Craving something deliciously simple yet satisfying? Chicken and tomatoes are the ultimate culinary power couple, perfect for everything from quick weeknight dinners to impressive weekend feasts. Whether you’re in the mood for comforting classics or fresh, vibrant dishes, this collection has something to make every meal special. Get ready to discover 20 mouthwatering recipes that will become your new go-to favorites!
Classic Chicken and Tomato Pasta
Lately, you’ve probably been craving something comforting yet simple to make. This classic chicken and tomato pasta hits all the right notes for a quick weeknight dinner. It’s the kind of meal that feels both familiar and satisfying.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 8 oz pasta
– 2 tbsp olive oil
– 1 medium onion
– 3 cloves garlic
– 28 oz canned crushed tomatoes
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh basil
– 1/4 cup grated Parmesan cheese
Instructions
1. Cut the chicken breasts into 1-inch cubes and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside on a plate.
5. Dice the onion and mince the garlic cloves.
6. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
7. Sauté the diced onion for 5 minutes until translucent and slightly softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Pour in the canned crushed tomatoes, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper.
10. Bring the sauce to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
11. While the sauce simmers, cook the pasta in a large pot of salted boiling water according to package directions until al dente.
12. Drain the pasta and return it to the pot.
13. Chop the fresh basil leaves.
14. Return the cooked chicken to the skillet with the tomato sauce and stir to combine.
15. Add the drained pasta to the skillet and toss until evenly coated with sauce.
16. Stir in the chopped basil and grated Parmesan cheese.
17. Serve immediately while hot.
Every bite delivers tender chicken coated in a rich, slightly sweet tomato sauce that clings perfectly to the pasta. The fresh basil adds a bright, herbal note that cuts through the richness beautifully. For a fun twist, try serving it in individual bowls topped with extra Parmesan and a drizzle of olive oil.
Slow Cooker Tomato Basil Chicken
You know those days when you want something comforting but don’t have hours to spend in the kitchen? This slow cooker tomato basil chicken is your answer—it practically cooks itself while filling your home with the most incredible aroma. Seriously, it’s the kind of meal that makes your whole house smell like an Italian restaurant.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 cups crushed tomatoes
– 1/4 cup fresh basil leaves
– 1 small yellow onion
– 3 cloves garlic
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Dice 1 small yellow onion into 1/4-inch pieces.
2. Mince 3 cloves garlic finely.
3. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
4. Add diced onion and cook for 4-5 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Transfer onion and garlic mixture to the slow cooker.
7. Place 1.5 lbs boneless, skinless chicken breasts in the slow cooker in a single layer.
8. Pour 2 cups crushed tomatoes evenly over the chicken.
9. Sprinkle 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper over the tomatoes.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
11. Chop 1/4 cup fresh basil leaves just before serving.
12. Stir chopped basil into the slow cooker mixture.
13. Let rest for 5 minutes before serving.
Really, the chicken becomes so tender it practically falls apart with a fork, while the tomato sauce develops this rich, sweet depth that pairs perfectly with the fresh basil brightness. Try serving it over creamy polenta or with crusty bread to soak up every bit of that amazing sauce—it transforms simple ingredients into something truly special.
Easy Chicken Tomato Curry
Unbelievably simple yet packed with flavor, this chicken tomato curry comes together in under 30 minutes. You’ll love how the tender chicken soaks up the rich, aromatic sauce. It’s the perfect weeknight dinner when you’re craving something comforting but don’t want to spend hours in the kitchen.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh cilantro
Instructions
1. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
4. Remove chicken from skillet and set aside on a plate.
5. Dice 1 medium yellow onion and mince 3 cloves garlic and 1 tbsp fresh ginger.
6. Add onion to the same skillet and cook for 4 minutes until softened.
7. Stir in garlic and ginger and cook for 1 minute until fragrant.
8. Add 2 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
9. Pour in 1 (14.5 oz) can diced tomatoes with their juices and 1 cup chicken broth, scraping up any browned bits from the bottom of the pan.
10. Return chicken to the skillet along with any accumulated juices.
11. Bring mixture to a simmer, then reduce heat to medium-low and cook uncovered for 12 minutes, stirring occasionally.
12. Stir in 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper.
13. Simmer for 3 more minutes until sauce thickens slightly.
14. Chop 2 tbsp fresh cilantro and sprinkle over the curry before serving. Buttery and rich, this curry has tender chicken swimming in a velvety tomato sauce with just the right amount of warmth from the spices. The creamy texture pairs beautifully with fluffy rice or naan bread for soaking up every last bit of sauce. Try serving it over cauliflower rice for a low-carb option that doesn’t sacrifice flavor.
One-Pan Chicken Tomato and Olive Bake
Wondering what to make for dinner when you’re short on time but still want something delicious? This one-pan chicken tomato and olive bake comes together with minimal effort and maximum flavor. You’ll love how the ingredients meld together while creating barely any cleanup.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried oregano
– 3 cloves garlic, minced
– 1 pint cherry tomatoes
– 1/2 cup kalamata olives, pitted
– 1/4 cup fresh basil, chopped
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
3. Place chicken thighs in a large baking dish in a single layer.
4. Drizzle olive oil evenly over the chicken.
5. Sprinkle salt, black pepper, and dried oregano over the chicken.
6. Rub the seasoning mixture into both sides of each chicken thigh.
7. Scatter minced garlic around the chicken in the baking dish.
8. Add cherry tomatoes and kalamata olives to the dish, distributing them evenly.
9. Gently toss the tomatoes and olives in the oil and seasonings already in the pan.
10. Bake at 400°F for 25 minutes until chicken reaches 165°F internally.
11. Check that the tomatoes have burst and released their juices, creating a natural sauce.
12. Remove the baking dish from the oven and let rest for 5 minutes to allow juices to redistribute.
13. Sprinkle fresh basil over the entire dish just before serving.
Fantastic straight from the oven, this dish delivers tender chicken that soaks up the bright tomato sauce and briny olive flavors. The burst tomatoes create a juicy base that’s perfect for soaking up with crusty bread or serving over fluffy rice. Try topping it with a sprinkle of feta cheese for an extra tangy twist that complements the Mediterranean flavors beautifully.
Grilled Chicken with Fresh Tomato Salsa
Haven’t you been craving something fresh and flavorful that doesn’t keep you in the kitchen all day? Grilled chicken with fresh tomato salsa is your answer—it’s juicy, vibrant, and perfect for a quick weeknight dinner or a weekend barbecue. You’ll love how the smoky chicken pairs with the zesty salsa.
Ingredients
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 2 cups diced tomatoes
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeded and minced
– 2 tbsp lime juice
– 1/4 tsp salt
Instructions
1. Preheat your grill to medium-high heat, around 400°F.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Brush both sides of the chicken with 2 tbsp olive oil.
4. Sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder evenly over the chicken.
5. Place the chicken on the grill and cook for 6-7 minutes per side, until internal temperature reaches 165°F.
6. While the chicken grills, combine 2 cups diced tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 minced jalapeño, 2 tbsp lime juice, and 1/4 tsp salt in a medium bowl.
7. Let the salsa sit for at least 10 minutes to allow flavors to meld.
8. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
9. Top the grilled chicken with the fresh tomato salsa.
Maybe you’ll notice how the tender, smoky chicken contrasts with the bright, chunky salsa. Serve it over a bed of greens for a light meal, or alongside grilled corn for a summer feast—it’s versatile enough to become your new go-to.
Creamy Tomato Chicken Skillet
Mmm, picture this: you’ve had a long day, and you’re craving something comforting but don’t want to spend hours in the kitchen. This creamy tomato chicken skillet comes together in one pan with minimal fuss, delivering maximum flavor that’ll make you feel like a weeknight dinner hero.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 cup chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh basil
Instructions
1. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes.
2. Season the chicken cubes evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add the seasoned chicken to the hot skillet in a single layer, cooking for 5-6 minutes until golden brown on all sides.
5. Remove the chicken from the skillet and set aside on a plate.
6. Dice 1 medium yellow onion and mince 3 cloves garlic.
7. Add the diced onion to the same skillet, cooking for 4-5 minutes until translucent and softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Pour 1 cup chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Add 1 can (14.5 oz) diced tomatoes with their juices to the skillet.
11. Return the cooked chicken to the skillet, stirring to combine with the tomato mixture.
12. Simmer the mixture uncovered for 8-10 minutes until the sauce has thickened slightly.
13. Reduce the heat to low and stir in 1/2 cup heavy cream until fully incorporated.
14. Sprinkle 1/4 cup grated Parmesan cheese over the mixture, stirring continuously until the cheese melts and the sauce becomes creamy.
15. Remove the skillet from the heat and stir in 2 tbsp chopped fresh basil.
Now that’s what I call a satisfying meal! The tender chicken pairs perfectly with the rich, creamy tomato sauce that’s neither too heavy nor too acidic. Serve it over fluffy mashed potatoes or with crusty bread to soak up every last bit of that delicious sauce.
Balsamic Tomato Chicken with Mozzarella
Fancy a simple dinner that feels fancy without the fuss? You’ll love this balsamic tomato chicken with melty mozzarella. It’s a one-pan wonder that comes together quickly for a satisfying weeknight meal.
Ingredients
– 4 boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 cup balsamic vinegar
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried basil
– 4 slices fresh mozzarella cheese
– 2 tbsp chopped fresh basil
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
3. Place chicken in the hot skillet and cook for 5–6 minutes without moving until golden brown on the bottom.
4. Flip the chicken and cook for another 4–5 minutes until the second side is browned.
5. Transfer chicken to a clean plate and reduce heat to medium.
6. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
7. Pour in balsamic vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
8. Simmer the vinegar for 2–3 minutes until reduced by half and slightly thickened.
9. Stir in diced tomatoes with their juices and dried basil.
10. Return chicken to the skillet, nestling it into the tomato mixture.
11. Preheat your broiler to high (500°F) while the chicken simmers.
12. Top each chicken breast with one slice of mozzarella cheese.
13. Transfer the skillet to the oven and broil for 2–3 minutes until cheese is melted and bubbly with golden spots.
14. Remove from oven and sprinkle with fresh basil.
Lusciously tender chicken pairs perfectly with the tangy balsamic-tomato sauce and creamy mozzarella. For a complete meal, serve it over creamy polenta or with crusty bread to soak up every bit of sauce. The sweet acidity from the balsamic balances beautifully with the rich cheese and juicy tomatoes.
Spicy Tomato Chicken Stir Fry
Venturing into the world of stir-fries? This spicy tomato chicken version is your new weeknight hero—it comes together in minutes but tastes like you spent hours in the kitchen. You’ll love how the tangy tomatoes balance the heat, making every bite exciting yet totally approachable.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 tbsp vegetable oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 1 cup cherry tomatoes
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 cup chopped fresh cilantro
Instructions
1. Cut 1 lb boneless, skinless chicken breasts into 1-inch cubes.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add chicken cubes to the hot skillet in a single layer.
4. Cook chicken for 4-5 minutes without stirring to develop a golden-brown crust.
5. Flip chicken pieces and cook for another 3-4 minutes until cooked through.
6. Remove chicken from skillet and set aside on a clean plate.
7. Dice 1 medium yellow onion into 1/2-inch pieces.
8. Mince 3 cloves garlic and 1 tbsp fresh ginger.
9. Add diced onion to the same skillet and cook for 3 minutes until softened.
10. Add minced garlic and ginger, cooking for 30 seconds until fragrant.
11. Halve 1 cup cherry tomatoes and add to the skillet.
12. Cook tomatoes for 2-3 minutes until they begin to burst and release their juices.
13. Return cooked chicken to the skillet.
14. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp red pepper flakes, and 1/2 tsp salt.
15. Stir everything together and cook for 2 minutes until heated through and well combined.
16. Remove skillet from heat and stir in 1/4 cup chopped fresh cilantro.
But the magic really happens when you dig in—the chicken stays wonderfully tender while the tomatoes create a saucy, slightly chunky texture that clings to every piece. That balance of spicy, tangy, and savory makes it perfect served over fluffy rice or wrapped in warm tortillas for a fun twist.
Tomato Braised Chicken Thighs
Gosh, there’s nothing quite like coming home to the smell of something delicious simmering away in the oven. This tomato braised chicken is one of those cozy, no-fuss dinners that feels like a warm hug after a long day, and it’s way easier to make than you might think.
Ingredients
– 6 bone-in, skin-on chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1/4 cup dry white wine
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 cup chicken broth
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat for 2 minutes.
4. Place the chicken thighs skin-side down in the hot oil, being careful not to overcrowd the pan.
5. Cook the chicken for 6-8 minutes without moving it until the skin is golden brown and crispy.
6. Flip the chicken and cook for 2 more minutes on the other side.
7. Transfer the chicken to a clean plate, leaving the rendered fat in the pot.
8. Add the diced onion to the pot and cook for 5 minutes, stirring occasionally, until softened.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
11. Simmer the wine for 2 minutes until reduced by half.
12. Stir in the crushed tomatoes, dried oregano, and chicken broth.
13. Return the chicken thighs to the pot, nestling them into the sauce skin-side up.
14. Bring the sauce to a gentle simmer, then cover the pot and transfer it to a preheated 350°F oven.
15. Braise for 45 minutes until the chicken is fork-tender and reaches an internal temperature of 165°F.
16. Remove the pot from the oven and let it rest for 5 minutes.
17. Sprinkle with the chopped fresh parsley before serving.
Looks like you’ve got a winner here! The chicken becomes incredibly tender and falls right off the bone, while the rich tomato sauce develops a wonderful depth of flavor from the braising process. Serve it over creamy polenta or with crusty bread to soak up every last bit of that delicious sauce.
Garlic Butter Chicken with Roasted Tomatoes
Oh my goodness, you have to try this garlic butter chicken with roasted tomatoes. It’s one of those cozy, flavor-packed meals that comes together with minimal effort but tastes like you spent hours in the kitchen. Perfect for a busy weeknight when you want something delicious without the fuss.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 pint cherry tomatoes
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 400°F.
- Pat the chicken breasts dry with paper towels to help them brown evenly.
- Season both sides of the chicken with salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
- Place the chicken in the skillet and cook for 5–6 minutes until the bottom is golden brown.
- Flip the chicken and cook for another 3 minutes.
- Push the chicken to one side of the skillet and add the butter.
- Once the butter melts, add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add the cherry tomatoes to the skillet around the chicken.
- Transfer the skillet to the preheated oven and roast for 15–18 minutes until the chicken reaches an internal temperature of 165°F and the tomatoes are burst and juicy.
- Remove the skillet from the oven and stir in the fresh parsley and lemon juice.
- Let the chicken rest for 5 minutes before slicing to keep it juicy.
Hearty and vibrant, this dish delivers tender chicken soaked in rich garlic butter, with sweet, roasted tomatoes that burst in your mouth. Serve it over creamy mashed potatoes or fluffy rice to soak up every bit of that delicious sauce, or slice the chicken and toss it with pasta for a quick twist.
Chicken Tomato and Spinach Quesadillas
Sometimes you just need a quick, satisfying meal that comes together in minutes. These chicken tomato and spinach quesadillas are exactly that—packed with flavor and perfect for busy weeknights when you want something delicious without the fuss.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– 1/4 tsp salt
– 1/4 tsp black pepper
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1 cup fresh spinach
– 1/2 cup diced tomatoes
– 1/4 cup sliced black olives
– 2 tbsp sour cream (for serving)
Instructions
1. Cut chicken breasts into 1-inch cubes and pat dry with paper towels.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken to the hot skillet in a single layer, being careful not to overcrowd the pan.
4. Sprinkle chili powder, garlic powder, cumin, salt, and black pepper evenly over the chicken.
5. Cook chicken for 6-8 minutes, turning occasionally, until internal temperature reaches 165°F and no pink remains.
6. Remove chicken from skillet and set aside on a clean plate.
7. Wipe the same skillet clean with a paper towel and return to medium heat.
8. Place one tortilla in the skillet and sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half the tortilla.
9. Arrange 1/4 of the cooked chicken, 1/4 cup fresh spinach, 2 tablespoons diced tomatoes, and 1 tablespoon sliced black olives over the cheese.
10. Fold the empty half of the tortilla over the filling and press down gently with a spatula.
11. Cook for 2-3 minutes until the bottom is golden brown with visible toast marks.
12. Carefully flip the quesadilla using a wide spatula and cook for another 2-3 minutes until the second side is golden brown and cheese is fully melted.
13. Transfer the finished quesadilla to a cutting board and repeat steps 8-12 with remaining tortillas and fillings.
14. Let each quesadilla rest for 1 minute before cutting into wedges to prevent the filling from spilling out.
15. Serve immediately with sour cream for dipping.
These quesadillas have a wonderful contrast of textures—crispy tortilla outside with tender chicken and melted cheese inside. The fresh spinach adds a slight crunch while the tomatoes provide juicy bursts of flavor. Try serving them with a side of guacamole or slicing them into smaller wedges for perfect party appetizers.
Sun-Dried Tomato Chicken Salad
When you need a lunch that feels fancy but comes together in minutes, this sun-dried tomato chicken salad is your answer. It’s packed with Mediterranean flavors and perfect for meal prep or a quick weeknight dinner.
Ingredients
– 2 cups cooked chicken, shredded
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup mayonnaise
– 2 tbsp Greek yogurt
– 1 tbsp lemon juice
– 1/4 cup red onion, finely diced
– 1/4 cup fresh parsley, chopped
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Place the shredded chicken in a large mixing bowl.
2. Add the chopped sun-dried tomatoes, diced red onion, and chopped parsley to the bowl.
3. In a separate small bowl, combine the mayonnaise, Greek yogurt, lemon juice, salt, and black pepper.
4. Whisk the dressing ingredients together until completely smooth.
5. Pour the dressing over the chicken mixture in the large bowl.
6. Use a spatula to gently fold everything together until all ingredients are evenly coated with dressing.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Taste the salad after chilling and adjust seasoning if needed.
Our chicken salad has a wonderful creamy texture with chewy bursts from the sun-dried tomatoes and a fresh crunch from the red onion. The tangy lemon and rich mayo-yogurt combo make it satisfying without being heavy. Try serving it in lettuce cups for a low-carb option or pile it high on crusty bread for the ultimate sandwich.
Cheesy Tomato Stuffed Chicken Breast
Ready for a dinner that feels fancy but comes together with minimal fuss? You’re going to love this cheesy tomato stuffed chicken breast. It’s a simple, satisfying meal that turns basic ingredients into something truly special.
Ingredients
– 2 large boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1 tsp Italian seasoning
– 1 cup shredded mozzarella cheese
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a deep pocket horizontally through the thickest side, being careful not to cut all the way through.
3. Repeat step 2 with the second chicken breast.
4. Pat the chicken breasts dry with paper towels.
5. Season the outside and inside of each pocket evenly with the salt, black pepper, garlic powder, and Italian seasoning.
6. In a small bowl, combine the mozzarella cheese, sun-dried tomatoes, and Parmesan cheese.
7. Divide the cheese and tomato mixture evenly and stuff it into the pocket of each chicken breast.
8. Secure the opening of each pocket with 2-3 toothpicks to prevent the filling from leaking.
9. Heat the olive oil in a large, oven-safe skillet over medium-high heat.
10. Once the oil is shimmering, carefully place both stuffed chicken breasts in the skillet.
11. Sear the chicken for 3-4 minutes on the first side, until a golden-brown crust forms.
12. Flip the chicken breasts and sear for another 3-4 minutes on the second side.
13. Transfer the entire skillet to the preheated oven.
14. Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
15. Remove the skillet from the oven and let the chicken rest for 5 minutes.
16. Carefully remove the toothpicks before serving.
Oh, the cheesy, tomatoey filling gets wonderfully melty against the perfectly cooked, juicy chicken. Serve it sliced over a bed of creamy polenta or with a simple arugula salad to soak up any delicious pan juices.
Lemon Tomato Chicken with Herbs
Getting dinner on the table doesn’t have to be complicated, especially when you’ve got bright, fresh flavors like lemon and tomato to work with. This lemon tomato chicken with herbs comes together quickly but tastes like you spent hours in the kitchen. You’ll love how the tangy sauce soaks into everything for a truly satisfying meal.
Ingredients
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh lemon juice
– 1 tsp lemon zest
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh oregano, chopped
– 1/2 cup chicken broth
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure even browning.
2. Season both sides of the chicken breasts evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Place chicken breasts in the hot skillet and cook for 6-7 minutes without moving them to develop a golden-brown crust.
5. Flip the chicken breasts and cook for another 6-7 minutes until the internal temperature reaches 165°F.
6. Remove chicken from the skillet and set aside on a clean plate.
7. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
8. Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and release their juices.
9. Pour in fresh lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
10. Add lemon zest, chopped parsley, and chopped oregano to the sauce.
11. Return the chicken breasts to the skillet, spooning the sauce over them.
12. Simmer everything together for 2-3 minutes to allow the flavors to meld.
13. Remove from heat and let rest for 3 minutes before serving.
Really, the magic happens when that bright lemon sauce soaks into the tender chicken. You’ll get juicy, flavorful chicken with tomatoes that burst in your mouth, all tied together with those fresh herbs. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that incredible sauce.
Mediterranean Chicken Tomato Stew
Very few dishes hit that perfect balance of comforting and healthy, but this Mediterranean chicken tomato stew absolutely nails it. You get tender chicken simmered in a rich tomato base with classic Mediterranean flavors that make your kitchen smell incredible. It’s the kind of meal that feels fancy but comes together with minimal effort.
Ingredients
– 2 tbsp olive oil
– 1.5 lbs boneless, skinless chicken thighs
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large yellow onion
– 4 cloves garlic
– 1/4 cup tomato paste
– 1 (28 oz) can crushed tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/2 cup kalamata olives
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken thighs in the hot oil and cook for 5-6 minutes per side until golden brown.
5. Remove chicken from the pot and set aside on a plate.
6. Add diced onion to the same pot and cook for 4-5 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
9. Pour in crushed tomatoes, chicken broth, oregano, and red pepper flakes.
10. Return the chicken thighs to the pot, nestling them into the sauce.
11. Bring the stew to a simmer, then reduce heat to low and cover.
12. Cook for 45 minutes until chicken is fork-tender.
13. Stir in kalamata olives and cook uncovered for 5 more minutes.
14. Remove from heat and stir in chopped parsley.
Let this stew rest for 10 minutes before serving to allow the flavors to meld together beautifully. The chicken becomes incredibly tender while the sauce thickens into a rich, savory base that’s perfect for soaking up with crusty bread. Leftovers taste even better the next day as the Mediterranean flavors continue to develop overnight.
Tomato Chicken Casserole with Cheese
Zesty and comforting, this tomato chicken casserole with cheese is the perfect weeknight dinner solution. You’ll love how the juicy chicken, tangy tomatoes, and melted cheese come together in one delicious dish. It’s hearty, satisfying, and sure to become a family favorite.
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Cut the chicken breasts into 1-inch cubes and pat them dry with paper towels for better browning.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken cubes to the hot skillet in a single layer, working in batches if needed.
5. Cook the chicken for 4-5 minutes per side until golden brown but not fully cooked through.
6. Transfer the browned chicken to the prepared baking dish using a slotted spoon.
7. Dice the onion and mince the garlic cloves while the skillet is still hot.
8. Add the diced onion to the same skillet and cook for 3-4 minutes until softened.
9. Stir in the minced garlic and cook for 30 seconds until fragrant.
10. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the skillet.
11. Add the dried oregano, salt, and black pepper to the tomato mixture.
12. Simmer the sauce for 5 minutes to allow the flavors to meld together.
13. Pour the tomato sauce evenly over the chicken in the baking dish.
14. Sprinkle the shredded mozzarella cheese in an even layer over the entire surface.
15. Top with the grated Parmesan cheese for extra flavor and browning.
16. Bake uncovered for 25-30 minutes until the cheese is bubbly and golden brown.
17. Remove from the oven and let rest for 5 minutes to allow the sauce to thicken.
18. Sprinkle the chopped fresh basil over the top just before serving.
The melted cheese forms a beautiful golden crust while keeping the chicken incredibly moist underneath. You get wonderful tangy notes from the tomatoes that balance perfectly with the rich, creamy cheese. Try serving it over creamy polenta or with crusty bread to soak up every bit of the delicious sauce.
Chicken Tomato and Mushroom Risotto
Busy weeknights call for cozy comfort food, and this creamy risotto delivers exactly that. You’ll love how the tender chicken, juicy tomatoes, and earthy mushrooms come together in one satisfying pot. It’s the kind of meal that feels fancy but is totally doable any night of the week.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 8 oz cremini mushrooms
– 1 medium yellow onion
– 3 cloves garlic
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups chicken broth
– 1 cup cherry tomatoes
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Cut chicken breasts into 1-inch cubes and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add chicken pieces and cook for 6-8 minutes until golden brown on all sides and cooked through.
4. Remove chicken from pot and set aside on a plate.
5. Slice mushrooms and dice onion while the pot is still hot.
6. Add mushrooms to the same pot and cook for 5-7 minutes until they release their liquid and turn golden brown.
7. Add diced onion and cook for 3-4 minutes until translucent.
8. Mince garlic and add to the pot, cooking for 1 minute until fragrant.
9. Add Arborio rice and stir constantly for 2 minutes until grains are lightly toasted and coated in oil.
10. Pour in white wine and stir continuously until completely absorbed, about 2 minutes.
11. Heat chicken broth in a separate saucepan until simmering, then reduce heat to low to keep warm.
12. Add warm broth to the rice mixture 1/2 cup at a time, stirring constantly until each addition is fully absorbed before adding the next.
13. Continue adding broth and stirring for 18-20 minutes until rice is creamy but still slightly firm to the bite.
14. Halve cherry tomatoes and add to the risotto along with the cooked chicken.
15. Cook for 2-3 minutes until tomatoes are slightly softened but still hold their shape.
16. Remove pot from heat and stir in Parmesan cheese, butter, and remaining 1/2 tsp salt and 1/4 tsp black pepper.
17. Let risotto rest for 2 minutes off the heat to allow flavors to meld.
18. Chop fresh parsley and sprinkle over the risotto before serving.
Final thoughts: Fresh from the pot, this risotto boasts a luxuriously creamy texture with distinct, tender rice grains. The savory Parmesan and sweet cherry tomatoes create a beautiful balance against the earthy mushrooms. For a special touch, top with extra Parmesan shavings and serve alongside a simple arugula salad dressed with lemon vinaigrette.
Skillet Chicken with Cherry Tomato Sauce
Dinner just got a whole lot easier with this one-pan wonder. You’ll love how the juicy chicken cooks right alongside that vibrant cherry tomato sauce. It’s the kind of meal that feels fancy but comes together in no time.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 pint cherry tomatoes
– 1/4 cup chicken broth
– 1 tbsp balsamic vinegar
– 1/4 cup fresh basil, chopped
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place chicken thighs in the hot skillet and cook for 6 minutes without moving them.
5. Flip the chicken and cook for another 6 minutes until golden brown, then transfer to a plate.
6. Reduce heat to medium and add minced garlic to the skillet, cooking for 30 seconds until fragrant.
7. Add cherry tomatoes to the skillet and cook for 4-5 minutes until they start to burst and release their juices.
8. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
9. Stir in balsamic vinegar and simmer the sauce for 3 minutes to slightly thicken.
10. Return the chicken to the skillet, nestling it into the tomato sauce.
11. Cook for 5 more minutes until the chicken reaches 165°F internally.
12. Remove from heat and stir in fresh basil just before serving. The tender chicken soaks up the sweet-tangy tomato sauce beautifully, creating juicy bites in every forkful. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that incredible sauce.
Honey Glazed Tomato Chicken Wings
Tired of the same old chicken wings? You’re in for a treat with these honey glazed tomato chicken wings—they’re sweet, tangy, and perfect for game day or a cozy dinner. Trust me, once you try them, you’ll be hooked.
Ingredients
– 2 lbs chicken wings
– 1/4 cup honey
– 1/2 cup ketchup
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings dry with paper towels to help them crisp up in the oven.
3. In a large bowl, toss the chicken wings with olive oil, garlic powder, smoked paprika, and black pepper until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece for even cooking.
5. Bake the wings for 25 minutes, then flip them using tongs to ensure both sides brown evenly.
6. While the wings bake, whisk together honey, ketchup, and soy sauce in a small saucepan over medium heat.
7. Bring the sauce to a simmer, stirring constantly, and cook for 3–5 minutes until it thickens slightly.
8. Remove the wings from the oven and brush them generously with the honey-tomato glaze using a pastry brush.
9. Return the wings to the oven and bake for another 10–15 minutes, or until the glaze is sticky and the wings reach an internal temperature of 165°F.
10. Let the wings rest for 5 minutes before serving to allow the juices to redistribute.
Very sticky and glossy, these wings have a perfect balance of sweet honey and tangy tomato. Serve them over a bed of rice to soak up the extra sauce, or pair with crisp celery sticks for a refreshing crunch.
Caprese Chicken with Balsamic Tomato Topping
Feeling like you need a dinner that feels fancy but comes together in a flash? This Caprese Chicken with Balsamic Tomato Topping is your new weeknight hero. It combines juicy chicken with the classic, fresh flavors of a Caprese salad for a meal that’s both impressive and incredibly simple to make.
Ingredients
– 4 boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 2 cups cherry tomatoes, halved
– 2 cloves garlic, minced
– 2 tbsp balsamic vinegar
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken breasts completely dry with paper towels.
3. Season both sides of the chicken evenly with the salt and black pepper.
4. Heat the olive oil in a large, oven-safe skillet over medium-high heat for 1 minute.
5. Place the chicken breasts in the hot skillet and cook for 5-6 minutes, until a golden-brown crust forms on the bottom.
6. Flip the chicken breasts and immediately remove the skillet from the heat.
7. Arrange the halved cherry tomatoes and minced garlic around the chicken in the skillet.
8. Drizzle the balsamic vinegar evenly over the tomatoes and chicken.
9. Top each chicken breast with slices of fresh mozzarella cheese.
10. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken’s internal temperature reaches 165°F on an instant-read thermometer.
11. Remove the skillet from the oven and let it rest for 5 minutes.
12. Tear the fresh basil leaves and scatter them over the top before serving.
A perfect bite gives you tender, juicy chicken, melted mozzarella, and the bright pop of sweet, tangy tomatoes. The reduced balsamic adds a lovely glaze that ties everything together beautifully. Try serving it over a bed of creamy polenta or with some crusty bread to soak up all the delicious pan juices.
Summary
Kitchen inspiration awaits in these 20 chicken and tomato recipes! From quick weeknight dinners to impressive weekend meals, this collection offers something delicious for every cook and occasion. We hope you find new family favorites—don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the culinary joy!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
