This Chicken with Tomatoes 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 recipe ready in 30 minutes!
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As a busy mom, I’m always looking for super simple, low effort midweek meal options like this one pan chicken with tomatoes recipe or pesto chicken.
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 recipe and my tomato pasta salad!
And the best part, tomato chicken recipe uses just 8 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!
In Ukraine, we served it with buckwheat, but you could serve it over creamy Instant Pot mashed potatoes. Just watch as your family cleans their dinner plates with this one pan wonder!
You may also love these 65 healthy chicken recipes!
Tomato Chicken Ingredients
Smoky, lightly seasoned, tender pan seared chicken, fresh tomatoes, and garlic with simple seasonings will make this a delicious summer dinner on repeat!
- 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 dried oregano, salt and pepper.
- Tomatoes: You can use any variety of ripe, juicy tomato or even a combination of any like cherry tomatoes, beefsteak 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 parsley really adds to the fresh garden taste!
How to Make Chicken with Tomatoes
This one pan garlic chicken tomato skillet dinner 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 tenders and season with oregano, salt, and pepper. You can do this directly on the chopping 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, 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 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 cook 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.
- Experiment with the herbs and seasonings: Rosemary and thyme, Italian, or Herbes De Provence would all taste great.
- 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.
- 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, salad with healthy Caesar dressing, or your favorite whole grain pasta like spaghetti or linguine would go so well!
What Side Dishes Should I Serve?
This one pan chicken and tomatoes 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.
Allow the chicken and tomatoes to cool entirely before transferring to an airtight container and storing in the refrigerator for 3-5 days.
Store in an airtight container and freeze for up to three months. Thaw in the refrigerator before reheating.
To reheat, add the chilled 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.
Yes, you can. I would follow this oven 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, cheddar, parmesan, or other sharp cheese. Add this in the last few minutes of cooking, just enough for it to melt.
You may also love this baked chicken parmesan!
More Easy One Pan Recipes
- Tuscan chicken pasta
- Instant Pot chicken pasta with parmesan
- Caprese chicken and zucchini
- Tex Mex chicken and zucchini
- Baked chicken and peppers
Chicken with Tomatoes and Garlic
- 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.
- 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.