Chicken and Tomatoes

Chicken and Tomatoes is a simple skillet with pan seared chicken breasts, fresh tomatoes, garlic and basil. Delicious, healthy summer dinner ready in 30 minutes!

We also love this caprese chicken and zucchini, Tex Mex chicken and zucchini and Mediterranean chicken.

As a busy mom, I’m always looking for super simple, low effort midweek dinner options like this chicken and tomatoes recipe.

I created this recipe one night in August and my family loved it. Just watch as your family cleans their dinner plates with this one skillet wonder!

Ingredients for Chicken and Tomatoes

• 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.
• Tomatoes: Ideally you want to use farmers market or garden and in-season ripe juicy tomatoes. You want them to be soft enough to make a sauce. You can use any variety or even a combination of any like beefsteak, roma, grape or cherry tomatoes. In winter, I recommend using tomatoes on the vine for the best results.
• Garlic: Avoid the questionable store bought garlic puree and use fresh garlic cloves.
• Seasonings: I used a combination of Italian herbs like dried oregano, salt and pepper. You can also use Italian seasoning.
• Oil: I used avocado oil. You could also use olive oil or another neutral cooking oil.
• Fresh herbs: Finely chopped basil or fresh parsley really adds to the fresh garden taste of this dish.

How to Make Chicken with Tomatoes

• 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.

• Prep tomatoes and garlic: Peel and mince the garlic and cut the tomatoes depending on their size. For large tomatoes, I cut it into wedges, around 8 per tomato. For smaller tomatoes, like cherry tomatoes, you can chop them in half.

• Sear the chicken: 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.

• Cook the tomatoes: 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.
• 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.

Serving Ideas

This dish is so versatile, it will go with so many of the favorite side dishes.

In Ukraine, we served it with cooked buckwheat aka “kasha”. But you can also serve it over creamy Instant Pot mashed potatoes. The fresh tomato sauce is perfect to spoon over anything that can absorb it, so good!

Serve with a simple green salad like spring mix salad or butter lettuce salad

With simple roasted or grilled veggies that don’t take over the main dish. Try roasted asparagus or roasted cauliflower in winter, and grilled zucchini in summer.

How to Store and Reheat

Store: Allow the chicken with tomatoes to cool entirely before transferring to an airtight container. Refrigerate for 3-5 days.

Freeze: I think it will thaw well. Freeze for up to 3 months, then defrost in the fridge before reheating.

Reheat: Add to a large pan heat and reheat over low-medium heat until warmed through, 5-10 minutes.

You can also reheat in the oven while covered at 350 degrees F. Bake for around 10 minutes, until it is heated through.

FAQs

More Chicken Recipes to Try

• One pan chicken and potatoes
• Baked feta chicken
• Marry me chicken
• Pesto chicken and vegetables
• Pesto chicken
• Chicken cacciatore