Skillet Chicken with Tomatoes
Experience the comforting flavors of this Skillet Chicken with Tomatoes, a quick and easy one-pan recipe that's perfect for weeknight dinners! Tender, golden-seared chicken breasts are nestled in a vibrant, garlicky tomato sauce made with both crushed and fresh cherry tomatoes, creating a delightful balance of rich and fresh flavors. Infused with aromatic dried basil, oregano, and a touch of optional red pepper flakes for subtle heat, this dish comes together in just 40 minutes, including prep time. Garnished with bright, chopped parsley, this recipe pairs beautifully with crusty bread, rice, or pasta, making it an incredibly versatile addition to your meal rotation. Whether you're seeking a hearty, wholesome meal or an impressive dish to share with guests, this skillet chicken recipe is sure to deliver!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 ounces crushed tomatoes, canned
- 1.5 cups cherry tomatoes, halved
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes, until softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the crushed tomatoes, halved cherry tomatoes, dried basil, dried oregano, and red pepper flakes (if using). Simmer the sauce for 5 minutes to allow the flavors to meld.
Return the seared chicken breasts to the skillet, nestling them into the tomato sauce. Cover the skillet with a lid and reduce the heat to medium-low.
Cook for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Sprinkle the dish with fresh parsley before serving. Serve hot, paired with crusty bread, rice, or pasta if desired.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 28.9 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 257 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3493 mg | 74% | |
*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.
