This is delicious, creamy tomato chicken is a simple dish with simple ingredients. The chicken is so tender and flavourful from stewing in the sauce. Fresh rosemary permeates the dish, along with umami flavour from the Japanese mushrooms. It is best served with a side of fluffy white rice or buttery pasta.
Japan is filled with many charming bistros. The Japanese have a way of borrowing from other cuisines, such as French or Italian, and creating a Japanese fusion that is so magnificent in its own right. This is an example of a dish you will find in one of these fusion bistros.
I suggest that you also try my beef curry udon and omurice (Japanese omelette rice) for other delicious Japanese recipes.
Ingredients
- Boneless, skinless chicken breasts
- Olive oil
- Onion
- Mushrooms - Shiitake or shimeji mushrooms are best, but you can substitute with cremini.
- Garlic
- Canned tomatoes, whole or cut - I used whole baby roma tomatoes.
- Consomme - A rich beef broth that is fat-free, clarified to remove impurities, and high in gelatin, which gives it lots of body. You can find it in the canned soup section. Or, you could substitute it for beef or chicken stock.
- Fresh rosemary
- Heavy cream
- Salt
- Pepper
See the recipe card below for quantities.
Instructions
Cut the chicken into large, bite-size pieces. Season them with salt and pepper, then set aside for now.
Next, mince the garlic clove and thinly slice the onion. If you are using shimeji, separate the mushrooms from each other. For shiitake, remove the stems and cut the caps into slices.
Heat the olive oil in a skillet over medium heat. Add in the onion and garlic, stir frying until the onion has softened.
Add in the chicken. Cook until the outside of the chicken has browned but it is not yet cooked through.
Next, add the mushrooms and canned tomatoes, including the juice from the can.
Stir in the consomme and fresh rosemary. If you are using canned whole tomatoes, you should squish them a bit.
Place a lid on the pan and reduce the heat to low. Allow it to simmer for 20 minutes, occasionally giving it a stir.
When it is finished cooking, add in the cream and season to taste with salt and pepper.
Serve the creamy tomato chicken drizzled with a bit more cream. Your dish is ready to be enjoyed.
What to serve it with
This dish tastes amazing with soft, fluffy rice. It also goes deliciously with some buttery pasta or orzo. Anything to soak up that rich flavourful sauce.
Substitutions
Shimeji or shiitake mushrooms - Substitute with cremini mushrooms.
Consomme - Substitute with beef or chicken stock.
Equipment
You will need a large skillet with a lid to make this chicken and tomato recipe. I also used my Zojirushi rice cooker to make some fluffy white rice as an accompaniment to this dish.
Buy Now →
Storage
Store any leftover creamy tomato chicken in an airtight container in the refrigerator for up to 3-4 days.
Print📖 Recipe
Creamy Tomato Chicken
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Cuisine: Japanese
Description
This delicious, creamy tomato chicken features tender stewed chicken, fresh rosemary, and Japanese mushrooms packed with umami flavour.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
½ onion
100 g shiitake or shimeji mushrooms*
1 clove garlic
400 ml canned tomatoes, whole or cut
¼ cup (60ml) beef consomme**
1 teaspoon fresh rosemary
100 ml heavy cream
salt and pepper, to taste
Instructions
Cut the chicken into large, bite-size pieces. Season them with salt and pepper, then set aside for now.
Next, mince the garlic clove and thinly slice the onion. If you are using shimeji, separate the mushrooms from each other. For shiitake, remove the stems and cut the caps into slices.
Heat the olive oil in a skillet over medium heat. Add in the onion and garlic, stir frying until the onion has softened.
Add in the chicken. Cook until the outside of the chicken has browned but it is not yet cooked through.
Next, add the mushrooms and canned tomatoes, including the juice from the can.
Stir in the consomme and fresh rosemary.
If you are using canned whole tomatoes, you should squish them a bit. I used whole baby roma tomatoes and squished about half of them since they are bite-sized anyways.
Place a lid on the pan and reduce the heat to low. Allow it to simmer for 20 minutes, occasionally giving it a stir.
When it is finished cooking, add in the cream and season to taste with salt and pepper.
Serve the creamy tomato chicken drizzled with a bit more cream. You can optionally sprinkle it with some parsley if you choose.
Notes
This recipe makes enough for 4 servings as a main when served with rice.
* If you don't have access to these Japanese mushroom varieties, you could substitute with cremini mushrooms.
** Consomme is a rich beef broth that is fat-free, clarified to remove impurities, and high in gelatin, which gives it loads of body in cooking. You can find it in the canned soup section. Otherwise, substitute with beef or chicken stock.
Nutrition
- Serving Size:
- Calories: 127
- Sugar: 4.4 g
- Sodium: 750.9 mg
- Fat: 8.9 g
- Carbohydrates: 8 g
- Protein: 5.5 g
- Cholesterol: 24.7 mg
Keywords: creamy tomato chicken
Nicole says
Perfect dish. Used cremini mushrooms. I try to eat meals that keep starches and proteins separate.
Finding recipes that fall into that requirement is not easy - especially
one that is company-worthy. Five stars all the way.
Asha says
Thanks! Really appreciate it 😀
Connie says
The ultimate comfort food.
Asha says
Agreed! Thanks 🙂
Debbie says
My new all-time favourite chicken dish.
Asha says
Thanks! It went over great with everyone here too.
Brittany says
I could eat this every day.
Asha says
Thank you, me too 😀
Stacy says
Very nice.
Asha says
Thank you
Stefen says
Definitely this recipe is a keeper.
Asha says
Thanks for the kind review 🙂
Chelsea says
This creamy tomato chicken dish was excellent. My mouth is watering for more at just the thought of it.
Asha says
Thanks so much 🙂
Lena says
This soup is soothing on a cold night. Snow is here already and I will be making this recipe often. Thank you for sharing.
Asha says
Thanks! No snow here yet, but won't be long.
Megan says
Brrrr! It's cold outside. This creamy delight warms the body and soul. I can see myself making it often.
Asha says
Thank you! It's such a great comfort food
Nancy says
Awesome recipe. Happy to have found this delicious soup.
Asha says
Thank you!
Pam says
Wow. Delicious.
Asha says
Thank you!
Maria says
I made this last night. Great recipe. Enjoyed it so much that I actually had the leftovers for breakfast.
Recipe is a keeper.
Asha says
Thank you! Glad you enjoyed it. Leftovers for breakfast are the best.
Hazel says
Delicious comfort food.
Asha says
Thank you!
Jodi says
I made this soup for dinner earlier today. I doubled the recipe as my parents were visiting.
Amazing flavor.
Asha says
Thank you, so glad you liked it
Helena says
This is the third time I made this soup. It's sooooo good!!
Asha says
Thank you!