Creamy Tomato Chicken with Crispy Potatoes

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Creamy Tomato Chicken with Crispy Potatoes

0 from 0 votes Only logged in users can rate recipes
Recipe by Nick Polegato Course: Main, DinnerCuisine: AmericanDifficulty: Easy


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  • 2 2 chicken breast, boneless skinless

  • 1 cup 1 cherry tomatoes

  • 2 2 white potatoes, chopped into bite sized pieces

  • 2 tsp 2 olive oil, divided

  • Salt to taste

  • 1 1 garlic clove, thinly sliced

  • 2 tbsp 2 chicken stock

  • 1 cup 1 whipped cottage cheese

  • 1/4 cup 1/4 gouda


  • Preheat oven to 425°F.
  • On a baking sheet, place your cherry tomatoes and chopped potatoes. Coat in 1 tsp olive oil and a pinch of salt. Toss until well coated and place in the oven for 10 minutes, or until things start to brown.
  • Coat your chicken breast with 1 tsp olive oil and season with salt.
  • Remove your baking sheet from the oven, push everything to one side and add your chicken breast. Return to the oven for 15-20 minutes until the chicken is cooked through, 165°F internal temp and the potatoes are crispy.
  • While our chicken cooks, let’s make our cream sauce. Heat a large non stick skillet over medium low heat. Add in your garlic and cook until softened, about 2 minutes. Don’t let it brown.
  • Add in your whipped cottage cheese and 2 tbsp of chicken stock and heat up, about 2-3 minutes.
  • Add in your gouda and stir until the cheese is melted. Turn off heat and set aside.
  • Remove your baking sheet from the oven and add your tomatoes to the creamy sauce. Slice your chicken breast.
  • To serve, add half of your potatoes to a plate, top with sliced chicken breast and spoon on your creamy tomato sauce. Enjoy this one!

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 2
  • Calories: 605kcal
  • Carbohydrates: 44g
  • Protein: 65g
  • Fat: 18g

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