Tomato Chicken Skillet
Transform your weeknight dinners with this irresistible Tomato Chicken Skillet—a one-pan wonder bursting with bold Mediterranean flavors! Tender, golden-seared chicken breasts are simmered to perfection in a rich tomato sauce infused with garlic, onions, and aromatic herbs like oregano and basil. A touch of paprika and optional red pepper flakes adds a subtle warmth, making this dish both hearty and comforting. With just 10 minutes of prep and a simple 30-minute cooking process, this easy chicken skillet recipe is ideal for busy nights. Serve it over fluffy rice, al dente pasta, or alongside crusty bread to soak up the robust tomato sauce. Perfect for family meals, this gluten-free and nutrient-packed dish will quickly become a favorite in your dinner rotation!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 3 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 14.5 ounces canned diced tomatoes
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside (they will finish cooking later).
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and softened.
Stir in the canned diced tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the tomato sauce. Cover the skillet with a lid and reduce the heat to medium-low. Simmer for 15-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning if needed. If the sauce is too thick, add a splash of chicken broth or water to reach desired consistency.
Garnish with fresh parsley if desired, and serve hot. This dish pairs well with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.3 g | ||
| Protein | 223.4 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 293 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3025 mg | 64% | |
*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.
