This Chicken Tomato Recipe combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs for one of the best healthy dinner ideas. It’s a simple, flavorful one-pan meal ready in 30 minutes!
Other favorite low carb meals we love is this caprese chicken zucchini tomato recipe, grilled bruschetta chicken and baked chicken caprese.
Table of contents
As a busy mom, I’m always looking for super simple, low effort midweek meal options like this chicken tomato recipe, pesto chicken, pan fried chicken breast, or these juicy chicken breasts in garlic butter sauce.
It combines tender, juicy chicken breast with a simple tomato sauce made with flavorful tomatoes, garlic, and herbs. And all in one skillet for less washing up!
Even self-proclaimed tomato haters love this tomato chicken!
Smoky, lightly seasoned, tender pan seared chicken breasts, fresh tomatoes, and garlic with simple seasonings will make this a delicious summer dinner on repeat!
In Ukraine, we served it with buckwheat aka “kasha”, here is a quick tutorial how to cook buckwheat. But you can also serve it over creamy Instant Pot mashed potatoes. Just watch as your family cleans their dinner plates with this one pan wonder!
Ingredients and Notes
This chicken tomato recipe uses just 8 simple ingredients – salt, pepper and oil included! With an emphasis on ripe, juicy tomatoes. Use farmers market ripe juicy tomatoes if you can, you won’t regret it!
- Chicken: I used 4 large boneless skinless chicken breasts cut into tenders. You could also use chicken tenderloin or chicken thighs but may need to slightly reduce or slightly increase the cooking time.
- Oil: I used avocado oil. You could also use olive oil or another neutral cooking oil.
- Seasonings: I used a combination of Italian herbs like dried oregano, salt and pepper. You can also use Italian seasoning.
- Tomatoes: You can use any variety of ripe, juicy tomato or even a combination of any like cherry tomatoes, beefsteak tomatoes or tomatoes on the vine. In winter, I recommend using vine tomatoes for the best results.
- Garlic: Avoid the pesky questionable store bought garlic puree and use fresh garlic cloves!
- Fresh herbs: Finely chopped basil or fresh parsley really adds to the fresh garden taste of this tomato chicken!
How to Make Chicken and Tomatoes Recipe
This one pan garlic chicken tomato recipe is similar to a chicken cacciatore but with a fresher, lighter finish. And ready in less than 30 minutes!
Season the chicken breasts: First, cut the chicken breasts into chicken tenders and season with oregano, salt, and pepper. You can do this directly on the cutting board.
Prepare the tomatoes and garlic: Peel and mince the garlic and cut the tomatoes depending on their size.
For larger tomatoes, I cut it onto wedges, around 8 per tomato. For smaller tomatoes like cherry tomatoes, you can chop them in half.
To peel and chop the garlic in no time, smash it with the flat side of a knife first, then peel and mince. It’ll be easy-peasy to peel that way!
Sear the chicken breasts: In a large skillet over medium heat, add a little oil and sear half of the seasoned chicken pieces on one side until its edges begin to turn white.
Then flip over and cook until golden brown, 4-5 minutes per side, usually. Remove the seared chicken breasts and repeat this step with the remaining chicken, then set it aside.
Work in batches unless your pan can fit it all at once, then go for it!
Cook the vegetables: Reduce the heat to low and add the garlic and oregano and lightly sauté for one minute, stirring regularly. Then add the tomatoes to the pan, season with salt and pepper, increase the heat to medium and simmer for 5 minutes.
If the tomatoes aren’t juicy, add a splash of water or broth.
Assemble and serve: Once the tomatoes are cooked, turn off the heat. Add the chicken back to the skillet and sprinkle with fresh basil or parsley.
Tips for Best Results
Here are my top tips to nail this chicken tomato recipe from the first try!
- Experiment with the herbs and seasonings: Dried rosemary, dried thyme, Italian seasoning, or Herbes De Provence would all taste great.
- Use the freshest tomatoes you can: This chicken breast with tomatoes recipe is simple and relies on the tomatoes’ flavor a lot. So, make sure you use good ones.
- If you use skin-on chicken breast: You’ll need to slightly increase cooking time.
- Red wine vinegar: You can add a splash to the pan when adding the tomatoes. The harsh flavor will burn off, leaving behind added depth. Balsamic vinegar would also be great!
- Pairing suggestions: Other than a glass of crisp white wine, grilled zucchini, healthy Caesar salad, spaghetti squash noodles or your favorite whole grain pasta like simple spaghetti recipe or linguine would go so well!
What’s Best to Serve Chicken Tomato Recipe With?
This chicken and tomato recipe is so versatile, it will go with so many of the favorite side dishes.
- Roasted asparagus – A simple and healthy side dish, serve with a squeeze of lemon and enjoy.
- Healthy oven roasted sweet potatoes – Crispy outside and tender inside, they make the perfect easy side.
- Roasted cauliflower with Parmesan cheese – A great way to keep this meal low carb and Parmesan pairs so well with all the ingredients.
How to Store and Reheat
Allow the chicken with tomatoes to cool entirely before transferring to an airtight container and storing in the refrigerator for 3-5 days.
Store leftovers in an airtight container and freeze for up to three months. Thaw in the fridge before reheating.
To reheat, add tomato chicken to a large pan on the stovetop and heat over medium heat until warmed through, 10-15 minutes.
You can also reheat in the oven at 350 degrees F along with all the tomato sauce while covered. Bake for around 10 minutes, until it is heated through.
FAQs
Yes, you can. I would follow this baked chicken breast instructions adding the tomato sauce ingredients to the bottom of the dish.
You may also love this one pan chicken and potatoes, another favorite tomato recipe made on a sheet pan.
While it won’t be as fresh tasting, you could try a can of drained low sodium diced tomatoes.
There’s nothing quite like cheese and tomato, so feel free to grate a healthy helping of gruyere cheese, cheddar cheese, parmesan cheese, or other sharp cheese. Add this in the last few minutes of cooking, just enough for it to melt.
More Chicken and Vegetables Recipes to Try
- Pesto chicken and vegetables
- Tex Mex chicken and zucchini recipe
- Chicken and mushroom recipe
- Chicken and cauliflower recipe
- Chicken and broccoli stir fry
- Chicken and asparagus recipe
- Mediterranean chicken skillet
- Chicken and bell pepper recipe
Chicken and Tomato Recipe
Ingredients
Chicken Breasts:
- 2-3 lbs boneless & skinless chicken breasts about 4 large
- 1/2 tsp dried oregano
- 1/2 tsp salt
- Ground black pepper to taste
- Oil for frying
Sauce:
- 3 lbs ripe tomatoes about 4 large, cut into half moon shapes
- 5 garlic cloves minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- Ground black pepper to taste
- Basil or parsley finely chopped
Instructions
- Cut chicken breasts into tenders. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around to coat evenly. Slice tomatoes and chop garlic.
- Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add half of chicken and cook for 5 minutes or until golden brown on each side. Transfer to a dish and cook remaining chicken this way.
- Reduce heat to low, add garlic and 1/2 tsp oregano. Cook for 1 minute, stirring frequently (add a bit of oil if there was none left from cooking chicken).
- Layer tomatoes on top, sprinkle with 1/4 tsp salt and pepper to taste. Turn up the heat to medium and cook tomatoes for about 5 minutes, gently tossing them around (if tomatoes aren’t juicy enough, add a splash of water).
- When tomatoes have released their juices and turned into fresh tomato sauce, turn off the heat and return chicken back to skillet. Gently tuck it in between tomatoes and sprinkle with fresh basil or parsley.
- Serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.
Video
Notes
- Store: Allow the chicken and tomatoes to cool entirely before transferring to an airtight container and storing in the refrigerator for 3-5 days.
- Freeze: Freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Add chilled chicken breast with tomatoes to a large pan on the stovetop and heat over medium heat until warmed through (10-15 minutes). Or reheat in oven at 350F covered. Bake for around 10 minutes, until heated through.
- Use the freshest tomatoes you can: This dish is simple and relies on the tomatoes’ flavor a lot – so make sure you use good ones.
SO SIMPLE, how could this taste SO GOOD?? I’m learning to use things grown in our garden and I used-up some very ripe tomatoes for this recipe. The chicken was so simple and tasty, too. Just the kind of recipe I’m looking for – basic, fresh, feeds a larger number of people and lick-your -fingers good 🙂 Thank you!!
Fantastic! Homegrown tomatoes are the best and this recipe is the best to use them up!