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It isn’t a real visit to Japan without checking out one of the 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. Wafu (和風) means Japanese style. For example, a wafu pasta could be Italian noodles but in a soy-based sauce. This creamy tomato chicken is an example of a dish you will find in one of these fusion bistros.
This 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. This creamy tomato chicken is delicious served with a side of fluffy white rice or buttery pasta.
how to make creamy tomato chicken
Start by cutting the chicken into large, bite-size pieces. Season them with salt and pepper, then set aside for now.
Next, you’re going to prep the veggies. Mince your garlic clove and thinly slice the onion. For this recipe I recommend using either shiitake (as I did) or shimeji mushrooms. If you are using shimeji, separate the mushrooms from each other. For shiitake, remove the stems and cut the caps into slices. If you don’t have access to either of these mushroom varieties, you can substitute with cremini.
On the stovetop
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. Consomme is 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.
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 twenty 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.
This dish tastes amazing with soft, fluffy rice. I whipped some up in my favourite Zojirushi rice cooker. It comes out perfect everytime.
Your dish is ready to be enjoyed. Bon appétit! Or, いただきます (itadakimasu), as the Japanese say.
Looking for a sweet treat after your meal? Try making these Japanese Candy Strawberries!Print
This delicious, creamy tomato chicken is deeply flavourful with fresh rosemary and umami Japanese mushrooms. Try this easy Japanese bistro dish at home.
2 boneless, skinless chicken breasts
1 tbsp olive oil
100 g shiitake or shimeji mushrooms*
1 clove garlic
400 ml canned tomatoes, whole or cut
1/4 cup (60 ml) beef consomme*
1 tsp fresh rosemary
100 ml cream
salt and pepper, to taste
Cut chicken into large, bite-size pieces. Season with salt and pepper. Set aside.
Mince garlic. Thinly slice onion. If you are using shiitake mushrooms, remove and discard the stems before slicing the caps. If you use shimeji mushrooms, just separate the mushrooms from each other.
Heat olive oil in pan over medium heat. Add onion and garlic and cook until onion softens.
Add in chicken and cook until the outside has browned but the inside isn’t cooked through yet.
Stir in the mushrooms and canned tomatoes, including the juice from the can. Add the consomme and chopped, fresh rosemary. If you are using whole tomatoes, squish them down. I used whole baby roma tomatoes, so I only squished about half of them as they are already bite-sized.
Place a lid on the pan and reduce heat to low. Allow it to simmer for 20 minutes, occasionally giving it a stir.
Finally, stir in the cream and season to taste with salt and pepper.
Serve it drizzled with a bit more cream and optionally sprinkled with parsley. I recommend serving it with a side of fluffy, white rice or some buttery noodles.
This recipe makes enough for 4 servings as a main, maybe 2 servings as a full meal.
*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.
Keywords: creamy tomato chicken