Simple Chicken and Tomatoes Recipe

Chicken with tomatoes and garlic in a skillet garnished with basil.

4.97 from 86 votes

Simple Chicken and Tomatoes Recipe

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!

Prep Time8

Cook Time16

Total Time24

Course: Dinner

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 163kcal

Author: Olena Osipov

Ingredients

For the Chicken:

2-3 pounds boneless skinless chicken breasts about 4-5 large
1/2 teaspoon dried oregano
1/2 teaspoon salt
Ground black pepper to taste
Oil for frying

For the Tomato Sauce:

3 pounds ripe, soft and juicy tomatoes about 4 large, cut into wedges
5 large garlic cloves minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
Ground black pepper to taste
Basil or parsley finely chopped

US Customary - Metric

Instructions

Cut chicken breasts into tenders. Sprinkle with 1/2 teaspoon oregano, 1/2 teaspoon 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 teaspoon 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 teaspoon 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.
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. In season from farmers market or garden are ideal. In winter, buy tomatoes on the vine.

Nutrition