This Chicken and Tomatoes recipe is one of those simple, rustic dinners that feels like summer in every bite. Pan-seared chicken breasts are nestled into a fresh, garlicky tomato sauce that’s brightened with fragrant basil. It’s the kind of easy, one-skillet meal I love pulling together on a busy weeknight, yet it’s pretty enough to serve friends on the patio with a glass of crisp white wine.
Why You’ll Love It
It’s quick, fresh, and makes the most of in-season produce. In under 30 minutes, you’ll have juicy chicken surrounded by a luscious sauce that practically begs to be mopped up with bread or spooned over grains. It’s incredibly flexible too—swap herbs, add a splash of vinegar for tang, or finish with a bit of cheese. Even people who claim they don’t love tomatoes tend to clean their plates. Trust me—this one’s a keeper.
Ingredients
- Chicken Breasts – Boneless and skinless, cut into tenders for quick, even cooking. Chicken thighs or tenderloins also work well.
- Tomatoes – Fresh, ripe, and juicy are key. Use farmers market beauties or whatever’s best in season. Roma, beefsteak, cherry—mix and match!
- Garlic – Fresh cloves bring so much aroma and depth.
- Dried Oregano – A classic for that Italian-inspired vibe. Italian seasoning also works.
- Avocado Oil – Or olive oil, for searing the chicken and sautéing the garlic.
- Salt and Pepper – Don’t be shy, these seasonings highlight the natural flavors.
- Fresh Basil or Parsley – The final flourish that ties it all together with a pop of green.
Tips and Tricks
- Use Ripe Tomatoes – The sauce depends on them for flavor and juiciness. Avoid hard, out-of-season varieties if you can.
- Cut Tomatoes to Size – Big tomatoes in wedges, cherry tomatoes halved. This ensures even cooking and a saucy consistency.
- Deglaze for Extra Flavor – Add a splash of broth or wine to the pan after searing the chicken to lift those tasty browned bits.
- Add a Touch of Vinegar – A splash of balsamic or red wine vinegar brightens the whole dish.
- Cheese Lovers Rejoice – A handful of grated parmesan or shredded mozzarella in the last minutes of cooking is divine.
Flavor Variations
- Spicy Kick – Add red pepper flakes with the garlic.
- Herb Swaps – Use thyme, rosemary, or Herbes de Provence for a different twist.
- Creamy Option – Stir in a splash of cream at the end for a richer sauce.
- Cheesy Finish – Gruyere, parmesan, or mozzarella added at the end creates a lovely melted topping.
Make Ahead Tips
- Marinate the Chicken – Season ahead of time and store in the fridge for extra flavor.
- Pre-Cut Tomatoes – Chop in advance and store covered until ready to cook.
- Batch Cooking – Double the recipe for easy meal prep; the leftovers keep beautifully.
Serving Suggestions
- Grains – Serve over rice, couscous, quinoa, or even traditional Ukrainian buckwheat (kasha). It soaks up the sauce perfectly.
- Potatoes – Creamy mashed potatoes or roasted baby potatoes make a hearty base.
- Bread – Crusty bread or garlic bread to mop up every drop of the tomato sauce.
- Salads – Keep it fresh with a simple green salad, arugula with lemon dressing, or a crisp cucumber salad.
- Veggies – Pair with roasted asparagus, grilled zucchini, or sautéed green beans for a balanced plate.
Storage
- Refrigerate – Cool completely, then store in an airtight container in the fridge for 3–5 days.
- Freeze – Transfer to a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat – Gently warm in a skillet over low-medium heat until hot. You can also reheat in the oven covered at 350°F for about 10 minutes.
FAQs
Can I bake it in the oven?
Absolutely. Place seasoned chicken in a baking dish with the tomato mixture on the bottom and bake at 375°F for about 25–30 minutes, or until cooked through.
Can I use canned tomatoes?
Yes, in a pinch. A 28-ounce can of low-sodium diced tomatoes works, but expect a less fresh flavor. Add a splash of balsamic to brighten it up.
Can I add cheese?
Of course! Sprinkle shredded mozzarella, parmesan, or gruyere over the top in the last few minutes of cooking so it melts beautifully.
Final Thought
This Chicken and Tomatoes recipe is the epitome of simple, honest cooking. Fresh ingredients, one skillet, minimal fuss, and loads of flavor. It’s perfect for busy weeknights, but also worthy of sharing with friends around the table. I hope it finds a happy home in your meal rotation!
Simple Chicken and Tomatoes
This Chicken and Tomatoes recipe is one of those simple, rustic dinners that feels like summer in every bite.
Ingredients
For the Chicken:
- 2–3 pounds boneless skinless chicken breasts, about 4–5 large
- Ground black pepper, to taste
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Oil, for frying
For the Tomato Sauce:
- 3 pounds ripe, soft and juicy tomatoes, about 4 large, cut into wedges
- ¼ teaspoon salt
- Ground black pepper, to taste
- 5 large garlic cloves, minced
- ½ teaspoon dried oregano
- Basil or parsley, finely chopped
Instructions
- Cut the chicken breasts into tender-sized pieces. Season with ½ teaspoon oregano, ½ teaspoon salt, and freshly ground black pepper, then toss gently to coat. Slice the tomatoes and mince the garlic to prep the sauce ingredients.
- Heat a large ceramic nonstick skillet over medium heat and add a swirl of oil to coat. Add half the chicken pieces and sear for about 5 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and repeat with the remaining batch.
- Lower the heat and add the garlic along with ½ teaspoon oregano to the skillet. Stir for about 1 minute, adding a little more oil if needed.
- Spread the tomato wedges across the skillet and season with ¼ teaspoon salt and a few cracks of pepper. Raise the heat to medium and cook for around 5 minutes, gently stirring to help the tomatoes break down and release their juices. If your tomatoes aren’t super juicy, add a splash of water to help them along.
- Once the tomatoes cook down into a rustic, saucy base, turn off the heat and return the chicken to the skillet. Nestle the pieces in between the tomatoes and finish with a sprinkle of freshly chopped basil or parsley.
- Serve this dish warm with your favorite wholesome sides like quinoa, whole wheat spaghetti, brown rice, or buckwheat.
Notes
- Store: Let the dish cool completely before storing it in an airtight container in the fridge for 3–5 days
- Freeze: Keeps well frozen for up to 3 months. Defrost in the fridge before reheating
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 2182Total Fat 48gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 28gCholesterol 1108mgSodium 1167mgCarbohydrates 3gFiber 1gSugar 2gProtein 405g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.