 cup
  • Salt 1/2 tsp
  • Fried K&N’s TenderBrest
  • Creamy Tomato Sauce
  • Basil leaves (thinly sliced) 1/4 cup


  1. Season K&N’s TenderBrest with ¼ tsp salt, ½ tsp black pepper powder and ½ tsp garlic powder on each side of chicken.
  2. Heat olive oil in an ovenproof skillet or cast-iron skillet at medium-high heat. Add seasoned chicken to skillet and cook until golden brown in color for about 4 minutes. Turn and cook on the other side for another 4 minutes. Remove chicken from the pan and set aside.
  3. In the same skillet, heat olive oil and add garlic, sauté for 1 minute. Add tomato paste, fennel seeds, and red chili flakes and cook for about 1 minute.
  4. Add crushed tomatoes and bring to a simmer, allow to cook for 4-5 minutes. Stir in heavy cream, parmesan cheese, stir and cook until oil separates.
  5. Add salt into creamy tomato sauce and cooked K&N’s TenderBrest. Allow cooking for more minutes.
  6. Top it with fresh basil and your Creamy Tomato Chicken Skillet is ready to serve.

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