Dairy-Free Chicken in Tomato Sauce
Dive into the rich, comforting flavors of Dairy-Free Chicken in Tomato Sauce, a wholesome recipe perfect for weeknight dinners or family gatherings. Tender chunks of chicken are simmered in a vibrant, herb-infused tomato sauce featuring a medley of dried oregano, basil, and garlic, creating a robust depth of flavor without relying on dairy. A touch of balsamic vinegar lends a subtle tang, while diced tomatoes and tomato paste combine for a perfect balance of acidity and sweetness. This dish is naturally dairy-free, making it ideal for those with dietary restrictions, and pairs beautifully with hearty sides like rice, pasta, or crusty bread. Ready in about an hour, this recipe is easy to prepare and packed with comforting aromas, ensuring it becomes a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by cutting the chicken breasts into bite-sized pieces and season them with half a teaspoon of salt and a quarter teaspoon of black pepper.
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces to the skillet and cook them for about 5-7 minutes, or until they are browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the chopped onion. Sauté the onion for about 4-5 minutes, or until it becomes translucent.
Add the minced garlic to the skillet and sauté for an additional minute, ensuring not to let it burn.
Stir in the diced tomatoes, tomato paste, chicken broth, and balsamic vinegar. Mix the ingredients well, then add the oregano, basil, bay leaf, remaining salt, and black pepper.
Bring the mixture to a simmer and return the chicken to the skillet. Cover the skillet with a lid, reduce the heat to low, and let it cook for about 30 minutes, stirring occasionally.
Check the seasoning and adjust salt and pepper to taste if needed. Remove the bay leaf from the sauce.
Garnish the dish with freshly chopped parsley before serving.
Serve the dairy-free chicken in tomato sauce hot, either on its own or with a side of rice or pasta.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 21.9 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2794 mg | 59% | |
*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.
