This Easy Chicken in Tomato Sauce recipe is fast, fresh and healthy! Juicy seared chicken breasts covered with tomato sauce…with just a touch of cream to make it silky and delicious!
Chicken breasts do not have to be boring…I repeat, not boring! We eat so much chicken around here I’m surprised we don’t grow feathers and cluck. But it’s lean, quick cooking and a canvas for just about anything!
This is one of our favorite week night meals. We use canned tomatoes, which you probably already have in your pantry and serve it along side a bit of spaghetti or rice.
I was feeling skinny and decided to use a bit of cream. 1/8 of a cup is all it takes. We used heavy cream but half and half will do the trick. Or just omit entirely and go basic. Either way, you are going to love this easy ONE PAN MEAL!
How to make this Tomato Sauce and Chicken Dinner:
Sear your chicken using my quick method. Rub the oil right on the chicken rather than pour excess oil into the pan. Much less splatter and less fat in the pan.
The trick to perfectly seared chicken is to NOT TOUCH IT until it is ready. It will tell you when it’s time, chicken is so smart. If you try to turn it and it sticks.. it’s not ready. Pretty simple. Once you try this technique you will never go back to adding oil directly to the pan.
Remove the chicken after searing. It will not be completely cooked but will continue it’s journey in the tomato sauce.
Now add a tablespoon of olive oil into the skillet to saute your onion and garlic. Add your tomato puree and roasted red tomatoes and bring to a simmer.
Once your tomato sauce has been simmering for a bit, add your Italian herbs, salt ,pepper and that bit of cream. Taste for seasoning! Salt? Pepper? It will vary based on how much salt your canned tomatoes have…so tasting is the only way!
Place your seared partially cooked chicken back in the skillet to finish cooking. Chicken is perfect at 165 degrees. If you don’t have a digital thermometer put it on your list of must haves! It’s cheap and cheerful and will help you from overcooking all chicken, steak and fish.
We like to serve this with a side of spaghetti or rice and a simple side salad.
We have been making this dish for years and have yet to get tired of it!
Great add-ins are chopped carrot, peppers and roasted red peppers.
A few of our favorite chicken breast recipes are this simple Chicken Breasts with Easy Mushroom Pan Sauce
or this Seared Chicken in Creamy Roasted Red Pepper Sauce that you mix up in a blender using store bought jarred roasted red peppers! It’s one of my personal favorites!
To Easy Chicken Dinners!
Clink!
Kathi
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Hey and check out this video of us making this easy one pan meal!
Easy Chicken in Tomato Sauce
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 large garlic cloves, chopped
- 1 14 ounce can crushed tomatoes tomato sauce can be substituted
- 1 14 ounce can roasted diced tomatoes, drained
- 1/8 cup heavy cream or half and half
- 2 teaspoons italian seasoning or 1 tsp dried basil and oregano
- salt and pepper to taste
- 12 ounces cooked spaghetti or rice prepared according to package directions
Instructions
- Heat large skillet on medium high heat.
- While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
- Place prepared chicken into hot skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust. Flip and cook for another 3-4 minutes until brown. (chicken may not be fully cooked at this point but will continue to cook in the sauce).
- Remove seared to chicken to a plate and set aside.
- Reduce heat to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minute.
- Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning . Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
- Serve chicken and sauce with rice or pasta if desired.
Notes
Nutrition
This post may contain affiliate links, which means I might receive a very small commission, at no additional cost to you, should you chose to purchase that linked item. I only link to items I know and trust. Clink!
Liky says
Awesome….. Healthful
GMJ says
Question: Appx what size/ wt chicken chicken breasts are you using? I am guessing appx 5 to 6 oz ??
Kathi & Rachel says
Ideally yes. Some of them are way to big these days! Regardless just cook them in the sauce until the internal temp reaches 165 and you’ll be good. You can also use cutlets for a faster cook time.
Ashley says
When chicken is simmering in tomato sauce do I simmer covered or uncovered? I just made this and the chicken is taking much longer than 20min to reach 165 degrees
Kathi & Rachel says
Either will work but I normally leave uncovered. Is the chicken really thick? Some of the chicken breasts these days are enormous! They will take longer to cook.
susie macneill says
I have made this often and love it … I’m making it for 12 friends (including my husband and me!) and I was wondering , can I cook it the day before ?
And Can I cook it n the oven?
Thank you
Kathi & Rachel says
Hi Susie – so glad you love this dish. Yes you can bake this rather than cook on the stove top. Follow the directions, sautéing the onion and garlic and searing the chicken. Then add to a baking dish. Bake at 375 for about 20 minutes. Check for doneness with a meat thermometer. 165 is perfect. Kathi