Chicken with Stewed Tomatoes
Savor the comforting and rustic flavors of Chicken with Stewed Tomatoes, a one-pan wonder perfect for weeknight dinners or casual entertaining. Succulent, golden-seared chicken breasts are simmered in a rich and aromatic sauce made from juicy canned stewed tomatoes, sautéed onions, garlic, and a medley of dried Italian herbs like oregano and basil. A hint of optional red chili flakes adds a subtle kick, while a splash of chicken broth deepens the flavor. This satisfying dish is finished with fresh parsley for a bright, herbaceous touch and pairs beautifully with fluffy rice, al dente pasta, or warm crusty bread to soak up every last bit of the savory sauce. Ready in under an hour, this hearty and wholesome recipe is the perfect blend of simplicity and bold flavors!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned stewed tomatoes, with juices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 4 servings cooked rice, pasta, or crusty bread (for serving)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat the olive oil in a large skillet or sauté pan over medium heat. Once hot, add the chicken breasts and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the canned stewed tomatoes with their juices, chicken broth, dried oregano, dried basil, and red chili flakes (if using). Stir everything together and bring the mixture to a gentle simmer.
Return the chicken breasts to the pan, nestling them into the tomato mixture. Cover the pan with a lid and let it simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with the remaining 1/2 teaspoon of salt and pepper as necessary.
Sprinkle the chopped parsley on top before serving.
Serve the chicken and stewed tomato sauce over cooked rice, pasta, or alongside crusty bread for a complete meal.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5074 mg | 221% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 41.2 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 373 mg | 29% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3926 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
